Cook the green noodles in plenty of salted boiling water for the suggested cooking time indicated on the package, so the pasta will remain “al dente” bite.
In a non-stick aluminium pan warm up the oil. Cut the red onion and brown it in the pan. Cut in small pieces the grilled peppers and the ham in slices, pour them into pan and stir well. Add also the peas and stir. Add the ricotta and keep stirring. If necessary, add some water or broth to mix at best. Use a sprinkle of black pepper on top. Once cooked, drain the noodles in a pot and sauté over high heat. Add the parmesan and serve.

L'articolo Arlecchino noodles sembra essere il primo su pastazara en.

L'articolo Lumaconi with red pepper and double cream sembra essere il primo su pastazara en.

Cook the Elicoidali in abundant salted water. Respect the cooking time indicated on the packaging. In a pan fry the garlic in oil. Add the spinach leaves previously washed. Let dry, then put the fresh double cream and tuna fish cream. Let mix. Complete with salt and pepper. Add the pasta and let “jump” over a high flame.

L'articolo Recipe Elicoidali with spinach and double cream sembra essere il primo su pastazara en.

Clean carefully the shrimp, removing the black inner part. Wash and cut the tomatoes in half and let the red onion thinly sliced​​ to dry in a pan.
Add the crushed chilly peppers and finally the shrimp . Sprinkle with white wine and let it evaporate. At this point add the tomatoes and finally the basil leaves. Cook the pasta in abundant salted water.
Respect the cooking time indicated on the packaging. If you like, you can use finely chopped parsley to complete the dish.

L'articolo Spaghetti with shrimps sembra essere il primo su pastazara en.

Cook the pasta in abundant salted water. Pay attention to the cooking time indicated on the package, so our Farfalle will remain al dente.
Let to dry the red onion in a pan, then add opened tomatoes and leaves chopped chives. Drain the pasta in the pan with the tomatoes sauce. Complete with salt, pepper and a few drops of balsamic vinegar. If you like, add basil leaves.

L'articolo Farfalle with tomatoes sauce sembra essere il primo su pastazara en.

In a pan with a large bottom, put some olive oil and fry the garlic. Then add the red pepper and a finally add the clams. Close with a lid so the shells of clams will be opened. Meanwhile, cook Spaghetti in plenty of boiling salted water. Drain and put them on the skillet with the clams that are now fully open. Sprinkle with chopped parsley and serve.

L'articolo Spaghetti with clams sembra essere il primo su pastazara en.

This hors d’oeuvres dish is served hot and is an unusual way of presenting a fried shellfish without using the customary flour or breadcrumbs. However, it is essential to fry the shellfish in just one type of seed oil that must be hot. Once the shellfish has been drained, it must be dried well and in this case it does not need salting as the spaghetti is already cooked in salted water.

L'articolo Caged king prawns sembra essere il primo su pastazara en.

Blanch the tomatoes in boiling water, drain, remove the skin, seeds and any juice and dice the pulp; place the tomato in a sieve and leave to drain for about 10 minutes.
Peel the onion, wash, dry and slice finely. Wash the rocket under cold water, drain and pat dry with a cloth and cut into strips.
Pour the lemon juice into a bowl, add a pinch of salt and pepper and mix the ingredients until the salt has completely melted; add a drizzle of oil and beat gently with a whisk or with a fork until the sauce has blended completely together. Place the drained diced tomato in a bowl, add the sliced onion, pour over the sauce previously prepared and mix gently with a wooden spoon.
In the meantime, bring a saucepan of salted water to the boil and cook the spaghettini until they are “al dente”; drain, run under cold water to cool, transfer to the bowl with the tomato sauce; add the strips of rocket, mix and serve the spaghetti cold.

L'articolo Cold spaghettini with rocket sembra essere il primo su pastazara en.

Trim the courgettes, wash, dry and cut into thin slices lengthwise, cut into strips, dust with flour and mix gently.Blanch the tomatoes in boiling water, drain, remove the skin, seeds and any juice and cut the pulp into thin strips. Wash the basil, pat dry with a cloth and tear roughly into pieces; peel the shallot, wash and chop finely.Put the oil in a pan and add the chopped shallot, fry until soft without browning; add the strips of tomato and the torn basil, season with a pinch of salt and pepper and cook for about 2-3 minutes, stirring with a wooden spoon.In the meantime, bring a saucepan of salted water to the boil and cook the courgette “spaghettini” for about 1-2 minutes; drain, add the tomato and grated Parmesan cheese mixture; serve hot.

L'articolo Courgette spaghettini with tomato sembra essere il primo su pastazara en.

Dry peas are preferable for this recipe because during cooking they reduce to a cream and are sweeter than fresh peas. Moreover, as they do not have a skin around them, they are greener. Avoid cooking them on a high flame and use a saucepan with a non-stick bottom.

L'articolo Pea velouté soup with cut vermicelli sembra essere il primo su pastazara en.