On theorigin of the term bistro there are many uncertainties. The word entered French usage at the beginning of the 19th century. According to an imaginative interpretation, during the Russian presence in Paris after the defeat of Napoleon, the ban on alcohol for Cossack officers provoked the peremptory request to be served early so as not to be surprised.
In Russian, the word “soon” sounds like “bistro”, later deformed into bistro to indicate a place where the offer of wine is combined with quick cuisine. For others, the term comes from “bistroquet”, referring to those who worked as assistants to innkeepers or wine producers. The formula established itself immediately, also forcefully entering Parisian intellectual life and in the form of a wine bar.
Many famous chefs have also used this more agile formula for their cuisine: like Massimo Bottura, who opened the Franceschetta bistro in Modena, alongside the flagship, the Francescana. In Rome, the nightlife around the meat and cheese counter at Roscioli, or the gourmet “rolls” (and solid dishes like meatballs) at Casa Bleve remain a great classic.
Soups and platters of cured meats and cheeses are the winning features of Cul de Sac, the noble father of Roman bistros. Genoese focaccias, signature products, different treats every day, the strong point of Sogno Autarchico, while (only at 12) the starred Giulio Terrinoni in his restaurant offers delicious seafood tapas.
Gianni Ruggiero, patron of the Autarchic Dream, loves to include quotes from his Genoa among the proposals of the day. In this case the protagonist is a classic like cod.
Here you are 20 very easy and quick first course recipes to prepare in a matter of minutes while the water boils. Simple and quick recipes that will help you solve a lunch or dinner quickly!
In the frenetic pace of modern life, where time is a precious commodity and the days are marked by commitments and deadlines, the need to prepare quick meals becomes more and more pressing. In this context, the ability to cook pasta in a matter of minutes, by exploiting the boiling time of the water, it becomes a precious solution for many families.
Why pasta?
Why pasta it lends itself to infinite variations, satisfying the tastes of all family members. Whether it’s spaghetti, penne, fusilli or gnocchi, the variety of shapes and the ease of pairing with sauces and condiments make pasta an ideal dish for those looking for quick solutions without giving up taste and quality. Thus providing an opportunity to maintain a balanced and tasty diet even in the busiest and most stressful moments of the day.
Because the need for very quick recipes
Not just mothers, but there are many dads too who find themselves in need of preparing a lunch on the go for children returning from school. Let’s imagine a mom/dad type situation.
For example, if you work in the morning and then go out to pick up the kids from school, you will arrive home around 1.40-1.45pm if you are lucky.
At this point there are two things: or you have benefited from a sauce/condiment from the night before (super recommended!), in this case just put a pan of water on the heat.
If instead you have nothing readyyou’ll have to invent something very fast at the moment because the kids are hungry. In case you have some in the pantry or refrigerator ready-made sauces, basil pesto or ready-made ragùyou are safe!
Otherwise you will have to invent some express condiments to make while the pasta water boils.
If you really don’t have any ideas, there is always a solution a nice white pasta with oil and parmesanbut after two days your little ones will take it from you!
So read our suggestions below for super quick pasta recipes and keep them in mind in times of need!
Here are 20 very easy and super quick first courses
Spaghetti with garlic, oil and hot peppers:
Heat the oil in a pan, add chopped garlic and chilli.
Cook the spaghetti in boiling water and, once ready, toss them in the pan with the sauce.
Fresh tomato pasta:
Fry the garlic in olive oil, add fresh tomatoes cut into pieces and sauté them. Add basil.
Cook the pasta and season it with the freshly prepared sauce.
Pastabutter and parmesan:
Melt the butter in a pan, add the grated parmesan.
Cook the pasta and mix it with the cream, adding a ladle of cooking water.
Carbonara express:
Brown the bacon in a pan, beat the eggs and pecorino cheese in a bowl.
Cook the pasta, mix it with the bacon and add the egg and cheese cream.
Pasta with pesto with cherry tomatoes:
Blend fresh basil, pine nuts, garlic, grated cheese and olive oil.
Boil the pasta and season it with the pesto obtained. Add a handful of cherry tomatoes.
Spaghetti with tuna and lemon:
In a pan, fry garlic and onion, add canned tuna and grated lemon zest.
Cook the pasta and mix it with the tuna sauce.
Spaghetti with bottarga and lemon:
In a pan, brown a clove of garlic and plenty of oil. Turn off the heat and add 3-4 teaspoons of already minced bottarga. Season with salt and when the pasta is cooked, transfer it to the pan. A little lemon peel and a good stir over high heat and the dish is ready.
Lemon penne:
Fry some finely chopped onion in olive oil, add the zest of an organic lemon and its juice.
Cook the pasta and season it with the lemon cream. Sprinkle with black pepper.
Pasta with ricotta cream:
In a bowl, soften the ricotta with the cooking water, add 2 tablespoons of parmesan, a little oil and form a cream.
Drain the pasta and season with the ricotta cream.
Ash pasta:
In a pan, melt pieces of gorgonzola and cooking cream. Pour in the drained pasta and add a handful of black olives chopped with a knife.
Mix and enjoy your meal!
Pasta alla puttanesca:
In a pan, fry garlic, anchovies, black olives, capers and 2 glasses of tomato puree.
Cook the pasta and season it with the puttanesca and pecorino sauce.
Pasta with courgettes and cherry tomatoes:
Fry oil, garlic, diced courgettes and cherry tomatoes in a pan over medium heat for 4 minutes.
Drain the pasta and put it back in the pan with a ladle of cooking water.
Pasta with speck and cream:
Brown the speck in strips with the oil. Add the cream. Once the pasta is cooked, pour it into the pan with a little cooking water, a sprinkling of pepper and serve.
Pasta with grated courgettes and cream cheese:
In a pan, brown the garlic with 3 tablespoons of oil. Add the grated courgettes and cook for 3-4 minutes.
Once the pasta is cooked, add everything to the pan.
Tortellini with cream:
In a pan, heat some oil with two sage leaves. Add the cream, salt and pepper, 1 tablespoon of parmesan. Heat for 2 minutes then add the drained tortellini.
Serve them immediately.
Pasta with cooked ham and cream:
Fry a little oil and a small piece of finely chopped onion in a pan. Then add the cooked ham cubes and cook them for just two minutes.
Finally add the cream and a spoonful of parmesan. Drain the pasta and season it.
Quick amatriciana pasta:
Brown bacon (or bacon) and onion, add tomato puree and pepper. Cook over high heat. Cook the pasta and season it with the sauce.
Pasta with olives and dried tomatoes:
Fry the garlic in olive oil, add pitted black olives and blended dried tomatoes. Cook the pasta and season it with the sauce.
Pasta with salmon and cream:
Fry some onion in butter, add the smoked salmon cut into strips and cooking cream. Cook the pasta and season it with the sauce.
Spaghetti with tuna and lemon dinner saving recipe
Pasta with garlic, oil and anchovies:
Fry the garlic in olive oil, add anchovies and parsley. Cook the pasta and season it with the mixture.
Pasta with rocket pesto:
Blend rocket, pine nuts, garlic, cheese and oil. Cook the pasta and season it with the pesto.
Pasta with saffron cream and shrimp:
Fry garlic in oil, add saffron and shrimp. Cook the pasta and season it with the cream.
Pasta with mushroom cream:
Fry garlic in butter, add mushrooms and cream. Cook the pasta and season it with the cream.
Penne with saffron, onion and sausage:
Fry the onion, then add the crumbled sausage and the saffron dissolved in a little pasta cooking water. Cook the pasta and season it with the sauce.
Pasta with ricotta pesto and dried tomatoes:
Blend pine nuts, dried tomatoes in oil. Add the ricotta and season the pasta.
spaghetti with garlic, oil and hot peppers
Pasta with gorgonzola and walnuts:
Dissolve gorgonzola in cream, add chopped walnuts. Cook the pasta and season it with the cream.
Pasta alla Norma:
Cook the diced aubergines in a pan with garlic, add tomato and basil. Cook the pasta and season it with the sauce.
Farfalle with salmon cream:
Cook the farfalle and in the meantime fry the garlic in extra virgin olive oil. Add smoked salmon cut into strips, cream and pink pepper.
Pasta with canned salmon:
Lightly fry the onion in extra virgin olive oil, add the natural canned salmon, mashing it with a fork. Add chopped pistachios and when the pasta is cooked, add it to the sauce. Always adding a spoonful of cooking water.
Have you found any useful ideas for your super quick lunches? If by chance you have any other recipe to suggest for a quick and easy pasta, send it to us at ordini@ricettealvolo.it
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Spaghetti alla Conventuale: This dish is nothing more than a reinterpretation of the historical one “buried” spaghettiwhich in ancient times, on the Amalfi Coast, was usually prepared New Year’s Eve. The name derives from the sandy sauce, which almost hides the pasta. Our “Vermicelloni alla Conventuale” (this is the ancient name) are an Earth-Sea first course, based on salted anchovies from Cetara, Sorrento walnuts and pecorino… and obviously good pasta!
A dish in which the generosity of the land and the richness of an opulent sea are linked in an inseparable union. A first course with a Mediterranean flavour, in which flavors that are as simple as they are sincere triumph. The seafood product par excellence: the Cetara anchovy, it marries with elegance and gracefulness to the crunchiness of the Sorrento walnut, with the scent of pecorino that delicately envelops and olive oil. And why not try? Here is the recipe…
Spaghetti alla Conventuale
Ingredients:
220 g of spaghetti
10 nuts
10 almonds
6 anchovy fillets
capers to taste
1 chili pepper
2 cloves of garlic
parsley to taste
olive oil
Method:
Place the pan with the water on the heat. We add salt and let it reach the boil. In the meantime, let’s move on to the seasoning. We take the walnuts, chop them with a knife together with the hazelnuts and with a blender. In a pan, add a generous drizzle of oil, add the two cloves of garlic which we will crush). Then we add our anchovy fillets, the capers and finally the chilli pepper (if you like it, even if the recipe requires it) and parsley stems. Let’s brown everything.
We turn everything around and don’t let it stick or burn. Let the anchovies dissolve well. Add the walnuts and hazelnuts and brown well. We then remove the ease and add a little cooking water. If the pasta is al dente, add the pasta and continue to sauté everything. Taste and check if it’s good and salt it. Serve while still hot. Bon appetit and happy holidays
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