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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...

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...

Timbale of ditali rigati and aubergines

Method 1- Fry the chopped ham in 2 spoons of olive oil with the previously peeled, washed and chopped celery, onion and carrot and the mushrooms previously soaked in tepid water and chopped; add the meat, fry until golden on a high flame, pour in the wine and allow to evaporate; add the chopped, skinned tomatoes, the washed and chopped parsley, salt, pepper and the broth, cover and cook the sauce...

Sedani rigati mexican

Method 1- Cook the pasta until it is “al dente”, drain, cool under running water, drain once again, place in a bowl and drizzle with 2 spoons of olive oil. Blanch the tomatoes, peel, dice the pulp and place in a strainer for 15 minutes. Beat the egg in a bowl, add the Parmesan cheese, salt and pepper and then mix. 2- Heat 2 spoons of oil in a pan, pour in the egg mixture and stir; cook the “fr...

Ragusa style sedani rigati

Method 1- Peel the onions and slice thinly. Prepare the rocket, removing any damaged leaves, wash and dry. Remove the salt from the anchovies under running water and break into pieces. 2- In a pan, fry the onion in oil with the garlic until soft, without browning; add the tomato and the chilli powder and cook for 15 minutes, stirring occasionally; season with salt and stir again. 3- Bring a...

Penne with rabbit and aubergine sauce

Method This is a very tasty first course and it originated using the less valued parts of the rabbit and then the aubergines, either round or long according to preference, make the dish very refined. The sauce is flavoured with chopped parsley. In a wide-bottomed aluminium pan heat the oil with the finely chopped shallot, then add the parts of the rabbit cut into small dice. Leave to brown on a...

Penne rigate "napoletana"

Method 1- Blanch the tomatoes in a saucepan of boiling water, drain and remove the skin, seeds and juice then dice. Trim the aubergines, wash, dice and place in a strainer, sprinkling with a little salt and leave for about 20 minutes so that they lose all their bitter juice. 2- Wash the anchovies in running water to remove all the salt, remove the bones and cut into small pieces. Dice the...

Penne rigate with spinach and anchovies

Method 1- Clean the spinach, removing any damaged leaves, wash several times in plenty of cold water, drain and cut into strips. 2- Peel the clove of garlic, wash and crush lightly. Wash the anchovies under running water to remove all the salt, then remove the heads and the backbone and cut the fillets into pieces. 3- Bring a saucepan of salted water to the boil and cook the pasta. In the...

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