Spaghetti al Crudo :

Ready in about: 15 minutes | Serves: 4

1 lb. Spaghetti
3 Tomato
4 fl. oz Olive oil
5 Anchovy fillets, pieces
4 tbsp Olive
2 oz. Basil
2 tbsp Capers
2 tbsp Tomato juice
Pepper black ground, to taste
Put all the ingredients, except for spaghetti and basil, in a saucepan,
cover with three spoons of olive oil – this is about 70 grams, mix, but do
not heat. Try, salt and pepper.
Bring the water to a boil in a large saucepan, add salt (a little less than
usual, as anchovies will add an extra salty taste later) and put the pasta
into it. Boil for about a minute less than what is indicated on the pack, to
the state of al dente.
While the pasta is boiling, place the stew-pan with the tomatoes and
everything else on the saucepan with the pasta so that the steam heats
them a bit and they are infused.
When the paste is ready, drain the water, but do not completely pour it
out. Mix the pasta with the ingredients of the sauce, adding a little water
in which the pasta was boiled, if necessary so that the mixture does not
turn out to be steep. Add the remaining olive oil and mix again.
Add basil leaves in a saucepan and mix them with pasta. After that serve
Nutritional info per serving: Calories: 115 Kcal
Fat: 7.7 g. | Protein: 6.2 g. | Carbs: 2 g.

Noodles with Shrimps :

Ready in about: 15 minutes | Serves: 4
25 Shrimps, peeled
1/2 lb. Egg noodles
1 Green onion, bundle
1 Lime
2 tbsp Peanut butter
2 tbsp Soy sauce
1/2 tbsp Anise
1 Garlic, cloves
Heat peanut butter in a wok. Fry garlic and ground star anise (star anise)
for 30 seconds.
Add the chopped green onions and peeled tiger shrimps and fry for
another 2-3 minutes.
Add the soy sauce, lime juice and egg noodles previously boiled for 2
minutes, mix everything.
Fry the mixture over high heat for another 1 minute, arrange into plates
and decorate with lime slices.
Nutritional info per serving: Calories: 164 Kcal
Fat: 5.6 g. | Protein: 9.2 g. | Carbs: 18.7 g.

Pasta with Arugula and Walnut Pesto :

Ready in about: 20 minutes | Serves: 4

1 lb. Spaghetti
5 oz Pecorino Romano cheese
1/2 cup Walnut
1 Arugula, bundle
4 tbsp Olive oil
Basil leaves, to taste
Pepper black ground, to taste
In a blender, pour in olive oil and add arugula, grated or sliced pecorino,
halved walnuts and butter again if necessary. Beat at low speed so that
you can recognize the ingredients in pesto. As soon as the contents of
the blender become homogeneous and thick like sour cream – pesto is
Boil the spaghetti in lightly salted water until al dente.
Drain and mix the pasta with freshly prepared pesto in a saucepan.
Put the mixture on the plates and decorate with a leaf of green basil.
Serve with freshly grated pecorino.
Nutritional info per serving: Calories: 410 Kcal
Fat: 22.7 g. | Protein: 11.7 g. | Carbs: 38.6 g.