International Pasta Day • Not just tomato sauce – an opportunity to break out of familiar recipes

(haipo) – There are foods that manage to suit almost any mood: a quick midweek meal, a family dinner or a festive dish for entertaining. Pasta is one of them. It can arrive at the table with a simple tomato sauce, be wrapped in a rich cream sauce or be combined with vegetables, herbs, nuts and cheeses. On the occasion of International Pasta Day, which falls every year onOctober 25, we've collected five recipes that offer different ways to serve one of the world's favorite foods.

An ancient dish that crossed borders

Pasta is today most associated with Italian cuisine, but its history is long and complex. Dishes made from dough of flour and water were known in ancient cultures, and it is difficult to point to a single people who invented pasta. Evidence of the use of pasta-like doughs already exists in the ancient Greek and Roman worlds, and later various traditions of its preparation and drying developed in the Mediterranean basin. Contrary to a popular legend, there is no basis for the claim that Marco Polo brought pasta from China to Italy: documentation of pasta dishes in Italy predates his travels.

Over the years, pasta has become one of the most prominent symbols of Italian cuisine, and from there it has spread to kitchens around the world. The variety of shapes, types of flour, sauces, and toppings allows it to be adapted to different tastes and culinary traditions.

International Pasta Day: A Celebration of Food and Culture

International Pasta Day is celebrated on October 25. The initiative was born following the World Pasta Congress held in Rome on October 25, 1995, and the day was first celebrated in Naples in 1998. Its goal is to raise awareness of pasta, its history and its place in global food culture, along with recognizing it as an accessible and versatile food.

This day is also an opportunity to expand your culinary repertoire and discover that pasta can be prepared in many more ways than the familiar combination of spaghetti and tomato sauce. Here are five ideas for dishes you can make at home.

Pasta shells with Tuscan sauce, mushrooms, spinach and pine nuts

A rich and festive dish in which the shape of the shell allows the sauce to collect inside. The recipe is courtesy of the pasta brand Barilla.

Ingredients for 4–5 servings:

• 500 grams of conchilla rigate pasta
• 400 grams Tuscan sauce
• 250 grams champignon or portobello mushrooms, sliced
• 2 handfuls of spinach leaves
• 2 tablespoons toasted pine nuts
• 2 tablespoons olive oil
• Chopped garlic clove
• black pepper
• Basil leaves for serving
• Grated Parmesan, to taste (optional)

Preparation time: About 15 minutes | Difficulty: Mild to moderate

Preparation:

1. Cook the pasta according to the manufacturer's instructions and save about half a cup of the cooking water.
2. At the same time, heat olive oil in a wide frying pan and sauté the mushrooms until they brown.
3. Add the garlic and spinach and stir until the spinach softens.
4. Add the Tuscan sauce and a little of the cooking water, until you get a smooth, enveloping sauce.
5. Add the pasta and mix well. Finish with pine nuts, basil leaves, and Parmesan, if desired.

tip: It's a good idea to add the cooking water gradually. The starch in the water helps the sauce stick to the pasta, without making it too heavy.

Pasta arrabiata with roasted tomatoes, zucchini and Kalamata olives

A colorful dish with a spicy touch, combining arabiata sauce with roasted vegetables, olives and roasted almonds. This recipe is courtesy of Barilla.

Ingredients for 4–5 servings:

• 500 grams of pasta playa a piano
• 400 grams of arrabiata sauce
• 200 grams halved cherry tomatoes
• One medium zucchini, cut into half slices
• One-third cup pitted Kalamata olives
• 2 tablespoons olive oil
• A handful of basil or parsley leaves
• 2 tablespoons sliced ​​and roasted almonds
• Black pepper to taste

Preparation time: About 15 minutes | Difficulty: Medium

Preparation:

1. Cook the pasta according to the manufacturer's instructions and save about half a cup of the cooking water.
2. In a wide frying pan, heat olive oil and sauté the zucchini and cherry tomatoes until lightly browned.
3. Add the olives and arrabiata sauce.
4. Add a little of the cooking water, transfer the pasta to the pan and sauté together for one to two minutes.
5. Finish with herbs and roasted almonds.

Pasta with cream sauce, mushrooms and miso

The combination of mushrooms, cream, and miso gives the dish a deep, rich flavor, with a touch of lemon that balances the creaminess. The recipe is courtesy of the nutrition department of the Küppersbusch and Teka electrical appliance brands.

Ingredients:

• 400 grams of pasta
• 30 grams of butter
• 250 grams of mushrooms of any kind you like
• 3 garlic cloves
• Thyme
• 25 grams of miso paste
• 200 ml cooking cream
• 50 grams Parmesan cheese
• Half a lemon
• salt and black pepper
• Olive oil
• Fresh sliced ​​mushrooms for garnish

Preparation:

1. Cook the pasta in boiling, salted water according to the manufacturer's instructions. Before straining, save a little of the cooking water.
2. Chop the garlic and slice the mushrooms. Melt the butter in a wide skillet over high heat and add the mushrooms.
3. Fry until the mushrooms are golden brown, add the garlic and thyme and mix.
4. Move the mushrooms to the side of the pan, add the miso spread and cream and stir until the miso is completely incorporated.
5. Add the pasta, a little of the cooking water, the Parmesan, lemon zest and a little of the lemon juice.
6. Season with salt and pepper and stir until a creamy sauce coats the pasta. Serve with thyme leaves, sliced ​​fresh mushrooms and a little olive oil.

Pasta with broccoli, zucchini and walnuts

For those who prefer to incorporate more vegetables into the dish, this recipe combines broccoli, zucchini, and toasted walnuts. The broccoli also serves as a green sauce, while the zucchini and walnuts add texture. Recipe courtesy of Küppersbusch and Teka.

Ingredients:

• 350 grams of pasta
• 300 grams zucchini
• 300 grams of broccoli
• 80 grams roasted walnuts
• One clove of garlic, without the sprout
• Lemon zest
• salt and black pepper
• Olive oil
• fresh herbs

Preparation:

1. Cook the pasta in a large pot according to the manufacturer's instructions. With about two minutes left in the cooking time, add the broccoli florets to the pot.
2. Drain and save a cup of the cooking water. Cut the zucchini and sauté them in a pan with a little olive oil until golden brown.
3. Transfer most of the broccoli to a bowl, reserving a few whole florets for serving. Add the crushed garlic and a little of the cooking water, and grind or mash until smooth. Add more water as needed.
4. Heat a little olive oil in a pan, add the lemon zest and fry briefly.
5. Add the pasta and sauté for a few minutes. Add the broccoli sauce and mix well. If the mixture is too dry, add a little more of the cooking water.
6. Remove from heat and add the zucchini, chopped walnuts, and reserved broccoli florets. Season with salt and pepper and serve with fresh herbs.

Spaghetti in tomato sauce with crispy mozzarella balls

A festive version of a familiar Italian dish: spaghetti with tomato and basil sauce, topped with crispy mozzarella balls. Recipe courtesy of Küppersbusch and Teka.

Ingredients for spaghetti:

• 400 grams of spaghetti
• 2 garlic cloves
• One onion
• Olive oil
• 400 grams tomato puree
• כף סוכר
• salt and pepper
• 80 ml cooking cream
• 3 grams of basil

For the mozzarella balls:

• 150–200 grams small mozzarella balls
• A little flour
• one egg
• Bread crumbs for coating
• oil for frying

Preparation:

1. Peel and chop the garlic and onion. Heat olive oil in a pan and fry them until golden brown.
2. Add the tomato puree, sugar, salt, pepper, cream and basil. Cook over low heat for about 10 minutes, stirring occasionally.
3. At the same time, cook the spaghetti about two minutes less than the cooking time indicated on the package. Drain and save a little of the cooking water.
4. Transfer the spaghetti to the pan with the sauce, add a little of the cooking water and stir until the sauce coats the pasta well.
5. To make the mozzarella balls, coat each ball in flour, dip in egg, and coat in breadcrumbs. For a thicker, crispier coating, dip again in egg and breadcrumbs.
6. Heat oil and fry the balls until golden brown. Remove to paper towels and let cool slightly.
7. Arrange the spaghetti on plates and place the crispy mozzarella balls on top.

Five ways, same raw material

International Pasta Day is an opportunity to return to a familiar dish, but also to try new combinations: a rich sauce with mushrooms and miso, green vegetables, olives and almonds, or a crunchy addition that turns simple spaghetti into a festive dish.