Ingredient

Pasta Recipes

29 recipes with pasta for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

29 recipes

Frittata di Spaghetti (Neapolitan Spaghetti Frittata with Leftover Pasta) with spaghetti, eggs and parmesan — Italy recipe

🇮🇹ItalyEasy

Breakfast and Brunch

Frittata di Spaghetti (Neapolitan Spaghetti Frittata with Leftover Pasta)

Frittata di spaghetti (also called frittata di maccheroni in Naples) is the iconic Italian dish for transforming leftover pasta into a new meal — a thick, golden disc of cold cooked spaghetti bound with eggs, Parmigiano-Reggiano, and melted scamorza, pan-fried until crispy on the outside and tender inside. Born in 19th-century Naples as a quintessential example of cucina povera (peasant cuisine), where nothing is ever wasted. The Italian saying 'La pasta non si butta mai' (pasta is never thrown away) finds its purest expression here. Today, frittata di spaghetti is a mandatory dish for Pasquetta (Easter Monday), the Italian day of countryside picnics, and a staple of beach baskets along the Campania, Calabria, and Sicily coasts — sliced into squares, wrapped in parchment, eaten with hands. The Magnifico Food blog calls it 'omnipresent in the backpacks of Italians on out-of-town trips.' The dish has even spawned a Neapolitan street food relative: frittatina di pasta, small breaded and deep-fried rounds sold at every Naples friggitoria. Key technique: cold pasta is mandatory (hot pasta destroys the egg-cheese binding), the pan must be moderately heated with olive oil, and the frittata is flipped using a plate for the second side — or finished in the oven at 190°C for the timid. Yields 4 servings in 25 minutes. Best at room temperature, served as a main dish with green salad, as antipasto cut into squares, or as picnic food with a glass of Falanghina or Greco di Tufo.

25 min400 kcal4 serves

🌿Vegetarian⚡Quick

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou) with basil, cannellini beans and zucchini — France recipe

🇫🇷FranceMedium

Soups

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

Soupe au pistou is a Provencal summer vegetable soup with beans, crowned with a spoonful of pistou — the Provencal paste of basil, garlic, olive oil, and cheese. The dish comes from Provence in southeastern France, especially around Nice and the Cote d'Azur, and it is the essence of summer Mediterranean cooking: made at the peak of the season from the best vegetables at the market. Pistou is the Provencal cousin of Italian pesto; its name comes from the word for 'to pound,' just like pesto. The key difference: classic Provencal pistou traditionally contains no pine nuts — that is what sets it apart from Ligurian pesto. The soup is a close relative of Italian minestrone, since Provence borders Liguria, but the French version is finished with a big dollop of fragrant pistou that each guest swirls into their own bowl. That fresh pistou, added at the end, is what separates this from an ordinary vegetable broth. Technical keys: use summer vegetables at their peak; mash half the beans for body without flour; never cook the pistou (heat kills the basil aroma and turns it bitter); keep the garlic in the pistou raw; and use fragrant, room-temperature basil. In Provence the soup is made with plain water, not stock, so the vegetables shine, though vegetable broth is common. Serves 8 in about an hour with canned beans (dried beans need soaking overnight and about 45 minutes of simmering first), the pistou stirred in at the table, with crusty bread and a glass of Provencal rose.

60 min280 kcal8 serves

🌿Vegetarian

Spaghetti alle Vongole with Manila clams, spaghetti and dry white wine — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Spaghetti alle Vongole

A Neapolitan pasta of spaghetti tossed with fresh clams, garlic, olive oil, a splash of dry white wine, and parsley. Made in bianco, with no tomato and no cheese, the sauce is built only from the clam liquor emulsified with the pasta starch. The clams need 1 to 2 hours in salted water first; that time is not counted.

30 min470 kcal4 serves

⚡Quick

Makarony po-flotski (Russian Navy-Style Pasta) with penne, ground beef and onion — Russia recipe

🇷🇺RussiaEasy

Cereal and Pasta Dishes

Makarony po-flotski (Russian Navy-Style Pasta)

Makarony po-flotski is a simple Soviet dish: boiled pasta tossed with browned ground meat and golden onions. The key is to truly fry the meat to a crust rather than stew it, or the flavor falls flat. Quick, filling, and sauce-free — a Soviet-era classic that takes its name from the navy's pasta-with-meat ration.

30 min740 kcal4 serves

⚡Quick💪High protein

Turkish Pasta (Yalanci Manti) with short pasta, ground beef and Greek yogurt — Turkey recipe

🇹🇷TurkeyMedium

Cereal and Pasta Dishes

Turkish Pasta (Yalanci Manti)

Turkish pasta is short pasta under garlic yogurt, browned ground beef and paprika butter. In Turkey it is called yalanci manti, fake manti: the two sauces of the manti dumplings without the hours of folding. Thirty minutes from pot to bowl.

30 min620 kcal4 serves

💪High protein⚡Quick🌶️Spicy

Ingredients

Goes well with

Other ingredients that appear most often alongside pasta across the archive. Pick one to drill deeper.

spaghetti ground beef tomato parmesan mozzarella ricotta zucchini garlic basil carrot eggs chicken