3 Easy Pasta Dinners That Will Make Planning Weeknight Dinners So Simple!
published on 10 April, 2019 at 11:25
Tomato sauce and pesto pasta:
INGREDIENTS
400g tomato puree
olive oil
garlic
150g pancetta
3 tbsp pesto
DIRECTIONS
1. Sauté the garlic in some olive oil, then add the pancetta.
2. Let it get crispy and then add the tomato puree and salt.
3. Let it simmer for 15/20 minutes, then add the pesto.
4. Cook for an additional 5 minutes and pour the pasta into the sauce.
5. Blend together and top with plenty of grated Parmesan cheese before serving
Alternative
You can use ground beef or a crumbled sausage instead of the pancetta. This will make the sauce even tastier!
400g tomato puree
olive oil
garlic
150g pancetta
3 tbsp pesto
DIRECTIONS
1. Sauté the garlic in some olive oil, then add the pancetta.
2. Let it get crispy and then add the tomato puree and salt.
3. Let it simmer for 15/20 minutes, then add the pesto.
4. Cook for an additional 5 minutes and pour the pasta into the sauce.
5. Blend together and top with plenty of grated Parmesan cheese before serving
Alternative
You can use ground beef or a crumbled sausage instead of the pancetta. This will make the sauce even tastier!
--------------------------------------
Orecchiette filled eggplant:
INGREDIENTS
2 eggplants
200g orecchiette
500g tomato puree
Parmesan cheese
salt
olive oil
basil
onion
2 eggplants
200g orecchiette
500g tomato puree
Parmesan cheese
salt
olive oil
basil
onion
DIRECTIONS
1. Remove the pulp from the eggplant, season with salt and bake at 180°C for 20 minutes.
2. Cook the pulp removed from the eggplants in a pan with oil and a diced onion. Add the tomato paste and cook for at least 15 minutes.
3. Cook the orecchiette until al dente and add the tomato and eggplant sauce to them. Fill the eggplants with the orecchiette and top with some Parmesan cheese and mozzarella cheese.
4. Bake at 180°C for 10 minutes and serve hot.
2. Cook the pulp removed from the eggplants in a pan with oil and a diced onion. Add the tomato paste and cook for at least 15 minutes.
3. Cook the orecchiette until al dente and add the tomato and eggplant sauce to them. Fill the eggplants with the orecchiette and top with some Parmesan cheese and mozzarella cheese.
4. Bake at 180°C for 10 minutes and serve hot.
-----------------------------------
Vodka penne:
INGREDIENTS
olive oil
onion
100g pancetta
1 shot of vodka
300g tomato puree
salt
150ml heavy cream
250g pasta
Parmesan cheese
DIRECTIONS
1. Sauté the onions in olive oil. Add the pancetta and the vodka.
2. Add the tomato puree, salt, and the heavy cream. Let it simmer for at least 15/ minutes.
3. Cook the pasta until al dente and pour it into the sauce. Add grated Parmesan cheese and mix everything together well.
olive oil
onion
100g pancetta
1 shot of vodka
300g tomato puree
salt
150ml heavy cream
250g pasta
Parmesan cheese
DIRECTIONS
1. Sauté the onions in olive oil. Add the pancetta and the vodka.
2. Add the tomato puree, salt, and the heavy cream. Let it simmer for at least 15/ minutes.
3. Cook the pasta until al dente and pour it into the sauce. Add grated Parmesan cheese and mix everything together well.
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