Spyros Pasta Recipes

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SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12



Spaghetti with Quick Pesto Tomato Sauce image

Steps:

  • Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
  • Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
  • Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

One 28-ounce can whole peeled San Marzano tomatoes
5 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
2 fresh bay leaves
1 small onion, peeled and cut in half
Kosher salt and freshly ground black pepper
2 cloves garlic
1/2 cup nuts (pine nuts or walnuts)
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 cup olive oil
1 pound dried spaghetti

SPYROS PASTA

Number Of Ingredients 12



Spyros Pasta image

Steps:

  • Sauté onion, garlic, and mushrooms in olive oil. Add sun-dried tomatoes. Add white wine to deglaze, scraping any particles from the pan, and reduce until almost dry. Add chicken stock, spinach, basil, cheese, and salt and pepper to taste. Toss with linguine to serve.

Nutrition Facts : Nutritional Facts Serves

1 small red onion, chopped
2 cloves garlic, chopped
2 ounces wild mushrooms (oyster, portobello), sliced
1 tablespoon olive oil
2 ounces sun-dried tomatoes, reconstituted according to package directions
1/4 cup white wine
1/2 cup chicken stock
1/2 cup chopped fresh spinach
2 2/3 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons grated Parmesan cheese
salt and pepper to taste
8 ounces linguini, cooked

ROXSAND'S SPYRO'S PASTA

This recipe appeared in the Arizona Republic newspaper. It is a original recipe from the RoxSand Restaurant and Bar. I do not know the amount of time it takes to rehydrate sun dried tomatoes, so I am leaving that information out of the prep time.

Provided by James Craig

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



RoxSand's Spyro's Pasta image

Steps:

  • Saute onion, garlic, and mushrooms in olive oil.
  • Add sundried tomatoes.
  • Deglaze pan with wine, reducing until dry.
  • Add chicken stock, linguini and spinach.
  • Sprinkle with chopped basil and all the cheese; salt and pepper to taste.

Nutrition Facts : Calories 321.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.5, Sodium 464.7, Carbohydrate 49.9, Fiber 3.9, Sugar 8, Protein 13

1 small red onion, chopped
2 cloves garlic, chopped
2 ounces wild mushrooms, sliced (oyster, portabello)
1 tablespoon olive oil
2 ounces sun-dried tomatoes, rehydrated according to package directions
1/4 cup white wine
1/2 cup chicken stock
7 ounces linguine, cooked
1/2 cup fresh spinach, chopped
2 2/3 tablespoons fresh basil, chopped
6 tablespoons parmesan cheese
salt and pepper

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