Today we see 6 recipes if you have almost nothing at home but we can’t go to the supermarket to do the shopping.

I have selected for you two recipes for desserts, two recipes for first courses and two recipes for dinner.

In short, 6 recipes with nothing at home that can make us breathe for a few days, which we may never have thought of.

6 RECIPES WITH NOTHING AT HOME (OR ALMOST)

Pasta in white in 3 variants (with spices, butter and garlic, tea)

First variant. White pasta with spices

This white pasta is made with a mixture of spices and aromatic herbs heated in oil. At home we must have at least three of the following ingredients: pepper or chilli, dried mint, dried marjoram, dried or fresh basil, dried or fresh parsley, dried thyme or rosemary. And possibly some garlic or onion and oil. In addition, ground ginger, turmeric, paprika and nutmeg are also good. We often have these spices in the pantry.

Chop the aromatic herbs together with the spices in a mortar, in a mixer or if they are just dry, crush them in a sheet of parchment paper with a glass or a meat mallet. We must obtain a rather uniform mixture. We heat the spices (about two level teaspoons each) in a large pan considering at least one tablespoon of oil per person + one “for the pan”.

We add here some very finely chopped onion or a clove of garlic if there is.

We heat the spices and herbs in the oil for about 10 minutes, then keep the heat very low. Those who want can add a little tomato paste or a base of white wine to this recipe, or a curl of butter to sweeten the sauce. Season with salt.

Boil the pasta al dente in a little water, transfer it with a tablespoon of cooking water to the pan and sauté it for 10 minutes so that the starch is released and creates a cream with spices and oil. Serve immediately.

Second variant. Pasta with butter and garlic

For this variant we can either use garlic directly or if we do not want a too strong flavor, rub the garlic well in a bowl or dish in which we will keep the butter to soften. Otherwise, if the garlic does not cause us problems, mix a quarter of it in about 15 grams of butter, add salt, pepper, a small handful of parsley and a cup of hot water.

Or in the first case we wait for the soft butter and we work it in the bowl with the rest of the ingredients. Always boil the pasta in a little water, transfer it to a pan and continue cooking with the emulsion of butter, garlic and parsley for 3-5 minutes. Sprinkle with grated parmesan and serve hot.
If we don’t have pasta, we can use the same recipe for rice as well.

Third variant. Tea paste

Pasta with tea is an unusual idea but one that gives pasta a very refined and aromatic connotation. Simply use 2-3 tea bags per liter of water, the same where we will boil the pasta. Put them cold in the water and when it boils remove them and then pour the pasta. We can use: matcha tea, black tea, red tea or tea bags that do not have fruity aromas.

Another idea that I insert here because the procedure is the same, indeed easier, is to use turmeric (or curry). In this case, dissolve two tablespoons of turmeric or curry per liter of water and cook the pasta as usual: the pasta will be colored orange or straw yellow.

At that point we can pass the tea paste in butter or ghee or coconut or olive oil, salt, pepper or chilli, and if we want to add some capers or some black or green olives or pieces of courgette or red onion. .

Turmeric pasta goes great with the classic garlic, oil and chilli sauce, and maybe an anchovy or two. Like pepper, chili also allows us to absorb curcumin.