How To make Peppery Portugese Pasta

Simple ground meat pasta | Food From Portugal

Prepare this delicious recipe of ground meat cooked with delicious spices and pasta. Get the recipe here:

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EPIC SPICY PASTA SAUCE | VEGAN ARRABIATA PASTA

This spice pasta arrabiatta is a really easy vegan pasta dinner. One made with things everyone has in the kitchen. Being able to cook a simple sauce from scratch is a very useful skill to have. Let us know if you like your sauce spicy below.

FULL RECIPE:

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Baked pasta with tuna and ham | Food From Portugal

Not sure what to do for dinner? Want to prepare a simple recipe? Make this delicious baked pasta mixed with tuna and ham! Get the recipe here:

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Spaghetti Recipe / white sauce Spaghetti / White Sauce Pasta Recipe / Pasta Recipe

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Spanish-Style Spicy Tomato Pasta | Irresistibly Delicious & Easy To Make

EPISODE 750 - How to Make Spanish-Style Spicy Tomato Pasta | Macarrones con Salsa Picante Recipe

FULL RECIPE HERE:


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Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta

Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta

???? Let me know if you enjoyed my easy vegan pasta recipe.

▶️ RECIPE INGREDIENTS: (3 servings approx.)

???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)

???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)

350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)

Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste

▶️ METHOD:

Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).

✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.

To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.

Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.

✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste

Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).

✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.

Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.

Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.

▶️ IMPORTANT NOTES:

???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)

???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later

???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta

???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat

???? Fry the onions until soft and translucent. Do not have to brown the onions

???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness

???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly

???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it

???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste

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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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