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Linguine with green pepper

Method Preparation time: 30 min. Difficulty: easy Recommended wine: Orvieto (Umbria) 1- Peel the clove of garlic, wash it and chop it finely. Peel the carrot, trim the courgette, wash, dry and cut both into strips. Core and seed the pepper, wash and cut into thin strips. 2- Peel the onion, wash and chop finely, then fry gently in a pan with the garlic, the oil and butter on a low heat for 3 – 4 m...

Linguine carbonara with vegetables

Method 1- Top, tail and wash the runner beans, the courgettes and the green beans and cut into pieces, removing any strings if necessary; wash the broccoli florets in cold water and drain; remove the toughest external leaves from the leek, wash and cut into rounds. Blanch the broccoli, the green beans and the runner beans separately in boiling water; drain the vegetables and keep them on one...

Seafood linguine

In a large pan heat 2 spoons of olive oil with a garlic clove, 4 sprigs of parsley and half a glass of white wine. Add 1 kg of mussels and cover until the shells open. Remove the mussels from the shells and strain the cooking water. Repeat the process with 500 g of clams and 1 kg of various shellfish. Reduce the cooking water from the shellfish slightly, add the shelled fish and adjust the...

Linguine with courgettes and clams

Method 1- Wash the clams, place them in a bowl with plenty of cold water and leave to soak for a few hours. Trim the courgettes, wash, dry and cut into rounds. Peel the shallot and the clove of garlic, chop the shallot and crush the garlic lightly; wash the parsley and chop. 2- Drain the clams, place in a pan, add the clove of garlic, a little chopped parsley, 2 spoons of oil and the white wine,...

Timbale of anellini, meatballs and vegetables

For the meatballs: 300 g lean minced veal, 1 egg, 1 spoon grated Parmesan cheese and 1 spoon grated Caciocavallo cheese, 1 bunch parsley, salt and pepper, groundnut oil. Preparation: 1 h and 20 min. Difficulty: average Recommended wine: Chiaretto di Moniga rosé (Lombardy) 1- Prepare the meatballs with the meat, the grated Parmesan and Caciocavallo cheese, the chopped parsley, egg, salt and ...

Ditali rigati with peppers and capers

Method 1- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain, add the oil immediately and transfer to an oven tray, spread the pasta out with a fork and leave to cool completely at room temperature. 2- In the meantime prepare the sauce; rinse the capers under running water to remove all the salt and dry with kitchen paper. Core and seed the pepper and dic...

Pasta and beans with tubetti rigati

For 4 people Leave 400 g of dry Borlotti beans to soak overnight. Rinse the beans and place in a saucepan with 1 onion, 1 carrot, 1 stick of celery all cut into pieces, 1 ham bone, 1 bay leaf and 1 sprig of rosemary. Cook on a low heat covered with water for about 2 hours, adding water if necessary. Remove the bone and the herbs, put half the beans and vegetables through the moulinette (or...

Pennine salad with octopus and celery

Method 1- Clean the octopus, wash and place in a saucepan, cover with plenty of cold water and cook for 30 minutes with the bay leaf, carrot and a little celery, having previously peeled, washed and cut the vegetables into pieces; remove from the flame, leave to cool in the cooking liquid, drain, remove the skin and cut into small pieces. 2- In the meantime, mix the vinegar with a pinch of salt...

Penne with meat sauce

For 4 people Chop 1 onion, 1 carrot, 1 stick of celery. Place the vegetables in a pan with 500 g of minced meat (beef and veal). Fry until the meat is brown and starts to stick to the bottom of the pan, add half a glass of red wine, leave to evaporate, then add 250 g of peeled tomatoes, 1 bouquet garni, salt, pepper and cook on a slow flame for 40 minutes. Bring a saucepan of salted water to the...

Sicilian style penne

Dice 2 aubergines and cook in a pan with olive oil, 1 garlic clove, a pinch of oregano and salt. Then add 4 diced raw tomatoes, 1 handful of black Ligurian olives, 1 handful of capers without salt and allow the flavours to blend for 1 minute on a high flame. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of penne according to the instructions on the packet. Add the...

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