Best 2 Marco Polo Pasta Recipes

Marco Polo pasta, a specialty originating from northern Italy, is a delectable dish that has captivated taste buds worldwide. With its vibrant colors, aromatic blend of spices, and unique combination of textures, this dish offers a culinary experience like no other. Its roots can be traced back to the era of Marco Polo's travels, where he is believed to have brought back exotic ingredients that inspired the creation of this exceptional pasta. Our exploration into the world of Marco Polo pasta will guide you through the essential steps and techniques required to craft this extraordinary dish, ensuring that your culinary journey is both enjoyable and successful.

Here are our top 2 tried and tested recipes!

PASTA MARCO POLO

Pasta Marco Polo image

This is a spicy sesame linguine that pairs well with Thai food. If you can't find spicy sesame linguine, any fine noodle can be substituted.

Provided by Cucina Casalingo

Categories Asian

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup chicken stock
3 tablespoons soy sauce
1 tablespoon sherry wine
1 tablespoon sugar
1 tablespoon cornstarch
1/2 tablespoon chili paste with garlic
1 tablespoon hoisin sauce
1 tablespoon gingerroot, minced
1/2 teaspoon salt
1/4 cup sesame seeds
4 scallions, sliced on the diagonal
1 (12 ounce) bag of spicy sesame linguine

Steps:

Put a large pot of water on to boil for pasta.
Combine sauce ingredients and gently heat. Stir until thickened.
Toast sesame seeds in a small fry pan until fragrant. Do not over brown.
In the meantime, cook the pasta until tender but firm. Drain.
Toss the pasta with the sauce and garnish with scallions and sesame seeds.

Nutrition Facts : Calories 120.6, Fat 5, SaturatedFat 0.8, Cholesterol 1, Sodium 1157, Carbohydrate 12.5, Fiber 1.7, Sugar 5.5, Protein 4.2

MARCO POLO PASTA

MARCO POLO PASTA image

Categories Pasta

Yield 4

Number Of Ingredients 12

Ingredients

8 Jumbo Prawns (10-12 to a lb), cleaned & deveined / peeled
1 Clove of Garlic - minced
1 Shallot - minced
1/3 cup Dry White Wine
1 tbsp. Olive Oil
1 tbsp. Butter
2 Roma Tomatoes or Heirloom - 1 cup chopped approx.
1 cup Spinach Leaves
1 tsp. Curry (or more per taste)
1 cup Manufacturing Cream
Salt & Pepper to taste
10 oz. cooked Fettuccine al Dente - drai ned - (keep hot boiling water on stove for later)

Steps:

1. Place oil in hot fry pan - add chopped garlic & shallots. Add prawns - sauté till light pink and garlic and shallots are soft. Add wine and deglaze pan. Reduce and add butter. Let butter melt and add cream and curry powder - reduce. Add tomatoes and spinach leaves - toss. Add salt & pepper - taste for seasonings. Adjust. 2. Drop pasta in basket of hot water to warm, drain excess water and then place into cream mixture. Coat pasta till covered and silky. Divide with tongs into two pasta bowls - or into one platter to share. Top with prawns. Can sprinkle fresh grated parmesan cheese & fresh parsley flake or basil.

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, herbs, and spices will make a big difference in the final dish.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from cooking evenly and becoming mushy.
Cook the pasta according to the package directions. Al dente pasta is the perfect texture for this dish.
Don't skip the step of adding the reserved pasta water to the sauce. This will help to thin out the sauce and make it creamy.
Serve the pasta immediately, topped with freshly grated Parmesan cheese and a drizzle of olive oil.

Conclusion:

Marco Polo pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. Whether you like your pasta spicy or mild, with vegetables or without, there is a Marco Polo pasta recipe out there for you. So next time you are looking for a quick and easy meal, give Marco Polo pasta a try.