Best Pasta Recipe 10

Tagliatelle with Asparagus

1 stick (4 ounces) butter

1/4 pound thinly sliced prosciutto, cut into thin strips

2/3 cup drained canned Italian peeled tomatoes, chopped

1/2 teaspoon salt

1 teaspoon freshly ground pepper

1 pound egg noodles

1/2 cup freshly grated Parmesan cheese

Cook the asparagus in a large pot of boiling salted water until just tender,

about 3 minutes.  Rinse under cold running water to cool; drain well.

In a large skillet, melt 6 talbespoons of the butter over low heat.  Add the

tomatoes, salt and pepper and simmer until the sauce is slightly thickened,

about 5 minutes; remove from the heat.

In a large pot of boilig salted water, cook the noodles until tender but

still firm.  Drain the noodles and return to the pot.

Add the asparagus to the tomato sauce and reheat.  Pour the sauce over the

noodles, add the remaining 2 tablespoons butter and the Parmesan cheese and

toss well.  Transfer to a platter and serve at once.

Best Pasta Recipe 9

Spaghetti all' Puttanesca

Ingredients

1 lb spaghetti (preferably Italian)

olive oil (traditionally quite a bit, but it works fine with less, maybe 2.5  tbsp or so)

2 or 3 cloves of garlic

1 dried red pepper

1 medium red onion

1 28 oz can tomatoes, preferably Italian plum tomatoes

tomato paste or "double concentrate", 2-4 tbsp

15 or so oil-cured olives

2 tbsp capers

Either:

      2 or 3 sun-dried tomatoes (the kind packed in oil) or  

      2 or 3 anchovies  (Being a vegetarian, I don't ever do this anymore,

and I think that it is even better with the sun-dried tomatoes, anyway.)

Chop the garlic and red pepper.  Set aside.  Chop the red onion.  Over a

medium flame, heat the olive oil.  Add the garlic and red pepper.  In

a minute or so add the onion.  Stir occaisionally.  pit and chop the

olives, and chop the sundried tomatoes or anchovies.  When the onion is

soft, (5 min?), add the tomatoes, tomato paste, olives, capers, and

sundried tomatoes/anchovies.  With your stirring spoon, break up the canned

tomatoes a bit.  Cook over medium to medium-high flame until most of the

moisture is gone and the sauce looks a little darker, 20-30 minutes.  Serve

over spaghetti, with a small amount of parmesan.

Best Pasta Recipe 8

Spaghetti with Cream Corn Sauce

Ingredient :

1 can cream style corn

2 boneless chicken breast (or you can use the same amount of boneless pork)

oil, salt, pepper and soy sauce.

1. Cut chicken to bite size (and thin) . Heat oil in skillet , cook chicken

till done, add little salt to taste.

2. Add cream corn to the skillet . Add little water so that the sauce won't

go too concentrated. Boil, add salt , pepper and soy sauce to taste.

Serve over cooked spaghetti.

Best Pasta Recipe 7

Spaghetti Carbonara

Well, here's our modified version:

1/3 # diced Sizzlean*(I know, trust me)

spaghetti

1/2 c grated _fresh_ parmesan

2 eggs

2 T butter

1 T olive oil

1 clove crushed garlic

fresh ground pepper

Start your water boiling for the pasta. Melt the butter in the olive

oil and add the garlic and Sizzlean. Cook but don't brown your garlic or

bacon-stuff. Grate the parmesan. Beat together the eggs, 1/4 cup

parmesan and pepper. When the pasta is done, drain and immediately

toss in the egg mixture. (The heat of the pasta cooks the eggs as

it coats the pasta.) Drain about 1/2 of the liquid from the

bacon-stuff/garlic and add the rest to the pasta with the rest

of the parmesan, toss again. Serve with more fresh ground pepper.

This is probably enough for 4 so measure your pasta accordingly.

*The sizzlean tastes more like ham than bacon, so if you want you

 can use ham.

Best Pasta Recipe 6

Pasta Chicken

4 chicken breast - diced up into bite size pieces

1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces

5 to 10 garlic cloves  - minced or pressed

basil & oregno  - to taste (aprox. 1/2 tps each)

1/2 & 1/2 - 1 med carton

4 large ripe tomatoes

1 10oz pack of small shell pasta

olive oil

grated parmesan cheese - to taste

Start water boiling for pasta and add pasta when boiling, cook until

done and then  drain.

Cook broccoli (I steam fresh - or follow frozen package directions)

Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for

approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.

Add 1/2 & 1/2 simmer again for 3 to 7 minutes, add pasta and parmesan

cheese, stir well and serve.

Its great served with french or garlic bread and a salad.