Nouriri

Cuisine: Italian

  • Creamy Tomato Basil Soup

    Creamy Tomato Basil Soup

    A comforting, velvety tomato soup made from canned San Marzano tomatoes, fresh basil, and a touch of cream. Pairs beautifully with crusty bread or a grilled cheese sandwich.

    Instructions

    1. Sauté diced onion and garlic in olive oil until softened.
    2. Add two cans of San Marzano tomatoes, vegetable broth, and a pinch of sugar.
    3. Simmer 20 minutes. Add a large handful of fresh basil.
    4. Blend until smooth with an immersion blender.
    5. Stir in heavy cream (or coconut cream for dairy-free). Season to taste.
  • One-Pot Pasta Primavera

    One-Pot Pasta Primavera

    Everything cooks in a single pot — penne, seasonal vegetables (zucchini, bell peppers, cherry tomatoes, spinach), garlic, and a light olive oil–parmesan sauce. Dinner and cleanup in under 25 minutes.

    Instructions

    1. Add penne, sliced zucchini, diced bell pepper, halved cherry tomatoes, minced garlic, olive oil, salt, pepper, and water/broth to a large pot.
    2. Bring to a boil, then reduce to a vigorous simmer. Cook 10-12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
    3. Stir in fresh spinach until wilted.
    4. Remove from heat, stir in grated parmesan and a squeeze of lemon.
    5. Serve immediately with extra parmesan and fresh basil.