Best 6 Pasta Basico Recipes
Pasta basico, also known as pasta al pomodoro, is a classic Italian dish made with just a few simple ingredients: pasta, tomatoes, garlic, olive oil, and basil. This versatile dish can be customized to your liking by adding different vegetables, proteins, or cheeses. Whether you're a beginner cook or a seasoned pro, this article will help you find the best recipe for pasta basico that suits your taste and skill level. We'll explore various recipes, from traditional to modern, and provide tips on how to make the perfect pasta basico every time. So, let's get started on our culinary journey and discover the best pasta basico recipe!
Here are our top 6 tried and tested recipes!
BASIC PASTA
An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!
Provided by Pat
Categories World Cuisine Recipes European Italian
Yield 3
Number Of Ingredients 4
Steps:
- In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 31.9 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 412 mg, Sugar 0.2 g
PASTA BASICO
Garlic, thyme, fresh tomatoes and cheese -- simple and savory.
Provided by VIRGINGER
Categories Vegetarian Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine olive oil, garlic, tomato, thyme, salt and pepper. Toss with pasta. Serve topped with cheese.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 41 g, Cholesterol 73.2 mg, Fat 14.7 g, Fiber 2.3 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 98.8 mg, Sugar 3.3 g
PASTA BASICO
Garlic, thyme, fresh tomatoes and cheese -- simple and savory.
Provided by VIRGINGER
Categories Vegetarian Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine olive oil, garlic, tomato, thyme, salt and pepper. Toss with pasta. Serve topped with cheese.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 41 g, Cholesterol 73.2 mg, Fat 14.7 g, Fiber 2.3 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 98.8 mg, Sugar 3.3 g
BASIC DOUGH FOR FRESH EGG PASTA
Fresh pasta isn't something you can master in one go. There's a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn't rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.
Provided by David Tanis
Categories pastas, project
Time 1h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
- Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
- Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams
PASTA BAKE
This is my family's favorite dish. Hopefully you already have most of these basic ingredients at home, so you can make it tonight!
Provided by jojolyn
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
- Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
- In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.
- Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 61.3 mg, Fat 16.5 g, Fiber 4.1 g, Protein 22.9 g, SaturatedFat 7.2 g, Sodium 673.8 mg, Sugar 10.7 g
PASTA BASICO
Garlic, thyme, fresh tomatoes and cheese -- simple and savory.
Provided by VIRGINGER
Categories Vegetarian Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine olive oil, garlic, tomato, thyme, salt and pepper. Toss with pasta. Serve topped with cheese.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 41 g, Cholesterol 73.2 mg, Fat 14.7 g, Fiber 2.3 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 98.8 mg, Sugar 3.3 g
Tips:
- Use the right pasta for the sauce. Different pasta shapes and sizes are best suited for different sauces. For example, long, thin pasta like spaghetti or linguine is ideal for light, oily sauces, while short, thick pasta like penne or rigatoni is better for hearty, chunky sauces.
- Cook the pasta al dente. This means cooking the pasta until it is still slightly firm to the bite. Al dente pasta will hold its shape better in the sauce and will not become mushy.
- Don't rinse the pasta after cooking. Rinsing the pasta will remove the starch from the surface of the pasta, which will make it less likely to absorb the sauce.
- Use a large pot to cook the pasta. The pasta needs plenty of room to move around in the water in order to cook evenly.
- Salt the pasta water. Salting the pasta water adds flavor to the pasta and helps to prevent it from sticking together.
- Add the pasta to the sauce, not the other way around. This will help to prevent the pasta from becoming overcooked.
- Stir the pasta and sauce together gently. Over-stirring can break up the pasta and make it mushy.
- Serve the pasta immediately. Freshly cooked pasta is always best.
Conclusion:
Pasta is a versatile and delicious dish that can be enjoyed in many different ways. With so many different types of pasta and sauces to choose from, there is sure to be a pasta dish that everyone will enjoy. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, pasta is a great option. So next time you are looking for something to cook, be sure to give pasta a try!
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