Spicy garlic spaghetti

Today I came home from work "starving" (can't really use this word in our part of the world though) and I just wanted to eat as fast as I could. What is better than a really quick pasta? 

Ingredients:
spaghetti (80-100 gr per person)
salt (a tablespoon)
2 cloves of garlic
1 fresh chili
1 egg
some olive oil
pepper (a pinch)

Boil the water, add salt and cook the spaghetti. (Check on the box for the cooking time, all the types of pasta are way better if they're cooked "al dente".) Stir the chopped garlic and chili on some olive oil. Add the cooked pasta and crack an egg of the top. Mix well while it's still hot and put some pepper on the top. Serve and enjoy your really quick meal.
I was in such a hurry I didn't really bother about the pics.. Next time better! ;) 

Wholewheat farfalle with home-made pesto

Do you love pesto? I adore it! It's very easy to do at home and there are tons of different ways to do it. The important is to have basil, any kind of nuts and some kind of cheese that is similar to pecorino cheese.
The recipe I'm showing is with the ingredients I had at home, so it's not the original one, but still very tasty! 

Ingredients: 

60-70 basil leaf

40 gr parmesan cheese 

65 gr walnuts

1-2 cloves of garlic

salt

5 tblsp of olive oil

wholewheat pasta (approximately 90 gr per person)

 Wash the basil leafs and put them in the blender (it's better to do it manually, but if you don't have a lot of time, the blender should also work fine), add parmesan cheese, garlic and walnuts and start blending. When you have a thick paste, add salt and olive oil until you have a smooth paste. Your pesto is now ready! (You can also put it in the freezer: put it in a jar, cover with some olive oil and freeze. When you'll need it, it will take only 5 minutes to have it ready to use.)

Cook the pasta according to your taste (I prefer pasta al dente). Mix the pasta and 1 or 2 spoons of pesto well and serve still hot!

Another idea to serve pesto is as an appetizer. Use small bread slices and spread a teaspoon of pesto on the top. You can also scratch a clove of garlic on the bread before adding pesto, it will make it so much tastier.

Pasta omelette (frittata di pasta)

You never know how much pasta should you cook? You're never sure if you're too hungry and you put waay to much pasta in the pan? I have a recipe today that will help you to deal with all your leftover pasta. Because food is a blessing and we should not waste it! 

Ingredients:
leftover pasta (with any kind of sauce, I had some pasta with zucchini and tomato)
2 tblsp parmesan cheese
5 eggs
2 boiled potatoes
1 fresh chili (if you don't like spicy food, leave it)
olive oil
salt
pepper



Mash the boiled potatoes, add the eggs and mix well. Add the leftover pasta, cut the chili and add it with salt and pepper (according to your taste). Mix well (you should have something like the picture above).
Put some olive oil in a non stick pan and wait a few minutes until it becomes warm. Put the mixture in the pan and cook until it's crispy on one side. Then help yourself with the top of the pan to turn it over. Cook on the other side until it's crispy also there and serve still hot.

If you fell you don't have enough pasta to do it, add the vegetables you prefer. It's a great way to reuse the already cooked food and it's tasty as well! :)

Pasta with zucchini and philadelphia

Ingredients (4 persons):

2 zucchini

400 gr of pasta

garlic powder

chili powder

white pepper powder

salt

olive oil

100 gr of philadelphia

Slice the zucchini and fry them in a pan on olive oil. Add a pinch of salt, pepper, garlic and chili and mix well. Continue to stir. After 10-15 minutes add 2 tablespoons of water and cover the pan with zucchini. In the meantime cook the type of pasta you prefer. After 10 minutes take away the cover from the zucchini and continue to cook a few more minutes until you have no water left. Put the cooked zucchini on the pasta and add philadelphia cheese. Mix well and serve still hot. 

Pasta & ceci

Ingredients:

chick peas (250 gr )
short pasta (250 gr)
garlic (3 cloves)
red chilli (1)
rosemary
olive oil (2 tablespoons)
salt

Put the chickpeas overnight in a bowl full of water. After about 12 hours cook them in salted water for 1 hour and 30 minutes. Put in a small pan some olive oil and chopped garlic, chilli and some rosemary, when it's fried put it on the chickpeas. Add the short pasta and mix well. Cook for about 10 minutes and serve still hot.