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Vermicelli alla sanremese

Method 1- Wash the anchovies under running water, remove the head and backbone, cut into pieces and blend with the peeled, chopped garlic, drizzle olive oil on top and add the crushed chilli pepper. 2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds and dice the pulp. Drain the oil from the tuna fish, flake with a fork, place in a bowl, add the tomatoes, the olives cut into...

Vermicelli with sea bass and fennel

Method Preparation time: 50 min. Difficulty: easy Recommended wine: Bianco dei Colli Bolognesi (Emilia Romagna) 1- Clean the sea bass, scale, degut, cut into fillets, wash and cut into small pieces. Trim the fennel bulbs, removing the toughest external leaves and the stalks, keep a few leaves on one side, wash, dry and cut into thin wedges. 2- Put 3 spoons of oil in a pan and fry the fennel...

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...

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 with sauté aubergines and courgettes

Method 1- Trim the aubergines, wash and cut into strips; put them in a strainer sprinkled with a little salt and leave to drain for 30 minutes. In the meantime, trim the courgettes, wash and cut into strips; blanch the tomatoes, remove the skin, seeds and juice and chop; peel the onion and crush the garlic; wash the basil and tear into pieces. 2- Fry the onion and garlic in oil in a pan until...

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...

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