Chef Taj's Kitchen

Category: Pasta

Delicious Tomato Basil Pesto Pasta with Parmesan Crackers

Today there is a really simple but delicious summer dish on the blog – pasta with tomato sauce with fresh tomatoes, chilli, garlic, basil and parmesan. It is from my cookbook Meatless Friday. I must honestly admit that the recipe here had ended up in oblivion for me. That was until a reader recently reported that this particular dish was often on the menu at their home.

In recent years, I have developed many, many recipes. More than I can count. The advantage of the many recipes is that they become both easier to make and better with experience. The downside is that many dishes are only made once or rarely at my house because I am always on the way to something new. One of them is the dish here, and that is a shame. First of all, it tastes really nice. That is always the most important thing. However, it should also be mentioned that it is also easy to make, while at the same time there is room for it in even the tightest household budget. So there are many good reasons to put it on the table.

The perfect pasta with tomato sauce

The recipe naturally fits perfectly on the menu of those who want to reduce meat consumption. However, if it is difficult to do without, you can always serve some small Italian meatballs.

When a dish is as simple as this, it’s important to choose the best ingredients that the budget allows. Tomatoes are in season right now, so on that front, it’s not that difficult at all. Feel free to use several different tomatoes, such as plum and cherry tomatoes, and cut them according to size. Cherry tomatoes simply need to be halved, while plum tomatoes are quartered. Also, as far as possible, choose the best tomato passata you can get your hands on. If you can’t find tomato passata, which are pureed tomatoes (typically) sold in glass, then you can use canned chopped tomatoes instead.


300 g linguine
500 g small tomatoes
1 chilli pepper
1 bunch basil
1 small onion
2 cloves of garlic
2 tbsp. olive oil
2 tbsp. butter
2.5 dl tomato passata
50 ml cream
1 pinch of sugar
Lemon juice
Salt, pepper

Basil Pesto :

50 grams of fresh basil
50 ml of olive oil
10 grams of Parmesan Cheese
1 gram of garlic
5 grams of pinenuts

Parmesan Crackers:

Combine grated parmesan and a slight amount of flour and bake it at 180*C for 3 to 4 minutes.


Combine all the ingredients in a blender and make it a thick puree.

Pasta Prep:
  • Cook the pasta in lightly salted water until al dente.
  • Cut tomatoes into a suitable size, chop the chilli pepper and pick the basil leaves. Peel and chop the onion and garlic. Heat the oil and butter in a large pan and sauté the onion, garlic and chilli for a few minutes without colouring. Add tomatoes, continue to sauté for two minutes and add the tomato passata, cooking water from the pasta and cream. Season with sugar, lemon juice, salt and pepper, and stir in the pasta and basil leaves.
  • Add pesto as per your taste
  • Serve with generous amounts of parmesan.

Creamy Pasta with Salsiccia, Macaroni & Tomatillos

Delicious creamy pasta with Italian sausage, mascarpone and tomatillas. A super easy and really quick pasta dish with lots of flavours, – warm, creamy and saucy in just the right way. So this one has become a new favourite at home – it contains a fantastic depth, it is slightly spicy (of course it depends on the sausages) and it is just so soft and delicious in texture.


500 g of boiled pasta
300 g salsiccia – fresh sausages
1 onion, coarsely chopped
1 red pepper, cut into small cubes
3 cloves of garlic
1 handful
fresh basil leaves
1 tbsp chopped tomatoes
200 g mascarpone (or cream)
1 1/2 dl white wine – can be replaced by broth
50 g parmesan, finely grated
2 tbsp tomato concentrate
Salt and pepper

Here’s how you do it
  • Heat a little oil in a pan and mash the contents of the sausages onto the pan in larger lumps.
  • The sausages contain a lot of fat, so start by heating only a tablespoon of oil – you can always add more.
  • Fry the meat at a good high heat for 5-8 minutes.
  • If they give off a lot of fat, I prefer to pour some off – but that’s up to you.
  • Add the onion, garlic and pepper, season with a little salt and pepper, and fry for a few minutes before adding the tomato concentrate.
  • Pour in the white wine and let it reduce slightly, then add the tomatoes, Parmesan, basil and mascarpone. Save if necessary. a little basil to stir in just before serving – so it retains a nice colour.
  • Let the sauce simmer at a good heat for approx. 10 minutes, – meanwhile, cook the pasta as described on the package.
  • Save some pasta water before draining – if the consistency needs to be adjusted.
  • Season the sauce with salt and pepper, toss with the drained pasta, and adjust if necessary. consistency with a little pasta water.
  • Serve it topped with grated parmesan, freshly ground pepper and possibly fresh basil.

Farfalle with Pears & Argula Salad

Last two months I have entered into a partnership with one of the event organizers in DXB., which delivers delicious meal boxes right to your door. They are huge in #Dubai and now they have also come to complete GCC.

There are a lot of delicious recipes to choose from, and I have tried a few of them myself, as I also receive their meal boxes from time to time. This pasta dish is with lemon and squash and then it is topped with basil and chopped walnuts. It’s a vegetarian pasta dish and it tastes super good! It is nicely creamy and fresh in taste because of the lemon. The chopped walnuts on top are super good and give a nice crispy element to the otherwise soft and creamy pasta dish.

Farfalle with Pears & Argula Salad

I try to make a little more vegetarian dishes at home. I can almost also sense that there are some of you who also really want more inspiration for vegetarian dishes. So you get it today!

This delicious vegetarian pasta dish is served with a small and very easy salad next to it. It is a pear-arugula salad that is simply flipped with a little balsamic vinegar and olive oil. The whole dish is easy to go to and can definitely be recommended!


The Pasta Dish

2 Butternut squash
2 lemons, organic
6 cloves garlic
½-1 cube vegetable broth starts with half a cube and season to taste
400 g spaghetti
200 ml boiling water from the pasta
200 g sour cream 38%
1 bunch basil, chopped
40 g walnuts, chopped
pecorino cheese can be replaced with parmesan or similar cheese

Pear-arugula salad

100 g arugula
2 bulbs
25 ml balsamic vinegar
1-2 tablespoons olive oil


The pasta dish

  • Cut the squash into small cubes and grate the other on a coarse grater.
  • Rinse the lemons thoroughly and grate the lemon peel with a fine grater.
  • Squeeze or chop the garlic cloves.
  • Put a large pot of salted water to a boil.
  • Cook the spaghetti for 7-8 minutes, or until ‘al dente’. Pour off the water and rinse with cold water, which is also poured off. This ensures that they do not stick so much together.
  • REMEMBER! Save 2-3 dl of the pasta water before pouring off the rest. It should be used in the sauce.
  • Heat a little olive oil in a sauté pan (pan with a high rim) over medium-high heat. Fry both sliced ​​and cracked squash for 3-4 min. Add garlic and lemon zest (save a little to garnish on top of the dish when serving), and continue to cook for 1 min.
  • Add the juice from ½ lemon, sour cream, vegetable broth and pasta water (you can add more after the pasta has entered the sauce) and simmer for 1-2 minutes. Season the sauce with salt, pepper and lemon.
  • Turn the cooked spaghetti into the sauce.
  • Pear-arugula salad
  • Cut pear into thin slices.
  • Mix pear, arugula, balsamic vinegar and a little olive oil in a bowl. Season with salt and pepper.


Serve the pasta dish in deep plates. Top with pecorino, chopped walnuts and chopped basil (and possibly a little grated lemon zest). Serve with pear-arugula salad in a small bowl next to it.

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