Mediterranean pasta recipes

Spaghetti al Crudo

Ready in about: 15 minutes | Serves: 4

Ingredients

1 lb. Spaghetti
3 Tomato
4 fl. oz Olive oil
5 Anchovy fillets, pieces
4 tbsp Olive
2 oz. Basil
2 tbsp Capers
2 tbsp Tomato juice
Pepper black ground, to taste

Directions

Put all the ingredients, except for spaghetti and basil, in a saucepan, cover with three spoons of olive oil - this is about 70 grams, mix, but do not heat. Try, salt and pepper.

Bring the water to a boil in a large saucepan, add salt (a little less than usual, as anchovies will add an extra salty taste later) and put the pasta into it. Boil for about a minute less than what is indicated on the pack, to the state of al dente.

While the pasta is boiling, place the stew-pan with the tomatoes and everything else on the saucepan with the pasta so that the steam heats them a bit and they are infused.

When the paste is ready, drain the water, but do not completely pour it out. Mix the pasta with the ingredients of the sauce, adding a little water in which the pasta was boiled, if necessary so that the mixture does not turn out to be steep. Add the remaining olive oil and mix again.

Add basil leaves in a saucepan and mix them with pasta. After that serve immediately.

Nutritional info per serving: Calories: 115 Kcal
Fat: 7.7 g. | Protein: 6.2 g. | Carbs: 2 g.

Noodles with Shrimps.

Ready in about: 15 minutes | Serves: 4

Ingredients

25 Shrimps, peeled
1/2 lb. Egg noodles
1 Green onion, bundle
1 Lime
2 tbsp Peanut butter
2 tbsp Soy sauce
1/2 tbsp Anise
1 Garlic, cloves

Directions

Heat peanut butter in a wok. Fry garlic and ground star anise (star anise) for 30 seconds.

Add the chopped green onions and peeled tiger shrimps and fry for another 2-3 minutes.

Add the soy sauce, lime juice and egg noodles previously boiled for 2 minutes, mix everything.

Fry the mixture over high heat for another 1 minute, arrange into plates and decorate with lime slices.

Nutritional info per serving: Calories: 164 Kcal
Fat: 5.6 g. | Protein: 9.2 g. | Carbs: 18.7 g.

Pasta with Arugula and Walnut Pesto

Ready in about: 20 minutes | Serves: 4

Ingredients

1 lb. Spaghetti
5 oz Pecorino Romano cheese
1/2 cup Walnut
1 Arugula, bundle
4 tbsp Olive oil
Basil leaves, to taste
Pepper black ground, to taste

Directions

In a blender, pour in olive oil and add arugula, grated or sliced ​​pecorino, halved walnuts and butter again if necessary. Beat at low speed so that you can recognize the ingredients in pesto. As soon as the contents of the blender become homogeneous and thick like sour cream - pesto is ready.

Boil the spaghetti in lightly salted water until al dente.

Drain and mix the pasta with freshly prepared pesto in a saucepan.

Put the mixture on the plates and decorate with a leaf of green basil.

Serve with freshly grated pecorino.

Nutritional info per serving: Calories: 410 Kcal
Fat: 22.7 g. | Protein: 11.7 g. | Carbs: 38.6 g.

Pasta with Shrimps and Broccoli

Ready in about: 45 minutes | Serves: 4

Ingredients

1 Broccoli
11 oz Shrimps
11 oz Pasta
5 Sun-dried tomatoes
1 Bell pepper
1 Onion
2 oz Dutch cheese
2 fl. oz Cream
2 tbsp Olive oil
3 Garlic, clove
Pepper black ground, to taste

Directions

Finely chop the garlic and onion and fry in a deep-frying pan (the deeper, the easier it is to cook) in hot oil.

Add chopped peppers, tomatoes (you can take fresh, peeled and seeds) and fry for a couple of minutes.

Pour in two glasses of water, add salt, pepper to taste. Put the pasta and lightly boil for about 10 minutes.

Then add the cream and then 5-7 minutes over low heat.

 Put the peeled shrimps and broccoli, close the lid and cook for another 5-7 minutes.

Sprinkle the finished pasta with grated cheese and dill.

Nutritional info per serving: Calories: 160 Kcal
Fat: 4.7 g. | Protein: 9.2 g. | Carbs: 20.1 g.