Pasta Sauces – 6 Amazing and Simple Italian Recipes with Vegetables
Homemade pasta is magnificent on its own, but it is the sauce that adds variety and helps avoid monotony: with different sauces, pasta can be prepared every day, and each time it will have a new flavor. We offer you simple and delicious Italian recipes for unusual sauces. Making fresh pasta at home is easy and quick using a pasta roller and cutter.
Pasta with Ricotta and Walnuts
Mix ricotta cheese with a small amount of melted butter and the water in which the pasta was cooked. Season the pasta with this creamy sauce, sprinkle with Parmesan and crushed walnuts.
Pasta with Zucchini Pesto and Fresh Tuna
Peel the zucchini and cut them into small pieces. Finely chop half an onion. Place the vegetables in a pan and sauté lightly. Add basil, pine nuts, and Parmesan, dress the sauce with olive oil, and mix thoroughly.
In a pan, sauté diced fresh tuna. Drain the cooked pasta, place it on a plate, and drizzle with the sauce. Top with the freshly sautéed tuna.
Spaghetti with Sun-Dried Tomatoes and Olives
If the sun-dried tomatoes are dry, soak them in hot water, chop finely, and place them in a heated pan with a small amount of olive oil, 2-3 whole garlic cloves, and sliced pitted olives. Add a little water from the pot with boiling pasta and simmer. When the pasta is al dente, transfer it to the pan with the sauce and continue cooking, stirring. Season with salty ricotta and serve.
Cherry Tomato Sauce from Yellow, Red, and Black Tomatoes
Wash all the cherry tomatoes and place them, uncut, in a tall pot. Heat over high heat, adding a little salt and olive oil. When the skin bursts, gently crush and cook for about 15 minutes. Pass through a sieve to remove the skin. Season the sauce with salt and pepper to taste and drizzle over the pasta before serving or preheat them in a pan with the sauce.
Spaghetti with Broccoli and Anchovies
Clean, rinse, and separate the broccoli into florets, then boil. Use a slotted spoon to transfer to a pan with oil, garlic, chili pepper, and 4-5 anchovies in oil. Sauté until the anchovies melt. Add the cooked pasta to the pan, a little water from the pasta cooking, and Pecorino or another hard cheese. Sprinkle with pine nuts.
Eggplant Pesto Sauce
Wash the young eggplant, dry it, and cut off the tip with the green stem. To prevent the skin from bursting, prick it with a fork or toothpick and bake in the oven at 180°C until soft. Depending on the size, this will take 20 to 40 minutes (for a half-kilogram vegetable). Young fruits are not bitter, so there is no need to remove bitterness. If using a mature fruit, soak the eggplant in salted water (one tablespoon of salt per liter of water) for about half an hour before baking, then rinse under running water and dry with a paper towel.
Extract the flesh from the baked eggplant, mash it with a fork, mix with basil, grated Parmesan, and add salt, pepper, and olive oil to taste. The sauce is ready, and you can dress the pasta.
