6 Recipes that will turn Pasta into Gourmet Dish

1. Macaroni with bacon and broccoli

Ingredients:

– 340 grams of diced bacon;
– freshly ground black pepper;
– 1 sliced ​​broccoli head;
– 2 tablespoons of olive oil;
– salt to taste;
– 1 tablespoon mustard;
– 1/4 cup vinegar;
– 1 cup of bread crumbs;
– lemon juice;
– 2 teaspoons of garlic powder;
– 1/2 teaspoon cayenne pepper;
– 1 tablespoon melted butter.

Cooking:

1. Heat a large frying pan over medium heat. Put bacon on it, sprinkle with black pepper. Fry bacon until crisp.
2. Remove the bacon from the pan and blot it with a paper towel; Drain 1/2 of the fat left over by frying, and let the other half cool.
3. Preheat oven to 400 degrees, put parchment paper on a baking sheet, then dip broccoli in olive oil, season with salt and pepper, spread evenly on the surface of the pan and put in the oven for 17-20 minutes.
4. While broccoli is fried, mix the remaining fat from the frying bacon with mustard and vinegar.
5. Cook the pasta, salt water to taste.
6. In a special bowl, mix the bread crumbs with lemon juice, garlic powder and cayenne pepper, then add the melted butter.
7. When broccoli is golden, get it out of the oven, sprinkle with breadcrumbs and return for another 5 minutes.
8. Now mix all the ingredients and enjoy.

2. Pasta pesto with mozzarella and tomato

Ingredients:

– 1 cup of boiled tomato paste;
– 1 tablespoon of olive oil;
– A handful of cherry tomatoes, cut in half;
– 2 tablespoons of pesto sauce;
– a small head of 2% cheese, cut into small pieces;
– Fresh basil to decorate the dish.

Cooking:

1. Cook the pasta by adding salt to taste.
2. Drain, add pesto sauce, mozzarella, tomatoes and basil.
3. Add a spoonful of tomato paste and mix thoroughly.
4. Decorate with basil, but do not overdo it so as not to interrupt the taste.

3. Macaroni with avocado and black beans

Ingredients:

– 1/2 cup olive oil;
– 1/4 cup freshly squeezed lime juice;
– 1 tablespoon of soda;
– 1/4 cup chopped fresh cilantro;
– 1 teaspoon garlic powder;
– 1/2 teaspoon cumin;
– 1/2 teaspoon cayenne pepper;
– salt and ground black pepper;
– 400 ml of vinegar;
– 400 grams of black beans (boiled or canned);
– 430 grams of canned corn grains;
– 1 crushed jalapeno;
– 2 avocados;
– 1/2 cup ground coriander.

Cooking:

1. Beat the olive oil with lime juice, soda and coriander. Then mix with garlic powder, cumin, cayenne pepper, salt and black pepper.
2. Cook the pasta, then drain the water and let them cool slightly.
3. Mix chilled pasta with black beans, corn and jalapeno. Then stir it all thoroughly, add the chopped avocado and cilantro.
4. Serve immediately after cooking and do not store more than a day.

4. Pasta with onions, tomatoes, feta cheese and balsamic vinegar

Ingredients:

– 170 grams of raw farfalle (macaroni butterflies);
– 2 cups of cherry, cut in half;
– 1 cup seedless green grapes, cut in half;
– 1/3 cup thinly sliced ​​fresh basil leaves;
– 2 tablespoons of white balsamic vinegar;
– 2 tablespoons of chopped shallots;
– 2 teaspoons of capers (unblown flower buds);
– 1 teaspoon Dijon mustard;
– 1/2 teaspoon salt;
– 1/4 teaspoon of black pepper;
– 4 teaspoons of extra virgin olive oil 1;
– 114 grams of packed creamy feta cheese.

Cooking:

1. Cook the pasta by adding salt to taste. Drain and mix the cooked farfalle with tomatoes, grapes and basil in a large bowl.
2. Next, mix the vinegar with the following ingredients: in a small bowl, stirring with a whisk, add the oil to the vinegar mixture, then combine the resulting mixture with the contents of the bowl, where the pasta is, add the feta cheese.
3. Combine 1 teaspoon olive oil with 1/4 teaspoon salt, 1/8 teaspoon ground black pepper and 400 grams of chopped asparagus. Heat the pan on medium heat and fry the mixture, then add it to the pasta.

5. “Adult” spaghetti

Ingredients:

– 2 cans (400 grams) of peeled tomatoes;
– 1/4 can of Japanese bread crumbs (panko);
– 1 tablespoon of roughly grated parmesan plus a little more for serving;
– 1/2 teaspoon dried oregano;
– 1/4 teaspoon garlic powder;
– 1/4 teaspoon of red hot pepper;
– kosher salt;
– 1 beaten egg;
– 5 tablespoons of heavy cream;
– 500 grams of ground beef;
– 2 tablespoons of olive oil;
– 1/2 onion, finely chopped;
– 1 large, finely chopped head of garlic;
– ground black pepper;
– 2 tablespoons of tomato paste;
– 2 teaspoons of sweet paprika;
– 1 tablespoon of sugar;
– basil;
– 350 grams of pasta (tubular).

Cooking:

1. Grind tomatoes in a blender.
2. Mix breadcrumbs, cheese, oregano, garlic powder, 1/4 tsp. flakes of red pepper and 1/2 tsp. salt in the middle bowl. Mix with cream and eggs. Add the minced meat and stir until smooth.
3. Heat the oil in a large frying pan, preferably cast iron, over medium heat. Fry the meatballs, turning them over periodically until they are lightly browned but not fully cooked.
4. Roast onions and garlic in the same pan, stirring occasionally, until the onions become translucent and soft – about 5 minutes; season with salt and pepper. Add tomato paste, fry until brick red about 1 minute. Add the paprika and a pinch of red pepper flakes, then fry for about 1 minute. Add sugar, basil and tomato puree. Make the fire quieter and carcasses for about 20 minutes. Add the meatballs and continue to stew the dish for about 5-10 minutes until ready.
5. Boil the pasta, and then add the resulting sauce with meatballs.

6. Spaghetti with Tomato and Pesto

Ingredients:

– 2/3 cup walnuts;
– 1 kilogram of cherry tomatoes, cut in half;
– 2 tablespoons of olive oil;
– kosher salt;
– 6 oil anchovies, coarsely chopped;
– 2 cloves of garlic, coarsely chopped;
– 1 teaspoon finely grated lemon zest;
– 1/4 teaspoon crushed flakes of red pepper;
– 15 grams of parmesan (finely rub);
– 1 teaspoon ground black pepper;
– 350 grams of spaghetti;
– 1/2 cup basil.

Cooking:

1. Preheat oven to 350 °. Put the walnuts on a baking sheet, put in the oven for 5-7 minutes.
2. Put the tomatoes on a baking sheet, add 2 tablespoons of olive oil so that the tomatoes are covered with it from all sides, add salt. Put in the oven for 5-7 minutes.
3. Mix anchovies, garlic, lemon zest and add flakes of red pepper to taste. Add parmesan, walnuts and half a portion of tomatoes. Then combine it all with a third cup of butter. Season with salt, pepper and stir the resulting mixture in a deep bowl.
4. Broth macaroni. Boil them in a large saucepan so that you can add the mixture there later.
5. Combine the pasta with pesto and the resulting mixture, garnish with cheese and admire your culinary skills.