IN different regions countries popular different types paste. Depending on the city and province, pasta in Italy is prepared differently everywhere, taking into account local cultural and gastronomic traditions.

Korrespondent.net talks about the most popular types of pasta and offers recipes for traditional Italian dishes.

Carbonara. Pasta alla carbonara is spaghetti with small pieces of bacon mixed with a sauce of eggs, parmesan cheese and pecorino romano, salt and freshly ground black pepper. This dish was invented in the middle of the 20th century. Pasta carbonara is traditional for the Lazio region, whose capital is Rome. In Rome, they use pecorino romano (aged cheese made from sheep's milk). The pecorino sauce may seem a little too harsh: pecorino romano and parmesan are often mixed equally.

AR

Spaghetti - 200-300 g,

Bacon - 100 g,

Yolks - 4 pcs,

Cream (35%) - 100 ml,

Grated parmesan (grana padano, dzhyugas, etc.) - 50 g,

Garlic - 1-2 cloves

2 parsley sprigs (leaves only, no stems)

Freshly ground pepper

How to cook:

1. Bacon cut into small cubes. Pour into the pan olive oil and fry the bacon over medium heat.

2. Pour 4 liters of salted water into a saucepan, bring to a boil.

3. Put the spaghetti in boiling water and cook until al dente - you need to get them out of the pan one minute before the time indicated on the package.

4. Mix eggs with cream (milk), salt and pepper to taste and beat with a whisk. Add 50 g of grated parmesan (pecorino).

5. Remove the bacon from the pan, and brown the finely chopped garlic in the remaining fat (garlic can also be added to the sauce raw).

6. Put the spaghetti in the pan where the garlic was fried and mix.

7. Remove the pan from the heat, add the beaten eggs and stir vigorously to curdle the eggs. Add bacon and pepper.

8. Serve sprinkled with grated parmesan (pecorino) and garnished with fresh parsley leaves.

Bolognese(Ragu alla bolognese) - meat sauce for Italian pasta from Bologna. Traditionally prepared by the inhabitants of Bologna with fresh tagliatelle and green lasagna. Less traditionally, the sauce is served with pasta or other types of pasta. The officially recommended recipe by the delegation from Bologna in the Accademia Italiana della Cucina limits the composition of the sauce to the following ingredients: beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine and, optionally, milk or cream.

AR
To make pasta with bolognese sauce you will need:

Ground beef, 100 g

Onion, 1 pc.

Tomatoes, 3 pcs.

Garlic, 1 clove

Tomato paste, 2 tsp

Dried basil, pinch

Sugar, pinch

Red wine, 2 tablespoons

Oregano, pinch

Spaghetti, 80 g

parmesan cheese

How to cook:

1. Warm up vegetable oil in a large skillet and sauté the minced meat over medium heat until Brown color. Drain excess fat, then add chopped onion and garlic and cook for another 2-3 minutes.

2. Add tomatoes, tomato paste, greens, sugar and red wine and bring to a boil. Simmer covered for 20-30 minutes until the sauce thickens.

3. While the sauce is cooking, boil spaghetti al dente. Place pasta on a plate ready sauce spread over the top. Sprinkle with grated parmesan.

Classic Italian dish Penne Arabyata(Penne all'arrabbiata) was invented not so long ago, somewhere around the beginning of the 20th century. This is the "evil paste" of fast and easy cooking. A mixture of garlic and hot red pepperoncino gives this dish a rich "angry" taste.

Honolulueats.wordpress.com

For cooking we need:

Italian pasta, 300 g

Garlic, 1 clove

Canned tomatoes own juice, 400 g

Crushed red dried spicy pepper(peperoncino)

Parsley or basil

Olive oil

How to cook:

1. In a large frying pan, heat the olive oil, add the minced garlic clove and pepperoncino

2. Reduce the heat and cook until the garlic takes on a characteristic golden color

3. Cut the tomatoes and put them in the pan along with the juice

4. Boil spaghetti until al dente.

5. Mix them with the prepared sauce in the sauce pan and tomatoes

Spaghetti Primavera- classic spring pasta with fresh vegetables. This dish is considered American-Italian because original recipe invented by Italian immigrants. To be more precise, the name was given to her at the New York restaurant Le Cirque. In 1977, an article about her appeared in the New York Times.

Thelostitalian.areavoices.com

Primavera spaghetti is always dominated by vegetables, and this pasta is fragrant and colorful. You can cook it with any combination of vegetables. Primavera means spring in Italian.

For cooking we need:

Pasta, 500 g

Broccoli, 350 g

Carrots, 2-3 pieces, cut into strips

Young green pea, 150-200 g

Sweet pepper, 1 piece

Cherry tomatoes - 10-15 pcs

Garlic, 4-5 pieces

Ground pepper, 1-2 tbsp.

parmesan cheese

How to cook:

1. Heat olive oil in a frying pan, add finely chopped garlic and hold for about 20-30 seconds for not big fire. Remove from heat when the garlic has just begun to change color.

2. Add cherry tomatoes and pepper

3. Cook pasta until al dente. In the last two or three minutes of cooking, add vegetables to the pasta.

4. Drain water from pasta and vegetables

5. When serving, sprinkle the pasta with Parmesan

lasagna - pasta in the form of a flat square or rectangle, as well as a traditional dish Italian cuisine, especially the city of Bologna, made from this product, mixed with layers of filling, filled with sauce (usually béchamel). The filling layers can be, in particular, from meat stew or minced meat, tomatoes, spinach, other vegetables, parmesan cheese. The first lasagna was baked in Emilia-Romagna, but later this dish became famous and became popular not only in Italy, but throughout the world.

AR

For cooking we need:

Olive oil, 2 tbsp

Onion, chopped, 1 pc

Garlic, passed through a press, 2 cloves

Ground beef, 500 g

Chopped mushrooms, 150 g

Tomato paste, 1/4 cup

Fresh tomatoes, 400 g

Red wine, 1/2 cup

Chopped parsley leaves, 2 tbsp.

Lasagna plates, 375 g

Grated cheese, 1.2 cups

Grated parmesan, 1/2 cup

Cream, 3/4 cup

Flour, 2 tbsp

Milk, 2 cups

Soft ricotta, 125 g

How to cook:

1. Preheat the oven to 180°C. Grease a baking dish.

2. Heat oil in a large skillet. Saute onion and garlic, 4-5 minutes, until soft. Add minced meat and fry for another 4-5 minutes, until golden brown. Break up the lumps with a spatula. Add mushrooms and cook for another 2-3 minutes. Add tomato paste.

3. Add tomatoes and wine. Bring to a boil and simmer for 8-10 minutes until the liquid has partially evaporated. Add parsley, season with salt and pepper to taste.

4. Prepare white sauce. Melt butter, add flour and cook, stirring, 1 minute over high heat. Remove from heat and add milk. Stir and return to fire. Boil and cook over low heat for 3 minutes, until thickened. Add ricotta, salt and pepper.

5. Put a sheet of lasagna in a baking dish, cutting off the excess around the edges. Put half of the mince on top and pour over half white sauce. Sprinkle with a quarter of the cheese. Lay out the layers again in the same order. Cover with dough sheet.

6. In a small bowl, beat the cream with the egg. Pour this mixture over the lasagna and sprinkle with cheese on top. Bake for 30-35 minutes until golden brown. Allow the dish to rest for 5 minutes before serving.

In preparing the material, wafli.net, cookingpalette.net materials were used , Flavor.ua , Ivona.bigmir , Wikipedia , Italianfood.about.com

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Italian pasta(see photo) is considered the most popular product not only in Italy, but also in all other countries of the world. This pasta can go as a side dish, and also be taken as the basis for preparing hot dishes, flour products and salads.

The history of the emergence of classic Italian pasta dates back to the eighth century, when the Arab people entered Europe. It was he who brought variety to Italian cuisine by bringing dried noodles to Sicily. The product was very popular with the locals. This noodle gave impetus to the famous pasta. According to tradition, various spices were put into the dough for its preparation. This recipe is still in use today.

The very name "pasta" appeared only in the fourteenth century and was interpreted as flour, which was mixed with sauce. There was only one way to prepare it - it was baking in the oven. But at the end of the eighteenth century, they began to cook pasta with water, milk, adding sugar, cheese, butter. Also during this period, pasta began to acquire various forms, because before it was presented only in the form of noodles. The first person to create the recipe classic pasta, was Martin Corno, who recommended cooking pasta on almond milk by adding sweet roots.

To date, for the production of real Italian pasta, the following ingredients are used to knead the dough: flour, eggs and olive oil. For pasta, soft wheat flour is most suitable, but some cooks use durum wheat as well.

Composition

The composition of Italian pasta includes many useful substances for the body:

• vitamins of groups A, B and E;
• minerals (potassium, calcium, iron, manganese, phosphorus, magnesium).

The calorie content of pasta is quite high, so you should not abuse it so as not to harm your health..

Useful properties and contraindications

Beneficial features Italian pasta has a beneficial effect on the body and improves well-being.

Since it contains a complex of vitamins and minerals, it is used for:

• recovery of the body after severe stress, depression;
• getting rid of a severe headache (migraine);
• liberation of the intestines from toxins and toxins.

The only contraindication to the use of pasta is its high calorie content, therefore experts do not recommend using it for people suffering from obesity, as well as patients with diabetes mellitus.

Types of Italian pasta

To date, there are over six hundred types of Italian pasta. But the most popular are:

• alphabet: presented in the form of letters that are used to prepare hot dishes;
• bucatini: similar to spaghetti, only much thicker, they are boiled for about ten minutes, and then seasoned with sauce;
• gemelli: has a spiral shape and is seasoned with pesto sauce;
• ditalini: small tubes that are used to prepare hot dishes, as well as salads;
• cannelloni: presented in the form of thick tubes that are stuffed with spinach, beef, watered on top tomato sauce, and then baked in the oven;
• conchile: reminiscent of shells, which go well with various sauces and are well suited as a side dish;
• lasagnette: small sheets, which are alternately placed different stuffing, then they are poured with bechamel sauce, cheese is rubbed on top and the dish is placed in the oven for baking;
• linguine: presented in the form of long thin noodles, served with seafood and seasoned with pesto sauce;
• manicotti: presented in the form of large tubes, which are first boiled, and then stuffed, poured with bechamel sauce, grated cheese on top and baked in the oven;
• ravioli: reminiscent of dumplings stuffed with spinach, ricotta;
• risoni: small grains resembling rice, they are best suited for salads and stews;
• tagliatelle: very long noodles that are boiled and then served as a side dish with truffles and vegetables;
• tortellini: presented in the form of dumplings, which are stuffed with different fillings;
• farfalle: looks like a butterfly and is served with tomato or cream sauce;
• fettuccine: presented in the form of long thick noodles, which are boiled and then sprinkled with grated cheese and seasoned with butter;
• fiori: reminiscent of a flower that is used to make salads.

As you can see, there are a lot of varieties of Italian pasta. But in finished form, supplemented with various products, they will all have an excellent aroma and amazing taste.

What can be cooked with pasta?

You can cook a lot of different things with real Italian pasta. delicious meals. Today, Italian cuisine is replete with recipes for cooking traditional Italian pasta with the addition of various vegetables, meat, fish, and most importantly, sauces that give the finished product an unsurpassed aroma and amazing taste.

Italian pasta goes well with both meat delicacies (minced meat, meatballs, bacon, hunting sausages, ham, beef, chicken, spicy Italian sausages), and with fish products (tuna, salmon), and seafood (shrimp).

An unsurpassed aroma and taste will be given by vegetables added to the pasta (eggplants, tomatoes, zucchini, pumpkin). Also, in the preparation of this Italian dish, parmesan cheese, mushrooms are used.

Italian pasta is used as a pizza topping, vegetable salads and lentil soup.

In addition, many housewives use Italian pasta recipes for making noodles, pasta, and spaghetti.

To make the pasta very tasty, it is watered with various Italian sauces(creamy, tomato, bolognese sauce, carbonara). To add spice to the dish, different types of ground pepper are put in the pasta, and teriyaki sauce is also added.

Italian herbs are great for pasta (basil, garlic, oregano, thyme, onion and green).

How to cook pasta at home?

Cooking traditional Italian pasta at home is quite simple. The main thing is to follow the recommendations for cooking step by step, and then everything will certainly work out.

Experienced chefs are advised to remember a few simple rules, which will help to cook real Italian pasta:

1. To cook pasta, you need a sufficient amount of water (three parts of water are used for one part of a short pasta, and four for a long one).
2. To prevent the product from sticking together, it must be constantly stirred until the paste is cooked.
3. Salt should be added when the water boils to improve the taste of the dish.
4. Cooking time for pasta at home is written on the package. But many chefs advise checking the doneness of pasta a couple of minutes before the expiration of the time indicated on the package.
5. The paste does not need to be washed under running water. After it has been cooked, it must be immediately mixed with the sauce, and then laid out on a plate.

There are a lot of recipes for making real Italian pasta at home. Any dish will have not only a beautiful view, but also a wonderful aroma with excellent taste.

Below is a video on how to cook Italian carbonara pasta.

Italians know how to cook delicious spaghetti. Recipes for pasta carbonara or bolognese have won the love of millions of fans around the world. And the very concept of spaghetti in Italian expanded and began to mean any pasta with sauce.

Whichever cooking method you choose, there are a number of general rules. First, spaghetti should never be broken or overcooked. Pasta should be slightly firm, on the tooth, or as the Italians say, "al dente". After cooking, spaghetti is never washed with water so that their surface remains rough and absorbs the sauce better.

You can cook spaghetti in Italian with minced meat, chicken or vegetarian, in creamy or tomato sauce. The main thing is that there is as much sauce as possible and it completely envelops the spaghetti. Due to this, the dish will turn out tasty and very juicy. Pasta is usually served with grated sheep's cheese, most often parmesan or pecorino, as well as basil, a mixture of dried Italian herbs and freshly ground black pepper.

Ingredients

• spaghetti 100 g
• bacon 200 g
• chili pepper 2 rings
• tomatoes 300 g
• onion 1 pc.
• garlic 1 tooth
• olive oil 1 tbsp. l.
• pecorino or parmesan 50 g
• a mixture of ground peppers 2 chips.
• salt 2 slivers.
• basil for serving

How to cook spaghetti the Italian way

1. Heat olive oil in a frying pan and add diced onion and finely chopped garlic.
2. 
   As soon as the onion becomes transparent, add to it the bacon, cut into large squares (I have homemade smoked bacon). Fry over medium heat for 3-4 minutes until golden brown.
3. 
   Add a couple of rings of chili pepper, chopped with a knife, to the fried bacon.
4. 
   Blanch the tomatoes (dip for 3 minutes in boiling water and pour over with ice water), peel and cut into cubes. Add the tomatoes to the pan along with the rest of the ingredients.
5. 
   Simmer everything under the lid, stirring, for 15 minutes over medium heat. Salt and pepper to taste.
6. 
   At the same time, boil the pasta. To do this, lower them into boiling salted water and cook until half cooked.
7. 
   When the spaghetti is al dente, that is, slightly firm, drain the water from them, leaving about 0.5 cups of boiling water.
8. 
   Pour the dressing into the spaghetti pot and stir.
9. 
   We return the pan to the stove and keep it for literally 2-3 minutes on minimum heat so that the pasta is soaked with sauce and comes to a condition. Don't forget to stir.
10. 
    Serve hot, generously sprinkled with grated cheese on top. Decorate with basil leaves.

A product like Italian pasta, if desired, can be cooked at home. Tagliotelli, farfalle, cannelloni, vermicelli, fettuccine, spaghetti are various types of pasta. As for external signs, such a product may look different: stripes, stars, spirals, bows, shells, tubes, and so on.

How did pasta come about?

It is commonly believed that classic Italian pasta is very difficult to prepare, but this is not so. This dish first appeared in China. During the excavations, a peculiar artifact was discovered, whose age is about 4000 years. It looked like a bowl of millet flour. Found such a device on the banks of the Yellow River. Of course, in the culture of other peoples there are dishes from similar flour, but this was the only evidence that noodles were invented many centuries ago. As for taste, Italian noodles are still considered the most delicious.

The secret of Italian pasta

The recipe for making Italian pasta is quite simple, and it can be easily mastered if you know main secret. At the moment, in any store you can buy noodles made from beans, rice, buckwheat and so on. But they are all palatability far from Italian. Its main feature is flour made from durum varieties wheat. Thanks to this component, finished products do not boil soft during the cooking process and do not turn into an ugly slurry. Even if the cooking time is exceeded and temperature regime Italian pasta keeps its shape well. The only thing that such noodles can lose is "al dente": the famous degree of readiness.

How to choose flour

Italian pasta dough cannot be prepared from ordinary flour. Then the noodles will just start to boil. To prepare such a product, durum wheat flour is required. It contains significantly less starch, but more gluten than soft varieties. Pasta made from this flour has a low glycemic index. It is thanks to this that they do not get fat from such a dish.

How to cook Italian pasta? First of all, you should choose the right flour. For such a dish, the Semola product is ideal. Its main difference from other varieties of flour is the degree of grain grinding, as well as a yellowish tint. Externally, the product looks like semolina fine grind.

How to cook italian pasta

To make pasta at home, you need a few ingredients:

1. Flour from durum wheat.
2. Egg yolks.

Usually, for the preparation of Italian pasta, only 1 yolk is taken per 100 grams of flour. The end result should be a fairly stiff dough. It is very difficult to knead it by hand. It is recommended to take only homemade eggs, as their yolks give the noodles a richer yellow tint. The very same recipe for Italian pasta at home is used by many, as it is quite simple.

Cooking process

So, consider the recipe for Italian pasta at home. To begin with, sift the flour into a deep container. The yolks must be separated from the whites. To do this, you can use an empty plastic bottle. The yolks should be added to the flour and knead the dough. The mass turns out to be very tight and it is not always possible to connect the components with your hands. Many recommend using a special machine for kneading dough.

If the mass turned out dry, then you can add a little flour to it. After cooking, the dough should stand for 30 minutes. After that, you can begin to form the noodles. It is recommended to roll out the dough very thinly, but it is best to pass it through a machine designed for rolling out the dough.

Each layer should be sprinkled with flour, and then rolled up and cut into thin strips. The finished pasta remains to unfold. So that it does not stick together, it is recommended to sprinkle it with flour.

What to do next

Having mastered the recipe for Italian pasta, you can cook many delicious dishes at home. After the dough is cut, it can be immediately boiled or dried. The last option allows you to use the finished product as needed. To dry the pasta, line the back of a chair with a clean kitchen towel and then hang the noodles up. Some use ordinary clothes hangers for this purpose.

There is also an easier method. It is enough to scatter the paste on a horizontal surface. For this, a regular baking sheet will do. After a day, the pasta will be ready. In this case, the product is brittle and hard. It is recommended to store such noodles in a container with an airtight lid for no more than 30 days.

How to make colored noodles

Now you know the recipe for Italian pasta at home. She prepares quickly. It is worth considering that Italian pasta is found in various shades: black, yellow, green, orange. To achieve such colors, it is not necessary to use synthetic dyes. Natural spices and products are suitable for this:

How to cook pasta

So how is Italian pasta cooked? At home, you can cook a wide variety of dishes from ready-made noodles with various ingredients, sauces and additives. However, in any case, the pasta must be boiled. Pour water into the container and bring it to a strong boil. After that, add a little salt to it and lay out the noodles. To prevent the pasta from sticking together, you need to add a few tablespoons of olive or sunflower oil to the water.

Ready noodles simply lean back into a colander. There is no need to rinse it. After that, it remains to combine it with sauce and other products, add to the broth or soup. This pasta tastes great with regular butter.

If you want to cook broth with Italian noodles, then shake off the flour before adding it. Otherwise, the dish will turn out cloudy. It should be noted that during the cooking process, the pasta increases several times.

Even a novice cook can cook Italian noodles at home.

Let's start with flour. To prepare Italian noodles, you will need durum wheat flour - it differs from ordinary wheat in a more yellowish tint and the degree of grain grinding (it looks like fine semolina).

Durum wheat flour

Wheat flour of the highest grade

How to make italian noodles at home

To prepare Italian pasta, you only need flour and yolks. It is better to use homemade eggs, then the paste will have a richer color. In classic Italian recipe for every 100 g of flour there is 1 yolk. The result is a very tight dough that is difficult to knead with your hands. The cooking process itself is simple: the flour is sifted and mixed with the yolks. It is optimal to use a dough kneading machine for this purpose.

If the dough is very dry, add some water

After cooking, the dough should be left for 30 minutes - it should rest.

The rested dough needs to be rolled out very, very thinly, or better, passed through a special machine for rolling out the dough.

Then sprinkle the dough well with flour, fold it into a roll and cut into thin strips.

We unfold the finished noodles and sprinkle with flour - now it can be boiled or dried.

You can dry the noodles on the back of a chair, after covering it with a clean towel. You can also use clothes hangers. The easiest option is to scatter the noodles on a horizontal surface (for example, on a baking sheet) and leave for a day. Dried noodles are hard and brittle. It must be stored in an airtight container. Shelf life - 1 month.

Often Italian pasta is multi-colored: orange, green, yellow, black. You can add home colors using natural dyes.

• Green tint will give fresh juice of spinach, dill or parsley. If you put a little crushed mashed greens in the dough, pretty specks will appear in it.
• Yellow and orange color can be obtained by adding turmeric solution or carrot juice to the dough.
• Black color will give cuttlefish ink.
• Pink and burgundy shades can be obtained using fresh beet juice.

To boil pasta, water must be brought to a strong boil, and then salted: the pasta must be quickly cooked in boiling salted water

To prevent the pasta from sticking together, add a couple of tablespoons of vegetable oil (preferably olive oil) to the water.

If you are making broth with the pasta, shake off any excess flour before boiling it, or boil it separately, otherwise the flour may cloud the broth. Remember that noodles expand 1.5-2 times when cooked, so try to cut the strips as thin as possible.

Ready pasta is enough to simply throw it into a colander - you do not need to rinse it. Now it can be combined with sauce, added to soup or broth.

COOK TOGETHER

Pasta with mushroom stew

INGREDIENTS

Noodles - 60 g

White mushrooms s / m - 60 g

Oyster mushrooms - 60 g

Champignons - 40 g

Cream - 40 g

Olive oil (for frying) - 25 g

Basil - to taste

Salt

Pepper

COOKING METHOD

1. Cut mushrooms into small pieces. Heat the olive oil in a frying pan and put the porcini mushrooms and oyster mushrooms into it. Fry for 10-15 minutes, salt, add thyme and mushrooms. When the moisture from the mushrooms leaves a little and they begin to acquire a golden color, add the cream
2. Simmer mushrooms for another 5 minutes and add boiled pasta to them. Stir, heat up a little and remove the dish from the heat.
3. Put the finished pasta on a plate, decorate with basil and serve.

Paste Carbonara

INGREDIENTS

Parma ham - 20 g

Bacon - 40 g

Parmesan - 30 g

Pasta with cuttlefish ink - 60 g

Yolk - 1 pc.

Cream - 20 g

White wine - 30 g

Garlic oil - 10 g

Olive oil - 10 g

COOKING METHOD

1. Bacon and ham cut into strips. Heat the vegetable oil in a frying pan and fry the ham and bacon in it. Add garlic oil, white wine, cream, grated cheese and simmer until the sauce thickens. Before removing from the stove, add the yolk to the sauce and mix well.
2. Boil the pasta in salted boiling water with a little olive oil. After we recline the pasta in a colander so that the glass is excess water
3. Put the finished pasta on a plate. Pour the sauce next. We decorate the dish with "roses" of ham and a leaf of basil. Pasta Carbonara is ready!

Pasta with broccoli, pancetta and chili

INGREDIENTS

• Broccoli - 100 g
• Pancetta (bacon) - 50 g
• Garlic - 2 g
• Chili pepper - 3 g
• Olive oil - 25 g
• Noodles - 185 g
• Sea salt - 2 g
• White peppercorns - 2 g
• Parmesan - 10 g

COOKING METHOD

1. Boil the noodles in boiling salted water, and then recline in a colander
2. We disassemble the broccoli into inflorescences and boil for 5-7 minutes in boiling salted water
3. Heat the olive oil in a frying pan and fry the chopped garlic in it. Then add the pancetta pieces, chopped chili, broccoli and boiled noodles. Stir and heat for a few minutes
4. Put the finished dish on a plate, sprinkle with grated parmesan and serve.

Advice:

• Cooking time for noodles will depend on whether you are using fresh or dry noodles. So, fresh will cook for 3-5 minutes, and dry a little longer.
• It is important not to overcook the garlic, otherwise, brown, it will be bitter.
• Parmesan can be substituted with other types of cheese, but if you want a truly Italian taste, it is better to invest in this type of cheese, as it personifies the very taste of Italy.
• If the sauce is too thick, you can add a little water to it.

Paste with seafood

INGREDIENTS

• Shrimps - 30 g.
• Noodles - 120 g
• Parmesan - 10 g
• Capers - 5 g
• Olives - 20 g
• Olive oil - 25 g
• Seafood cocktail - 50 g
• Fresh tomatoes - 150 g
• Garlic - 5 g
• Rosemary - to taste
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. Pour olive oil into two different pans. Fry boiled noodles in one pan, and send rosemary and crushed garlic to another. When the spices give up their flavor, remove them from the pan, leaving the oil in it.
2. We send shrimp and other seafood to fragrant oil
3. Grind olives, tomatoes and add them to seafood. Add capers to the same place, mix and fry for 1-2 minutes
4. Then add the noodles to the seafood, mix well and fry for a few minutes. Put the noodles on a plate. Garnish with a sprig of rosemary