SPAGHETTI ITALIAN
Delicious and not so sweet. Good to the last bowl!!
Provided by FOXWORTH
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat; drain and set aside.
- In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
- Simmer over medium-low heat for at least one hour; it is best if simmered all day.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix sauce with hot pasta; serve.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 38.5 g, Cholesterol 14.9 mg, Fat 8 g, Fiber 3.9 g, Protein 12.2 g, SaturatedFat 2.6 g, Sodium 1068.7 mg, Sugar 7.9 g
RAVIOLI ALLA CAPRESE
Steps:
- For the pasta dough:
- In a small saucepan, bring water to a boil. Create a pile of flour and make a well in the center. Pour boiling water into the well. Using a fork, gradually combine the flour and water, proceeding to knead for about 5 minutes. Let dough rest while preparing stuffing.
- In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram.
- Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure one inch apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done).
- For the sauce:
- In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined.
FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
SPAGHETTI ALLA PUTTANESCA
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
- Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
- In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
- Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
- In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
- Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
SPAGHETTI ALLA CARBONARA
This is from an italian cookbook that i won at a social about 10 years ago. It's one of the easier recipes in the book. Very tasty.
Provided by sheri77
Categories Spaghetti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions.
- Meanwhile, put butter and olive oil in small skillet over medium high heat.
- When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
- Add the white wine and continue cooking until it has been reduced by about half.
- Remove from heat and set aside.
- In a mixing bowl (large enough to hold the pasta) lightly beat egg yolks with the grated cheese, parsley, pinch of salt, and a generous amount of fresh black pepper.
- When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
- Toss until pasta is coated, then add the hot pancetta mixture.
- Toss again then serve at once.
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 4.7, Cholesterol 139, Sodium 86.3, Carbohydrate 32, Fiber 1.4, Sugar 1, Protein 8.4
FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS
my husband saw this on food network and want me to try this out. It is a small noodle with a lite tomato sauce
Provided by 1 tuff cookie
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
- Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
- Transfer the tomato sauce to the bowl with the pasta.
- Toss to combine.
- Add the basil leaves and mozzarella. Stir to combine.
- Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
CROSTINI ALLA CAPRESE
Crostini are made from thinly sliced Italian or French bread and lightly toasted. These are topped with a version of Caprese Salad (mozzarella, fresh basil, tomato). These can be served like a canape or threaded onto small skewers. You should be able to find the marinated mozzarella balls in the deli department. If not, use plain mozzarella balls rolled in oregano flakes or small pieces of mozzarella.
Provided by threeovens
Categories Cheese
Time 17m
Yield 24 appetizers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut bread into 1/2 inch rounds and place, in a single layer, on a baking sheet.
- In a small skillet, heat oil, over medium low heat; add garlic and saute 5 minutes to infuse the oil with garlic flavor.
- Very lightly brush bread with the garlic flavored oil.
- Toast lightly under the broiler.
- Top each crostini with a tomato slice, fresh basil leaf, and half a mozzarella ball.
- Lightly drizzle all with vinegar and sprinkle with crushed red pepper flakes, if desired.
- ALTERNATIVELY: You can skewer the ingredients on small 4-inch skewers, then drizzle with vinegar and red pepper flakes, if desired.
Nutrition Facts : Calories 152.9, Fat 6.5, SaturatedFat 1, Sodium 220.8, Carbohydrate 20.1, Fiber 1.4, Sugar 1.1, Protein 3.6
CAPRESE-STYLE SPAGHETTI (SPAGHETTI ALLA CAPRESE)
Make and share this Caprese-Style Spaghetti (Spaghetti Alla Caprese) recipe from Food.com.
Provided by Pineapple
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- BRING a large pot of water to a boil.
- HEAT oil in skillet over medium heat. Add garlic and red pepper flakes; stir for 1 to 2 minutes. ADD tomatoes and seasoning; reduce heat to low. Cook for 5 minutes, stirring occasionally.
- COOK pasta according to package directions; drain and return to pot.
- ADD hot pasta to skillet mixture. Add cheese; stir until slightly melted. Transfer to serving platter. Garnish with oregano leaves.
- Tip: Substitute shredded mozzarella cheese for buffalo mozzarella. Substitute dried oregano for fresh.
SPAGHETTI ALLA GRICIA
One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
- While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
- At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
- Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 875.4 calories, Carbohydrate 85.7 g, Cholesterol 73.1 mg, Fat 46.9 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 18.3 g, Sodium 276.2 mg, Sugar 3.2 g
SPAGHETTI ALLA CAPRESE
A simple, fast and delicious recipe from David Rocco. Great in the summer when tomatoes are in season.
Provided by FeelinYummy
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce.
- Mix the tomatoes and mozzarella in a large bowl.
- Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
- When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water.
- Mix well, and serve immediately.
Nutrition Facts : Calories 1014.4, Fat 54.2, SaturatedFat 19, Cholesterol 89.6, Sodium 720.4, Carbohydrate 90.3, Fiber 4.6, Sugar 4.8, Protein 40.6
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