In the scorching heat of summer, it’s always a delight to prepare meals that are not only delicious but also light and refreshing. And what better way to satisfy those cravings than with a plate of mouthwatering pasta dishes?
In this article, we will explore two budget-friendly and easy-to-make pasta recipes that are perfect for summer. These dishes not only deliver a powerful flavor experience, but they are also healthy, providing you with a guilt-free indulgence. So, gear up your kitchen and get ready to whip up these delicious pasta dishes that will leave you wanting more!
Macaroni with aubergines and cheese
INGREDIENTS FOR 4 PEOPLE
- 320 g macaroni
- 3 small aubergines
- grated cheese
- 3 tbsp EV olive oil
- 1 clove garlic
- dry white wine
- parsley
- salt & pepper
Wash and trim the aubergines. Heat 2 tbsp oil in a large pan and lightly brown the crushed garlic. When colored, remove and add the aubergines to the pan. Increase the heat, add salt, and sauté for 5-6 minutes, turning continuously. Meanwhile, cook the pasta. Drain when al dente and sauté for a minute with the aubergines. Remove from the heat, add cheese and serve.
Spaghetti with roasted tomatoes
INGREDIENTS FOR 4 PEOPLE
- 320 g spaghetti
- 600 g small tomatoes
- 3-4 tbsp EV olive oil
- 3 tbsp grated cheese
- 1 tbsp breadcrumbs
- 1 clove garlic
- parsley
- salt & pepper
Wash the tomatoes, cut them in half, and place them in an oven dish with a little oil, close together, and with the cut side up. Remove the inner shoot from the garlic and chop finely, along with the parsley. Place in a bowl with the breadcrumbs and the pecorino, mixing well.
Season the tomatoes with salt and pepper, and top with the breadcrumbs and cheese mixture. Drizzle with oil and place in a warm oven (160°C) so that the tomatoes cook gently and form a sauce. Cook for about 45 minutes, covering them with aluminum foil if they look too dry.
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. The tomatoes can be cooked a few hours in advance, and the dish reheated while the pasta is cooking.
