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Pasta Recipes


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#1 starchild

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    Posted 30 December 2007 - 08:22 AM

    Let's start a thread of pasta recipes. I have tons (I'm 1/2 Italian, no choice!). I'll start with a few simple but delicious recipes.

    Add your favorites!




    Lemon Spaghetti (Great side for fish or chicken)
    1 pound spaghetti
    2/3 cup olive oil
    2/3 cup grated Parmesan
    1/2 cup fresh lemon juice (about 3 lemons)
    Salt and freshly ground black pepper
    1 tablespoon lemon zest
    1/3 cup chopped fresh basil leaves

    Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

    Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.



    Pasta all'Amatriciana
    1 pound bucatini (can also use spaghetti or thin linguine)
    Salt
    2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
    1/4 pound (4 ounces) pancetta*, diced (more if you like it meaty)
    1 medium onion, chopped
    4 to 6 cloves garlic, chopped
    1 teaspoon crushed red pepper flakes (2 tsp. if you like it on fire)
    1 (28 ounce) can crushed tomatoes
    2 tablespoons chopped flat-leaf parsley
    Freshly ground black pepper
    Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

    Bring a large pot of water to a boil and salt the water.
    Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes.

    Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper.
    Simmer sauce over low heat until ready to serve.

    Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.

    * If you can't get Pancetta you can use bacon but your sauce will be smoky. Trader Joe's sells diced pancetta ready to cook.

    #2 foxytv

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      Posted 30 December 2007 - 01:53 PM

      OMG I am a pasta FREAK and have a TON of fabulous recipes (well, I really don't use a recipe for anything, but I can wing it enough to tell you what I do.

      I made alfredo last night -- my FAVE! We're actually going to get pasta and salad for lunch right now so I'll add that recipe and some others (Penna a la Vodka) when we get back!

      #3 trisha0612

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        Posted 30 December 2007 - 04:18 PM

        I am also 1/2 Italian! I don't know the EXACT measurements, but it's my mom's speciality!..there is 2 of them..

        Pasta & Bacon (sounds gross, but try it once and you'll DIE!)
        BACON
        Cook bacon in a pan until CRISPY
        Remove bacon place in paper towels and crush
        Keep bacon grease in pan

        PASTA
        We usually use spaghetti but you can use or try whatever you want
        Cook pasta as usual (boil water, put pasta in and wait to cook)

        SAUCE
        My family makes our own sauce (seriously, we pluck baskets and baskets of tomatoes and spend 2 days making and jarring our sauce) so you can get whatever your favorite happens to be.
        Cook sauce as normal, add bacon, and bacon grease

        Pour sauce on pasta and eat!
        Travis & Trish
        10-10-08
        Tulum..uhh I mean Cancun, MX

        #4 trisha0612

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          Posted 30 December 2007 - 04:21 PM

          Bow Ties and Olive Oil

          You need to get the bow tie pasta (I'm not even sure if that's the real name but that's what my mom calls it)

          Cook pasta as usual, drain into bowl

          Add olive oil (enough to give the pasta a good coating)
          Oregano
          Basil
          Chopped Tomatoes
          Chopped black olives
          Parmesan Cheese

          EAT!
          Travis & Trish
          10-10-08
          Tulum..uhh I mean Cancun, MX

          #5 TammyWright

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          Posted 30 December 2007 - 04:27 PM

          ok i have a fetucinni alfredo recipe that i have to find but really i just kind of make stuff off the cuff...

          i keep this stuff in the pantry/fridge:
          • pinenuts
          • sundried tomatoes
          • olives
          • tomato pastes
          • canned tomatoes
          • baby spinach (use alot for salads)
          • different pasta shapes
          • parmesan
          • half and half
          • fresh basil that i grow on my window ledge
          • various dried hers (pepper flakes, oregano, thyme, bay leaves)

          steve really likes when i do this..it is so easy and just uses the stuff i usually have around the house:
          • i like to use bowtie or conchiglie pasta
          • add olive oil ato pan and slivered garlic until garlic is golden, add some pepper flakes
          • take leftover chicken and chop it up and
          • cook with sundried tomatoes and some of the oil that it comes in in the pan with garlic and pepper flakes
          • when they are heated through turn off heat and add cooked pasta, toasted sun dried tomatoes, baby spinach leaves, some chopped basil, some half and half (or cream is better) and a handful of parmesan...toss and salt and pepper to taste.

          it is really hearty and soo easy to make and has saved us in a pinch.

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          #6 foxytv

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            Posted 30 December 2007 - 04:39 PM

            Okay -- here's my alfredo recipe (adapted from my good friend Tony Bertolo, a true blooded Italian with a ton of older Italian ladies who ove to cook pasta!!! -- he and his family have several Italian joints locally.)

            1 lb. Orichette pasta, cooked and drained (I love the way the orichette holds on to the sauce, and the consistently of this pasta -- but you can use any pasta you prefer).

            4 cloves garlic, finely minced
            1/2 stick unsalted butter
            Heavy cream (about 2 cups -- adjust based on thickness desired)
            Fresh Parmesan, Asiago or Romano cheese (freshly grate it yourself just before adding it to the sauce) About 1 cup or adjust based on desired thickness/consistency
            Salt
            Pepper
            Basil

            Melt butter in heavy saucepan. Add garlic and saute until lightly brown and aromatic.

            Keep heat on low and slowly add in heavy cream, whisk to blend.

            Slowly heat butter/cream/garlic mixture, stirring.

            Slowly add grated cheese and continue to whisk until melted.

            Add salt and pepper to taste.

            Mix pasta and sauce, adding basil as garnish.

            ENJOY!!!

            I keep my thickness/consistency relatively light/soupy, since it will thicken over time. But let me tell you, this recipe is simple ad DIVINE!!!

            #7 TammyWright

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            Posted 30 December 2007 - 04:47 PM

            Quote:
            Originally Posted by foxytv
            1 lb. Orichette pasta, cooked and drained (I love the way the orichette holds on to the sauce, and the consistently of this pasta
            i love this shape also...it is heartier than the shells...i use it for my cauliflower and tomato pasta recipe that i made up.

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            #8 JaimeLynne

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              Posted 30 December 2007 - 05:10 PM

              Quote:
              Originally Posted by foxytv
              Okay -- here's my alfredo recipe (adapted from my good friend Tony Bertolo, a true blooded Italian with a ton of older Italian ladies who ove to cook pasta!!! -- he and his family have several Italian joints locally.)

              1 lb. Orichette pasta, cooked and drained (I love the way the orichette holds on to the sauce, and the consistently of this pasta -- but you can use any pasta you prefer).

              4 cloves garlic, finely minced
              1/2 stick unsalted butter
              Heavy cream (about 2 cups -- adjust based on thickness desired)
              Fresh Parmesan, Asiago or Romano cheese (freshly grate it yourself just before adding it to the sauce) About 1 cup or adjust based on desired thickness/consistency
              Salt
              Pepper
              Basil

              Melt butter in heavy saucepan. Add garlic and saute until lightly brown and aromatic.

              Keep heat on low and slowly add in heavy cream, whisk to blend.

              Slowly heat butter/cream/garlic mixture, stirring.

              Slowly add grated cheese and continue to whisk until melted.

              Add salt and pepper to taste.

              Mix pasta and sauce, adding basil as garnish.

              ENJOY!!!

              I keep my thickness/consistency relatively light/soupy, since it will thicken over time. But let me tell you, this recipe is simple ad DIVINE!!!
              Ooooh, that sounds sooooooooo yummy!!! Will have to try this!

              ~ Jaime & Martin ~
              "Rain or Swine! 2-0-0-9"

              We had 24 people attend our wedding in Las Caletas, Mexico on May 24th, 2009!

              We all stayed at The Marriott in P.V., and Honeymooned at The Royal Plantation in Ochos Rios, Jamaica!


              #9 starchild

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                Posted 03 January 2008 - 02:34 PM

                You guys these all sound so good! Any pasta that starts with garlic and red pepper in olive oil is heavenly. Add a little pasta water and you can stop right there...we call that aglio-oglio. My comfort food :P Alfredo is so good, and that is a great recipe!

                Trisha our families sound very similar...the bacon pasta your mom makes is like the amatriciana, just using bacon instead of pancetta. I make it with bacon sometimes too, and you're right, it really is to die for! Gotta try it to know!

                Everyone makes sauce in my family too, heaven forbid anyone be caught with jarred sauce in the pantry. I have fond memories of the whole family spending the day making sauce and fresh gnocchi, omg so good! Thanks for taking me down memory lane :o)

                #10 DreaW

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                  Posted 03 January 2008 - 02:45 PM

                  i love pasta, thanks for the recipe ladies




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