Ingredients Macaroni basil pasta
- 1 package Macaroni elbow pasta
- 4 leaves Basil or lemon basil (Kemangi basil)
- 3/4 tsp Fresh grated sea salt
- 1 tsp Ollive oil (extra virgin)
Macaroni basil pasta
Our Macaroni basil pasta is a recipe which we are making our pasta already with basil flavor. For our pasta recipes we do use always organic pasta. Our macaroni elbow pasta is bigger than regular macaroni pasta. This is more a tip then a recipe, because you can make this with any pasta or noodles. Use a pan or pot which is large enough for 1 package of elbow macaroni pasta.
For flavor, we use basil. There are several basil types and we prefer Kemangi basil. This is Asian basil and comes wilth a mild lemon flavor. We cook about 4 to 5 leaves with pasta. When you cannot find Kemangi, you can use regular basil. Kemangi is pretty hard to find. Try Asian foodstores or search online where to find.
Use a medium or large pan and cook water with 1 tsp of olive oil (extra virgin) and 4 leaves fresh Basil.
When water boils, add 1 package of elbow macaroni and set your timer to 10 minutes.
During boiling process, use a large utensil spoon and stir well. When you cook pasta with olive oil, this prevents sticking.
After 10 minutes, your pasta is al dente! Use a colander and rinse your cooked pasta for 10 seconds.
Flavor your pasta with fresh grated sea salt and your Macaroni pasta is ready to use.
Macaroni cheese is a typical American way of making pasta. In Europe pasta comes with more ingredients like pasta sauce and vegetables. Also most of the time Macaroni contains meat. In Italy Macaroni has another shape of pasta. Also tomatoe sauce (Sugo) and vegetables are a part of this dish. We have our European way of Mac and cheese for you in our blog. For more recipe or food inspiration, please meet us on Pinterest or Google plus. Enjoy making macaroni basil pasta.