anyone with some good recipes for Italian dishes or anything simple but tasty???

Question

i don't have a cook book and don't really need any suggestions for one i like to experimant but would like to know if anyone has some good tips.....just about to cook spagetti,mmmm

Answer 1

Take bread and mayonnaise (kraft), then put mayo on bread and slap bologna on it. Then grate cheese and take some lettuce and some restaurart hot taco sauce (taco bell). It makes a good taco good tasting sandwich

Answer 2

my ex was Italian so I learnt to cook pasta as he liked eating it. It's very simple just using what you have and leaving out things you haven't or don't like. Brown onions the more the better chop up cloves of garlic and add then fry the mince with this mix chopped up Italian sausage helps heaps with a good flavour. Add tin of tomatoes and good dollop or two of tomato paste and some grated carrot for good health and simmer gently for 1/2 hour or more. You can also add some soup stock for flavour. While this is simmering cook you pasta in lots of salted boiling water about 10 minutes check the taste it should not be too soft but cooked. Put pasta in warmed up dish top with lots of sauce and grated cheese on top Parmesan good but any cheese will help. There are no specific quantities just add what you feel like easy to make and tastes good too even better after a day in fridge as the flavours meld. so good luck and go to it as the sauce can be cooked in advance so that you only have the pasta to cook fresh and you can reheat it in the microwave.

Answer 3

Really really simple is a jar of pesto sauce - the red one that also has sun-dried tomatos ... delicious mixed with spaghetti.

Or just onions, garlic, red & green peppers, sauteed/fried in olive oil, add mushrooms, chopped up ham from off the bone (deli counter off cuts do great), tin of chopped tomatos. Add half teaspoon of sugar, coarsely ground black pepper, a sprinkling of cayenne (just a little to give a bit of a kick - not over powering), a dollup of tomato ketchup & two tablespoons of tomato puree, a knorr stock cube - any flavour but beef. Then add a sprinkle of coriander (the spice not the herb), basil & parsley. Let it simmer for five minutes & pour over your spaghetti.

If you've accidentally overdone the cayenne or the pepper, pouring a swirl of double cream over the top will help take some of the heat away.

If you're into veg - you could also put in some of that green brocolli when you add the ham - surprisingly it tastes really good in a tomato sauce & if slightly undercooked adds a great bite to the dish.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

A simple dish given to me many years ago, and I can do it even though I am a Male.
Needed: Two medium Onions. Six pieces of bacon,(Collar used to be cheapest) half a dozen mushrooms, Tin of Tomatoes (Chopped or whole, no matter) 1/2 tube of Tomatoe puree, Handful of the long spaghetti.
Chop onions and put into pan with minumum amount of cooking fat. Chop mushrooms and add. Slice bacon into squares and add when onions just turning browny. Put spaghetti into pan hot water and bring to boil. Then add tin toms to main dish, stir and add good dolop of Tom puree.
Put spag onto plate, then mixture on top of that. Absolutely delicious.
For a change you can vary the main ingredients if you wish, try swapping the bacon for corned beef etc.

Answer 6

Cook your spaghetti for 6 minutes. In the meantime, chop a garlic clove or two into a frying pan with plenty of hot olive oil in it. Add a couple of chopped sundried tomatoes (either reconstituted in water or from a jar of oil) and some shops olives. Keep these moving in the pan.

When your pasta is done, drain it, and add it to the mix in the pan, stirring the whole lot together. This will finish the pasta and coat the whole dish nicely. Plus it's very tasty.

You could also try it with chilis, tuna, chopped mushrooms, bits of bacon, fresh basil leaves ... I used black spaghetti and green olives.

Enjoy!

Answer 7

Italian Beef Sandwich

1 lean beef roast
1 pkg. good seasons italian dressing mix
1 pkg. good seasons zesty italian dressing mix
1 cup water
Trim visible fat from roast and discard. Pour 1 cup water into crockpot. Add both pkgs. dressing mix. Stir to mix. Put roast in crockpot. Cook on high 1 hour. Turn to low and cook over night or all day. Shred meat with 2 forks and stir to coat with dressing. Continue to cook on low for 3 or 4 hrs. Serve on sub rolls or hoagie buns. Garnish with pickle spears or pepperonchini.

Answer 8

Saute red onions in olive oil with a little garlic, add a good bunch of baby spinach leaves, add sun dried tomatoes, kalamata olives, cubes of feta cheese add cooked spaghetti and a good splash of balsamic vinegar. Serve with lots of Parmesan. It's so delicious and very easy.

Answer 9

Well there are lots of easy recipes for spaghetti or pasta based Italian dishes, that can all begin with the following 3 sauce bases (I'm deliberately leaving out a huge variety including shellfish dishes like white wine steamed mussels that would be great with spaghetti - mainly because I'd be here writing this all night if I don't draw the line somewhere):

1. The tomatoey sauce: Saute some finely chopped onions and garlic in olive oil until soft. Do this on gentle heat so you don't burn the garlic. Add Passata (jar of crushed, sieved tomatoes) - you can pick up next to the tomato cans or puree in any supermarket. To this add salt and freshly ground black pepper. All this is to taste and depending on how much you're making. Then select any combination of 1 or all 3 of the herbs Basil, Oregano, Thyme - all freshly chopped or picked off the stalk and add to the sauce to taste. Simmer for 10mins (or 20 if you added meat that needs cooking). This is your basic tomatoey sauce, you can get creative with adding stuff like pinches of ground nutmeg at the end, or fresh red chilli (in moderation), a variety of vegetables or meat, sundried or sunblush tomatoes, anchovies, stock, dustings of parmesan, or sauteing fresh ginger with the onions & garlic at the start, white or red wine (must be good), etc. As with all good Italian food, it is very simple, and the freshness of the ingredients is the key to making it work. Make sure you stir in the pasta before serving.

2. The creamy sauce: Begin with sauteing some onions, and Garlic (optional) in a little butter and olive oil. These sauces diverge more, and at this point you can select which type of meat if any you want with your pasta. If you select a sturdy pork based meat such as smoked bacon or pepperoni, you can add it at this point and continue sauteing. However, if you choose something more delicate such as smoked salmon or pancetta, leave that out and just use it to almost decorate the dish just before serving. At this point you can choose to add either cream or creme fraiche depending on how heavy or light you want it to taste and how healthy you want to pretend to be... Then gently (so it doesn't curdle) simmer the sauce while stirring for just a few minutes while adding finely chopped fresh parsley or chives. Add Salt and fresh ground pepper to taste, and then take off the heat, and if you selected salmon or pancetta, stir in some strips of either. Don't forget the little sprinke of freshly chopped herbs (whichever you chose) on the finshed plate/bowl at the end. Again you can build on this basic recipe if you want or vary it to produce an array of different dishes. You could try adding chargrilled green asparagus or even white asparagus if you can find it with the more delicate versions (ie. the salmon or pancetta), or add white wine while sauteing the onions at the start and reduce by half for extra flavour. Or add a variety of wild mushrooms (anything except button mushroom as they're too bland). You could also if you want add chopped fresh red chilli at the start (go easy) and use clams and lots of fresh garlic, and go easy on the cream and a little heavier on the white wine - but changes the basic recipe quite significantly.

3. The oil/pesto based recipe: Easiest of all, all you need is a food processor/blender. The basic or classic pesto is basically just lots of fresh basil, pine nuts, seasoning (salt, pepper), and very good quality olive oil, all blended together to make a sort of paste. Variations can include adding fresh rocket, and/or olives, etc. Or you could drastically reduce the basil content and make the main body of it from roasted red pepper and/or sundried tomatoes. Sunblush tomatoes are also good. And basically just stir through the hot pasta - don't use too much it's supposed to be a very concentrated and strong taste and the pasta should not be swimming in sauce, it should eb just enough to stick to the pasta.

Remember, the key to all of these is basically using the freshest ingredients, and having everything chopped and ready before you start cooking so you can easily add more as you go without overcooking anything accidentally while you chop. And taste testing as you go along...

Answer 10

Here are 4 easy italian recipes

http://home.ivillage.com/cooking/cookcon/0,,rori_84k6753h,00.html

Answer 11

Try this great slow cooker recipe for Italian roast. Simple and really good.