3 exotic pasta recipes

If you are tired of figuring out what to cook for dinner every day, then there is an absolutely win-win and quick option – pasta. But don't just make the same old options, because it's faster and you won't even surprise yourself.

FoodOboz editorial team has prepared three variants of exotic pasta for you that will conquer you forever, their spicy and unusual taste is impossible to forget.

Fettuccine Alfredo

Ingredients:

• fettuccine - 250 g
• butter - 50 g
• cream - 100 ml
• grated Parmesan cheese - 100 g
• salt, pepper - to taste
• basil - 10 g

Method of preparation:

1. First, boil the fettuccine in well-salted water until al dente.
2. Melt the butter in a saucepan over low heat, and add the cream after 1 minute, do not remove from the heat, and stir well so that nothing burns. You should get the consistency of a thick sauce.
3. Put the fettuccine in the saucepan with the sauce, increase the heat a little, and mix well.
4. Add the grated Parmesan cheese and mix well.
5. You can add a little of the liquid in which the fettuccine was cooked if the dish seems too dry.
6. Sprinkle with the remaining cheese, mix again, and add the basil.

Before serving, sprinkle well with ground black pepper already in the dish.

2. Pasta with shrimp and white wine

Ingredients:

• linguine or spaghetti - 200 g
• shrimps - 200-250 g
• white wine - 100 ml
• butter - 25 g
• garlic - 1-2 cloves.
• lemon juice - 1 tbsp.
• salt, pepper - to taste
• parsley - 1 bunch - optional

Method of preparation:

1. Boil the pasta in well-salted water until al dente.
2. Peel and fry the shrimp in butter, add chopped garlic, and cook for about 1 minute.
3. Then pour in the wine, mix well, and bring everything to a boil.
4. Season with spices and add chopped herbs.

3. Spaghetti alla putanesca

Ingredients:

• spaghetti - 400 g
• anchovy fillet - 3 pcs.
• capers - 100 g
• cherry tomatoes - 200 g
• olives - 100 g
• chili pepper - 2 pcs.
• garlic - 4 cloves.
• Parmesan cheese - 100 g
• basil - 1 bunch
• salt and pepper - to taste;
• olive oil - 2-3 tbsp.

Method of preparation:

1. Boil the spaghetti until al dente in salted water.
2. Heat the oil over medium heat and add the chopped garlic, chopped chili, and finely chopped anchovy fillet, add the olives and chopped capers. Fry for 2-3 minutes.
3. Cut the tomatoes in half and add them to the pan, preferably covered with a lid, and simmer for 3-4 minutes until the tomatoes begin to soften.
4. Put the pasta in the prepared tomato sauce, season with basil leaves, season well with salt and pepper, and mix gently.

Sprinkle the finished pasta generously with Parmesan before serving.