Light, delicious, and perfect for eating by the sea or even for an outdoor summer dinner: here are 3 pasta recipes perfect for summer.
Spaghetti with tomatoes
INGREDIENTS FOR 4 PEOPLE: 320 g spaghetti, 600 tomatoes, 3-4 tbsp EV olive oil, 3 tbsp grated cheese, 1 tbsp breadcrumbs, 1 clove garlic, parsley, salt & pepper
Cook the tomatoes with olive oil and garlic. When the tomatoes are ready, cook the spaghetti to al dente, drain and add to the hot oven dish. Mix well, adding a couple of spoonfuls of cooking water if needed. Add grated cheese.
Penne with pesto
INGREDIENTS FOR 4 PEOPLE: 320 g penne, 100 g basil, clove garlic, grated parmesan, pine nuts, olive oil, salt
Make the pesto by placing the basil, garlic, parmesan and pecorino, olive oil, pine nuts and a pinch of salt in a blender and processing to obtain a smooth and very fragrant cream.
Cook the pasta, drain and remove from the heat, then add the pesto. Serve with more grated cheese.
Curry Pasta Salad
INGREDIENTS FOR 4 PEOPLE: 500 g pasta screws, 65 ml sunflower oil, 1 green pepper, seeds removed, chopped, 1 red onion, chopped, 1 Tomato Puree, 125 ml vinegar, 15 – 30 ml (1 – 2 T) Curry Powder, 5 ml (1 t) ground turmeric, 125 ml Apricot Jam, salt and freshly ground black pepper, 65 ml chopped parsley
Cook the pasta screws as per the packet instructions and set aside to cool. Heat the half of the oil in a medium saucepan. Add the green pepper and the onion and fry until softened but not browned. Lower the heat and add the Tomato Puree, remaining oil and vinegar. Bring to the boil. Add the Curry powder, tumeric and the Apricot Jam. Whisk well to mix and continue to cook over a low heat for 5 minutes. Season to taste with the salt and freshly ground black pepper.
Pour the curry sauce over the noodles and toss to mix. Add the parsley. Chill until serving.
