Tag: spaghetti

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Spaghetti with garlic and oil, the recipe

Spaghetti aglio e olio, la ricetta

Spaghetti aglio e olio, the recipe.
Spaghetti aglio e olio are a classic of Italian cuisine, simple but full of flavor. This version without chili pepper is perfect for those who prefer a more delicate but still delicious flavor.

Ingredients

– 320 g of spaghetti;
– 4 cloves of garlic;
– 100 ml of extra virgin olive oil;
– Salt to taste;
– Chopped fresh parsley.

Preparation

First, peel the garlic cloves and slice them thinly.
In a large pot, bring plenty of salted water to a boil. Cook the spaghetti al dente according to the package directions.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced ​​garlic and brown slowly, without burning it, for about 2-3 minutes.
Drain the spaghetti a couple of minutes in advance, reserving a cup of the cooking water. Add the spaghetti to the pan with the oil and garlic, stirring well to flavor it and release some of the starch. If necessary, add a little cooking water to better mix everything together and to form the "famous" creamy sauce.
Distribute the spaghetti among the plates, garnishing with a little chopped fresh parsley, if desired. Serve immediately.

Tips: For a more intense flavor, you can lightly crush the garlic cloves before slicing them; use a high-quality extra virgin olive oil to get the best possible flavor; always save a little of the pasta cooking water to help blend the sauce.

Spaghetti aglio e olio is a versatile and quick recipe, ideal for a simple but tasty dinner. Try this version without chili pepper for a light and aromatic dish, perfect for any occasion.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Spaghetti with garlic and oil, the recipe – Spaghetti à l’ail et à l’huile, la recette – Espaguetis con ajo y aceite, la receta – Esparguete com alho e azeite, a receita – Spaghetti mit Knoblauch und Öl, das Rezept – Spaghetti mit Knoblauch und Öl, das Rezept

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Spaghetti with cherry tomatoes and prawns, the recipe

Spaghetti con pomodorini e gamberoni, la ricetta

Spaghetti with cherry tomatoes and prawns, the recipe.
Some time ago I had the pleasure of enjoying a good plate of pasta with cherry tomatoes and prawns on the ship.
Since I had the photos back at hand, I decided to write to you how to prepare them at home (with a little help from AI). The preparation is really simple, I assure you.

Ingredients:

– 350g spaghetti;
– 300g cherry tomatoes;
– 250g shelled prawns;
– 2 cloves garlic, finely chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste;
– Chili pepper (optional, according to taste);
– Fresh parsley, finely chopped;

Preparation:

Cook the spaghetti in plenty of salted water according to the packet instructions until al dente. Drain and reserve a little of the cooking water.
In a large frying pan, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and, if you like, chilli pepper for a spicy kick.
Add the halved cherry tomatoes to the pan and cook for about 5-7 minutes until they start to release their juices and become soft.
Add the peeled prawns to the pan and cook for a further 3-5 minutes or until the prawns are pink and cooked through.
Season with salt and pepper to taste. If the sauce is too dry, you can add a little of the spaghetti cooking water.
Add the cooked spaghetti to the pan and mix well, making sure they are well seasoned with the sauce.
Serve the spaghetti with cherry tomatoes and prawns on individual plates, garnishing with a drizzle of fresh extra virgin olive oil and chopped parsley.
Enjoy!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Spaghetti with cherry tomatoes and prawns, the recipe – Spaghetti aux tomates cerises et crevettes, la recette – Espaguetis con tomates cherry y gambas, la receta – Espaguete com tomate cereja e camarão, a receita – Spaghetti mit Kirschtomaten und Garnelen, das Rezept – Công thức làm mì spaghetti với cà chua bi và tôm – 意大利面配樱桃番茄和大虾，食谱 – チェリートマトとエビのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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A plate of spaghetti cacio e pepe enjoyed on board

Spaghetti cacio e pepe gustati in nave

A plate of spaghetti cacio e pepe enjoyed on board
A dish that I must say I appreciate very much, even though I have eaten it relatively little, is pasta cacio e pepe.
Even though the ingredients are very simple, it is not at all easy to prepare this type of pasta.
Everything must be cooked properly otherwise the cheese will string and clump together.
At home, after a couple of unsuccessful attempts, I found the right measurements, as did the chef on the ship who, the time I took these photos, had cooked an excellent dish!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

To discover my recipe click here.

Cacio e pepe is a typical dish from Lazio. As the name suggests, the ingredients are very simple and include only black pepper, pecorino romano cheese and pasta. The most traditionally used type of pasta is tonnarello. Like other dishes of Lazio cuisine, it is prepared with simple ingredients, easily available and with a long shelf life (during the transhumance it was not easy to get food). It has its roots in the cuisine of farmers and shepherds of the Roman countryside.
Continue and learn more on Wikipedia

A plate of spaghetti cacio e pepe enjoyed on board – Une assiette de spaghettis au fromage et au poivre dégustée à bord du navire – Un plato de espaguetis con queso y pimiento que se disfruta a bordo del barco. – Um prato de esparguete com queijo e pimenta saboreado a bordo do navio – Ein Teller Spaghetti mit Käse und Pfeffer, den man an Bord des Schiffes genießt – Một đĩa spaghetti phô mai và hạt tiêu thưởng thức trên tàu
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Un buon piatto di spaghetti con le vongole veraci

Un buon piatto di spaghetti con le vongole veraci gustato a Genova

Un buon piatto di spaghetti con le vongole veraci gustato a Genova.
Quando sono a Genova per qualche commissione (o per fare un giretto) cerco sempre di trovare una trattoria per mangiare bene e spendere poco.
Una delle scorse volte ho mangiato, assieme a mia moglie, in uno dei molti ristorantini che si affacciano su piazza Caricamento proprio di fronte al Porto Antico di Genova.
Abbiamo gustoato un ottimo piatto di spaghetti con le vongole veraci, molto buono!

Do you like pasta with clams? Add a comment or go to the bottom of the site to read what other visitors have written.

Un buon piatto di spaghetti con le vongole veraci gustato a Genova

Photo taken with Honor 20.

Ecco dove si trova questo ristorante:

Gli spaghetti alle vongole sono un piatto a base di pasta e vongole. Come molti altri piatti della cucina marittima, dello stesso piatto esistono più versioni: rossa e bianca. La pasta può essere spaghetti, linguine o vermicelli e va cotta al dente e poi mantecata in padella nel sauté di vongole, sfumate con vino bianco secco possibilmente.
Continue and learn more on Wikipedia

A good plate of spaghetti with clams enjoyed in Genoa – Une bonne assiette de spaghettis aux palourdes dégustée à Gênes – Un buen plato de espaguetis con almejas disfrutado en Génova – Um bom prato de espaguete com amêijoas apreciado em Gênova – Ein guter Teller Spaghetti mit Muscheln, den man in Genua genießt – Một đĩa spaghetti ngon với nghêu được thưởng thức ở Genoa – 在热那亚享用的一盘美味的蛤蜊意大利面 – ジェノヴァで楽しむアサリのスパゲッティプレート
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Un piatto di spaghetti con vongole e pomodorini

Un bel piatto di spaghetti con le vongole e i pomodorini

Un bel piatto di spaghetti con le vongole e i pomodorini.
Una ottima pasta, la preferita da mia moglie, gustata in una pizzeria di Chiavari (Pomodoro e Basilico al Mare).

Do you like pasta with clams? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Non ho trovato un sito ufficiale, vi metto quindi la pagina di tripadvisor.it.

Ecco dove si trova la pizzeria:

Gli spaghetti alle vongole sono un piatto a base di pasta e vongole. Come molti altri piatti della cucina marittima, dello stesso piatto esistono più versioni: rossa e bianca. La pasta può essere spaghetti, linguine o vermicelli e va cotta al dente e poi mantecata in padella nel sauté di vongole, sfumate con vino bianco secco possibilmente.
Continue and learn more on Wikipedia

A nice plate of spaghetti with clams and cherry tomatoes – Une belle assiette de spaghetti aux palourdes et tomates cerises – Un buen plato de espaguetis con almejas y tomates cherry – Um belo prato de espaguete com amêijoas e tomate cereja – Ein schöner Teller Spaghetti mit Muscheln und Kirschtomaten – Một đĩa spaghetti thơm ngon với nghêu và cà chua bi – アサリとチェリートマトのスパゲッティの素敵なプレート
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Gli spaghetti con le vongole del Ristorante 5 Maggio

Gli spaghetti con le vongole del Ristorante 5 Maggio a Genova

Gli spaghetti con le vongole del Ristorante 5 Maggio a Genova.
Qualche tempo fa, assieme a mia moglie, sono stato a pranzo nel ristorante pizzeria 5 Maggio, vicino a Quarto dei Mille.
Mia moglie, come di consueto ha ordinato un piatto di pasta con le vongole (e pomodorini) e non era stato affatto male (sia come qualità sia come quantità).
Vedere per credere!

Hai mai pranzato in questo luogo? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Eccovi la recensione su tripadvisor.it.

Spaghetti with clams from the 5 Maggio Restaurant in Genoa – Spaghetti aux palourdes du restaurant 5 Maggio de Gênes – Espaguetis con almejas del Restaurante 5 Maggio de Génova – Espaguete com amêijoas do restaurante 5 Maggio de Gênova – Spaghetti mit Muscheln vom 5 Maggio Restaurant in Genua – Spaghetti với nghêu từ nhà hàng 5 Maggio ở Genoa
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Spaghetti with lobster sauce, the recipe

Gli spaghetti al sugo di astice, la ricetta

Spaghetti with lobster sauce, the recipe.
Every now and then, on the ship, I am lucky enough to enjoy a plate of pasta seasoned with lobster sauce (or crawfish, depending on what's on the menu).
Making the sauce at home is not particularly difficult either, but as with everything, it also takes a little talent.
Here I propose a simple recipe that ChatGPT helped me write.

Ingredients:

– 400 g spaghetti;
– 1 whole lobster (or already cleaned and halved);
– a few fresh cherry tomatoes;
– 2 cloves of garlic, finely chopped;
– Red chilli pepper (to taste, for a spicy touch);
– Fresh parsley, chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste.

Preparation:

Lobster preparation:
If you are using a whole lobster, cook it in a pot of boiling salted water for about 8-10 minutes until it turns red. Drain the lobster and let it cool slightly. Then crack the shell and scoop out the meat. Cut the lobster meat into smaller pieces, leaving a few larger pieces for decoration at the end.
Sauce preparation:
In a large frying pan, heat a little olive oil over medium heat. Add the minced garlic and chili pepper (if desired) and fry until the garlic turns golden.
Add the halved fresh cherry tomatoes. Cook over medium-low heat for about 15-20 minutes, stirring occasionally.
Add the previously prepared lobster meat and cook for another 5-7 minutes. Season with salt and pepper to taste. If the sauce seems too thick, you can add a little of the pasta cooking water to thin it out.

Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions. Drain the pasta al dente and reserve a cup of the cooking water.
Add the spaghetti to the lobster sauce in the pan, mix well and sauté for a minute, adding a little cooking water if necessary to combine everything.
Add the chopped fresh parsley and mix.

Serve the spaghetti with lobster sauce garnished with larger pieces of lobster and a drizzle of fresh olive oil.
Do you like them? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Contrary to popular belief, the lobster and the crawfish are only loosely related, belonging to two distinct infraorders of the same suborder. By comparison, these two species are as closely related as humans are to tarsiers.
Continue and learn more on Wikipedia

Spaghetti with lobster sauce, the recipe – Spaghetti à la sauce au homard, la recette – Espaguetis con salsa de bogavante, la receta – Espaguete com molho de lagosta, a receita – Spaghetti mit Hummersauce, das Rezept – Công thức mì spaghetti sốt tôm hùm – 龙虾酱意大利面，食谱 – ロブスターソースのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Spaghettoni with prawns and pistachios, the recipe

Spaghettoni with prawns and pistachios, the recipe.
Some time ago I was in Palermo in Sicily and I tasted this dish that amazed me for its taste.
At home I tried to repeat it and the result (which I can certainly work on) was not bad at all.
I'll explain how I did it!

Please remember: if you have any suggestions or questions, add a comment. comment or go to the bottom of the site to read what other visitors have written.

Ingredients

– spaghetti number 5 (or larger);
– about ten cleaned prawns (preferably fresh);
– a handful of pistachios (shelled but those with the shell are also fine, but you need to spend a bit of time shelling them);
– garlic;
– olive oil;
– a lemon (we will only use it to grate a little zest);
– white wine.

Preparation

Let's put a pot of salted water on to boil (where we will boil the pasta) and while the water is boiling, let's prepare the dressing.

We heat some water in a saucepan and throw in the pistachios to blanch, just for a minute. Once this is done, we remove them from the water and place them on a cloth. We close the cloth with the pistachios inside and by pressing we drag the seeds against each other and against the cloth; in this way the skin that wraps the pistachios comes off (or should) very easily (it doesn't matter if some skin remains.
Once peeled, with a knife, we cut them into large pieces.
In a pan we put the olive oil and the garlic to fry; when the oil is hot we add the prawns and, when they become white, we blend with the wine and add half of the pistachios that we have prepared; we let the alcohol evaporate for less than a minute and turn off.

Meanwhile, if the water is boiling, throw in the pasta.

Once the pasta is almost al dente, pour it into the pan to finish cooking and release a little starch (which makes the cream) and the dish is almost ready.
Pour into a plate, add the remaining pistachios and grate the lemon (to taste)!

And this is the result:

Spaghettoni con gamberi e pistacchi, la ricetta

Spaghettoni con gamberi e pistacchi, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Spaghetti pasta with prawns and pistachios, the recipe – Pâtes spaghetti aux crevettes et pistaches, la recette – Pasta espaguetis con gambas y pistachos, la receta – Macarrão espaguete com camarão e pistache, a receita – Spaghettoni với tôm và quả hồ trăn, công thức – 大虾和开心果意大利面，食谱 – エビとピスタチオのスパゲットーニ、レシピ
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La pasta aglio, olio e peperoncino e gamberi

Un bel piatto di pasta aglio, olio e peperoncino e con i gamberi

Un bel piatto di pasta aglio, olio e peperoncino e con i gamberi.
Qualche tempo fa, un mio amico chef, mi ha fatto assaggiare questo piatto di pasta che unisce due preparazioni che non avevo mai provato prima: la pasta aglio, olio e peperoncino con l’aggiunta di alcuni gamberi.
Devo dire che, nella sua semplicità, è stato un piatto veramente delizioso e che sicuramente riproverò a preparare a casa mia.

Have you ever tasted this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

A nice plate of pasta with garlic, oil and chilli pepper and with prawns – Une belle assiette de pâtes à l’ail, à l’huile et au piment et aux gambas – Un buen plato de pasta con ajo, aceite y guindilla y con gambas – Um belo prato de massa com alho, azeite e malagueta e com camarões – Ein schöner Teller Pasta mit Knoblauch, Öl und Chilischote und mit Garnelen – Một đĩa mì ngon với tỏi, dầu, ớt và tôm – 一盘美味的意大利面，配大蒜、油、辣椒和虾 – ニンニク、オイル、唐辛子とエビの入った素敵なパスタのプレート
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Un piatto di spaghetti con le telline gustato a Murano

Un piatto di spaghetti con le telline gustato a Murano

Un piatto di spaghetti con le telline gustato a Murano.
Qualche tempo fa sono stato sull’isola di Murano e, per pranzare, ci siamo fermati in un ristorantino proprio carino san una piazzetta molto carina.
La Dao ha ordinato un piatto di pasta con le telline che non era per niente male.
Gustati nel ristorante Busa alla Torre.

Ti piace questo piatto? Tu come lo prepari? Lascia un commento cliccando here.

Un piatto di spaghetti con le telline gustato a Murano

Photo taken with Honor 20.

A plate of spaghetti with cockles tasted in Murano – Une assiette de spaghetti aux coques dégustée à Murano – Un plato de espaguetis con berberechos probado en Murano – Um prato de espaguete com berbigão degustado em Murano – Ein Teller Spaghetti mit Herzmuscheln in Murano verkostet – Một đĩa mì Ý với sò huyết ở Murano – 在穆拉诺品尝的一盘带蛤蜊的意大利面 – ムラーノで味わったザルガイのスパゲッティのプレート