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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How to Make Easy Pasta

Easy Pasta

Servings: 3-4

INGREDIENTS

Salt - 2 teaspoon, divided
Olive oil - 1 tablespoon
Penne or spiral pasta - 250 grams
Butter - 2 teaspoons
Garlic - 3 cloves
Roasted tomato puree - 100 ml
Ground black pepper - 2 teaspoons
Tomato sauce - 75 ml
Coriander stem - 50 grams
Basil leaves - 30 grams

PREPARATION
1. Boil water in a large pot over medium high. Once water starts boiling, add salt (1 teaspoon) and olive oil, stir.
2. Add pasta and cook until soften. Drain and keep aside.
3. Heat a pan over medium heat and add butter. Once butter is melted, stir in garlic until soften.
4. Add roasted tomato puree and stir for a few seconds before adding ground black pepper and salt (1 tsp). Then add the cooked pasta, tomato sauce, and minced coriander stem. Stir well.
5. Cook for 1 minute and then add chiffonade basil leaves. Stir and serve.
6. Garnish with Parmesan, Romano, Provolone or Mozzarella.
Enjoy.

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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How To Make Creamy Chorizo Pasta | Quick & Easy Dinner Recipe

Creamy, delicious, and easy to make, I've been making this since my student days! - this Chorizo Pasta is the perfect dinner recipe! Learn how to whip up this quick and easy dinner in minutes with this step-by-step tutorial. From sautéing the chorizo to creating the creamy sauce, this pasta dish is sure to be a hit with the whole family. Watch now to find out how to make this delicious chorizo pasta dinner. Check out the written recipe below!

Creamy Chorizo Pasta

250g x Pasta
500ml x Tomato Passata
300ml x Cream
110g x Chorizo Sausage
1 x Red Onion
2 x Cloves of Garlic
2tsp x Sweet Paprika
1/2 tsp x Dried Rosemary (or 1 tsp x fresh)
Small handful x Chopped Parsley
Salt & Pepper (to taste)
Cheese (optional)


1. Place a large pan of salted water onto the hob and bring it to a boil.

2. Remove the casing from the chorizo and cut it into rounds roughly 3mm in thickness.

3. Peel and finely dice the red onion and grate or finely dice the two garlic cloves. By not the water should be boiling and you can add in your pasta. Cook it to the packet instructions.

4. Place a frying pan over medium heat and add in the chorizo allowing the fat to render out and the chorizo to slowly crisp up.

5. As soon as you see the fat render out, add in the diced red onion along with a pinch of salt and cook for 3 to 5 minutes until soft.

6. Now, add in the garlic, dried rosemary and sweet paprika and cook for a further two minutes.

7. Next, add in the tomato passata and bring to a simmer before adding in the cream. Stir the cream in and simmer for 5 minutes to allow the sauce to reduce and thicken up.

8. By this time the pasta should be about cooked. Taste the sauce to check the seasoning and adjust with salt and pepper if needed.

9. Transfer the pasta from the water and into the sauce using a slotted spoon. Give everything a good stir through and add in the parsley keeping a small amount back to garnish at the end.

10. To serve, pile up onto a plate and finish with a sprinkle of parsley and a grating of cheese if you fancy.

Enjoy!



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How To Make Creamy Chorizo Pasta | Quick & Easy Dinner Recipe

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SEAFOOD MARINARA PASTA

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Peppery Portugese Pasta - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Peppery Portugese Pasta Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Cloves Garlic, Peeled
Salt and Pepper
Cooked Spaghetti
Grated Cheese
2 ts : Hot Chilli Sauce
Chopped Parsley
Olives
3 : Leeks, Trimmed and Roughly
1 1/2 ts : Tomato Puree
4 lg : Tomatoes, Skinned
3 ts : Dried Basil
2 md : Onions, Peeled and Coarsely
3 oz : French Beans, Trimmed
2 tb : Olive Oil
2 : Carrots, Peeled and Finely