Jewish Spaghetti Recipes

Steps:

• Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
• Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Steps:

• Preparation:
• Preheat oven to 350 degrees.
• In a large pot, prepare Spaghetti according to package label.
• Strain Spaghetti.
• Return to pot.
• Toss Margarine or Butter with Spaghetti until melted.
• In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
• Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
• Pour sauce over buttered spaghetti and toss gently until well combined.
• Pour Spaghetti into a greased 9 x 13 inch baking pan.
• Cover with Aluminum foil.
• Bake 45 to 60 minutes until firm.
• Enjoy!
• **Variation: Do not bake.

Steps:

• Heat olive oil over medium heat in large frying pan.
• Cook onions until softened (do not brown).
• Add peppers and cook until soft.
• Add tomato sauce, salt and pepper.
• Bring to a boil.
• Simmer on low for 10 minutes.
• Add to spaghetti.

Steps:

• Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
• Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.