Basic Pasta Recipe: Start with the flour - measure
Cook pasta; drain and cool.
Mix pasta with all other ingredients.
Chill.
Best if chilled overnight.
inutes, stirring occasionally.
While pasta is cooking, chop tomato, peppers
Cook pasta according to package directions.
Bring a large pan of salted water to the boil.
Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing.
Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Squash the garlic cloves out of their skins and pound in a pestle and mortar.
Add the vinegar, oil and seasoning.
Drizzle this over the salad, adding a little more seasoning to taste.
Cook pasta in lightly salted water according
edium heat. Add salt and pasta. Bring to boil. Cook for
Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
irections for sauce:
This recipe makes enough sauce for about
nd stir often.
Pasta -- Cook the pasta according to package direction
auce to simmer, start the pasta. Liberally salt the pot of
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
Cook pasta for 12 minutes; then drain. (
Fry the onion in oil until golden brown.
Add spinach to onion and oil; cook on low flame until warm.
Using directions from carton, cook pasta (short and tubular pasta is best for this recipe like ziti, rigatoni, mostaccioli, etc.) and set aside.
Two minutes before pasta is done, add Ricotta to the spinach and stir. Pour spinach mixture over pasta and enjoy!
Cut fish into 1\" pieces.
Saute garlic in olive oil over medium heat until golden.
Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
Add herbs (leaves only)and raisins.
Reduce heat, add salt and pepper; simmer until thick.
Place cold water into large pot and start to the boil.
Boil pasta until al dente, drain and toss with sauce.
Serve with grated cheese on the side.
wl, and whiz until the pasta starts coming together.
If
oil.
Pick out your pasta, cook it al dente and
alt added. Before the pasta goes in make sure the