I think this is the last recipe with pasta for some time. Now I’ll take a break from pasta because now we eat a lot of salads, barbequed meat and everything we find in the freezer. Of course when autumn will be near, we gonna need warming and satisfying food, so pasta will be back. Some words about the recipe. It’s satisfying and good, and simple. Unfortunately I had only one third of cheese, but it didn’t ruined the taste.

(6 servings)

300 g pasta

400 g minced meat

1 onion

2 cloves of garlic

1 can (400 g) of chopped tomatoes

100 ml water

100 g feta cheese

150 g grated cheese

2 tsps. red bell pepper powder

salt

peppers

Boil the pasta. Fry minced meat with a chopped garlic and onion. Add water, chopped tomatoes and feta cheese. Season with paprika, salt and peppers. Put meat and pasta to a baking dish, mix well. Sprinkle with cheese and bake at 180°C preheated oven for about 20 minutes.

Source: Sveikos šeimos virtuvė. Žurnalo “Sveika” serija. 2008

Quick and easy dish. That’s what I need for supper. I liked that there is no cheese. But I don’t know about my hubby. He is the cheese lover, but eating this dish he didn’t mentioned cheese. So I don’t know he was satisfied with the meal or just tired repeating that he needs cheese Any way – the dish is good and classic.

400 g pasta

2 Tbsp olive oil

3 anchovy filets

3 large cloves of garlic, minced

1 can whole tomatoes, drained

1/2 cup black olives

2 tsp capers, drained

1/4 tsp dried red pepper flakes

salt and pepper, to taste

fresh basil leaves, chiffonade, for garnish

In a large pot of boiling salted water, cook pasta until al dente, 8-10 minutes. Meanwhile, heat olive oil in a sauce pan over medium-low heat. Add garlic and anchovies and let cook 2-3 minutes, until garlic is golden and anchovies begin to break down. Add drained tomatoes to pan, crush with a wooden spoon and turn the heat to medium. Let cook about 15 minutes. Add in olives, capers, red pepper flakes, salt and pepper. Stir and keep warm until ready to serve. Toss sauce with pasta and sprinkle with basil leaves for garnish.

Source: sophisticated pie

(4 servings)

280 g pasta

100 g butter

20 green olives

20 black olives

2 clove garlic

black peppers (didn’t use)

green herbs

Boil pasta as directed on the package. When pasta will be almost done, melt butter in a pan. When butter will be yellow brown, put olives, cut in halves, chopped garlic and season with black peppers. Heat only a few seconds. Put pasta on a plate, pour over butter with olives. Garnish with green herbs.

Source: Didžioji virtuvės knyga (2004)

400 g pasta, any kind

1 tbsp. olive oil

1 small or 1/2 big onion

1 clove garlic, minced

1 tsp. dried basil

1 can chopped tomatoes in it’s juice

3/4-1 cup heavy cream

salt

Cook pasta according to directions on box. Drain well. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, for 1-2 minutes, or until onion just begins to soften. Add garlic and basil to a pan. Continue cooking 30 seconds, stirring frequently. Pour blendered tomatoes into pan, stirring well to combine ingredients. When tomato sauce is heated through, approximately 2 minutes, stir in cream. Continue cooking 2 minutes. Add cooked pasta to pan with sauce and stir to coat. Serve immediately.

Source: Our family eats

The weather is getting cold so I was looking for the warm food, but I didn’t want anything heavy so I suggest you to try this pasta dish with vegetabes. It’s satisfying but refreshing at the same time (because of tomatoes).

(4 servings)

200 g pasta

1 zuchhini (about 200 g)

1 yellow bell pepper

10 black olives, pitted

2 tomatoes

200 g feta

2 cloves garlic

fresh basil

oil for frying

Boil the pasta. Meanwhile cut zuchhini and bell pepper and fry in oil for a few minutes. Slice olives in thin rings. Cut tomatoes and feta in small squares, crush the garlic. Drain pasta and mix with other ingredients, except feta. Put feta at the end – if the pasta will be warm enough, feta will melt and will be like a sauce.

Source: Lengvi receptai II

This is the first salad with pasta and also with tuna Bet it was good, really good We already made it for a few times. But next time I’ll put only half portion of celery because we discovered that my hubby doesn’t like it.

(3-4 servings)

300-400 ml pasta

1 (185 g) can of tuna

1/2 onion

1 paprika

1-1 1/2 celery stalks

chopped dills

Dressing:

150-200 ml mayonnaise

1 garlic clove

1 tsp. Dijon mustard

salt

pepper

Boil pasta, then douche with the cold water and drain. Chop onions, mix with the drained tuna, chopped paprika and celery stalks. Prepare the dressing: mix mayonnaise with crushed garlic and mustard, salt and pepper to taste. Mix pasta with tuna mixture. Pour over the dressing and mix well again. Sprinkle with dills.

Source: Sveikos šeimos virtuvė. Žurnalo “Sveika” serija. 2008

One more quick and delicious dinner. I don’t know why this recipe isn’t in this blog yet. We found it long time ago and we tried it many times.

(4 servings)

2 chicken breast fillet

1 leek

75 g cheese

1/2 orange juice

250 g spaghetti

1 tablespoon soy sauce

sesame seeds

oil

salt

pepper

Boil spaghetti in salted water. In the pan pour some oil and fry chopped up chicken, sprinkle with salt and peppers, put chopped leek. Fry till leek becomes soft. Then put boiled spaghetti. After a few minutes pour orange juice, soy sauce, sprinkle with grated cheese and mix. Fry till cheese is melted. Put spaghetti into plates and sprinkle with sesame seeds.

Source: Kviečiu prie stalo 2000/5

Šis receptas – tai mūsų išsigelbėjimas, kai norisi skaniai, bet greitai pavalgyti. Pradžioje dariau pusę porcijos, bet kai likom su vyru nei valgę, nei nevalgę, nes viską suvalgė vaikai, supratau, kad pradžioje per daug nuvertinau receptą. Be to, čia vos keli produktai, kurių pas mus beveik visada yra šaldytuve.

(4 porcijos)

300 g makaronų

100 g sviesto

1 st. (apie 250 g) grietinės

1 st. (apie 100 g) tarkuoto fermentinio sūrio

druskos

kapotų petražolių

Makaronus išvirti (nepervirti), nusunkti, sukrėsti į virimo indą ir pastatyti ant silpnos ugnies. Maišant po truputį dėti sviestą ir grietinę. Po šaukštelį dedant tarkuotą sūrį, maišyti, kol viskas išsileis ir pasidarys tirštas padažas. Pagal skonį pridėjus druskos, pabarstyti pipirais ir kapotomis petražolėmis.

Šaltinis: Kuo mane vaišinsi… 1991m.

Tikriausiai vienintelis mano bandytas receptas su baklažanu. Man tai kažkokia keista daržovė, vyrui irgi, tai kažkaip nelabai ir skubam ją prisijaukinti Kažkada seniai pabandymui nusipirkau baklažaną ir išbandžiau su šiuo receptu, bet tuo metu dar šio blogo nebuvo, tad liko su pliusiuku, kaip tinkamas maistas. Šį kartą baklažaną akcijos metu pirkau būtent tam, kad dar kartą pagaminti šiuos makaronus ir įsitikinti ar tikrai jie skanūs mūsų skrandukams. Ir tik šį kartą darydama suvokiau, jog šis padažas makaronams pasidaro labai lengvai ir greitai. Tad užsitarnavo dar vieną mano pliusą

(4 porcijos)

400 g makaronų

400 g šviežių prinokusių pomidorų arba tiesiog 1 didelė skardinė luptų konservuotų pomidorų

300 g baklažanų

4 v.š. alyvuogių aliejaus

2-3 skiltelės česnako

bazilikų

petražolių

druskos

pipirų

parmezano sūrio

Nuplauti baklažanus, supjaustyti mažais kubeliais, pasūdyti ir palikti maždaug 30 min.
Nulupti pomidorus, išimti sėklas ir supjaustyti mažais kubeliais. Smulkiai supjaustyti arba išspausti česnaką ir truputį pakepinti alyvuogių aliejuje. Suberti nuplautus ir nusausintus baklažano gabaliukus, maždaug 5 min. juos pakepinti. Tada sudėti pomidorus, baziliką, petražoles ir maltus pipirus. Virti apie 15 min.
Sūdytame vandenyje išvirti makaronus ir nukošti.
Įmaišyti padažą ir gausiai apibarstyti tarkuotu parmezano sūriu.

Šaltinis: Kviečiu prie stalo 2000/5