Italian pasta is something simple, yet somehow special. There is also onewide variety of pasta typesthat you can experiment with. Be it bucatini, fetuccini, farfalle, tagliatelle or penne – with the right sauce, every pasta dish becomes a real treat. The golden rule here is: liquid sauce, long pasta. Thick sauce, short pasta shapes. In addition to the sauce, the pasta is enriched with other ingredients. Not only salmon or tuna fillets, shrimp and chicken, but also zucchini, peas, asparagus and mushrooms prove to be perfect pasta companions. Check out Jamie Oliver's delicious pasta recipes and try one of them yourself.
Jamie Oliver's pasta salad with tuna
Ingredients for 2 servings (723 calories per serving):
200 g Bucatini
Sea salt
a large clove of garlic, peeled
a fresh red chili
2 Sardellenfilets
4 ripe cherry tomatoes
Extra virgin olive oil
1 x 180 g can of tuna fillets in olive oil
1 tablespoon capers, rinsed
the juice of half a lemon
100 g Rucola (Wild Rocket)
Preparation:
Place the bucatini in a large pot of boiling salted water and cook until al dente. Meanwhile, finely chop the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (if possible, use the oil from the can of tuna for extra flavor) in a deep pan over medium heat, then add the garlic, chilli, anchovies and capers. Sauté for 2 minutes, then add the tomatoes and toss once.
Drain the bucatini in a sieve (catch some of the water) and add to the sauce. If necessary, add a splash of the pasta water. Stir in the tuna fillets and rocket, then season with a little lemon juice. Fry briefly and then season carefully with salt and more lemon juice. Spread the pasta on plates, drizzle with olive oil and top with the fresh rocket.
Primavera Pasta Variation: with green asparagus, peas and smoked trout
Ingredients for 4 servings (687 calories per serving):
1 EL Kill
1 small bunch of spring onions, roughly chopped
300 g green asparagus (peeled and cut into pieces)
300g frozen peas
1 bunch fresh mint, roughly chopped
1 EL Mehl
500 ml milk
300g fettuccine pasta
250 g smoked trout fillets (pulled into bite-sized pieces with your fingers)
the juice of half a lemon
Parmesan for sprinkling
Preparation:
Bring a pot of salted water to a boil and cook the pasta according to package instructions.
Heat oil in a large pan. Add the spring onions, asparagus stalks and peas to the pan and cook for a few minutes, then add the mint. Then stir in the flour, pour in the milk and bring the mixture to the boil. Let simmer for 10 minutes.
Using a hand blender, puree the asparagus sauce until smooth, reduce the heat and stir in the trout pieces. Add the asparagus tips and cook for a few more minutes. Season with lemon juice.
Drain the pasta (reserving some of the water) and add it to the sauce. If necessary, add a splash of the pasta water.Parmesan on topScatter and distribute on the plates.
Chorizo Carbonara
Ingredients for 4 servings (603 calories per serving):
320g penne pasta
70 g Iberico Chorizo (oderSausage)
30g Manchego cheese
½ – 1 fresh red chili
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large egg
half a lemon
2 heaped tablespoons low-fat yogurt
preparation
Chop the chorizo, chilli and rosemary leaves into small pieces and place in a large heated pan with a teaspoon of olive oil and a pinch of black pepper. Then put the unpeeled garlic cloves in a press and squeeze them over the pan. Mix everything and fry until golden brown.
Mix the egg, lemon juice, yogurt and finely grated Manchego cheese in a bowl. Drain the pasta and add it to the pan. Remove from the heat and stir in the creamy sauce. Season to taste and serve.
Vegetarian pasta with zucchini
Ingredients for 2 servings (430 calories per serving):
150 g linguine pasta
2 Zucchini
half a bunch of fresh mint
30 g Parmesan cheese
1 lemon
Preparation:
Bring a pot of salted water to a boil and cook the pasta according to package instructions. Then let it drain and collect some of the water.
Meanwhile, cut the zucchini lengthways, then again into long, narrow strips that resemble matchsticks. Heat a tablespoon of olive oil in a large skillet over medium heat and add the zucchini. Cook for 4 minutes, tossing regularly. Finely chop the mint leaves and add them to the pan.
Add the dried linguini to the pan and add some of the pasta water to the sauce. Grate the Parmesan and a little lemon zest over it and mix in the lemon juice. Then season with sea salt and black pepper. Spread the pasta on the plates, sprinkle some more parmesan over it and drizzle with olive oil.
Spaghetti with palm kale and ricotta
Ingredients for 2 servings (456 calories per serving):
150 g Spaghetti
4 cloves of garlic
200 g Palmkohl (kale)
30 g Parmesan cheese
30 g Ricotta
Preparation:
Bring a pot of salted water to a boil and cook the pasta according to package instructions.
Meanwhile, peel the garlic. Wash the black cabbage leaves and remove the coarse leaf veins. Then add the leaves and garlic to the pot with the pasta for 5 minutes. Add a tablespoon of olive oil to a blender and then finely chop the Parmesan. Using the kitchen tongs, carefully add the palm leaves and garlic to the blender and puree for a few minutes until smooth. Season with sea salt and black pepper.
Drain the pasta and stir it into the green sauce. Then distribute the pasta on the plates. Place a dollop of ricotta on each and drizzle with a little olive oil.
Vegetarian recipe for pasta with chickpeas and pumpkin sauce
Ingredients for 4 servings (639 calories per serving):
1 organic vegetable broth in cubes
1Butternusskürbis(only the lower end is needed)
1 onion
1 tsp fennel seeds
1 small dried red chili
half a bunch of fresh sage
a 400g can of chickpeas
320g penne pasta
20g Parmesan, plus extra for serving
half a bunch of fresh parsley
Dissolve a cube in 500ml hot water. Cut off the stem of the pumpkin and cut the bottom end into large pieces (remove the seeds, do not peel). Then put it in the blender and chop it together with the peeled onion, fennel seeds, dried chili and sage leaves. Put the mixture in a saucepan, pour in the vegetable stock, add the chickpeas and their juice, put the lid on and stir regularly.
Bring a pot of salted water to a boil and cook the pasta according to package instructions.
Using a hand blender, puree the sauce to your liking, season to taste and stir in freshly grated Parmesan. Drain the pasta and add it to the sauce. Serve with chopped parsley leaves and extra Parmesan.
