RECIPES
Recipes
Pasta with meat
Ingredients:
- 400 g of pasta - salt, pepper, ground pepper - 300 g of beef fillet - one carrot - 1/2 bunch of spring
onion - 2 cloves of garlic - 150 g of black beans - 2 tablespoons of butter - a tablespoon of raisins - 250
ml of soup - a tablespoon of mustard - 100 g of sour cream - about 2 spoons of starch
We recommend – SVEČARSKI pappardelle!
Preparation:
Cook the pasta according to the instructions on the bag. Cut the meat into strips. Chop spring onion and
garlic. Drain the beans and rinse them.
Heat the butter and fry the meat, carrots cut into sticks, spring onions and garlic. Add salt, pepper
season with ground pepper and mustard. After 4 minutes, add soup, beans and sour cream. Simmer for
another 5 minutes. Stir in the mixture starch, salt and pepper.
Drain the pasta and serve with the meat.
Ingredients:
- 350 g of pasta - 2 tablespoons of butter - 2 tablespoons of olive oil - 3 cloves of garlic - a pinch of
crushed chili pepper - 450 g of large raw shrimp, peeled and cleaned, with tails - 110 ml of dry white
wine - 400 g of thinly sliced tomatoes - 20 gr of fresh basil, cut into thin strips - salt and freshly ground
pepper
We recommend – Tonny pappardelle!
Preparation:
Cook the pasta according to the instructions on the bag.
Meanwhile, melt the butter and olive oil in a large skillet over medium-high heat. Add the garlic and
crushed chili pepper and sauté until fragrant, about one minute.
Add the shrimp to the pan and sauté until they are almost done and beginning to turn pink, two to three
minutes. Then deglaze the pan with white wine and let it simmer for one minute. Add the tomatoes and
simmer for about four to six minutes, until it begins to thicken slightly.
Drain the pasta and add it to the pan along with the basil. Mix everything and season to taste.
Ingredients:
- 350 g of pasta - 250 g of broccoli - 2 chives - 2 spoons of capers - 85 g of green olives - juice and grated
lemon peel - 200 g of tuna in oil - 1 spoon of olive oil + a little for sprinkling
We recommend – TONNY tagliatelle!
Preparation:
Cook the pasta in salted water, according to the instructions on the bag. Meanwhile, cut the broccoli
into small florets. Add the broccoli and let it boil for another 4 minutes.
While the pasta and broccoli are cooking, chop the chives and mix them with the halved pitted olives,
capers, tuna, lemon zest and juice.
Drain the water from the pasta and broccoli and add them to the bowl with the tuna. Pour olive oil and
mix well.
Before serving, sprinkle a little more olive oil on top, while lovers of hot flavors are recommended a lot
of pepper, the taste of which goes well with this paste.
Ingredients:
- 500 g of pasta - 150 g of carrots - 100 g of leeks - 100 g of cherry tomatoes - 1 large zucchini - 100 g of
prosciutto or ham cut into thin strips - 4 eggs - 50 g of flour - nutmeg - 80 g of grated cheese - a bunch of
parsley - salt, pepper
We recommend – TONNY fusili!
Preparation:
Cook the pasta in plenty of salted water, according to the instructions on the bag and drain. Heat the
oven to 180° C. Cut the carrot into small cubes, grate the zucchini, and cut the ham into strips. Beat the
eggs with the flour and season the mixture with salt, pepper and nutmeg.
Mix pasta, carrot, zucchini, prosciutto and egg and flour mixture, spread everything in a greased
ovenproof dish and bake for 25-35 minutes.
After 15 minutes of baking, sprinkle the dish with cheese and return it to the oven. Finely chop the
parsley leaves, sprinkle over the dish and serve.
Ingredients:
- cooked chicken fillet (4 schnitzels) - 450 g of pasta - 220 ml of Italian salad dressing - chopped tomatoes
We recommend – TONNY fusili!
Preparation:
Chop the cooked chicken into small pieces and pour over 2/3 of the Italian salad dressing and mix well.
Cook the pasta according to the instructions on the bag and drain. Add the pasta to the chicken and mix
carefully. Pour the rest of the dressing and chopped tomatoes.
Ingredients:
- 2 tablespoons of olive oil - 6 slices of bacon - 3 cloves of garlic - 2 heads of onion - bunch of celery - 2
carrots - 1 kg of ground beef - 2 glasses of red wine - 800 g of tomato sauce - 2 bay leaves - salt - pepper
- 800 gr pasta - parmesan for sprinkling
We recommend - SVEČARSKI tagliatelle!
Preparation:
Heat the olive oil in a deep frying pan or pan and fry the chopped bacon until it takes on a golden color.
Add chopped onion and garlic and fry until the onion softens. Increase the temperature and add the
minced meat. When the meat is fried, add the wine and cook until the amount of liquid is reduced by a
third. Reduce the temperature and stir in the tomatoes, spices and celery.
Cover the pot and cook on low heat for about 1-1.5 hours until the sauce thickens, stirring occasionally.
Cook the pasta in salted water, according to the instructions on the bag. Strain and divide into plates.
Put Parmesan cheese on top of the pasta and then the sauce. You can put cheese and pepper over the
sauce.
Ingredients:
- 500 g of pasta - 300 g of chicken fillet - 6 dl of sour cream - 300 g of mushrooms - salt - oregano -
parmesan - 100 g of cheese - 150 g of feta cheese
We recommend – SVEČARSKI pappardelle!
Preparation:
Cut the chicken into cubes, sprinkle with salt and oregano, then fry it until golden brown, then add the
champignons cut into leaves. When everything is fried (the water is gone), add the cream.
Cook the pasta according to the instructions on the bag and strain. Serve it and pour the sauce over it,
sprinkle with a little grated cheese, cubes of feta cheese, and finally sprinkle generously with grated
parmesan.
Ingredients:
- 80 g of carrots, leeks and celery each - 300 g of tomatoes - chives - clove of garlic - 2 tablespoons of
olive oil - 200 g of minced meat - 2 tablespoons of tomato puree - salt, pepper - 125 ml of red wine - a
tablespoon of Mediterranean herbs - 400 gr pasta - 60 gr parmesan
We recommend – TONNY macaroni!
Preparation:
Wash the carrot, peel it, cut it into small pieces. Clean leeks and celery, wash, cut into small pieces.
Leave a few celery leaves for garnish. Cover the tomatoes with hot water, peel them, remove the seeds
and cut them into cubes.
Peel chives and garlic, chop. Sauté in oil. Add minced meat, then sauté. Simmer the vegetables together
for about 3 minutes.
Add the tomato puree, salt and pepper. Pour in the wine and cook for about 30 minutes. At the end, add
herbs.
Cook the pasta in salted water, according to the instructions on the bag. Drain, dry and mix with
Bolognese sauce. Before serving, sprinkle with grated parmesan cheese and decorate with celery or basil
leaves.
Ingredients:
- 500 g of pasta - salt - 1 kg of tomatoes - 2 cloves of garlic - hot pepper - 100 g of bacon (pancetta) - 2
tablespoons of olive oil - pepper - a teaspoon of chopped parsley - 40 g of grated Parmesan cheese
We recommend – TONNY tagliatelle!
Preparation:
Cook the pasta in salted water, according to the instructions on the bag.
Pour boiling water over the tomatoes, peel and cut into four parts, remove the seeds and chop. Peel and
chop the garlic. Cut the pepper lengthwise, remove the seeds, and chop as finely as possible.
Cut the bacon into strips, then sauté it together with the pepper and garlic in hot oil. Stir in the
tomatoes and simmer for another five minutes. Season with salt and pepper. Drain the pasta, add it to
the tomatoes and heat it briefly, mix it and divide it among the plates. Sprinkle with parsley and
Parmesan cheese.
Ingredients:
- 4 tomatoes - 2 red peppers - 2 heads of onion - 4 cloves of garlic - 400 g of noodles - salt - 4
tablespoons of olive oil - 400 g of mixed minced meat - 2 tablespoons of tomato puree - pepper - 200 ml
of soup (cube)
We recommend – SVEČARSKI pappardelle!
Preparation:
Pour hot water over the tomatoes, peel off the skin, remove the seeds and cut the meat into cubes.
Clean the pepper from seeds and white skins, then cut it into cubes as well. Finely chop the garlic. Cook
the noodles according to the instructions on the bag in plenty of salted water. Heat the oil in a pan and
fry the meat and onion. Add tomato puree, salt, pepper and add tomatoes and paprika. Pour in the soup
and simmer everything for about 10 minutes on low heat. Mix the sauce and noodles and serve,
garnished with parsley leaves, basil or sprinkled with Parmesan cheese, if desired.
Ingredients:
- 400 g of pasta - 1 tablespoon of olive oil - 120 g of chopped smoked bacon - 1 chopped onion - 1
chopped garlic - 2 teaspoons of sweet ground pepper - 800 g of chopped tomatoes - grated Parmesan
cheese
We recommend - SVEČARSKI tagliatelle!
Preparation:
In a large bowl, cook the pasta according to the instructions on the bag. Meanwhile, heat the oil in a
deep non-stick frying pan and fry the bacon for 3-4 minutes, until it becomes crispy. Add chopped onion
and garlic and ground pepper, then fry for another minute.
Add the chopped tomatoes, let it boil and boil for about 5 minutes, until the mass thickens. As it cooks,
stir frequently, touching the bottom with a spoon.
Drain the pasta, add salt if desired and mix with the sauce. If desired, while pouring into serving bowls,
sprinkle grated Parmesan on top.
Ingredients:
- 500 g of spinach - 1 red pepper - 2 cloves of garlic - 1 onion - 300 g of smoked salmon - 500 g of pasta -
3 tablespoons of butter - 250 ml of white wine - 100 g of sour cream - salt - pepper
We recommend - SVEČARSKI tagliatelle!
Preparation:
Clean, wash and dry the spinach. Cut the pepper into sticks. Chop the garlic and onion. Cut the salmon
into cubes. Cook the pasta according to the instructions on the bag.
Heat the butter and sauté the onion. Add garlic, salt, pepper and season with chili. Add spinach and
paprika. When the spinach has softened, season once more. After 3 minutes, pour in the white wine and
simmer for another 2 minutes. Stir in the sour cream and salmon, then leave it on the fire a little longer.
Strain the pasta and mix it into the dressing.
Ingredients:
- 80 g of pine nuts - 80 g of wild garlic - 120 ml of olive oil - 80 g of Parmesan cheese - salt - pepper - 400
g of pasta - 200 g of chicken fillet - parsley
We recommend – TONNY tagliatelle!
Preparation:
Toast the pine nuts in a pan without oil. Instead of pine nuts, you can add walnuts, almonds, as well as
sunflower seeds or peeled pumpkin seeds. Cut the wild garlic into large pieces. Grind the cream cheese
and pine nuts in a blender, with the addition of oil. Stir in Parmesan cheese, salt and pepper to taste.
Fry the fillets and chop them into small pieces. Cook the pasta in plenty of salted water, according to the
instructions on the bag. Strain and save some of the cooking liquid. Mix the pasta, cooking liquid,
chicken and wild garlic pesto. Serve with Parmesan, if desired, and garnish with parsley.
Ingredients:
- 500 g of pasta - 2 cloves of garlic - 1 onion - 2 cans of tuna (in water) - salt - 3 tablespoons of butter -
pepper - 250 ml of white wine - 100 g of sour cream - fresh parsley
We recommend – SVEČARSKI tagliatelle!
Preparation:
Heat the butter and sauté the finely chopped onion. Add tuna (drained well) and mashed garlic, salt and
pepper. After a few minutes, pour in the white wine and simmer for another 2 minutes. Stir in the sour
cream.
Cook the pasta in salted water, according to the instructions on the bag. Drain and mix with the sauce.
Serve garnished with fresh parsley.
Ingredients:
- 350 g of pasta - salt - pepper - onion - clove of garlic - 400 g of mixed mushrooms (boletus, oyster
mushroom, chanterelle) - turkey fillet - 2 tablespoons of olive oil - 2 sprigs of thyme - 2 tablespoons of
balsamic vinegar - 250 g of sour cream
We recommend – TONNY pappardelle!
Preparation:
Cook the pasta in salted water, according to the instructions on the bag. Dice the garlic and onion. Clean
the mushrooms and cut them into pieces. Cut the fillet into cubes.
Heat two spoons of oil in a pan, then sauté the onion and garlic. Add the mushrooms and thyme leaves,
fry them, then remove from the pan. Heat the remaining oil in the frying fat, then fry the meat in it.
Return the mushrooms and season everything. Pour vinegar and boil. Add the sour cream and cook a
little more. Remove the thyme and season as desired. Drain the pasta and serve with the sauce. If
desired, decorate with fresh sprigs of thyme.
Ingredients:
- 300 g of pork leg, cut into strips - 300 g of pasta - a teaspoon of cumin - half a teaspoon of salt - half a
teaspoon of pepper - a tablespoon of oil - 3 cloves of garlic, chopped - a cup of clear chicken soup - 1 dl
of squeezed orange juice - 2 tablespoons of apple juice vinegar - a teaspoon of brown sugar - 2 carrots -
a spoonful of stock - a spring onion
We recommend – SVEČARSKI pappardelle!
Preparation:
In a medium bowl, combine cumin, salt and pepper. Add the meat and mix well.
Heat the oil in a pan and add the seasoned meat and garlic. Fry on low heat for about 2 minutes.
In a small bowl, combine 3/4 cup chicken broth, orange juice, vinegar, and brown sugar. Add meat and
garlic to the mixture. Add the chopped carrot, and when it starts to boil, reduce the temperature. Cook
for about 8 minutes.
Add the thickener to the rest of the chicken soup and mix. Stirring constantly, pour the mixture with the
thickness of the meat so that the dish thickens. Add chopped spring onions. Wait for it to boil, reduce
the temperature and let it flow for about a minute.
Cook the pasta according to the instructions and strain, then mix with the prepared meat.
Serve pasta with meat and decorate as desired.
Ingredients:
- 350 g of pasta - salt - 200 g of ham - hot pepper - 2 tablespoons of butter - 2 tablespoons of olive oil -
coarsely ground pepper - Parmesan cheese
We recommend - SVEČARSKI tagliatelle!
Preparation:
Cook the noodles according to the instructions on the package in plenty of salted boiling water and drain
well. Cut the ham into strips or cubes. Clean the hot pepper and cut it into small cubes. Heat butter and
oil, fry pepper and noodles in fat. Add the ham and fry a little more. Season with salt, pepper and serve
on plates. Sprinkle with freshly grated parmesan cheese. Fresh, crunchy salad and toasted white bread
go well with this dish.
Ingredients:
- 600 g of pasta - 50 g of butter - 50 g of flour - 600 ml of milk - 250 g of cheese - 320 g of tuna - 330 g of
sweet corn - a spoonful of parsley
We recommend – TONNY macaroni!
Preparation:
Cook the pasta for about 2 minutes less than indicated on the package. Turn on the oven at 180 C.
On moderate heat, melt the butter and mix in the flour, stirring constantly so that no lumps appear.
After one minute, gradually add milk and mix until you get a thick white sauce. Remove from the stove
and add grated cheese, leave only two tablespoons of cheese on the side.
Strain the paste, add white sauce, tuna, sugar and parsley to it, add more spices as desired. Transfer
everything to a tray or a fireproof dish and put the rest of the grated cheese on top. Bake in a heated
oven until the cheese turns golden brown.
Ingredients:
- 400 g of pasta - salt - 1 bunch of parsley - 1 bunch of celery - 250 g of cocktail tomatoes - 1 clove of
garlic - 150 g of chicken fillet - 2 tablespoons of butter - pepper - 150 g of Parmesan cheese - 250 ml of
neutral cream
We recommend – TONNY fusili!
Preparation:
Cook the pasta according to the instructions on the package. Chop the herbs. Cut the tomatoes into
quarters or halves, depending on the size. Chop the garlic. Cut the ham into thin strips or cubes. Heat
the oven to 180 degrees.
Heat the butter, then fry the herbs, meat, tomatoes and garlic. Season to taste. Strain the pasta and
pour it into an oiled ovenproof dish. Spread over the stewed vegetables and meat.
Mix the cheese and sour cream, add salt and pepper. Pour over and bake (about 10 minutes).
Ingredients:
- 300 g of macaroni - 250 g of cheese - 200 ml of milk - 3 eggs - sesame - 1 onion - oil - seasoning -
ground sweet pepper - pepper - 200 g of ham
We recommend – TONNY macaroni!
Preparation:
Chop the onion head and fry it in oil. Add spices and ground sweet pepper. Cook the macaroni according
to the instructions on the bag, then strain it.
Mash the cheese, add one egg and mix, then add half the cheese to the macaroni.
Grease the pan with oil and pour half the macaroni. Then add the fried ham, then the rest of the second
part of the macaroni. Add the other two eggs and milk to the rest of the cheese. Pour over the
macaroni. Sprinkle with seeds.
Bake at 200 degrees for about 30-35 minutes. Serve warm….
Pasta without meat
Ingredients:
- 450 g of pasta - a teaspoon of chopped garlic - 3 tablespoons of grated Parmesan cheese - 4
tablespoons of olive oil
We recommend – TONNY macaroni!
Preparation:
Pour water into the pot, add salt and cook until it starts to boil. Add the pasta and cook for 8 minutes.
After that, strain the pasta. Lightly fry the garlic in a little oil in a pan. Add garlic, olive oil and Parmesan
cheese to the pasta. Mix everything well.
Ingredients:
- 1/2 teaspoon of olive oil - 85 g of macaroni - scallions, chopped - 85 g of sweet corn - 85 g of peas - 1
red pepper (chopped) - 2 eggs - 150 ml of milk - 1 spoon of thyme - 50 g of cheese - 2 tablespoons of
Parmesan cheese
We recommend – TONNY macaroni!
Preparation:
Heat the oven to 190 C. Oil a baking dish with olive oil.
Cook the pasta in salted boiling water, according to the instructions on the bag. Add the vegetables and
cook for another 2 to 3 minutes until the pasta and vegetables are tender. Strain everything, then pour
into a baking dish.
Beat the eggs and milk, then add the thyme. Mix the grated cheese and Parmesan and add to the egg
mixture (keep some of the cheese mixture on the side). Add salt and pepper to taste. Pour it all into the
pan and mix it with the rest of the filling. Put the rest of the cheese over the dish.
Bake in a heated oven for about 40 minutes.
Ingredients:
- 3 tablespoons of olive oil - 4 cloves of garlic - 1 small onion, chopped - 800 ml of canned tomatoes - 1
bunch of greens, cleaned - a handful of fresh basil - 500 g of pasta - 4 cups of water (960 ml) - 100 g of
grated cheese - salt - pepper - allspice - crushed pepper
We recommend - SVEČARSKI tagliatelle!
Preparation:
Heat the oil in a large pan, then sauté the onion and garlic in it for about 3 minutes. Then add all the
remaining ingredients, cover with 4 cups of water, add spices, salt and wait for it to boil.
Once boiling, continue cooking for 2-3 minutes, stirring occasionally. When it's done, there will be no
need to strain anything, because the pasta will absorb the liquid, and the pasta will be ready to serve.
Add grated cheese and enjoy a quick dinner. If you want to make this dinner a little stronger, add 150 g
of chopped and fried bacon.
Ingredients:
- 450 g of pasta - 3 carrots, peeled and cut into thin strips - 2 medium-sized zucchini, cut into strips - 1
onion, finely chopped - 1 yellow pepper, cut into strips - 1 red pepper, cut into strips - 2 tablespoons of
olive oil oil - salt - spoonful of pepper - 15 cherry tomatoes, halved - 3 spoons of grated Parmesan
cheese - spices as desired (basil, thyme, rosemary, sage...)
We recommend – TONNY fusili!
Preparation:
Heat the oven to 220 degrees.
In a tray, mix oil, vegetables, salt, pepper and add spices. Transfer half of the vegetables to another tray
and spread evenly. Bake the vegetables in a heated oven until the carrots are soft, about 20 minutes.
After 10 minutes of baking, stir the vegetables.
Cook the pasta in boiling salted water, according to the instructions on the bag. Strain it, but leave one
cup of the pasta cooking water. In a large bowl, mix the cooked pasta and roasted vegetables, then add
the tomatoes and a glass of water in which the pasta was cooked. If desired, season the pasta and
sprinkle it with Parmesan cheese.
Ingredients:
- 400 g of pasta - 400 g of wild onions - 1 onion - 3 tablespoons of butter - 250 g of ricotta cheese or
cream cheese - 10 tablespoons of sweet cream - pepper - salt - nutmeg
We recommend – TONNY pappardelle!
Preparation:
Wash the wild onions and put it in a pan while still wet and cook for 2 minutes, until it softens. Take out
the wild onions and cut it into large pieces. Chop the onion and fry it in a spoonful of butter. Mix 200 g
of ricotta with 4 tablespoons of sweet cream, then mix in the onion and sour cream. Salt, pepper and
add nutmeg.
Cook the pasta according to the instructions on the bag. Strain the pasta and mix it with the prepared
cream cheese. Boil the rest of the ricotta and sweet cream and pour over the pasta. If desired, decorate
with cheese and parmesan cheese.
Ingredients:
- 500 g of pasta - 300 g of tomatoes - 2 spoons of olive oil - 2 spoons of minced garlic - onion - 3 basil
leaves - salt and pepper - Parmesan cheese
We recommend – Tonny pappardelle!
Preparation:
In a large pot, put pasta, tomatoes, olive oil, garlic, onion, 2 basil leaves, salt and pepper to taste, and
cover everything with water. Bring to a boil, stirring frequently. Let it cook for 10 minutes or until the
water has almost completely evaporated.
Remove the pasta, drain and serve on a plate. Add more salt and pepper if necessary, then grate
Parmesan cheese and add a chopped basil leaf. If desired, you can also add pieces of feta.
Ingredients:
- 400 g of pasta - salt - 1 onion - 2 cloves of garlic - 1 red hot pepper - 1 tablespoon of cold-pressed olive
oil - 450 g of spinach - pepper - 1 teaspoon of lemon juice - 150 g of sheep fat cheese
We recommend – TONNY pappardelle!
Preparation:
Cook the pasta according to the instructions on the bag. Chop the onion and garlic. Clean the pepper
from the seeds and also chop it. Heat the oil in a wide pan and fry the onion and garlic. Add finely
chopped spinach and fry it for a few minutes.
Strain the pasta and mix it with chopped hot pepper and half of the cheese. Season with lemon juice.
Melt the rest of the cheese in a saucepan. Serve the pasta on plates and top with cheese and prepared
spinach.
Ingredients:
- 600 g of asparagus - 500 g of macaroni - 400 g of cocktail tomatoes - 50 g of cream cheese - 200 g of
extra fat sour cream - 1 bunch of basil - a few leaves of rocket - salt - pepper
We recommend – TONNY macaroni!
Preparation:
Wash the asparagus and cut off the stalks in the lower third. Cut them into sticks 3 cm long. Blanch the
asparagus for about 12 minutes in boiling salted water. Strain, cool briefly under tap water and drain
well. Clean, wash and cut cocktail tomatoes into halves or quarters. For the sauce, mix cream cheese,
sour cream, salt and pepper. Wash the basil, dry it and chop the leaves. Leave a few leaves aside, and
finely chop the others and mix them into the cheese and sour cream sauce.
Cook the pasta according to the instructions on the bag and then strain it. Mix asparagus, pasta,
tomatoes and sauce. Serve sprinkled with basil leaves. Serve white wine with the pasta.
Ingredients:
- 2 medium-sized zucchini - 60 ml of virgin olive oil - 4 cloves of chopped garlic - 450 g of pasta - 45 g of
grated parmesan cheese - salt – pepper
We recommend – Tonny pappardelle !
Preparation:
Grate the zucchini so that you get long strips, similar to spaghetti. Grate them and spread them on
paper towels, so that they can extract excess water. In a large frying pan, heat the olive oil over medium
heat. Add the garlic and fry a little, then add the grated zucchini. Fry with zucchini for 7 to 10 minutes. If
desired, add salt and pepper.
Finally, add the hot pasta that you previously cooked according to the instructions on the bag and drain.
Sprinkle grated Parmesan on top, and if you wish, you can add other spices, such as oregano or a little
parsley, as well as vegetables, such as carrots or tomatoes.
Ingredients:
- 2 black onions - 250 g of cottage cheese or medium-aged white cheese - 500 g of pasta - salt - 50 g of
butter - ground black pepper
We recommend – TONNY fusili!
Preparation:
Peel the onion and cut it into rings, and grate the cheese. Heat the oven to 150 degrees. Cook the pasta
according to the instructions on the bag, then leave it to drain, and then, alternating with the cheese,
arrange it in a fireproof bowl. Season with salt and pepper. Bake in a preheated oven. Fry the onion in
butter, then, before serving, pour over the baked cheese.
Ingredients:
- onion - clove of garlic - 2 red peppers - 3 tablespoons of olive oil - 400 g of swollen soybean flakes -
teaspoon of cinnamon - teaspoon of allspice - 1/2 teaspoon of cumin - salt - pepper - 50 g of chopped
almonds - 2 tablespoons of raisins - 100 ml of white wine - 500 ml of homemade cooked tomatoes - 400
g of pasta - 2 spoons of parsley or basil for decoration
We recommend – TONNY tagliatelle!
Preparation:
Chop the onion and garlic. Cut the pepper into cubes. Heat the oil and spread the flakes. Add onion and
garlic, as well as paprika. Fry for 15 minutes, sprinkle with cinnamon, allspice, cumin, salt and pepper.
Add almonds, raisins, white wine and tomatoes, mix and simmer for 5 minutes. Cook the pasta
according to the instructions on the bag and then strain. Serve the pasta with the sauce, sprinkled with
parsley or basil.
Ingredients:
- 1.5 kg of tomatoes - 2 spoons of olive oil - 2 heads of onion - 1/4 teaspoon of baking powder - 2 cloves
of garlic - teaspoon of sugar - salt - pepper - bunch of basil - teaspoon of sugar - spoon of parsley - 400 g
of pasta
We recommend – TONNY tagliatelle!
Preparation:
Soak the tomatoes in hot water for a few minutes to make them easier to peel. When you remove the
skin, chop it finely. Fry the finely chopped onion in olive oil, add salt and simmer it occasionally adding
very little water (add it only when it seems that the onion will stick to the bottom of the pot or burn).
The onion must melt completely, and to achieve this faster, add a little baking powder. It is ready when
the onion becomes golden-yellow (almost light brown) and mushy. Then add diced tomatoes, pour a
glass of water and simmer over low heat for an hour and a half, adding water as needed. During
cooking, add finely chopped or crushed garlic and sugar. A few minutes before the end of cooking, stir in
finely chopped basil, and when you take the Milenaise sauce off the heat, add pepper and finely
chopped parsley.
Cook the pasta according to the instructions on the bag and then strain. Pour the cooked sauce over the
cooked pasta.
Ingredients:
- 400 g of pasta - zucchini - sour cream - a triangle of melted cheese - a little milk - Parmesan cheese -
pepper – oil
We recommend – Tonny pappardelle!
Preparation:
Cut the zucchini into cubes (or grate) and fry in hot oil. Add salt and pepper to taste. Mix the melted
cheese in a cup of milk and add to the zucchini. Let everything simmer a bit.
Cook the pasta separately according to the instructions on the bag and then strain. Combine the sauce
with the pasta and add 1 cream. Serve while still warm. Sprinkle Parmesan on top.
Ingredients:
- 400 g of pasta - salt - pepper - onion - 4 spring onions - 2 tablespoons of olive oil - 300 ml of vegetable
soup - 200 ml of sour cream - nutmeg - 2 tablespoons of thickening - 100 g of gorgonzola - 70 g of
parmesan cheese - 50 g of pecorino cheese - 100 g ricotta
We recommend – TONNY tagliatelle!
Preparation:
Cook the pasta in salted water, according to the instructions on the bag. Drain them well. For the sauce,
peel the onion and chop it finely. Clean the spring onion, wash it, cut it into thin rings. Heat the olive oil
in a pan, then fry the old and spring onions. Add soup and sour cream. Stir, let the sauce boil, then
season well with salt, pepper and nutmeg. Thicken slightly adding density. Cut the gorgonzola into
pieces, and finely grate the parmesan and pecorino (hard sheep's cheese). Gorgonzola, 50 g of grated
parmesan, pecorino and ricotta - add to the sauce and, stirring constantly, let it thicken into a cream.
Add the cooked noodles to the sauce, mix carefully, heat and add additional seasoning once more.
Arrange everything decoratively on plates, then sprinkle with the remaining grated parmesan cheese.
Ingredients:
- 500 g of pasta - 200 g of ground poppy seeds - 100 g of powdered sugar
We recommend – SVEČARSKI pappardelle!
Preparation:
Boil the noodles for 2-3 minutes in a large pot, in salted boiling water, then strain them.
Add ground poppy seeds and powdered sugar. Serve the noodles warm.
Ingredients:
- 8 tomatoes - 3 red peppers - 8 cloves of garlic - 400 g of pasta - salt - pepper - a spoon of olive oil - a
teaspoon of sugar - 75 g of fresh cheese - 2 spoons of chives
We recommend – TONNY fusili!
Preparation:
Boil the tomatoes briefly in boiling water until the skin cracks, peel them, remove the seeds and cut
them into cubes. Clean the pepper and cut it into strips, and peel the garlic.
Cook the pasta according to the instructions on the bag. Heat the oil and fry the garlic until golden, then
remove it. Put the pepper on the same fat and fry it for 5 minutes. Add tomatoes and garlic and season
with salt, pepper and sugar. Drain the pasta and mix it with the vegetable sauce, sprinkle everything
with cheese and chives and serve.
Ingredients:
- 400 g of pasta - 1 clove of garlic - half a bunch of basil - 100 g of walnuts - 100 ml of rapeseed oil - 2
tablespoons of grated Parmesan cheese - 1 tablespoon of butter - salt - pepper
We recommend – TONNY macaroni!
Preparation:
Cook the pasta according to the instructions on the bag and then strain.
Finely chop the garlic and basil and mix them with walnuts and a little oil with a hand mixer. Then slowly
mix in the rest of the oil until a thick green sauce is formed. At the end, stir in the Parmesan cheese and
add salt and pepper if desired. Heat the butter in a wide pan, add the drained noodles and add the
pesto.
Ingredients:
- 350 g of pasta - 800 g of tomatoes - 1 tablespoon of butter - 2 chopped chives - salt - 1 finely chopped
clove of garlic - a pinch of ground pepper - 125 ml of vodka - 150 g of sweet cream - 100 g of grated
Parmesan cheese - a handful of fresh basil leaves
We recommend – TONNY macaroni!
Preparation:
Cook the pasta in salted water, according to the instructions on the bag. Drain, but save some of the
water in a separate bowl. Wash the tomatoes, remove the center and mash with your hands. Melt the
butter in a large bowl at medium temperature. Add the chives and fry, stirring occasionally, until slightly
soft. Fry for about 3 minutes, then add garlic and ground pepper and fry for about 30 seconds. Remove
from heat and stir in vodka, tomatoes and salt to taste. Return the pan to the stove and let it simmer,
stirring often, until the alcohol has boiled off (about 7 minutes). Add the sweet cream and cook the
sauce for about 3 minutes, until it thickens nicely. Finally, stir in the Parmesan and basil.
Mix the pasta with the sauce and mix well and, if necessary, dilute a little with the pasta water you have
saved. Taste and add salt if necessary. If desired, when ladling the pasta into serving bowls, sprinkle the
top with additional Parmesan and basil.
Ingredients:
- 500 g of pasta - 300 g of mushrooms - 200 g of chanterelles - 100 g of porcini mushrooms - 150 g of
semi-hard cheese - 400 ml of cooking cream - 2 cloves of garlic - salt - olive oil
We recommend - SVEČARSKI tagliatelle!
Preparation:
Cook the noodles according to the instructions on the bag and then strain.
Fry the garlic briefly in olive oil, then when it smells, add the chopped mushrooms. Season to taste, stew
the mushrooms until all the water evaporates, then add the cooking cream and cheese and mix well.
Remove from the stove and add the noodles to the sauce.
Ingredients:
-200g Spicy pasta with basil and garlic, one leek, two carrots, one bell pepper, one tomato, a little
parmesan
We recommend – Pikant pappardelle with basil and garlic!
Preparation:
Finely chop one leek, two carrots, one pepper and sauté in oil.
Add one peeled and chopped tomato, salt and pepper. Cook the pasta according to the instructions on
the package. Add the prepared sauce to the pasta, mix everything and sprinkle with parmesan cheese.
Ingredients:
-200g spicy pasta with chili pepper, 100g ham, 1 small onion, clove of garlic, two tomatoes, basil, salt,
pepper, parsley, 2 spoons of small cheese, a little parmesan
We recommend – Pikant pappardelle with chili pepper!
Preparation:
Fry the ham, a small onion and a clove of garlic in the oil. Add two tomatoes, peeled and chopped. When
everything is sautéed, add basil, salt, pepper, parsley leaf and small cheese.
Cook the pasta according to the instructions on the package. Add the prepared sauce to the cooked
pasta, mix well and sprinkle with parmesan cheese.
Ingredients:
-350g Pasta with tomatoes, 1 onion, 1 clove of garlic, 3 tomatoes, basil, salt, pepper, thyme, mozzarella
We recommend – Pikant macaroni with tomatoes!
Preparation:
Fry onion and garlic in oil, then add peeled and chopped tomatoes. When everything is sautéed, add
basil, salt, pepper and thyme.
Cook the pasta according to the instructions on the package, add the prepared sauce and diced
mozzarella.
Ingredients:
-300g Pasta with porcini mushrooms, 100g bacon, 1 onion, 200g cooking cream, 100g semi-hard cheese,
oregano, salt. pepper, parsley leaf, a little parmesan cheese
We recommend – Pikant Spirals with porcini mushrooms!
Preparation:
Fry bacon and onion. Add cooking cream and semi-hard cheese, oregano, salt, pepper, parsley and mix
everything well.
Add the prepared sauce to the pasta, cooked according to the instructions on the package, and sprinkle
everything with parmesan cheese.