Paste is nutritious and very healthy dish. It is health-giving, it reduces the level of cholesterol and it does not provoke the increasing of weight if you cook it in right way.

So, how correctly choose and cook pasta?

1. Always choose pasta that is produced from durum wheat. These noodles are the most health-giving, they contain useful carbohydrates. Choose Italian paste: it would be the best decision.

2. It is advisable to cook pasta in a large saucepan. You will need a liter of water for 100 grams of pasta.

3. Italians always cook pasta «al dente, that means that they don’t overdo it. So pasta does not lose shape and taste. Cooking time is usually indicated on the package.

4. When the pasta is ready fold it into a colander and in any case don’t pour it with water.

And now I am going to tell you a few recipes. We’ll have to tinker a bit, but the dish will turn into a celebration!

Spaghetti Bolognese

500 g of Italian spaghetti

500 g of ground beef (or some mince)

200 g of bacon

5 medium ripe tomatoes

200 grams of high quality tomato paste, or 200 grams of good tomato juice

3 cloves of garlic

1 large onion

1 celery stalk

2 carrots

200 ml of cream

olive oil

1 tablespoon of dried oregano

salt and freshly ground black pepper.

Cut finely the onions and garlic. Grate three carrots into small cubes and chop the celery. In a deep frying pan fry bacon, onion, celery, carrots in olive oil for five minutes. Add the squashed garlic.

Put the meat. Mix well. Constantly stir until the redness of meat disappears.

Pour cream. A mixture should not boil (otherwise the meat will be tough).

Stew for ten minutes. Add chopped cubes of tomatoes and tomato paste. Then add salt, pepper and oregano. Mix well.

Stew on very low heat for over an hour without lid. Until it become thicker. Constantly mix and keep an eye on it.

Cook spaghetti according to the time indicated on the packaging. Put them on plates and add Bolognese.

Pasta with pesto

Pesto is a very famous sauce. You can buy it in the supermarket, but it would be more interesting to cook it by yourself. There are two variants: grind the ingredients in a mortar or blender.


1 bunch of basil

200 g of Parmesan cheese

200 grams of pine nuts (buy only fresh!)

10 tablespoons of olive oil

2 garlic cloves


Cut cheese into pieces, pluck basil leaves. If you use mortar cheese needs to be grated and greens needs to be chop. Fry slightly pine nuts on a pan. Put all into a blender, add olive oil and chop carefully and try not to bring to a puree. If it becomes too thick, you can add 3 tablespoons of water. Put the prepared sauce in a jar and keep it in refrigerator. You can cook a large variety of pasta: penne-feathers, ribbons, farfalle, tagliatelle. Mix with sauce, put on the plates, add Parmesan cheese and the dish is ready!

Of course, Italian food satisfying and health-giving. Well, we have eaten a lot, so it would be nice to wash down our dinner with some water Borjomi!

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