EASY SPAGHETTI RECIPES FOR THE SUMMER
During the high summer temperatures, no one feels like cooking, and we’re all looking for quick and easy recipes.
One of those is certainly spaghetti – a meal quite hard to say no to. Apart from being delicious, pasta can also be prepared quickly and very easily, regardless of your level of cooking abilities. Plus, you’ll avoid the additional heating of the kitchen!
Enjoy these amazing recipes we’ve selected for you.
Spaghetti with tomato, basil and ricotta
This is a very simple and quick meal, as it doesn’t require many ingredients or much of your time.
400 g of spaghetti
3 spoons of olive oil
Half of an onion
2 glasses of cherry tomatoes
3 cloves of garlic
Salt and freshly ground pepper
3 spoons of freshly chopped basil
1 glass of fresh ricotta cheese
Pour water into a large cooking dish, add some salt, and wait for the water to boil. Add the spaghetti and cook them until “al dente” – about 6 to 8 minutes. Strain the pasta and save a glass of water it has been cooking in.
Heat up the olive oil in a pan, add the onion, and then cook it until it’s soft – 5 to 6 minutes. Add the cherry tomato and garlic, lower the heat on the cooktop, and mix it all. Cover the pan and wait until the tomato softens and breaks, for about 7 to 9 minutes.
Add salt and pepper, and then also a third of the water the pasta has been cooking in, and continue cooking. This mix should become a sauce – if needed, you can add more “spaghetti” water to it.
Add the pasta into the pan and mix it all up, so it’s all covered in sauce. Serve it with basil and ricotta over the spaghetti.
Quick spaghetti with prosciutto and asparagus
400 g of spaghetti
400 g of cherry tomatoes
300 g of prosciutto
300 g of asparagus
200 g of mozzarella
200 g of pesto sauce
2 – 3 spoons of olive oil
Cut the asparagus into large pieces and fry them in a pan with a little bit of olive oil, on a high temperature. It only takes a couple of minutes (4-5) for them to become crispy. Take them out into a dish. Cook the spaghetti and pour cold water over them, in order to stop the cooking process. Strain the pasta thoroughly and combine it with basil pesto, so it mixes well with the spaghetti.
Cut the prosciutto into strips and add them to the pasta, so all the aromas are well combined. Cut the cherry tomatoes into halves or quarters. Put the ingredients over each portion of spaghetti in this order: asparagus, then mozzarella, and lastly tomato. Add a bit of olive oil and salt. Optionally, add pieces of parmesan.
Spaghetti with champignons
There is really nothing simpler than this recipe!
500 g of spaghetti
250 g of champignons
4 cloves of garlic
A half of red bell pepper
4 spoons of olive oil
Juice from half of a lemon
Pepper, salt and parsley
Chop the champignons, garlic and red bell pepper, and fry it all on heated oil. Add the spices into the pan, lemon juice and chopped parsley. Cook the spaghetti according to the instructions on the packaging, and pour the sauce over them.
Enjoy your meal!