Tasty and fine for every day
Our recommendation
Ingredients:
– 400 g pasta
– Salt, black pepper, ground paprika
– 300 g beef fillet
– 1 carrot
– 1/2 bunch spring onions
– 2 cloves garlic
– 150 g black beans
– 2 tablespoons butter
– 1 tablespoon raisins
– 250 ml broth
– 1 tablespoon mustard
– 100 g sour cream
– About 2 tablespoons cornstarch
We recommend – SVEČARSKI wide noodles
Preparation:
Cook the pasta according to the package instructions. Cut the meat into strips. Chop the spring onions and garlic. Drain and rinse the beans.
Heat the butter and fry the meat, julienned carrot, spring onions, and garlic. Season with salt, pepper, paprika, and mustard. After 4 minutes, pour in the broth, add the beans and sour cream, and let it simmer for another 5 minutes.
Stir in the cornstarch, season with salt and pepper to taste.
Drain the pasta and serve with the meat mixture.
Ingredients:
– 350 g pasta
– 2 tablespoons butter
– 2 tablespoons olive oil
– 3 cloves garlic
– A pinch of crushed chili flakes
– 450 g large raw shrimp, peeled and deveined, tails on
– 110 ml dry white wine
– 400 g thinly sliced tomatoes
– 20 g fresh basil, cut into thin strips
– Salt and freshly ground black pepper
We recommend – Tonny wide noodles
Preparation:
Cook the pasta according to the package instructions.
Meanwhile, melt the butter and olive oil in a large pan over medium-high heat. Add the garlic and crushed chili flakes and sauté until fragrant, about one minute.
Add the shrimp to the pan and sauté until almost cooked through and slightly pink, about 2–3 minutes. Deglaze the pan with white wine and let it simmer for one minute. Add the tomatoes and let it simmer for about 4–6 minutes, until slightly thickened.
Drain the pasta and add it to the pan along with the basil. Toss everything together and season to taste.
Ingredients:
– 350 g pasta
– 250 g broccoli
– 2 scallions
– 2 tablespoons capers
– 85 g green olives
– Juice and zest of one lemon
– 200 g tuna in oil
– 1 tablespoon olive oil + extra for drizzling
We recommend – TONNY narrow noodles
Preparation:
Cook the pasta in salted water according to the package instructions. Meanwhile, cut the broccoli into small florets. Add the broccoli to the pot and let it boil for another 4 minutes.
While the pasta and broccoli are cooking, chop the scallions and mix them with halved pitted olives, capers, tuna, lemon zest, and juice.
Drain the pasta and broccoli, then add them to the bowl with the tuna mixture. Pour in the olive oil and mix well.
Before serving, drizzle with a little more olive oil. For those who enjoy spicy flavors, a generous amount of black pepper pairs perfectly with this dish.
Ingredients:
– 500 g pasta
– 150 g carrots
– 100 g leeks
– 100 g cherry tomatoes
– 1 large zucchini
– 100 g prosciutto or ham, thinly sliced
– 4 eggs
– 50 g flour
– Nutmeg
– 80 g grated cheese
– 1 bunch parsley
– Salt, black pepper
We recommend – TONNY spirals
Preparation:
Cook the pasta in plenty of salted water according to the package instructions, then drain. Preheat the oven to 180°C. Cut the carrots into small cubes, grate the zucchini, and slice the ham into strips. Whisk the eggs with flour, then season the mixture with salt, pepper, and nutmeg.
Mix the pasta, carrots, zucchini, prosciutto, and egg-flour mixture, then pour everything into a greased baking dish. Bake for 25-35 minutes.
After 15 minutes of baking, sprinkle the dish with cheese and return it to the oven. Roughly chop the parsley leaves, sprinkle them over the baked pasta, and serve.
Ingredients:
– Cooked chicken fillet (4 pieces)
– 450 g pasta
– 220 ml Italian salad dressing
– Chopped tomatoes
We recommend – TONNY spirals
Preparation:
Chop the cooked chicken into small pieces and pour 2/3 of the Italian salad dressing over it, then mix well.
Cook the pasta according to the package instructions, then drain. Add the pasta to the chicken and mix gently.
Pour in the remaining dressing and add the chopped tomatoes.
Ingredients:
– 2 tablespoons olive oil
– 6 slices bacon
– 3 cloves garlic
– 2 onions
– 1 bunch celery
– 2 carrots
– 1 kg ground beef
– 2 glasses red wine
– 800 g tomato sauce
– 2 bay leaves
– Salt
– Black pepper
– 800 g pasta
– Parmesan for sprinkling
We recommend – SVEČARSKI narrow noodles
Preparation:
Heat the olive oil in a deep pan or pot and fry the chopped bacon until golden brown. Add the chopped onion and garlic and cook until softened. Increase the heat and add the ground meat. Once the meat is browned, add the wine and cook until the liquid is reduced by one-third. Reduce the heat and mix in the tomato sauce, spices, and celery.
Cover the pot and let it simmer over low heat for about 1–1.5 hours, stirring occasionally, until the sauce thickens.
Cook the pasta in salted water according to the package instructions. Drain and divide onto plates. Top with parmesan first, then add the sauce. If desired, sprinkle with more cheese and black pepper.
Ingredients:
– 500 g pasta
– 300 g chicken fillet
– 600 ml sour cream
– 300 g mushrooms
– Salt
– Oregano
– Parmesan
– 100 g yellow cheese
– 150 g feta cheese
We recommend – SVEČARSKI wide noodles
Preparation:
Cut the chicken into cubes, season with salt and oregano, then fry until golden brown. Add the sliced mushrooms. When everything is cooked and the liquid has evaporated, add the sour cream.
Cook the pasta according to the package instructions and drain. Serve the pasta and pour the sauce over it. Sprinkle with grated yellow cheese, feta cubes, and finally, generously with grated parmesan.
Ingredients:
– 80 g each of carrots, leeks, and celery
– 300 g tomatoes
– Chives
– 1 clove garlic
– 2 tablespoons olive oil
– 200 g ground meat
– 2 tablespoons tomato paste
– Salt, black pepper
– 125 ml red wine
– 1 tablespoon Mediterranean herbs
– 400 g pasta
– 60 g parmesan
We recommend – TONNY macaroni
Preparation:
Wash and peel the carrots, then finely chop them. Clean, wash, and finely chop the leeks and celery, reserving a few celery leaves for garnish.
Pour boiling water over the tomatoes, peel them, remove the seeds, and dice them.
Peel and chop the chives and garlic. Sauté them in olive oil, then add the ground meat and cook until browned.
Add the chopped vegetables and sauté everything together for about 3 minutes.
Stir in the tomato paste, season with salt and pepper, and pour in the wine. Simmer for about 30 minutes. Finally, add the Mediterranean herbs.
Cook the pasta in salted water according to the package instructions. Drain and mix it with the Bolognese sauce.
Before serving, sprinkle with grated parmesan and garnish with celery or basil leaves.
Ingredients:
– 500 g pasta
– Salt
– 1 kg tomatoes
– 2 cloves garlic
– 1 hot chili pepper
– 100 g bacon (pancetta)
– 2 tablespoons olive oil
– Black pepper
– 1 teaspoon chopped parsley
– 40 g grated parmesan
We recommend – TONNY narrow noodles
Preparation:
Cook the pasta in salted water according to the package instructions.
Pour boiling water over the tomatoes, peel them, cut them into quarters, remove the seeds, and chop them. Peel and chop the garlic. Slice the chili pepper lengthwise, remove the seeds, and finely chop it.
Cut the bacon into strips, then sauté it together with the chili pepper and garlic in hot oil. Stir in the tomatoes and simmer for another five minutes. Season with salt and black pepper.
Drain the pasta, add it to the tomato mixture, and briefly heat everything together. Stir well and distribute onto plates. Sprinkle with parsley and parmesan before serving.
Ingredients:
– 4 tomatoes
– 2 red bell peppers
– 2 onions
– 4 cloves garlic
– 400 g noodles
– Salt
– 4 tablespoons olive oil
– 400 g mixed ground meat
– 2 tablespoons tomato paste
– Black pepper
– 200 ml broth (bouillon cube)
We recommend – SVEČARSKI wide noodles
Preparation:
- Pour boiling water over the tomatoes, peel off the skin, remove the seeds, and dice the flesh. Clean the peppers by removing the seeds and white membranes, then dice them as well. Finely chop the garlic.
- Cook the noodles in plenty of salted water according to the package instructions. Heat the oil in a pan and fry the meat and onion. Add the tomato paste, season with salt and pepper, and mix in the tomatoes and peppers. Pour in the broth and let it simmer on low heat for about 10 minutes.
- Mix the sauce with the noodles and serve, optionally garnished with parsley, basil, or sprinkled with parmesan.
Ingredients:
– 400 g pasta
– 1 tablespoon olive oil
– 120 g chopped smoked bacon
– 1 chopped onion
– 1 chopped garlic clove
– 2 teaspoons sweet paprika
– 800 g chopped tomatoes
– Grated parmesan
We recommend – SVEČARSKI narrow noodles
Preparation:
Cook the pasta in a large pot according to the package instructions.
Meanwhile, heat the oil in a deep, non-stick pan and fry the bacon for 3–4 minutes until crispy. Add the chopped onion, garlic, and paprika, and sauté for another minute.
Stir in the chopped tomatoes, bring to a boil, and let it simmer for about 5 minutes until the sauce thickens. Stir frequently, scraping the bottom of the pan with a spoon.
Drain the pasta, season with salt if desired, and mix with the sauce.
When serving, sprinkle with grated parmesan if desired.
Ingredients:
– 500 g spinach
– 1 red bell pepper
– 2 cloves garlic
– 1 onion
– 300 g smoked salmon
– 500 g pasta
– 3 tablespoons butter
– 250 ml white wine
– 100 g sour cream
– Salt
– Black pepper
We recommend – SVEČARSKI narrow noodles
Preparation:
Clean, wash, and dry the spinach. Cut the bell pepper into thin strips. Chop the garlic and onion. Dice the salmon. Cook the pasta according to the package instructions.
Heat the butter in a pan and sauté the onion. Add the garlic, salt, black pepper, and chili to taste. Stir in the spinach and bell pepper. Once the spinach wilts, season again.
After 3 minutes, pour in the white wine and let it simmer for another 2 minutes. Mix in the sour cream and salmon, then let it cook briefly.
Drain the pasta and mix it into the sauce.
Ingredients:
– 80 g pine nuts
– 80 g wild garlic
– 120 ml olive oil
– 80 g parmesan
– Salt
– Black pepper
– 400 g pasta
– 200 g chicken fillet
– Parsley
We recommend – TONNY narrow noodles
Preparation:
Toast the pine nuts in a dry pan. If preferred, you can substitute them with walnuts, almonds, sunflower seeds, or peeled pumpkin seeds.
Roughly chop the wild garlic.
Blend the wild garlic and pine nuts with olive oil until smooth. Stir in the parmesan and season with salt and pepper to taste.
Pan-fry the chicken fillets and chop them into small pieces.
Cook the pasta in plenty of salted water according to the package instructions. Drain, reserving some cooking water.
Mix the pasta, reserved cooking water, chicken, and wild garlic pesto. Serve with parmesan and optionally garnish with parsley.
Ingredients:
– 500 g pasta
– 2 cloves garlic
– 1 onion
– 2 cans tuna (in water)
– Salt
– 3 tablespoons butter
– Black pepper
– 250 ml white wine
– 100 g sour cream
– Fresh parsley
We recommend – SVEČARSKI wide noodles
Preparation:
Melt the butter and sauté the finely chopped onion. Add the well-drained tuna and pressed garlic, then season with salt and pepper. After a few minutes, pour in the white wine and let it simmer for another 2 minutes. Stir in the sour cream.
Cook the pasta in salted water according to the package instructions. Drain and mix with the sauce. Serve garnished with fresh parsley.
Ingredients:
– 350 g pasta
– Salt
– Black pepper
– 1 onion
– 1 clove garlic
– 400 g mixed mushrooms (porcini, oyster, chanterelle)
– Turkey fillet
– 2 tablespoons olive oil
– 2 sprigs thyme
– 2 tablespoons balsamic vinegar
– 250 g sour cream
We recommend – TONNY wide noodles
Preparation:
Cook the pasta in salted water according to the package instructions. Chop the onion and garlic into small cubes. Clean and cut the mushrooms into pieces. Dice the turkey fillet.
Heat two tablespoons of oil in a pan, then sauté the onion and garlic. Add the mushrooms and thyme leaves, sauté briefly, then remove from the pan.
Heat the remaining oil in the same pan using the fat from frying and sear the turkey. Return the mushrooms to the pan and season everything. Pour in the balsamic vinegar and let it simmer.
Add the sour cream and cook for a little longer. Remove the thyme sprigs and adjust the seasoning if needed.
Drain the pasta and serve it with the sauce. Optionally, garnish with fresh thyme sprigs.
Ingredients:
– 300 g pork ham, cut into strips
– 300 g pasta
– 1 teaspoon cumin
– ½ teaspoon salt
– ½ teaspoon black pepper
– 1 tablespoon oil
– 3 cloves garlic, minced
– 1 cup clear chicken broth
– 100 ml freshly squeezed orange juice
– 2 tablespoons apple cider vinegar
– 1 teaspoon brown sugar
– 2 carrots
– 1 tablespoon cornstarch
– 1 stalk spring onion
We recommend – SVEČARSKI wide noodles
Preparation:
In a medium-sized bowl, mix the cumin, salt, and black pepper. Add the meat and mix well.
Heat the oil in a pan and add the seasoned meat and garlic. Fry over low heat for about 2 minutes.
In a small bowl, mix ¾ cup of chicken broth, orange juice, vinegar, and brown sugar. Pour the mixture over the meat and garlic. Add the chopped carrots, and once it starts boiling, reduce the heat. Cook for about 8 minutes.
Mix the cornstarch with the remaining chicken broth and stir well. Gradually add this mixture to the meat while constantly stirring to thicken the dish. Add the chopped spring onion. Bring to a boil, then lower the heat and let it simmer for about a minute.
Cook the pasta according to the package instructions, then drain and mix it with the prepared meat.
Serve the pasta with the meat and garnish as desired.
Ingredients:
– 350 g pasta
– Salt
– 200 g Prague ham
– 1 hot chili pepper
– 2 tablespoons butter
– 2 tablespoons olive oil
– Coarsely ground black pepper
– Parmesan
We recommend – SVEČARSKI narrow noodles
Preparation:
Cook the noodles according to the package instructions in plenty of salted boiling water, then drain well.
Cut the ham into strips or cubes. Clean and finely chop the chili pepper.
Heat the butter and oil in a pan, then sauté the chili and noodles in the fat. Add the ham and fry for a little longer.
Season with salt and black pepper, then serve on plates. Sprinkle with freshly grated parmesan.
This dish pairs perfectly with a fresh, crispy salad and toasted white bread.
Ingredients:
– 600 g pasta
– 50 g butter
– 50 g flour
– 600 ml milk
– 250 g yellow cheese
– 320 g tuna
– 330 g sweet corn
– 1 tablespoon parsley
We recommend – TONNY macaroni
Preparation:
Cook the pasta about 2 minutes less than the time indicated on the package. Preheat the oven to 180°C.
Melt the butter over medium heat and stir in the flour, whisking constantly to prevent lumps. After one minute, gradually add the milk while stirring until a thick white sauce forms. Remove from heat and add the grated yellow cheese, reserving two tablespoons for later.
Drain the pasta and mix it with the white sauce, tuna, sweet corn, and parsley. Season to taste. Transfer everything to a baking dish and sprinkle with the remaining grated cheese.
Bake in the preheated oven until the cheese turns golden brown.
Ingredients:
– 400 g pasta
– Salt
– 1 bunch parsley
– 1 bunch celery
– 250 g cocktail tomatoes
– 1 clove garlic
– 150 g chicken fillet
– 2 tablespoons butter
– Black pepper
– 150 g parmesan
– 250 ml heavy cream
We recommend – TONNY spirals
Preparation:
Cook the pasta according to the package instructions. Chop the herbs. Cut the tomatoes into halves or quarters, depending on their size. Chop the garlic. Cut the chicken into thin strips or cubes. Preheat the oven to 180°C.
Melt the butter in a pan and sauté the herbs, chicken, tomatoes, and garlic. Season to taste.
Drain the pasta and transfer it to a greased baking dish. Spread the sautéed vegetables and chicken over the pasta.
Mix the cheese with the cream, season with salt and pepper, then pour over the pasta.
Bake for about 10 minutes until lightly golden.
Ingredients:
– 300 g macaroni
– 250 g cheese
– 200 ml milk
– 3 eggs
– Sesame seeds
– 1 onion
– Oil
– Seasoning
– Ground sweet paprika
– Black pepper
– 200 g ham
We recommend – TONNY macaroni
Preparation:
Chop the onion and sauté it in oil. Add seasoning and ground sweet paprika.
Cook the macaroni according to the package instructions, then drain.
Mash the cheese, add one egg, and mix well. Stir half of the cheese mixture into the macaroni.
Grease a baking dish with oil and pour in half of the macaroni. Add the sautéed ham, then layer the remaining macaroni on top.
Mix the remaining cheese with the two remaining eggs and milk. Pour over the macaroni and sprinkle with sesame seeds.
Bake at 200°C for about 30–35 minutes. Serve warm.
Contact us
Do you have a question for us?
