How to cook a delicious pasta?

Answer 1

The great plus of pasta is that you can essentially create a different dish every time,It's the continental equivalent of the potato in its versatility.
First choose the type of pasta you are going to use and cook this separately by placing in a pot of slightly salted boiling water.One of the worst pitfalls is that most of the pasta that is served up these days is overcooked.Pasta should still retain a very slight 'al dente' texture when brought to the table and takes only minutes to cook.
Decide before on what sauce/accompaniment you are going to add.In a separate pan place a little olive oil,3 or 4 finely chopped cloves of garlic and a finely chopped onion.Then add a tin of peeled tomatoes,salt and sugar to taste with a dash of sherry and simmer for 20 minutes adding a little cream at the end.Stir regularly.Alternatively use the oil/garlic and onion base and add chopped mushrooms or you could try fresh or smoked salmon cooked in a white wine/ cream sauce.
Either way when what you have in the pan is ready to coincide with when your pasta is cooked,empty the contents of your pan and stir into your pasta (having drained off the water and tossed first) and dollop into bowls.Serve with French/Garlic bread if you wish and on top of each dish generously grate Parmesan cheese.

Answer 2

1 Diced Onion
2 Chopped Garlic cloves
1 Tin tomatoes
1 tspn Italian dried Herbs
1 tablespoon tomatoe puree
100 - 200 grams mozzorella (depends on how much you like) chopped or grated depending on type you buy.
bunch of basil leaves
1 tablespoon olive oil.
1 tspn sugar
Penne Pasta


Fry the onions in the olive oil for a few mins til almost cooked then add the garlic and continue to fry for a few mins. Add the dried herbs and mix well then add the tin of toms, sugar and the tomato puree.

Leave this to simmer and reduce.

Meanwhile

Cook some penne pasta according to instructions.

Then mix the pasta in the sauce adding the mozzorella cheese and some torn basil leaves (I like a lot of these).

Ensure it is thoroughly mixed over some heat and the mozzorella is melted.

Eat with green salad and garlic bread.

This is my kids favourite and a very quick and easy dish to make.

Answer 3

Ingredients: 3/4 cup boiled pasta
1 cup mixed vegetables (carrots,beans, cauliflower), chopped in 2" pieces and half boiled

4 green onions with leaves cut into 1" square pieces
1/4 cup cabbage cut in sqaures
8 cloves garlic cut into tiny bits
1 cup tomato puree
1/2 cup white sauce

To make white sauce:
Mix 2 tbsp maida in 1/4 cup hot milk till forms smooth paste. Keep aside. Heat 2 tbsp butter in kadai.

Add 1/3 cup milk and then the hot milk with maida while stirring continuously to avoid any lumps.

Cook for a few mins till thick. Add salt and black peeper to taste and mix 2 cubes of grated cheese)

1 Cheese cube, extra
2 tbsp ghee
1 tsp ajwain
2 tsp oregano herb (optional)
3 tbsp tomato ketchup
2 tbsp soya sauce
1 tbsp vinegar
salt to taste
sugar to taste


Method: Boil the pasta and the vegetables and keep aside.
Heat ghee in a kadai.

Stir fry the ajwain and the garlic till it is brown.

Add the onions and after frying for 2 mins, reduce flame add the remaining boiled vegetables and the pasta.

Add the tomato puree and the white sauce. Mix well. Add the tomato ketchup, soya sauce, Vinegar, some salt and sugar to taste and oregano if available.

Turn the contents into a baking dish and decorate with grated cheese.

Bake at 200C for 15 mins before serving. Tastes best when served hot with breads and soups!

Answer 4

cook (I prefer) bacon and lettuce
put the cooked pasta in the bowl
put the cooked bacon and lettuce in the bowl
add mayonnaise and black pepper (Have a taste)
and mix it.
my english is poor T_T

Answer 5

Go to this webite and download a free pasta cookbook! You get it for free and Barilla donates $1 to a charity!

Answer 6

Go to www.foodnetwork.com they usually have some simple,but great recipes for pasta:)

Answer 7

Spaghetti with Garlic, Parsley, and Pecorino: Saute several cloves of minced garlic in several tablespoons of olive oil. Add a handful of minced fresh parsley and a little crushed red pepper flakes and then toss with cooked spaghetti and some grated Pecorino cheese.

Fettuccine with Butter and Pine Nuts: Toast several tablespoons of nuts in a dry skillet. (You can use chopped walnuts rather than pine nuts, if you like.) When the nuts are fragrant, transfer them to a bowl. Melt at least half a stick of butter in the empty skillet. Toss with cooked fettuccine, toasted nuts, some grated Parmigiano-Reggiano, and pepper. Best with fresh pasta.

Linguine with Olives: Pit and chop a large handful of black and/or green olives. Combine with several tablespoons of olive oil, a little minced garlic, a pinch of hot red pepper flakes, and some minced fresh herbs. Toss the olive mixture with cooked pasta.

Spaghetti with Olive Oil, Lemon, and Garlic: Saute several cloves of minced garlic in a couple of tablespoons of olive oil. Add the grated zest from a lemon and toss with cooked pasta.

Spaghetti with Pancetta, Pecorino, and Pepper: Saute several slices of diced pancetta in a little olive oil until lightly crisped. Toss with cooked pasta, lots of freshly ground black pepper, and a half cup or more of grated Pecorino cheese. Reserve some cooking water to moisten the pasta, if necessary.

Fettuccine with Butter and Cream (Fettuccine Alfredo): Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add cooked fresh pasta to the skillet and then add plenty of grated Parmigiano-Reggiano. Cook over low heat for a minute, tossing until the sauce coats the noodles.

Spaghetti with Herbs: Saute a few minced garlic cloves in several tablespoons of olive oil. Add a tablespoon or two of minced mixed herbs (basil, parsley, thyme, mint, and so on) and toss with cooked pasta.

Penne with Ricotta and Peas: Saute a minced onion in several tablespoons of olive oil. Add a handful or two of frozen peas and cook just until warm. Thin a half cup or so of ricotta cheese to sauce consistency with some pasta cooking water. Combine the pea mixture, thinned ricotta, and several tablespoons of grated Parmigiano-Reggiano cheese with cooked pasta.

Linguine with Raw Tomatoes and Pesto: Chop several ripe tomatoes and combine with several tablespoons of pesto sauce. Toss with cooked pasta.

Penne with Tomatoes, Onion, and Butter: Saute a minced onion in a few tablespoons of melted butter. Add some chopped canned tomatoes and simmer until tender. Toss with cooked pasta and serve with grated cheese.

Answer 8

I don't know but when you do send that royality to the King

Answer 9

Put bacon and cheese in it.Anything with bacon and cheese has to taste good....

Answer 10

Hi,

PASTA:
Coming in numerous shapes and sizes, dried pasta is one of the world’s great convenience foods.

Pasta Preparation:
Start with a large, deep pot full of boiling water--about 6 quarts per pound of pasta. Salt the water generously--if you don't salt it well, the pasta will never taste properly seasoned. Add pasta slowly, without breaking it, and stir carefully to separate. Cook until the pasta is tender and just slightly firm to the bite--a toothsome “al dente.”

Whys and What Fors:
Salt the boiling water to infuse flavor and help the sauce stick to the pasta. Use lots of water so the pasta can expand, separate and cook evenly. Don’t add oil to the water or rinse the pasta when it’s done because these activities prevent sauce from adhering to pasta.

The Pasta Is Prelude:
Made from a paste (hence, “pasta”) of wheat flour and water, dried pastas were first developed in China and have been with us for millennia. In earlier eras, pasta making was invaluable because it provided a relatively indestructible food source capable of lengthy storage.

Basil Chicken over Angel Hair:
"A tasty chicken and pasta dish."
4 servings

Prep Time 15 Min
Cook time 20 Min
Ready in 35 Min

INGREDIENTS
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese
DIRECTIONS
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
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Tomato and Bacon Pasta Bake:
"This is a fantastic twist on an ordinary pasta bake. Quick and easy to make and one which you can use forever!"

4 servings

Prep time 15 Min
Cook time 10 Min
Ready in 25 Min

INGREDIENTS
18 ounces rotini pasta
1 tablespoon vegetable oil
1 onion, chopped
1 cup bacon, chopped
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup milk
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large saucepan or skillet, add onion, bacon, salt and pepper. Cook until bacon is crispy and onion soft. Pour in tomato soup and stir; bring to boil. Stir in Cheddar cheese until melted and thick.
Combine sauce with pasta in a baking dish, trickle milk down the sides of the dish and stir slightly. Sprinkle with remaining cheese. Place under the oven broiler until sauce is thick and cheese browned.
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Chicken Milano:
"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."

4 servings

Prep time 10 Min
Cook time 20 Min
Ready in 30 Min

INGREDIENTS
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
DIRECTIONS
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
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Cajun Seafood Pasta: "This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!"

4 - 6 servings

INGREDIENTS
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
DIRECTIONS
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
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I hope this will help you. Make a delicious Pasta and get applause.
Cheers!