Anyone have any delicous pasta recipes?

not to complicated or fatningAnyone have any delicous pasta recipes?
There are so many ways to do pasta. I'm a freak when it comes to my Italian foods. First of all, Barilla pasta is the only one I will buy. The pasta plus has protein and omega 3 in it and they came out with a new wheat version as well.





Second, the oil MUST be extra virgin. Thirdly, the garlic must be fresh and minced. Here's my basic pasta.





In a large bowl, add about 1/4 C EVOO, 2 TBS minced garlic, 1 TBS oregano, parsley and basil. Bring pot of water (with reg oil and salt) to a rapid boil and add pasta. Time this exactly. Stir occasionally. When done, dump into colander and let drain. DO NOT RINSE! Add hot pasta to bowl with oil and stir continuously for 5 minutes until pasta has cooled. let sit on counter (stirring every 5 minutes) until pasta is cold enough to put in fridge.





If you desire, you can add a bag of frozen stir fry veggies to the oil and the hot pasta will thaw them nicely.





Puttenesca-to the bowl of oil, add (decrease EVOO to 2TBS)


1/4 jar sundried tomato (diced w/some oil)


1/4 jar roasted red peppers (diced w/ some oil)


1/4 tube of anchovy paste (Adds salt)


when cooled add


1/4 jar capers (drained)


1 c freshly grated parma cheese


Refridgerate and serve cold.





Hot puttenesca, add all that plus one can of diced tomatos to a skillet. Simmer and pour over warmed pasta. Add the cheese last on top.





Puttenesca de pesce


to the diced tomato, sundried, roasted and anchovy, add drained clams, scallops, shrimp, oysters or salmon and simmer until fish is done.





Alfredo. I use the jars, but I ';Crazy'; them up a bit. First, I saute' garlic in butter until opaque. Then I dump a jar of alfredo in and stir until you can't see the butter anymore. Then I add a cup of parma cheese and heat til melted.





Chicken alfredo. Slice thin chicken breasts and saute' with butter and garlic.





Shrimp alfredo. Clean and devien shrimps and saut' with butter and garlic. Finish both off with alfredo and parma cheese.





Hope I gave you enough ideas. The puttenesca is expensive, but it makes 4 different pastas using 1/4 jar at a time. Lasts for a good long time in the fridge as well.Anyone have any delicous pasta recipes?
Pasta carbonara





* 400g spaghetti or other pasta


* 250g bacon chopped


* 2 courgettes chopped (optional)


* 4 eggs lightly beaten


* Large handful of parmesan grated


* Finely chopped parsley (optional)


* Salt and pepper





preparation method





1. Put your pasta on to boil.


2. While the pasta is cooking fry your bacon and courgettes (if using) in a large pan.


3. Once your pasta is cooked remove from the heat and toss in the beaten eggs, work quickly and make sure all the pasta is coated.


4. Add the remaining ingredients reserving a little parmesan and mix well.


5. Serve with a sprinkling of the reserved parmesan.








Shrimp Lemon Pepper Linguini


224 g linguine pasta


15 ml olive oil


6 cloves garlic, minced


120 ml chicken broth


60 ml white wine


1 lemon, juiced


1 g lemon zest


salt to taste


4 g freshly ground black pepper


455 g fresh shrimp, peeled and deveined


55 g butter


10 g chopped fresh parsley


3 g chopped fresh basil


Directions:


1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.


2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.


3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Try these ...





GARLIC %26amp; OIL PASTA (AGLIO E OLIO)





Per Person





INGREDIENTS





1 clove of garlic


1 tablespoon of olive oil


125ml of water


录 of a teaspoon of salt


100g of spaghetti


Ground pepper to taste





METHOD





Peel the garlic and chop it into tiny pieces.





Put the oil into a frying pan on a moderate heat. Add the garlic. Fry the garlic for about 5 minutes until it is brown, stirring to stop it sticking.





Put the water and salt into a saucepan and bring to the boil. Put the pasta into the water. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook, stirring to stop it sticking.





Begin testing the pasta about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or 鈥榓l dente鈥? Italian for 鈥榯o the teeth鈥? it is ready. If it is soft it is overcooked.





Drain the pasta in a sieve or colander. Season with the pepper.





Always 鈥榯ake the pasta to the sauce鈥? Put the pasta in the pan with the sauce and stir until thoroughly coated.





ADDITIONS %26amp; ALTERNATIVES





Use any other long thin plain pasta, like linguine (thin and flat), tagliolini (very thin and flat) or spaghettini (very thin and round), instead of spaghetti.





For Garlic %26amp; Parsley Pasta, add 25g per person of fresh parsley. Wash, shake dry and finely chop the parsley. Add the parsley just before serving.





For Garlic %26amp; Anchovy Pasta, add 13g (录 of a 50g tin) per person of anchovy fillets in olive oil. If you are using the whole tin, use the oil from this to fry the garlic. Add the anchovies to the garlic after the 5 minutes and mash up until smooth.





For Garlic, Anchovy %26amp; Olive Pasta, add 2 or 3 pitted black olives and 2 or 3 pitted green olives per person to the Garlic %26amp; Anchovy Pasta just before serving.





TIPS





If you use enough water, add the pasta when the water is boiling, stir the pasta and don鈥檛 wander off (鈥楪li spaghetti amano la compagnia鈥?or 鈥榮paghetti loves company鈥? and don鈥檛 overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.





PS. I have seen this dish on a restaurant menu for 拢8.50!
This one is Baked pasta:


measure pasta in small cup depends amount of people


grated cheese cheddar 1/2 pound


4 rains of bacon,cut to 1/2 pieces


4 eggs


Boil pasta for 15 minus,strain to get rid of excess water.


grease pyrex dish,then lay the bottom with pasta 2 inches.


then top pasta with a 1/2 layer of cheese.


then lay with cut bacon.


repeat until the top of dish.


beat eggs and pour over the top of dish.


bake in gas oven mark 6 until brown.


leave to cool for 10 minus it ready to serve
Olive oil %26amp; garlic (and chilli if you like)





Fry some wild mushrooms with garlic and add to pasta





Roast some tomatoes (halve, drizzle with oil and add some pesto) then whizz them in the processor and add olives and basil.
simple:


pasta wich cheese or





pasta carbonara (cheese, cream, bacon, then you add a fresh egg yolk at the end)





or pasta with salmon pieces.
last night i had pasta with brocolli, cauliflour and brussel sprouts, all mixed in with a tin of chopped tomatoes and peri-peri sauce, doesn't sound great but was tasty and simple
pene a la vodka...just pasta with chicken and vodka cream sauce (most grocery stores have it). I also toss some garlic in when i cook the chicken and top it with fresh grated parm.
Chicken and sweetcorn added to a couple of spoons of extra light cream cheese and tossed through pasta! creamy but not fattening!! yipeeeeee
Stir in lightly steamed broccoli and a jar of anchovies. Fry some pone kernels and add to serve. Delicious!