If you’re a newbie to the kitchen but you’re willing to try something that isn’t just fried eggs or grilled cheese, then pasta should be on your to-cook list. It’s surprisingly easy to make, and gives you a sense of accomplishment as you share it with your family. There are countless ways to cook pasta, but we’ve gathered (and even created our own) recipes that’s perfect for all the beginners out there who are looking for the right mix of impressive and easy.
Soy Butter Pasta
Of course, we’ve got to start off with something the Nolisoli team swears by. This pasta recipe only calls for simple ingredients like soy sauce, oyster sauce and butter—making for a sweet and salty dish that’s great for any time of the day.
We’re suckers for Bon Appetit here at Nolisoli, so of course Molly Baz’s carbonara recipe is on this list. This vegetarian recipe follows the Italian way of cooking carbonara—with eggs and no cream. With just some herbs and spices, you’ve got yourself a pasta dish that’s sure to make you come back for seconds.
Consider this a staple—almost like a rite of passage for any aspiring cook. All the ingredients you need (garlic, pepper flakes, olive oil) are probably already in your pantry, so it’s just a matter of following instructions. This will make for a simple and filling dish with just the right amount of spice. You can pair it with our homemade iced tea to complete the meal.
Jamie Oliver’s simple tuna pasta is one good way to make use of the canned tuna you’ve stocked over quarantine. Once you’ve mixed the pasta with olive oil, tomatoes and chili, you can simply toss some tuna into the mix. Drizzle some lemon juice over it for some zest.
Leftover Chicken Pasta Salad
We’re taking this one from the cookbook of everybody’s favorite cooking mama, Judy Ann Santos. With this recipe, she teaches us how to reuse leftover chicken to make a delicious cross between pasta and salad. Don’t be intimidated by the ingredients as she does provide some alternatives you can use. It’s really as easy as just combining a few ingredients in a pot.
Header photo courtesy of Samantha Ong
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Writer: THEA TORRES