Best 3 Pasta Subito By Luciano Pavarotti Recipes

Indulge in the culinary masterpiece that is Pasta Subito, a symphony of flavors created by the legendary tenor Luciano Pavarotti. This delectable dish is a testament to the power of simple, fresh ingredients combined with culinary expertise. Embark on a flavor journey as we explore the three exquisite variations of Pasta Subito presented in this article: the classic tomato sauce, a creamy mushroom sauce, and a refreshing pesto sauce. Each recipe is crafted with attention to detail, ensuring that every bite is a harmonious blend of textures and flavors. The aromatic tomato sauce, with its sweet and tangy profile, is a timeless classic that pairs perfectly with al dente pasta. The creamy mushroom sauce, rich and earthy, envelops the pasta in a velvety embrace, while the vibrant green pesto sauce, bursting with the freshness of basil, adds a touch of elegance to this culinary masterpiece. Prepare to be captivated by the simplicity and brilliance of Pasta Subito, a dish that will transport your taste buds to the heart of Italy.

Let's cook with our recipes!

PASTA SUBITO BY LUCIANO PAVAROTTI

Pasta Subito by Luciano Pavarotti image

I tore this recipe out of a "Travel and Leisure Magazine" in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish.

Provided by Mike G.

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 large tomatoes, ripe, peeled, seeded and chopped
1/4 cup flat-leaf Italian parsley, coarsely chopped
3 leaves fresh basil, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 lb spaghetti

Steps:

First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.

PASTA WITH PROSCIUTTO AND LETTUCE

Pasta with Prosciutto and Lettuce image

Provided by Food Network

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

Salt
3 tablespoons olive oil
2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
1 pound pasta
2 tablespoons butter
1 shallot, minced
Freshly ground black pepper
2 cups fresh or frozen peas
1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
1/2 cup chicken or vegetable stock or dry white wine, plus more as needed
1 cup finely grated Parmesan

Steps:

Bring a large pot of water to boil and salt it. Meanwhile, put 1 tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
Add peas, lettuce, and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

PROSCIUTTO PASTA TOSS

Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the pasta; it should be al dente, or slightly firm to the bite.
Save some of the pasta cooking water to use in the sauce; it will help to thicken and emulsify the sauce.
Don't be afraid to experiment with different ingredients and flavors in your sauce.
Garnish your pasta with fresh herbs, grated cheese, or a drizzle of olive oil before serving.

Conclusion:

Pasta Subito is a quick and easy pasta dish that is perfect for a busy weeknight meal. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy pasta dish, give Pasta Subito a try. You won't be disappointed!