Pasta
Pasta is the foundation of the fastest weeknight dinner: the sauce is ready in the time it takes to boil the water and cook the pasta. Here you will find mince pasta, tuna pasta, chicken pasta, creamy sauces, tomato classics and vegetarian versions.
- Delicious Pasta with Bacon, Sun-Dried Tomatoes and Italian Cheese
- Creamy Pasta with Sundried Tomatoes and Parmasan
- Mediterranean Orzotto with Chilli Prawns, Tomatoes and Balkan Cheesee
- Creamy Pasta with Crispy Pancetta, Tomatoes & Italian Cheese
- Mediterranean Orzotto with Halloumi and Cherry Tomatoes
- Creamy Pasta with Pork Meatballs and Cheese
- Greek Orzo Salad with Balkan Cheese, Olives, Vegetables and Honey-Mustard Dressing
- Pasta with Roasted Tomatoes, Spinach and Cream Cheese
- Turkish-Style Pasta with Ground Beef
- BBQ Pasta with Chicken and Roasted Tomatoes
- Penne in a Delicate Tomato Sauce with Juicy Sausage and Kale
- Creamy Pasta with Artisan Smoked Ham and Fresh Salad
- Indian One-Pot Chicken Pasta
- Lime Prawns Rigatoni with Spinach and Cherry Tomatoes
- Pasta in Tomato Sauce with Tuna, Basil, and Italian Cheese
- Chicken Paprikash with Pasta & Red Velvet Dessert
- Pasta all’Amatriciana with Marinated Pork Belly and Italian Cheese
- Pasta with Halloumi-style Cheese and Avocado
- Chicken Pasta in Italian Tomato Sauce with Olives and Parmesan-Style Cheese
- Creamy Pasta with Hummus, Sautéed Vegetables, Cumin, and Lemon
- Parmesan Chicken Orzotto with Spinach & Canapés with Pork Loin Prosciutto, Goat Cheese and Pear
- Italian-Style Fusilli with Meat Ragù
- Creamy Pasta with Tofu and Sun-Dried Tomatoes
- Pasta with Peanut Sauce, Broccoli, Bell Pepper, and Herbs
- Fresh Basil-Flavored Pasta in Ricotta Sauce with Tomatoes and Pine Nuts
- Creamy Pasta with Bavarian Sausage and Spinach
- Tomato Soup with Vegetables, Minced Beef and Pasta Rice
- Creamy Pasta with Smoked Salmon, Peas and Spinach
- Fresh Basil-Flavored Pasta in Ricotta Sauce with Tomatoes and Pine Nuts & Chocolate mousse
- Mediterranean Chicken with Pasta
- Pasta With Basil Pesto, Peas, Sautéed Zucchini And Mozzarella
Three things separate home pasta from restaurant pasta. Salt the water properly — about a tablespoon per litre. Save a splash of pasta water and add it to the sauce: the starch binds the sauce to the pasta. And finish the pasta in the sauce in the pan for thirty seconds rather than pouring sauce over it on the plate.
Pasta shape is not a matter of taste: penne and rigatoni suit thick mince and vegetable sauces, spaghetti and linguine suit creamy and oil-based ones, small shapes belong in soups and salads. One portion of dried pasta is about 90–100 g.
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