does anyone know a very good spaghetti recipe thats is easy and very good and alittle different original kind?

Answer 1

I've made this Spaghetti Pie from Party Line with the Hearty Boys on Food TV. It is awesome!

3/4 pound spaghetti
9 tablespoons olive oil
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved
16 kalamata olives, pitted and halved
4 eggs
1 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon red pepper flakes, optional
6 fresh basil leaves, chopped
4 ounces fontina, grated
8 ounces feta, crumbled
8 ounces Parmesan, shredded
Fresh basil leaves, for garnish
Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet


Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.

Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.

Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.

Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

*Cook's Note: You can help the tomatoes break down by crushing them with the back of a spoon as they get soft.

Answer 2

8-oz. pkg Cream Cheese, cubed 1 cup Grated Parmesan Cheese 3/4 cup milk 1/2 cup (1 stick) butter or margarine 1/4 tsp. white pepper 1/8 tsp. garlic powder == Cream Cheese Sauce 8 ounces cream cheese 6 teaspoons butter 3/4 cup milk 1/2 teaspoon garlic Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk and garlic. Simmer over low heat, stirring constantly for 3 minutes. Serve over pasta or chicken == Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce. To begin, the Fiesolana sauce, which will serve 4: INGREDIENTS: A 1-pound (500 g) package of Penne 2 ounces (50 g) Prosciutto Toscano 1 tablespoon flour 2 tablespoons unsalted butter 1 cup (250 ml) milk 1/3 cup (80 ml) cream Salt and pepper to taste (this will depend on how seasoned the prosciutto is) 1/2 - 3/4 cup cooked fresh green peas (optional) Grated cheese to taste PREPARATION: Make a béchamel sauce by melting a tablespoon of butter and carefully stirring in the flour to keep lumps from forming. Cook until the mixture is a pale brown, then add the milk, a few drops at a time, stirring all the while. Continue cooking over a low flame till the sauce thickens somewhat, and then stir in the cream, heat through, and set aside. Meanwhile, set the pasta to cook in salted water. Shred the prosciutto and lightly sauté it in a large skillet with the remaining butter. Add the béchamel sauce and the peas to the prosciutto and keep the sauce warm. When the pasta is just shy of being cooked, drain it, turn the flame under the sauce to high, and finish cooking the pasta by tossing it in the sauce. Serve with grated cheese to taste. A Note: If you omit the peas and the prosciutto, you will obtain a smooth creamy sauce that closely resembles an Alfredo sauce, though it's not quite as rich. Making a true Alfredo Sauce is actually easier. You will need: 1 pound (450 g) fettuccine or other dried pasta 1/2 cup (100 g) unsalted butter 1 cup (250 ml) heavy cream 1 cup freshly grated Parmigiano Salt and pepper to taste Begin by setting pasta water to boil. Salt it, and add the pasta. While the pasta is cooking, melt the butter over a gentle flame in a large skillet; do not let it froth or brown. When the pasta reaches the al dente stage drain it and turn it into the skillet. Add the cream and the cheese, season to taste, stir gently to coat the strands, and serve. A wine? Depends upon the pasta. If I were serving the cream sauce over tortellini, I would go with a light, zesty red, even a Lambrusco secco (dry Lambrusco). If I were instead serving it over strands of pasta or short pasta, I would go with a white, perhaps a Vernaccia di San Gimignano

Answer 3

Pasta Puttanesca

1 can crushed Roma tomatoes, about 28 oz.
2 T. olive oil
1 clove garlic, minced
1 sm. onion, chopped
1/2 c. sliced black olives
1/4 c. artichoke hearts (canned, packed in water)
1/4 c. sun-dried tomatoes
1-2 T. capers
1/4 c. chopped fresh parsley
1/4 c. dry white wine
Salt and pepper to taste
1/2 lb. linguini
Parmesan, Romano or Asiago, grated (or cheese substitute, for Vegetarian recipe)

In a lg. frying pan or pot, heat oil. Sauté onions about 1-2 minutes, add garlic and sauté about 1 more minute. Add olives, artichokes, sun dried tomatoes, capers and parsley; sauté 1-2 more minutes. Add wine and canned tomatoes; stir to mix well. Season to taste with salt and pepper. Note: if the tomatoes seem to be too acid-tasting, add a small spoonful of sugar (but go easy on the sugar). Taste and adjust seasonings. Reduce heat to low and let simmer 5 minutes while the pasta cooks. Drain pasta well, toss with sauce and serve immediately with cheese, a tossed salad and some good Italian bread.

Answer 4

Yes, an old Italian recipe my mom made when I was a child. It's quick, easy and very inexpensive--peasant food, you might say. But you have to like anchovies and garlic for this one. Okay?
Put a pound of spaghetti (thin ones are best for this) on to cook. Meanwhile...

Heat 1/2 cup of olive oil in saucepan. Then add one tin of anchovies, the flat ones. Stir the anchovies into the oil until they dissolve (trust me, they will dissolve). Chop about 5 or 6 cloves of fresh garlic and add to the pan. For spices, add black pepper, red pepper flakes (to taste), dried oregano and basil. After the pasta is cooked, add about 2 ladles full of the pasta cooking water to the sauce. Stir, put over your pasta and enjoy! Hope you like it!

Answer 5

470 SPAGHETTI WITH WHITE CLAM

4 to 8 garlic cloves
4 tbsp. butter
1 c. fresh mushrooms
32 oz. canned minced clams, with juice
1/2 c. fresh parsley, chopped
1/4 c. dry vermouth
1 lb. spaghetti, cooked
Parmesan cheese

Fry the garlic in butter or oil (do not substitute butter or vegetable oil) for a few minutes; add the mushrooms, clams and clam juice. Just before serving, stir in parsley and wine. Toss boiled, drained spaghetti with butter and place on a platter. Pour the sauce over spaghetti and sprinkle generously with cheese. Serves 6.

Answer 6

Dominican Spaghetti

1- Spanish Dominican Salchichon( sausage)
1- Package of uncooked spaghetti
2- cans of Del Monte sauce
1/2- can of Spanish olives
2- pieces of chopped garlic
2- package of sazon Goya with achoite
1- teaspoon or salt and pepper to taste

In a medium pot add 3 cups of water
bring to a boil add salt to the water( to your taste)
Add the uncooked spaghetti cook for 10 minutes until nice and firm. while the spaghetti is cooking on a skillet u will add the Spanish sausage( cut sausage into medium pieces before adding) and cook until light brown turning them over once. On a bowl u will add the cooked spaghetti, the Spanish sausage and on a small pot on med. heat u will add the olives, sazon packages, salt and pepper to ur taste, 2 cans of the tomato sauce and the chopped garlic. Bring to a boil and when done sit aside for 5 minutes and pour to the bowl with the spaghetti and sausage. serving 6-10 ppl enjoy

Answer 7

Im italian , but heres a little something different, take chopmeat and put it in the pot add some garlic powder and slice onions small let brown then once its brown add one jar sauce and fill jar with water and add then and one package of sazon and adobo and two tablespoons of sofrito and stir and let simmer for about 20 mintues and serve with some macaroni of your choice , its fast and easy and yummy yummy once you try let me know if you like i have other recipes of my own.

Answer 8

depends on what you are looking for. spaghetti is just the pasta- you can put any type of sauce on it, which is what i think you're looking for.

you can make and italian flag spaghetti, which is olive oil, a little lemon juice, garlic, sauteed white onion (the whites), fresh spinach (the green) and sun dried tomatoes (the red). top it all off with a healthy dose of fresh parmesan cheese. serve with bread and small salad.

Answer 9

SUPER EASY:

Make Spaghetti like usual and top with sauce.

*Add small seasoned cubes of chicken
*Add steamed quarter sliced zuchhini
*Add tiny diced tomatoes

So good!

Answer 10

Boil spaghetti, drain and set aside.

Fry lots of onions till medium golden, add tomatoes, green chilli, red chilli powder, pinch of turmeric, salt, ketchup and splash of white vinegar. cook for few mins then add chicken stock cubes.....finally add cumin and garam masala powder alongwith generous amount of cheddar cheese. mix in spaghetti and put lid and cook for 15 mins. It will be very tasty i can guarantee u that.

optinal (add lots of jalapenos on it)