Recipes
Penne Rigate
2
servings30
minutes15
minutesIngredients
12 ounces (340g) penne rigate pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to your spice preference)
1 can (14.5 ounces) diced tomatoes (or use fresh tomatoes, diced)
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil leaves, chopped, for garnish
Directions
To prepare the penne rigate pasta, start by boiling a sizable pot of salted water. Penne rigatoni pasta should be added and cooked per the directions on the package until al dente. With about 1/2 cup of the pasta water saved, drain the pasta and set it aside.
To make the sauce, warm the olive oil in a sizable skillet or saucepan over medium heat. Red pepper flakes and minced garlic should be added, and the garlic should be sautéed for a couple of minutes until aromatic. Don't burn the garlic, please.
Add tomato paste and diced tomatoes: Combine tomato paste and diced tomatoes. Cook for a another 3–4 minutes to enable the flavours to mingle.
Season the sauce by adding salt, black pepper, dried oregano, and dried basil. To suit your personal preferences, adjust the seasoning.
Add the heavy cream and mix to thoroughly incorporate the sauce before adding the pasta and lowering the heat. Pasta should be evenly coated with sauce before being added to it. If the sauce is too thick, you can thin it out by adding some of the pasta water you set aside.
Stir in the grated Parmesan cheese, letting it to melt and slightly thicken the sauce.
Serve the spaghetti with fresh basil leaves that have been cut after taking the skillet off the heat. If desired, serve hot with more grated Parmesan cheese on the side.
Enjoy your penne rigatoni, which is wonderful and creamy! Feel free to alter the recipe by including other veggies for flavour and nutrients, such as spinach, mushrooms, or grilled chicken.
Vermicelli (Seviyan)
2
servings30
minutes15
minutesIngredients
1 cup vermicelli (seviyan)
2 tablespoons ghee (clarified butter) or unsalted butter
4 cups milk
1/2 cup sugar (adjust according to your taste)
1/4 cup mixed dry fruits (chopped almonds, pistachios, cashews, raisins)
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional, for added flavor and color)
1/2 teaspoon rose water or kewra water (optional, for fragrance)
Directions
In a sizable, heavy-bottomed pan, melt the butter or ghee over medium heat.
Seviyan (vermicelli) should be added to the pan and sautéed till golden brown. To maintain consistent browning and avoid burning, keep stirring. It ought to take three to four minutes.
Soak the saffron threads in a tablespoon of warm milk in a another, smaller basin. Put it away for a future use.
Add the chopped dry fruits to the skillet at this point and continue to sauté for an additional one to two minutes, or until the nuts start to turn light brown.
Add the milk and combine everything in the pan. Over medium heat, bring the mixture to a boil; then, turn the heat down to low.
Allow the vermicelli to simmer in the milk until it is soft and has absorbed the majority of the liquid. To keep the food from sticking to the pan bottom, stir it occasionally. It could take this process 10 to 12 minutes.
After the vermicelli has finished cooking, add the sugar, cardamom powder, and milk that has been infused with saffron (along with the strands), to the pan. until the sugar melts, vigorously stir.
To enable the flavours to meld, simmer the mixture on low heat for a further two to three minutes. You can add extra sugar if necessary to customise the sweetness to your taste.
If using, add kewra water or rose water for a lovely scent. Mix it thoroughly.
Before serving, turn off the heat and allow the vermicelli (Seviyan) to rest for a few minutes.
You can serve it warm or cold, and if you'd like, top it with more dry fruits. Enjoy your dessert of homemade vermicelli (Seviyan)! Your family and friends
Fusilli
2
servings30
minutes15
minutesIngredients
10 ounces (about 280g) short fusili pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes (or use fresh tomatoes, diced)
1/4 cup tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional, for added heat)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 cup grated Parmesan cheese (plus more for serving)
Fresh basil leaves, chopped, for garnish
Directions
To prepare the short fusili pasta, start by boiling a sizable pot of salted water. Short fusili pasta should be added and cooked according the package directions until al dente. With about 1/2 cup of the pasta water saved, drain the pasta and set it aside.
To make the sauce, warm the olive oil in a sizable skillet or saucepan over medium heat. The chopped onion should be added and sautéed for three to four minutes until transparent.
Add tomatoes and minced garlic: Stir in the tomatoes and heat for an additional minute, or until the garlic is aromatic. The skillet will then contain the diced tomatoes and tomato paste.
Add salt, black pepper, dried thyme, dried oregano, and red pepper flakes (if used) to season the sauce. All the ingredients should be thoroughly mixed before simmering for around 5-7 minutes to let the flavours mingle.
Add the cooked short fusili pasta to the sauce after turning the heat down to low. Gently toss the pasta to distribute the sauce throughout. If the sauce is too thick, you can thin it out by adding some of the pasta water you set aside.
Grate some Parmesan cheese and stir it in, letting it melt into the sauce and cover the pasta.
Remove the skillet from the heat, garnish the short fusili pasta with fresh basil leaves, and then serve. If preferred, top the heated dish with additional grated Parmesan cheese.
Take pleasure in your hearty and tasty short fusili pasta! To make it a heartier supper, you can also add cooked and chopped Italian sausage, sautéed veggies or grilled prawns.
Chifferi Rigati Pasta
2
servings30
minutes15
minutesIngredients
Chifferi Rigati pasta
Salt
Olive oil
Water
Directions
Boil a large pot of water. The water should have enough of salt added to it. In general, 1 tablespoon of salt should be added to every 4 litres of water.
Add the Chifferi Rigati pasta to the pot once the water has boiled. Gently stir to avoid sticking.
The pasta should be cooked in accordance with the directions on the package or until it achieves the desired softness. Chifferi Rigati typically takes 10 to 12 minutes to cook.
To determine whether the pasta is ready, taste a piece. It should still have a little bit of a bite to it and be al dente.
Pasta should be drained in a colander after cooking.
You can drizzle a little olive oil over the pasta to prevent it from sticking together.
Serve the Chifferi Rigati pasta immediately with your favorite pasta sauce or use it in pasta salads and other dishes.
Enjoy your delicious Chifferi Rigati pasta!
Shell Pasta
2
servings30
minutes15
minutesIngredients
8 ounces (226g) shell pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes (or use fresh tomatoes, diced)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Grated Parmesan cheese, for garnish
Directions
To prepare the short fusili pasta, start by boiling a sizable pot of salted water. Short fusili pasta should be added and cooked according the package directions until al dente. With about 1/2 cup of the pasta water saved, drain the pasta and set it aside.
Bring a big saucepan of salted water to a boil before cooking the shell pasta. Add the shell pasta and prepare it per the directions on the package until it is al dente. Pasta is drained and placed aside.
To make the sauce, warm the olive oil in a sizable skillet or saucepan over medium heat. Add the chopped onion and cook for two to three minutes, or until transparent. Once aromatic, add the minced garlic and simmer for one more minute.
Season with salt, black pepper, dried oregano, and dry basil. Stir in chopped tomatoes. Allow the ingredients to melt together for about 5 minutes as you cook.
Add the cooked shell pasta to the sauce and turn the heat down to a low setting. Toss the pasta to distribute the sauce evenly.
Serve the shell pasta topped with grated Parmesan cheese after taking the skillet off the heat. Enjoy your tasty shell pasta while it's still hot!
To improve the flavours, you can alter this recipe by adding cooked ground beef, veggies, or your preferred cheese.
Farfalle
2
servings30
minutes15
minutesIngredients
12 ounces (340g) Farfalle pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 cup heavy cream
1/2 cup vegetable broth (or chicken broth)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves, for garnish (optional)
Directions
Cook the Farfalle pasta in a big pot of salted boiling water until it's al dente. Pasta is drained and placed aside.
Melt the olive oil in a sizable skillet or pan over medium heat. Add the chopped onions and cook for two to three minutes, or until transparent.
Once aromatic, add the minced garlic to the pan and simmer for an additional minute.
Red and yellow bell peppers, diced, should be added to the pan and cooked for 3–4 minutes, or until they begin to soften.
Add the cherry tomatoes, cut in half, and simmer for an additional two minutes.
After thoroughly combining the vegetable broth and heavy cream, pour them both in. After bringing the mixture to a medium simmer, cook it for about 5 minutes, or until it slightly thickens.
Add the freshly grated Parmesan cheese, dried basil, and dried oregano. If the sauce needs more time to thicken, cook it for an additional two to three minutes.
Add salt and pepper to taste when preparing the sauce. Be careful with the quantity of additional salt you apply because Parmesan cheese already has a salty flavour.
Toss the cooked Farfalle pasta gently with the sauce to properly coat it.
You can adjust the sauce's consistency by adding a little more vegetable broth if it seems too thick.
Once the pasta is well coated with the sauce and heated through, remove the pan from the heat.
Garnish with fresh basil leaves (optional) and serve immediately.
Your creamy Farfalle pasta is now ready to enjoy! This dish pairs well with a side of garlic bread and a fresh green salad. Bon appétit!
Rigatoni Pasta
2
servings30
minutes15
minutesIngredients
8 ounces (226g) rigatoni pasta
2 tablespoons olive oil
1 can (14.5 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Grated Parmesan cheese, for garnish
Fresh basil leaves, chopped, for garnish (optional)
Directions
Rigatoni pasta cooking instructions: Bring a big pot of salted water to a boil. As directed on the package, add the rigatoni pasta and cook until al dente. Pasta is drained and placed aside.
To make the sauce, warm the olive oil in a sizable skillet or saucepan over medium heat. Garlic that has been minced should be added and sautéed for a few minutes until aromatic. Don't burn the garlic, please.
Seasonings and crushed tomatoes: Add salt, black pepper, dried oregano, dry basil, and crushed tomatoes. To thoroughly incorporate all the ingredients, stir well.
Simmering the sauce will allow the flavours to blend and the sauce will gradually thicken. Reduce the heat to low and let the sauce simmer for around 5-7 minutes.
Pasta and sauce are combined: Add the cooked rigatoni pasta to the sauce and gently toss to coat the pasta in sauce.
Serve the rigatoni pasta with grated Parmesan cheese and chopped fresh basil, if using, after taking the skillet off the heat. Enjoy your flavorful rigatoni pasta while it's hot!
For a heartier version of this dish, feel free to add cooked Italian sausage, ground beef, or vegetables to the sauce. Enjoy!
Spaghetti Pasta
2
servings30
minutes15
minutesIngredients
Spaghetti pasta
Salt
Water
Olive oil (optional)
Pasta sauce of your choice (e.g., marinara, bolognese, pesto, etc.)
Directions
Large pot of water is boiling. The water should have enough of salt added to it. In general, 1 tablespoon of salt should be added to every 4 litres of water.
Add the spaghetti pasta to the pot once the water has boiled. Gently stir to avoid sticking.
The pasta should be cooked in accordance with the directions on the package or until it achieves the desired softness. Spaghetti typically needs 8 to 10 minutes to reach the al dente stage.
To determine whether spaghetti is finished, taste one strand. It ought to be cooked, yet with a small bite.
Spaghetti should be drained in a colander after cooking.
If you'd like to keep the drained spaghetti from sticking together, you can add a little olive oil on top if you'd like.
Serve the spaghetti in pasta bowls or on plates.
Spaghetti should be covered equally with your favourite pasta sauce, so pour it over the spaghetti and gently toss.
Add fresh basil, grated Parmesan cheese, or any other desired toppings as a garnish.
Take pleasure in your wonderful spaghetti pasta and your preferred sauce!
Fettuccine Pasta
2
servings30
minutes15
minutesIngredients
8 ounces (226g) fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Directions
Bring a big saucepan of salted water to a boil to cook the fettuccine pasta. When the fettuccine pasta is al dente, add it and cook it as directed on the package. Pasta is drained and placed aside.
Melt the butter in a big skillet or saucepan over medium heat to start the sauce. Add the minced garlic and cook until fragrant, about 1 to 2 minutes. Don't burn the garlic, please.
Pour the heavy cream in and keep swirling while you do so. Allow the cream to simmer for two to three minutes so that it can slightly thicken.
Grate some Parmesan cheese and gradually add it to the cream sauce, stirring frequently until the cheese is completely melted and the sauce is smooth.
In order to season the sauce, taste it and add salt and black pepper to your taste. You might not need much extra salt because parmesan is already salty.
In a large bowl, combine the sauce and pasta. Add the cooked fettuccine pasta and toss to cover the pasta in the sauce.
Remove the skillet from the heat, top the fettuccine pasta with fresh parsley that has been chopped, and then serve. While it's still hot, serve right away.
Enjoy your fettuccine pasta, which is wonderful and creamy! To make it a more filling lunch, you can also add cooked chicken, prawns, or your preferred vegetables.
Macaroni
2
servings30
minutes15
minutesIngredients
8 ounces (225g) short macaroni pasta
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, for some heat)
1 can (14.5 ounces) diced tomatoes (or use fresh tomatoes, diced)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 cup grated Parmesan cheese (optional, for topping)
Fresh basil leaves, chopped, for garnish (optional)
Directions
To prepare the short macaroni pasta, start by boiling a sizable pot of salted water. Short macaroni pasta should be added and cooked per the directions on the package until al dente. Pasta is drained and placed aside.
To make the sauce, warm the olive oil in a sizable skillet or saucepan over medium heat. When the garlic is fragrant, add the minced garlic and red pepper flakes (if using), and sauté for a further 1-2 minutes. Don't burn the garlic, please.
Season with salt and pepper and stir in the diced tomatoes and their liquids. Add salt, black pepper, dried basil, oregano, and basil to the sauce. To thoroughly incorporate all the ingredients, stir well.
Simmering the sauce will allow the flavours to blend and the sauce will gradually thicken. Reduce the heat to low and let the sauce simmer for around 5-7 minutes.
Pasta incorporation: Add the cooked short macaroni pasta to the tomato sauce and stir to coat the pasta completely.
Grate some Parmesan cheese over the pasta before serving, if preferred. For additional flavour and presentation, you may also add chopped fresh basil leaves as a garnish.
This recipe for quick and simple short macaroni pasta is ideal for a nice lunch or a hearty dinner. Enjoy!
Roasted Vermicelli Pasta
2
servings30
minutes15
minutesIngredients
1 cup roasted Vermicelli pasta (You can find roasted Vermicelli at many grocery stores or Indian markets.)
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 cup bell peppers (red, green, or yellow), finely chopped
1-2 cloves of garlic, minced
1 tablespoon olive oil or vegetable oil
2 cups water or vegetable broth
1/2 cup tomato puree or canned crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon red chili flakes (adjust according to your spice preference)
Salt and pepper to taste
Grated Parmesan cheese (optional, for garnish)
Fresh parsley or basil leaves, chopped (for garnish)
Directions
Heat the oil in a medium-sized saucepan over a medium flame.
Add the minced garlic and onions. Sauté until the garlic is aromatic and the onions are transparent.
Bell peppers and carrots, chopped, should be added. Cook for a couple of minutes or until they start to soften.
Crushed or pureed tomatoes should be added. Stir thoroughly, then cook for an additional two to three minutes.
To the pot, add the roasted Vermicelli pasta. Everything should be thoroughly combined so that the tomato mixture coats the pasta.
The dried oregano and red chilli flakes should be added before adding the water or vegetable broth. Depending on your taste, add salt and pepper to the dish.
Heat should be turned down once the mixture comes to a boil. Place a lid on the pot, and heat should be turned down once the mixture comes to a boil. Vermicelli pasta should be cooked and tender after 7 to 10 minutes of simmering, so cover the pan with a lid. To avoid sticking, stir every so while.
Turn off the heat when the pasta is finished cooking. To allow the flavours to merge, give it a few minutes to rest.
Serve the spaghetti with roasted vermicelli hot. For additional flavour and presentation, you can top it with chopped parsley or basil leaves and grated Parmesan cheese.
Enjoy your roasted vermicelli spaghetti while it's still hot! This recipe is adaptable for any occasion because the vegetables and ingredients may be changed to your tastes.
Kids Pasta
2
servings30
minutes15
minutesIngredients
250g of your favorite pasta (penne, fusilli, or macaroni work well)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced cooked chicken (you can use rotisserie chicken or leftover roasted chicken)
1 cup diced mixed vegetables (carrots, bell peppers, zucchini, etc.)
1 can (400g) diced tomatoes
1/2 cup tomato sauce
1/2 cup heavy cream (or substitute with half-and-half or milk for a lighter version)
1 teaspoon dried Italian herbs (oregano, basil, thyme)
Salt and pepper to taste
Grated Parmesan cheese (optional, for serving)
Directions
Pasta should be cooked as directed on the package until it is al dente. Drain, then set apart.
Melt the olive oil in a sizable skillet or pan over medium heat. Add the chopped onion and garlic, and cook them together until they are aromatic and transparent.
When the veggies begin to soften, add the diced chicken and mixed vegetables to the pan and cook for a few minutes.
Add the tomato sauce and diced tomatoes (with any juice). After thoroughly combining it, boil it for about 5 minutes to let the flavours blend.
Add the heavy cream after lowering the heat. Add salt and pepper as well as the dried Italian herbs. Continue to simmer for a further five minutes, stirring now and again, until the sauce gradually thickens.
Toss everything together after adding the cooked pasta to the sauce, making sure the pasta is completely covered in the smooth, creamy tomato sauce.
Serve the pasta to the children in bowls and, if desired, top with grated Parmesan cheese for further flavour.
Both youngsters and adults are likely to enjoy this creamy tomato spaghetti. On hectic days, it's quick to cook, full of flavour, and nutritious thanks to the veggies and chicken. Enjoy!
Tricolor Fusilli Pasta:
2
servings30
minutes15
minutesIngredients
8 ounces (about 225g) tricolor fusilli pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Directions
To prepare the fusilli pasta, heat up a big pot of salted water to a rolling boil. Add the tricolour fusilli pasta and prepare it per the directions on the package until it is al dente. Pasta should be drained and placed aside.
Sauté Cherry Tomatoes with Garlic: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Keep an eye on it to prevent burning.
Black Olives: Add the sliced black olives and cherry tomatoes, which have been cut in half, to the skillet. Cook the tomatoes for a further 2 to 3 minutes while stirring occasionally, until they begin to soften.
Pasta and Sauce Combination: Add the cooked fusilli pasta to the tomato and oil mixture in the skillet. Make sure the pasta is thoroughly covered in the sauce as you toss everything together.
Garnish and season: Add salt and pepper to the spaghetti to suit your taste. Grated Parmesan cheese and chopped fresh basil leaves should be added on top.
Transfer the tricolour fusilli pasta to serving bowls or plates to be served. Basil leaves and additional grated Parmesan cheese can be used as garnish, if preferred. Enjoy your tasty and eye-catching tricolour fusilli pasta!
If you'd like, you can alter this recipe by adding more vegetables, herbs, or meats. Have a nice supper!
Whole Wheat Penne
2
servings30
minutes15
minutesIngredients
8 ounces (about 227g) whole wheat penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and halved
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, adjust to your spice preference)
Salt and black pepper to taste
Grated Parmesan cheese for garnish (optional)
Fresh basil leaves for garnish (optional)
Directions
As directed on the package, prepare the whole wheat penne pasta until it is al dente. Pasta should be drained and placed aside.
Melt the olive oil in a sizable skillet or pan over medium heat. Add the diced onion and minced garlic. Sauté the onion for 2 to 3 minutes, or until transparent.
Red and yellow red peppers, as well as zucchini, should be added to the skillet in chopped form. Cook the vegetables for about 5 minutes, or until they start to get a little soft.
Add the black olives and cherry tomatoes, cut in half. Cook the tomatoes for a further 2 to 3 minutes, or until they begin to soften.
Add salt, black pepper, dried basil, dried oregano, and red pepper flakes (if used) to the vegetable combination as seasonings. To suit your tastes, adjust the seasonings.
To ensure that the pasta and vegetables are properly distributed, add the cooked whole-wheat penne spaghetti to the skillet and toss everything together.
For the pasta to absorb the flavours, cook it for a further minute or two.
Whole wheat penne should be served hot after taking the skillet off the heat.
Add fresh basil leaves and grated Parmesan cheese as a garnish, if desired, to enhance flavour and presentation.
