Pasta Recipes - Fresh Tomato Sauce with Mint and Garlic on Spaghetti

Ingredients:
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
3 pounds tomatoes -- peeled, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves, or more to taste
3/4 pound spaghetti


Procedures:
In a large skillet, place the garlic and 2 talespoons of the oil. Cook
over low heat until the garlic is fragrant, about 2 minutes. Increase
the heat to high and cook until the garlic is golden, about 10 seconds
longer. Add the tomatoes and cook over high heat, stirring occasionally,
until the sauce is thick but chunky and some tomato liquid still remains,
about 10 minutes. Turn of the heat and season with the salt, pepper and mint.
In a large saucepan of boiling salted water, cook the spaghetti until
tender but still firm, about 8 minutes. Drain and toss with the remaining
1 tablespoon olive oil. Reheat the sauce over moderate heat. Place the
pasta in a large serving bowl and toss with a third of the sauce. Pour
the remaining sauce over the spaghetti; toss lightly and serve.

Pasta Recipes - Cafeteria-Style Macaroni & Cheese

Ingredients:
1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 tablespoons butter
1 egg, beaten
3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika


Procedures:
Preheat the oven to 350F. Butter a shallow 2 quart baking dish.
In a large pot of boiling salted water, cook the macaroni until
tender but still firm, about 8 minutes. Drain well.
Meanwhile, in a small heavy saucepan, bring the milk to a simmer over
moderate heat. Removed from the heat and stir in the powdered mustard,
Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.
Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the
butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese.
Spread the macaroni evenly in the buttered baking dish. Pour the
seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
In a small skillet, melt the remaining 2 tablespoons butter over
moderate heat. Stire in the bread crumbs until well coated. Scatter
the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
Bake for 30 minutes, or until the macaroni is bubbling and lightly
colored. Transfer to the broiler and broil about 6 inches from the
heat until the bread crumbs are golden brown, 1 to 2 minutes.

Pasta Recipes - Penne Puttanesca

Ingredients:
4 medium cloves garlic,
peeled and coarsely chopped
1/2 - 1 tsp freshly ground
black pepper
20 large fresh basil leaves,
coarsely chopped
16 oz (2 cups) canned crushed tomatoes
1/4 cup cold water
1/2 - 1 tsp salt

Puttanesca sauce:
1/2 cup olive oil
1 Tbsp crushed red pepper
8 flat anchovy fillets, rinsed and drained
1/4 cup capers, rinsed, drained
24 pitted Kalamata olives
3 medium cloves garlic, peeled
16 oz penne pasta (or ziti or
and minced mostaccioli)
2 Tbsp finely chopped parsley
1/4 cup grated Parmesan cheese


Procedures:
1. To prepare the marinara base: Combine the garlic and basil in a
food processor or blender and chop finely. Add the salt, black
pepper and water; process 30 seconds. Stir into the tomatoes and
set aside.
2. To prepare the puttanesca sauce: Heat the olive oil in a large
saute pan. Add the anchovies and cook, mashing with the back of a
spoon, until disintegrated. Add the garlic, parsley and crushed
red pepper flakes. Cook 1 minute. Add the capers and olives;
cook 20 seconds.
3. Stir in the marinara base an simmer 5 minutes. Keep warm.
4. Cook the pasta in lots of boiling water according to package
Drain and put back into the hot pan.
5. Add the sauce and Parmesan. Stir well and transfer to a heated
bowl for serving.
Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator's Note: Maybe for the salt.
Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

Pasta Recipes - Pasta Chicken

Ingredients:
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


Procedures:
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.

Pasta Recipes - Macaroni and Cheese (Casserole)

Ingredients:
1 lb box of elbow macaroni -- cook according to package directions
margarine/butter
sharp cheddar cheese
salt
pepper


Procedures:
In a 2-quart casserole (I usually grease it, but I'm not sure that's
necessary), layer cooked macaroni, dabs of butter/cheese, and salt and pepper.
You should be able to do about 3-4 layers. After the top layer of
butter/cheese/salt/pepper, beat ONE EGG (or two if you like) in a 2-cup
measuring cup, then add MILK to make 2 cups. Beat together and pour over
macaroni. Pour more milk in to fill almost to top of macaroni. Crumble a
cracker (I usually use Ritz or Townhouse, but Saltine or anything else would
be fine) or sprinkle breadcrumbs over the top.
Bake at 375 for 45 minutes.

Pasta Recipes - Fusilli Michelangelo

Ingredients:
1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste


Procedures:
Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand
saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and
grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.
serves 3 to 4

Pasta Recipes - Creole noodles

Ingredients:
1 m onion, chopped
1 m bell pepper, cut in 1" wide strips
2 T oil
2 c chopped tomatoes, lightly drained (fresh, canned, or mixed)
2 c sliced okra (or green beans), cut in 1" pieces
4 sprigs parsley
2 t minced fresh hot pepper (or .25 t hot pepper sauce)
..5 t dried basil or a few fresh leaves, chopped
..5 t salt (reduce if tomatoes are salted)
3 c cooked noodles or whole wheat spirals or shells
2 c cooked kidney or pinto beans, drained


Procedures:
Saute onion and bell pepper in oil in a 3-quart pot for 5 minutes
to soften. Add tomatoes, okra or green beans, parsley, and
seasonings. Cover and simmer for 15 minutes until vegetables are
just tender. Add pasta and beans and simmer uncovered for 10 minutes.
NOTE: For 3 cups noodles, cooks 2.5 c (5 oz) pasta in boiling
saled water for 10 minutes or until barely tender. This can be
done either in advance or while the sauce simmers.
Menu Suggestions: Serve with a cheese appetizer or with Broccoli
Hollandaise; serve with a green sald. Use fresh fruit for dessert.
serves 4

Pasta Recipes - Aelplermagronen(The alpine farmer's macaroni w. applesauce)

Ingredients:
200 g Potatoes (7 oz)
Salt, freshly ground pepper
400 g Macaroni, cooked (14 oz)
3 x Onions
40 g Butter (1.5 oz)
40 g Gruyere cheese (1.5 oz)
1/2 x Clove garlic, mashed
25 g 'Vacherin de Fribourg'-
-cheese (1 oz)
3 dl Whipping cream -
APPLE SAUCE:
1 kg Cooking apples (2 lbs 4 oz) 1 x Clove vanilla bean,slit open
120 g Granulated sugar (4.25 oz) 1 dl Water
1 x Stick cinnamon 1 x Lemon juice (optional)


Procedures:
Macaroni&Potatoes:
Boil the potatoes in their skin. Let cool.
Peel onions and cut into thin slices. In a large frying pan heat the
butter and saute' the onions until a light brown. Moisten with cream, add
the garlic and bring to boil. Stir in the (cooked) macaroni, slice the
potatoes and stir into pan. Reheat. Grate the cheese and stir in.
Apple sauce:
Peel and core apples. Cut into small pieces. In a saucepan bring water and
sugar to a boil. Add the apples and the spices. Cook until tender, remove
the spices, liquidise. Return to saucepan, bring to a simmer and let the
liquid evaporate somewhat. Correct seasoning with a few drops lemon juice
and sugar as necessary.
Serving:
Arrange the macaroni&potatoes mixture in the centre of each (heated)
plate, pour the sauce all round, sprinkle with some grated cheese.
Servings: 4