Sardine pasta is a quick and easy dish you can prepare in minutes. For this recipe we used Spanish sardines in tomato sauce, but you may also try Spanish sardines in olive oil. Both of which can be bought in most supermarkets.

Serves 4

Ingredients:

200g fusilli pasta

1 bottle Spanish sardines in tomato sauce

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

6 cloves garlic, minced

1 medium sized white onion, chopped

3/4 cup extra virgin olive oil

Juice of half a lemon

A handful of parsley, chopped

Salt and freshly ground black pepper to taste

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain completely and transfer it to a large mixing bowl.

Heat one fourth of the oil in a medium sized saucepan over medium heat.  Sauté the garlic and onions for two to three minutes or until the garlic is lightly browned and the onions are translucent. Add the bell peppers and cook it for five minutes or until the bell peppers are soft. Add the sardines in the pan. Break the sardines in pieces. Season it with salt and pepper. Mix well.

Add the sardine mixture to the pasta along with the oil and the lemon juice. Toss until well combined. Add more salt and pepper of desired. Garnish with parsley before serving.

Photo Courtesy Of: FotoosVanRobin

Lemon and blue cheese pasta is a yummy recipe that you can make in fifteen minutes.  If you are not fond of blue cheese, use any type of cheese you like and it will taste just as good.

Serves 4

Ingredients:

100g soft blue cheese, plus extra

40g unsalted butter, softened

400g tagliatelle or fettucine

2/3 cup heavy cream

1 tablespoon lemon zest

2 teaspoons lemon thyme leaves, chopped

1/4 teaspoon grated nutmeg

2 cups baby spinach leaves

Salt and ground white pepper to taste

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain, but reserve 2/3 cup of the water used for cooking. Keep the pasta warm and then set aside.

Combine the butter and blue cheese in a bowl. Using a fork, blend them together.

Place the cheese and butter mixture in a large saucepan over medium heat. Gradually pour in the reserved cooking liquid and then add the heavy cream. Whisk well. Add the lemon zest, thyme and nutmeg. Season it with salt and pepper to taste.

Put the spinach leaves in the pan and cook it for 2-3 minutes or until they wilt. Return the pasta in the pan and gently toss until well combined. Transfer the pasta to a serving platter or individual bowls. Top with crumbled blue cheese before serving.

Photo Courtesy Of:  mastermaq

Sun-dried tomato pasta is a yummy meatless dish that you can enjoy for lunch or dinner.  Toss in some grilled chicken or other vegetables if desired. You may also add chili flakes if you want a spicier dish.

Serves 2-3

Ingredients:

1/2 cup olive oil

1 1/2 garlic heads, finely chopped

500g sun-dried tomatoes in oil, chopped

12 pieces anchovy stuffed green olives, sliced

10 pcs button mushrooms, chopped finely

100g capers in vinegar, drained

1 cup tomato paste

1/2 cup loosely packed basil leaves, chopped

200g angel hair pasta

Freshly grated Parmesan cheese for serving

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside. You may drizzle it with some olive oil and toss to avoid sticking.

Heat half of the oil in a medium sized saucepan over medium heat. Sauté the garlic for three minutes or until it is golden brown. Add the sun-dried tomatoes, olives, mushrooms and capers. Cook it for another two minutes.

Place the tomato paste in the pan and let it cook for 10-15 minutes. Add the rest of the oil and the basil leaves. Mix well and season it with salt and pepper to taste. Toss in the cooked pasta. Transfer it to a serving plate or individual plates. Sprinkle it with freshly grated Parmesan cheese and serve immediately.

Photo Courtesy Of:  Waldo Jaquith

Spaghetti with Parmesan meatballs is a cheesy twist to the classic meatball recipe. You may add some more cheese to the sauce if you prefer a cheesier dish. Italian seasoning is also a great addition to this recipe. Enjoy!

Serves 6

Ingredients:

500g spaghetti noodles

1 tablespoon olive oil

3 cups tomato sauce

1/2 cup water

250g pork mince

250g veal mince

1 brown onion, grated

1 cup breadcrumbs

1/2 cup Parmesan cheese, finely grated

Salt & freshly ground pepper to taste

Cook the spaghetti in a large pot of boiling water according to package instructions or until it is al dente. Drain and set aside. You may toss it in a little olive oil to prevent it from sticking if desired.

Place the minced pork and minced veal in a large bowl. Add the breadcrumbs and the Parmesan. Season it with salt and pepper. Mix well and form the mixture into balls.

Heat the oil in a large non-stick frying pan over medium heat. Fry the meatballs in batches and cook it for 3-5 minutes per side or until it is browned. Transfer to a plate with paper towels to drain the excess oil.

Pour in the tomato sauce and the water into the same pan. Add the cooked meatballs and let it simmer for 15-20 minutes or until the meatballs are heated through.

Place the pasta on a serving plate or individual plates. Top it with the meatballs and the sauce. Finish it off with some freshly grated Parmesan cheese. Serve immediately.

Photo Courtesy Of: avlxyz 

Cheesy baked spaghetti is a perfect treat for kids and the young at heart. This recipe uses cheese sauce. You may use cheese spread or cheese dip, whichever you prefer and tastes better for you.

Ingredients:

175g spaghetti noodles

3 hotdogs, sliced into strips

6 cloves garlic, crushed

1 small brown onion, chopped

100g ground beef

1 cup canned mushrooms, sliced

250g tomato sauce

200g cheese sauce

2 tablespoons oil

Salt and pepper to taste

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a medium sized saucepan over medium heat. Fry the sliced sausages for 3 minutes or until cooked. Transfer to a plate.

In the same pan, sauté the garlic and onions for 2-3 minutes or until the onions are soft and translucent. Add the beef and fry it for 6-8 minutes or until it is browned.  Stir in the mushrooms.

Pour the tomato sauce into the pan Let it simmer for 5 minutes or until heated through. Combine the pasta and the sauce. Mix until the noodles are coated.

Transfer half of the pasta in a pan and top it with the half of the cooked sausages and half of the cheese sauce. Repeat this layer and bake it in the oven at 350F for 5 minutes or until the top is lightly browned.

Remove the pasta from the oven and let it stand for 5 minutes before serving.

Photo Courtesy Of:  missmeng