A simple, "very easy to cook" pasta dish to enjoy with ur family and friends

This pasta is a fresh, light, and summery first course, perfect for hot days. It's also great to take as a lunch to the office or to enjoy under a beach umbrella.

Years ago, I noted down this recipe from an Italian cooking show. The result was spectacular. I loved it for its simplicity and how with very few ingredients, you can create something so delicious and flavorful. They say sometimes less is more, and in this case, it's true 😋 One of my favorite dishes!The original recipe uses cherry tomatoes, but I've often made it with Roma tomatoes or whatever I had at home.

our dinner tonight. :-)it was delicious!!! :ohyeaah

A classic homemade ravioli recipe with fresh egg pasta and a simple filling, perfect for a festive meal.

It's so hot, I want something fresh...A simple, delicious, light, and above all, FRESH recipe!

Once when working at the shipyard a co-worker brought a dish in similar to this I add the Herbs and spices to it. His was spaghetti and cheese. It's definitely a vegetarian dish but don't let the lack of sauce deter you its simple, fast, but delicious. Also good with leftover spaghetti noodles.

When I don't have a lot of time, I make this simple version of gnocchi with italian pesto. You could add nuts to your pesto for an extra crunch or some dried pepperoncini

In my opinion, as someone who prefers savory snacks, this is the most wholesome snack you can have. Made at home with sourdough starter, fresh cherry tomatoes from the garden, fragrant basil leaves, extra virgin olive oil from our own olives in Torre Canne di Fasano, and the main ingredient, all-purpose flour from the Cisternino mill—what can I say? It's the best of our Puglia region!

The bell pepper, which Leonardo Da Vinci used, dried and crushed, for the colors of his frescoes, belongs to the Solanaceae family (which also includes tomato, potato, and eggplant plants). Originally from Central and North America, the bell pepper was introduced to Europe in the 1500s, following the discovery of the American continent, and along with the tomato, it was the first red vegetable to enrich our basket of vegetables, although it was initially used only for ornamental purposes. The bell pepper (Capsicum annum L.) is a 'recent' addition to the European horticultural and gastronomic heritage. Until the Renaissance, this tasty vegetable was unknown to European populations and it was only with the discovery of America, from which it originates, that it made its way to our tables, adding color. The first to speak of bell peppers was Christopher Columbus, who in his diary, speaking of the island of Haiti, wrote: 'my men found many aji that the Indigenous people use as if they were pepper and which boast greater qualities than ours, because it can be considered a real dish for those who can withstand its very strong flavor. No one there eats without the seasoning of this aroma.'

This pasta salad uses blue fish rich in DHA, such as tuna or horse mackerel. It features pasta in the colors of the Italian flag.The origin of this recipe: Using lime and red onion gives it an exotic finish and a fresh taste.

This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.By rubbing the tomatoes with the salt, the excess moisture is dried, thus bringing out the sweet umami flavor.This time, I used "Momotaro" tomatoes., but if you use fruit tomatoes, you won't have to go through the trouble of salting them first, since they'll be sweet enough.I used 1.4 mm thick spaghetti and boiled for 5 minutes. Recipe by kako*