Tag: easy italian pasta

  • Walnut Creamy Pasta

    Walnut Creamy Pasta

    A deliciously creamy pasta dish made with blended walnuts, garlic, and olive oil. This recipe is simple, satisfying, and full of earthy flavor — perfect for a quick weeknight meal or a comforting weekend dinner.

    Servings

    2 people

    Prep Time

    15 minutes

    Difficulty

    Easy

    Ingredients

    • 200g pasta
    • 180 gr of Walnut
    • Garlic
    • Parslay 
    • 20 – 30 gr Grana Padano
    • Olive Oil
    • Salt and pepper
    • Chillies – dry of fresh

    Equipment you’ll need

    Method

    1. Bring a pot of salted water to the boil.
    2. Boil the walnuts for 3–5 minutes to soften them and reduce bitterness. Drain, dry, and let them cool.
    3. Blend the walnuts into a smooth, creamy paste.
    4. Cook the pasta according to package instructions.
    5. In a pan, heat olive oil and sauté the garlic until golden. Remove if needed to avoid bitterness.
    6. Add chilli (optional), then stir in the walnut cream.
    7. Add 1–2 ladles of pasta cooking water and mix to create a smooth sauce.
    8. Drain the pasta and add it to the pan.
    9. Toss well until fully coated and creamy.
    10. Serve with grated Grana Padano and fresh parsley.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

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    Tips

    Boiling walnuts helps remove bitterness and improves texture

    Use pasta water to emulsify the sauce

    Don’t burn the garlic — it will turn bitter

    Variation

    Add cream for extra richness

    Replace Grana Padano with Parmigiano Reggiano

    Make it vegan by skipping the cheese

    Storage

    Best enjoyed fresh. If needed, store in the fridge for 1 day and reheat with a splash of water.

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  • Poorman Eggs Spaghetti

    Poorman Eggs Spaghetti

    A simple yet flavour-packed Italian pasta dish made with fresh tomatoes, anchovies, and capers. This recipe transforms humble ingredients into a rich and savoury sauce perfect for a quick homemade meal. Using fresh egg spaghetti gives it an even more rustic and authentic touch.

    Servings

    2 people

    Prep Time

    20 minutes

    Difficulty

    Easy

    Ingredients

    • 250 g egg spaghetti
    • 2 fresh tomatoes
    • 20 capers
    • 6 anchovy fillets
    • 1 garlic clove
    • Extra virgin olive oil
    • Fresh parsley
    • Salt & black pepper

    Equipment you’ll need

    • Pot for pasta
    • Pan with lid
    • Wooden fork
    • Sauce spoon

    👉 Kitchen tools I use:

    www.saporidicasasaulle.com/kitchen-tools/

    Method

    1. Cut the tomatoes into small pieces and chop the parsley.
    2. Heat olive oil in a pan and gently fry the garlic until golden.
    3. Add the anchovy fillets, cover with a lid to avoid splashing, and cook for 2–3 minutes.
    4. Add the tomatoes and toss gently, then add the capers.
    5. Meanwhile cook the pasta in salted boiling water according to package instructions.
    6. Drain the pasta, reserving a little cooking water.
    7. Add the pasta to the sauce and mix well with a splash of pasta water.
    8. Plate and finish with chopped parsley and a drizzle of olive oil.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

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    Tips

    Use a lid while cooking anchovies to avoid oil splashes

    Long pasta like linguine or tagliatelle works perfectly too

    Pasta water helps emulsify the sauce beautifully

    Variation

    Add chilli flakes for extra heat

    Use cherry tomatoes instead of fresh tomatoes

    Finish with lemon zest for freshness

    Storage

    Store refrigerated for up to 1 day. Reheat gently in a pan with a splash of water.

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  • White Bacon and Cauliflower Pasta

    White Bacon and Cauliflower Pasta

    A simple and flavourful Italian pasta dish made with crispy bacon and leftover cauliflower. This rustic recipe is perfect for turning Sunday leftovers into a quick and satisfying meal, using snapped linguine for a unique texture.

    Servings

    2 people

    Prep Time

    15 minutes

    Difficulty

    Easy

    Ingredients

    • 210 g Linguini Pasta
    • 200 g bacon
    • 8 cauliflower florets (or ½ medium cauliflower, pre-cooked)
    • 1 garlic clove
    • 1 chilli
    • 10 g Grana Padano
    • Extra virgin olive oil
    • Salt & black pepper

    Equipment you’ll need

    Method

    1. Bring a pot of salted water to the boil.
    2. Cut the bacon into small pieces (about 2 cm), removing any tough rind.
    3. Heat olive oil in a wok pan and add a crushed garlic clove. Remove once golden and set aside.
    4. In the same pan, cook the bacon until crispy, then remove and set aside with the garlic.
    5. Add the cooked cauliflower to the pan and mash it with a fork until creamy and smooth.
    6. Return the bacon and garlic to the pan and mix well. Set aside.
    7. Snap the linguine into shorter pieces (see video for technique) and cook for about ⅔ of the time indicated on the package.
    8. Reserve some pasta water, drain the pasta, and transfer it to the pan.
    9. Finish cooking the pasta in the sauce, adding a little pasta water if needed.
    10. Serve with a drizzle of olive oil and grated Grana Padano.

    For this recipe I used the following.

    Tefal Simple Cook 28cm Wok Pan
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    Tefal Simple Cook 28cm Wok Pan

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    SHAN ZU Kitchen Santoku Knives 20cm in Powder Steel Japanese Chef...
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    Salter Timeless 3 Piece Saucepan Set - 16cm, 18cm, 20cm Stainless...
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    Salter Timeless 3 Piece Saucepan Set – 16cm, 18cm, 20cm Stainless…

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    Tips

    Save the cauliflower cooking water to cook the pasta for extra flavour.

    Remove garlic once golden and re-add later to keep it sweet and not bitter.

    Variation

    Add cherry tomatoes for colour and freshness

    Finish with chopped parsley

    Can use Spaghetti

    Storage

    Best eaten immediately — this dish does not store well; Cauliflower leftover from previous day.

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