Przepis

Clean the turkey breast thoroughly, cut it into pieces of a size similar to the pasta, then fry on 2 tablespoons of pre-heated olive oil. Next, remove the turkey from the pan and put it aside.
Heat the remaining olive oil on the pan, which should be dried from fluid, and fry the garlic and dried tomatoes lightly. When the garlic browns, add the turkey and peppers, and mix the contents. Next, add wine and reduce the flame, cooking the mixture until only a small amount of liquid remains on the pan.
Add pasta cooked al dente according to the recipe on the packaging, a tablespoon of water used to cook the pasta, 2 tbsps of the dried tomatoes' marinate and freshly ground pepper as desired. Mix all ingredients with basil leaves and mozzarella, both ripped into smaller pieces.

Przepis

Cook pasta al dente according to the recipe on the packaging, drain, leaving 2 tbsp. of water used to cook it.
Roast almonds on a dry pan and put them aside.
Tear off several leaves of parsley and basil and put them aside.
Blend the parsley, basil (except the leaves you put aside), garlic, 4/5 of almonds, 4/5 of cheese, olive oil and lemon juice into a homogeneous mass, e.g. in a blender. Transfer the contents onto a heated pan and season with salt and pepper. Add cooked pasta and 2 tbsps. of water used to cook the pasta to this sauce. Mix all ingredients and sprinkle with the remaining almonds, cheese and basil and parsley leaves.

Przepis

Cook pasta al dente in a large amount of salted water and drain, leaving 1 ladle (approx. 100 ml) of water left behind after cooking in a separate vessel.
In the meantime, brown the garlic and onion on a dash of olive oil, then add pepper and the water left behind after cooking pasta (about 100 ml).
Add drained tuna, break it up, season with salt and pepper, and stew the contents on a low flame for about 5 minutes.
Add pasta, chopped coriander and lemon juice (without seeds) onto the pan. Mix all ingredients and serve garnished with a coriander leaf.

Przepis

FRY CLEANED AND WASHED SHRIMP ON A DASH OF OLIVE OIL UNTIL THEY BECOME ROSY. REMOVE FROM THE PAN AND PUT ASIDE. HEAT OLIVE OIL ON A PAN AND FRY ONION, CUT INTO SLICES. NEXT, ADD A PRESSED GLOVE OF GARLIC AND CHOPPED CHILI PEPPER AS DESIRED. BROWN CONTENTS ON A LARGE FLAME WHILE MIXING, SEASON WITH PEPPER, THEN ADD WINE (CAN BE SUBSTITUTED WITH WATER) AND MIX. ADD SHRIMP AND A GARLIC CLOVE CUT INTO THIN SLICES, LET INGREDIENTS STEW UNTIL A SMALL AMOUNT OF LIQUID REMAINS ON THE PAN. REDUCE THE FLAME AND ADD HONEY, JUICE FROM 1/4 LIME AND SALT. MIX THE INGREDIENTS TOGETHER AND LET STEW ON A SMALL FLAME UNDER A COVER FOR ABOUT 10 MINUTES, MIXING FROM TIME TO TIME. MEANWHILE, COOK BARTOLINI PASTA WITH SEA ALGAE AL DENTE, DRAIN, AND ADD THE PASTA TO THE REST OF THE INGREDIENTS IMMEDIATELY. MIX ALL INGREDIENTS AND ADD CORIANDER, THEN SPRINKLE WITH JUICE FROM 1/4 LIME. SERVE SPRINKLED WITH FINELY GRATED CHEESE AND FRESHLY GROUND PEPPER.

Przepis

PEEL THE SURFACE LAYER OFF OF FENNEL BULBS, WASH THEM AND CUT OUT THEIR HARD CENTER. ROAST PUMPKIN SEEDS ON A DRY PAN AND PUT THEM ASIDE. IN THE MEANTIME, HEAT AND SALT THE WATER FOR THE PASTA.
HEAT OLIVE OIL ON A PAN AND FRY DICED ONION. NEXT, ADD GARLIC CUT INTO THIN SLICES, BROWN THE INGREDIENTS ON A LARGE FLAME WHILE MIXING, SEASON WITH PEPPER AND ADD ABOUT ½ CUP OF THE WATER USED TO COOK THE PASTA AND MIX THE INGREDIENTS TOGETHER. ADD CHOPPED FENNEL AND OLIVES AND LET STEW ON MEDIUM FLAME FOR ABOUT 10 MINUTES, ADDING WATER USED TO COOK PASTA FROM TIME TO TIME. ADD YOGURT, SALT AND LET STEW FOR A SHORT TIME ON A SMALL FLAME. DRAIN THE READY BARTOLINI PASTA WITH YOUNG BARLEY, COOKED AL DENTE AL DENTE, AND ADD THE PASTA TO THE REST OF THE INGREDIENTS IMMEDIATELY. MIX ALL INGREDIENTS AND ADD PARSLEY AS WELL AS ROASTED PUMPKIN SEEDS. MIX ALL INGREDIENTS AND SERVE SPRINKLED WITH GOAT CHEESE AND FRESHLY GROUND PEPPER.

Przepis

Cook pasta al dente in a large amount of salted water and drain, leaving 1 ladle (approx. 100 ml) of water left behind after cooking in a separate vessel.
In the meantime, brown finely chopped garlic on a dash of olive oil, then add pepper and the water left behind after cooking pasta.
Next, add zucchini cut into half-slices and let all ingredients stew on the pan on a small flame for about 10 minutes. Add yogurt and season with sa