10 Best Pasta Recipes Ever!

If there was only one left, it would surely be this one… Pasta is one of our favorite types of food and we’re surely not going to hide from it: WE LOVE PASTA! To sublimate them, we have delicious pasta recipes on Fitkea… Here are our 10 best pasta recipes!

Whether you like classic and must-have pasta recipes or are looking for original and new pasta recipes, you’ll find what you’re looking for in this list! Comforting and easy to make, pasta is a daily companion and the good thing about it is that there is always some kind of a recipe for everyone… With meat, vegetables, fish, herbs, cheese… Even when we are a bit difficult to satisfy, it is easy to find a pasta recipe that will delight our taste buds! The possibilities are infinite with pasta, and you will be able to find your favorite in this list with our 10 best pasta recipes!

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10. Tagliatelle with Bolognese sauce

marmiton.org

Time: 45 min/Preparation + 3h/Cooking

Servings: 6

Level: Easy

Ingredients:

  • 800 g peeled tomatoes cut into cubes
  • 100 g tomato paste
  • 750 g of ground beef
  • 2 carrots
  • 3 onions
  • 4 cloves of garlic
  • 2 bay leaves
  • 1 meat stock cube
  • 10 cl of red wine
  • 15 cl of water
  • 15 cl of olive oil
  • 2 teaspoons of fine sugar
  • Pepper
  • Salt
  • spices (oregano, basil and sweet pepper)
  • 1 kg of egg tagliatelle
  • Parmesan

Preparation:

  1. Prepare the sauce the day before tasting.
  2. Peel the onions and garlic cloves. Peel the carrots. Dice them.
  3. Heat the olive oil in a saucepan and fry the onions.
  4. Then add the minced meat, while crushing it with a fork.
  5. Add the peeled tomatoes, carrots, garlic, and tomato paste. Stir to obtain a homogeneous mixture.
  6. Add water, olive oil, and red wine.
  7. Stir to blend.
  8. Finely crumble the beef stock cube.
  9. Stir. Add sugar, bay leaf, spices, pepper, and salt. Stir.
  10. Cover and let cook for 2 hours on low heat.
  11. The next day, before cooking the pasta, heat the sauce again for 1 hour, still on low heat.
  12. Cooking the pasta: add a drizzle of olive oil and salt after boiling.

9.Bayonne Pasta with Parmesan Cream

marmiton.org

Time: 10 min/Preparation + 10 min/Cooking

Servings: 2

Level: Easy

Ingredients:

  • 250 g of other large hollow doughs)
  • 30 g butter
  • 4 slices of cured ham
  • 25 cl of fresh cream
  • Grated Parmesan (quantity according to your taste)

Preparation:

  1. The Pipe Rigate takes 10 min to cook. Cook them separately with a drizzle of olive oil, synchronizing their cooking with that of the garnish.
  2. In a small saucepan, over low heat, melt 30 gr of butter. Don’t let it overcook, it just needs to melt. Then, add the slices of Bayonne Ham cut into small pieces. Leave to brown.
  3. Add the fresh cream and mix with a spoon so as not to let the butter rise to the surface. To let heat.
  4. Once it is hot, add the parmesan, as much as it takes to thicken the cream a little. Taste and add according to preference. Mix well and finish on very low heat.
  5. When the pasta is ready, drain and serve on a plate. Leave the garnish pan aside and garnish each plate separately.

Note

Do not salt the pasta water or the filling! Bayonne Ham and Parmesan cheese already give a very salty taste.

8. Tuscan Linguine

marmiton.org

Time: 10 min/Preparation + 10 min/Cooking

Servings: 4

Level: Easy

Ingredients:

  • 500 g of quality linguine pasta
  • 2 cloves of garlic
  • Chives
  • Flat parsley
  • Basil
  • Rosemary
  • 1 Espelette pepper
  • Extra-virgin olive oil from Tuscany
  • Grated Parmesan cheese
  • Black pepper
  • Salt

Preparation:

  1. In a saucepan, infuse the chili pepper – which you will have previously crushed – in hot oil (4 tablespoons) for 5 minutes. Add the garlic. Then the chopped herbs (this just before throwing in the linguine).
  2. At the same time, cook the linguine ‘al dente’. Taste the water while cooking to make sure it is properly salted. Squeeze out the linguine (not too much), then throw it into the pan containing the oil, chili, garlic, and herbs.
  3. Mix gently. Serve with parmesan cheese, a drizzle of olive oil on each plate, and a turn of the pepper mill.

Note

The secret to the success of this ancestral recipe lies in the ‘al dente’ cooking of the linguine. The composition of the herb mixture can vary according to the inspiration of the chef.

7. Pasta with garlic

marmiton.org

Time: 15 min/Preparation + 10 min/Cooking

Servings: 6

Level: Easy

Ingredients:

  • 6 tomatoes
  • 6 cloves of garlic
  • 10 basil leaves
  • 6 tablespoons of olive oil
  • Pepper
  • Salt
  • 400 g of spaghetti
  • Parmesan

Preparation:

  1. In a blender put the garlic and basil, chop finely.
  2. Add the chopped tomatoes, a pinch of salt, and a pinch of pepper to the garlic and basil. Blend everything.
  3. Pour into a deep dish, add the olive oil, and mix.
  4. Cook the spaghetti, drain and pour over the cold “tomato sauce”.
  5. Sprinkle with parmesan cheese.
  6. It’s ready to eat.

Note

This is a recipe of my family, you can vary the quantities of garlic, tomatoes, and olive oil according to your tastes. This cold “sauce” can accompany sardines cooked in the oven or on the barbecue.

6. Chinese noodles with vegetables and spices

marmiton.org

Time: 10 min/Preparation + 10 min/Cooking

Servings: 2

Level: Easy

Ingredients:

  • 1 onion
  • 1/2 leek
  • 1 carrot
  • 2 zucchinis
  • 250 g of button mushrooms
  • 1 red bell pepper
  • 1 package of Chinese noodles
  • 3 tablespoons of oil
  • 1 teaspoon of 5 spice mix (in the Asian products section)
  • 3 spoonfuls of soy sauce

Preparation:

  1. Cut all vegetables into fine julienne strips.
  2. Bring a large pot of salted water to the boil, throw the noodles into it, as soon as it starts boiling again, cover, turn off the heat and leave to rest for 4 minutes.
  3. In the meantime, fry the vegetables in oil for 5 minutes over very high heat, add the five spices and soy sauce.
  4. Drain the noodles, add them to the vegetables and adjust the seasoning if necessary.

Note

The vegetables are salted with soy sauce, do not add salt. It is a perfect dish for vegetarians but can also be served with chicken escalopes or fish fillets.

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5. Tuna pasta with garlic and lemon cream

pasta recipes
marmiton.org

Time: 30 min/Preparation + 20 min/Cooking

Servings: 4

Level: Easy

Ingredients:

  • 1 can of tuna (200-300 g)
  • Lemon juice (1/2 to 1 lemon)
  • Liquid cream (according to taste)
  • 1 clove of garlic
  • Oregano
  • Pepper (according to taste)
  • Salt
  • 400 g spaghetti or other pasta

Preparation:

  1. In a frying pan, sauté the tuna in the lemon juice until it has been absorbed.
  2. Add the garlic cut into small pieces, then the oregano. Add salt and pepper to taste.
  3. Finally, as a final touch, add the cream.
  4. Simmer for a short time and cover the previously cooked pasta with the preparation.

Note

Ideal dish for penniless students.

4. Pasta with scampi

marmiton.org

Time: 10 min/Preparation + 15 min/Cooking

Servings: 2

Level: Easy

Ingredients:

  • 16 cooked langoustines
  • 250 g of tagliatelle
  • 1 onion
  • 1 clove of garlic
  • Nutmeg
  • 1 small can of tomato paste
  • 3 tablespoons of fresh cream
  • Pepper
  • Salt
  • Basil

Preparation:

  1. Cook the pasta according to your taste. Shell the langoustines.
  2. Cut the onion into thin slices and fry them in butter in a frying pan over very low heat.
  3. Add the tomato paste and the crème Fraiche, then leave to heat and add the langoustines, chopped garlic, a pinch of nutmeg, salt, pepper, and basil.
  4. Leave to cook for 10 minutes on low heat.
  5. Serve hot!

3. Pasta with peppers and goat cheese

marmiton.org

Time: 10 min/Preparation + 15 min/Cooking

Servings: 4

Level: Easy

Ingredients:

  • 2 red peppers and 1 green
  • 600 g of pasta (elbow style or torti)
  • 1/2 goat type ste Maure
  • 250 g of fresh cream
  • Pepper
  • Salt
  • Herbs de Provence
  • Olive oil

Preparation:

  1. Wash and seed the peppers and dice them.
  2. Fry them in olive oil in a saucepan. Cook the pasta. Add salt, pepper, and herbs de Provence to the peppers, lower the heat and leave to cook for 10 minutes. The peppers will confirm.
  3. Drain the pasta. Add the goat cheese in small pieces on the peppers and the fresh cream.
  4. Let it cook for 2 minutes while stirring and serve on the pasta.

2. Shrimp and zucchini penne

pasta recipes
marmiton.org

Time: 20 min/Preparation + 15 min/Cooking

Servings: 4

Level: Easy

Ingredients:

  • 400 g of penne
  • 30 cl of liquid fresh cream
  • 2 zucchinis
  • 400 g of shrimps
  • Garlic
  • Pepper

Preparation:

  1. Fry the sliced zucchini in a little olive oil. Then add the peeled shrimps and crushed garlic.
  2. Once the pasta is cooked, drain it and add it to the zucchini/shrimp mixture.
  3. Then pour in the liquid crème Fraiche, season with salt and pepper.
  4. Leave on low heat while stirring for 2 minutes, then serve.

1. Gratin of pasta with bacon and mushrooms

pasta recipes
marmiton.org

Time: 30 min/Preparation + 20 min/Cooking

Servings: 8

Level: Easy

Ingredients:

  • 300 g of pasta
  • 200 g onion
  • 1 box of mushrooms
  • 400 g of bacon
  • 150 g of Swiss cheese
  • 1 clove of garlic
  • Pepper
  • Salt
  • Parsley
  • 60 g butter
  • 60 g flour
  • 75 cl of milk
  • Nutmeg

Preparation:

  1. Fry the bacon and chopped onions without fat (the fat from the bacon is enough).
  2. Add the chopped garlic clove.
  3. Meanwhile, cook the pasta in boiling salted water.
  4. In the bacon frying pan, add the chopped mushrooms and parsley, let cook on low heat for 10 min.
  5. Prepare the béchamel sauce with the butter, milk, and flour, and add the grated Gruyere cheese, salt, pepper, and nutmeg.
  6. Mix the pan-fried bacon, the pasta, and the béchamel sauce.
  7. Put everything in an ovenproof dish and put it in the oven for 20 minutes at 210°C (thermostat 6-7).

These were the top 10 pasta recipes by Fitkea, I hope you like at least one of them. Don’t forget to PIN it and save this post for later!

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