Three recipes to make different first courses

There are a thousand shapes, textures and flavors. There are also dozens of recipes with which to give this dish the place it deserves in the kitchen. Because Pasta can gather as many followers as kibble. Almost.

Thus, beyond the traditional macaroni with tomato, or the legendary pasta alla carbonara, there is dozens of recipes with which to surprise friends and relatives. pasta is a very versatile food which admits all kinds of ingredients, so we offer you some original recipes that can be made at home for any occasion or day of the week.

Macaroni with tomato in three textures

Let’s leave the more traditional ones behind and add a pinch of joy to turn a dish that almost everyone likes.


  • 400 g macaroni

  • 1 clove of garlic

  • 1/2 onion

  • 1 can of chopped natural tomato

  • 200 ml of vegetable broth

  • 8 homemade dried tomatoes

  • 10 cherry tomatoes

  • 150 g of grated cheese to be au gratin

  • 10 g butter (optional)

  • Extra virgin olive oil and salt


For this dish the essential is make homemade tomato sauce. So, first we will boil a minced clove of garlic together with half a diced onion (until the onion is transparent). Add the chopped tomato, stir and cook over low heat for 40 minutes. Add salt, pepper and sugar if we deem it necessary and add the broth and dried tomatoes cut into thin strips and let it boil so that everything is tied up.

After cooking the macaroni, add them to the sauce and mix well. Sprinkle the grated cheese with a little oregano, add the cherry tomatoes cut into quarters and a few cubes of butter (optional). Put in the oven and brown it so that the cheese melts and the surface is browned.

Tagliatelle with Alfredo sauce

This pasta dish is one of the most famous in Italian cuisine. Very simple to make, it will give a new touch to the home menu and everyone will like it.

Tagliatelle with Alfredo sauce. shutters


  • 100 ml of cream

  • 50 ml of milk

  • 1 clove of garlic

  • 30 grams of Parmesan

  • 1 tablespoon of butter

  • Salt and freshly ground black pepper

  • Tagliatelle or fettuccine

  • salt


To prepare the Alfredo sauce you have to start Peel the garlic and chop it very finely. Put it in the pan with the butter over medium heat. When it starts to brown (don’t let the garlic get too bitter), add the cream and milk and season to taste. Boil for two or three minutes to thicken.

Then grate the Parmesan cheese, add it to the pan and mix everything for a couple of minutes. If you want the sauce to be thicker, leave it on the stove for longer, but if you want it more liquid, add a little more milk. Ideally, it should be a liquid rather than thick sauce. During this process you can cook the noodles. (You can also add chicken pieces to this recipe.)

Black spaghetti with cuttlefish and prawns

We are used to pasta with meat, but fish and shellfish go perfectly with this food. Very typical of the coastal areas of Italy, you can do it at home in a very simple way.


  • 300 g of spaghetti

  • 12 shrimp

  • 2 cuttlefish or cuttlefish ink

  • 1 onion

  • 2 cloves of garlic

  • 200 ml of liquid cream for cooking


To make this dish you can choose buy the black spaghetti they sell in stores or cook them with two bags of ink so that they remain this color.

To make the sauce, we will start by boiling half a finely chopped onion and when it is very soft, add the squid ink, a ladle of the pasta cooking water and 200 ml of cream. Cook for 3 minutes and reserve. in another pan fry the shrimp with garlic until they turn orange intense.

We conclude the recipe by adding the cooked and well-drained pasta and the prawns to the pan where we have the onion sauce, tossing everything so that the ingredients mix well.


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