Any1 have nice recipes for pasta to share? Thanks...:)?

Answer 1

this is from one of my fav cooking show and it is soooo good

Spaghetti with Olives and Tomato Sauce

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Yield: 4 servings
User Rating:




1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded

In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Answer 2

This is pretty fast, easy, and flavorful!

Italian Pasta Stir Fry


8 oz. Bow-Tie Pasta, Campenelle, Rotini or other
Cook and set aside, drizzle & toss with oil to prevent sticking

While pasta cooks:

Saute 1/2 lb. Italian sausage till cooked,
remove and drain on paper towels

Using same pan: add 1/4+ c. beer or white wine to deglaze (gets all the goodies off bottom of pan)
Then add: add 2 garlic cloves, minced, saute to tender
add: 1/4 c. sun-dried tomatoes marinating in olive oil and saute with 1 small onion, minced, cook 1 minute
add 1 c. sliced mushrooms, cook 1 minute
add zucchini (1 small, cut into bite size pieces, skin on)
add 1 t. Italian seasonings (or use fresh herbs)
salt and pepper

Heat 1 to 2 minutes, stirring gently until heated through. Add sausage back in and cook 1 minute. Remove from heat. Ladle over pasta. Serve with fresh grated Parmesan.

Manja!

Answer 3

Linguine with Seafood in Saffron Broth Recipe courtesy Emeril Lagasse

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings

1/2 cup dry white wine
1/2 teaspoon saffron
4 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
2 cups fish stock
24 mussels, scrubbed and de-bearded
3/4 pound medium white shrimp (about 24), shelled and deveined
1 pound dried linguine
1/4 cup chopped parsley
1/2 cup finely grated pecorino

Bring a large pot of salted water to a boil.
In a small saucepan, bring the wine to a simmer. Remove from the heat and add the saffron. Set aside. In a medium stockpot, heat the oil over medium-high heat. Add the onion and red pepper flakes, and cook, stirring for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the fish stock and saffron-wine mixture and bring a boil. Add mussels, cover, and cook for 1 minute. Add the shrimp, cover and simmer until the mussels open.

Add the linguine to the boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return the pasta, cooking liquid and 1 cup of the shellfish-saffron broth to the pot, and toss to coat.

Divide the linguine, shrimp, and mussels among 6 pasta bowls. Garnish with the chopped parsley, sprinkle with the cheese, and serve.

Answer 4

Fish - Pasta with fish
Serves 4
2 onions
2 pieces garlic
200g (8 oz) pasta
½ sweet pepper
½ tbs tomato puree
½ green pepper
1 fish
Fry the onion, pepper, garlic and tomatoes.

Add the fish and parsley, and leave to cook for 20 minutes.

Sieve it.

Boil the sifted sauce with the pasta and add the fish.

Serve.

Answer 5

Pasta with Lentil and Prosciutto Sauce
Ask your butcher for an end piece of prosciutto. Usually these pieces are less expensive, and they are fine for this sauce.

4 tablespoons olive oil
1 stalk celery, diced
1 carrot, scraped and chopped
1 large onion (4 to 5 ounces), peeled and diced
1 tablespoon minced fresh garlic
1 jalapeño pepper, seeded and chopped
¼ teaspoon crushed red pepper flakes
One 3-ounce piece prosciutto or pancetta, chopped (1/2 cup packed)
1 teaspoon kosher salt
8 ounces (1 heaping cup) lentils
1 red onion
1½ pounds imported spaghettini or linguini fini
8 tablespoons (1 stick) unsalted butter, cut up

Heat the olive oil in a small heavy stockpot and add the celery, carrot, diced onion, garlic, jalapeño, red pepper, prosciutto, and salt. Gently sauté, stirring occasionally, until the vegetables are soft and aromatic, 15 to 20 minutes.
Add the lentils and 5 cups of water, bring to a boil, and simmer until the lentils are soft but not mushy and falling apart, 18 to 22 minutes. The sauce may be completed to this point and chilled in the refrigerator until ready to use.
If you have refrigerated the sauce, heat it slowly over a low flame. Bring 5 quarts of salted water to a boil in another large pot, and chop he red onion for garnish.
When the lentil sauce is hot, drop the pasta in the water and boil until it is still quote firm, 4 to 5 minutes.
Drain the spaghettini in in a colander, then add it to the sauce with the butter. Toss the pasta in the sauce for 1 to 2 minutes until al dente. Serve very hot, topped with the chopped red onion.

Answer 6

This is my favorite recipe for pasta.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
Serves 4
Reprinted with permission of Cook's Illustrated

Salt
1 pound orecchiette
8 ounces hot Italian sausage, casings removed
6 medium cloves garlic, minced or pressed through a garlic press (2 tablespoons)
1/2 teaspoon hot red pepper flakes
1 bunch broccoli rabe (about 1 pound), trimmed and cut into 1 1/2-inch lengths
1/2 cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 cup (1 ounce) grated Parmesan cheese

1. Bring 4 quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the pot.

2. While the pasta is cooking, cook the sausage until browned in a large nonstick skillet over medium-high heat, breaking it into 1/2-inch pieces with a wooden spoon, about 3 minutes. Stir in the garlic, red pepper flakes, and 1/2 teaspoon salt. Cook, stirring constantly, until the garlic is fragrant and slightly toasted, about 1 1/2 minutes. Add the broccoli rabe and chicken broth, cover, and cook until the broccoli rabe turns bright green, 2 minutes. Uncover and cook, stirring frequently, until most of the broth has evaporated and the broccoli rabe is tender, 2 to 3 minutes.

3. Add the sausage-rabe mixture, oil, and cheese to the pot with the pasta and toss to combine. Serve immediately.


I'm actually planning to make this for dinner tonight and am really looking forward to it. It's delicious and so easy!

I hope you'll try it.

Answer 7

I like diced, stewed tomatoes mixed with Italian spices and garlic. Throw in some frozen meatballs until they are hot and pour over angle hair pasta. MMMMM, MMMMMM. So simple yet so delicious! Oh , I almost forgot. Add 1/3 cup of olive oil for every two cans of stewed tomatoes.

Answer 8

This is a simple dish.Saute fresh summer squash,peppers.onions,mushrooms,spinach in a bit of olive oil and real butter.Add breadcrumbs and crushed red pepper to taste,and serve over your favorite pasta.

Answer 9

jus made this last night......Spag salad
1 lb spag cooked an well drained
1 bunch green onions chopped
i green pepper chopped
2 lg tomato cut in bite size pieces
baby carrots cut in 1/3's
i can black olives, sliced
feta cheese
peperoni
i bottle greek vinergette dressing
mix all together chill an enjoy.......

Answer 10

I like to make penne pasta and add stuff like mushrooms, hamburger,tomato's, pepperoni, and add spaghetti sauce and whatever you fancy. I then bake it and add mozzarella cheese then bake it some more to let the cheese melt.