While your pasta is cooking, set out a large heatsafe serving dish and
1. Heat olive oil over medium heat.
2. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes.
3. Add salt, pepper, white wine, butter.
4. Stir 2 minutes, remove from heat.
5. Toss pasta with sauce, parsley, and cheese.
f salted water and cook pasta (spaghetti, linguini, rigatoni all work
In the same pot that you cooked the pasta, add olive oil, butter, garlic and parsley.
Heat on low until butter melts.
Add bread crumbs slowly until a thick paste forms.
Add cooked spahetti and toss well to coat.
If it is a little too dry you can add a little pasta water.
If you like, add a little of the hot pepper flakes.
Serve as a side for just about anything.
This is a fast, easy, different side dish.
loves (see RecipeZaar for various recipes) , chop and set aside.
Prepare the pasta in salted water boiling 8
Cook spaghetti until tender.
Drain and set aside to cool. Dice tomato, onion and green pepper into smallest pieces possible. Dice crab sticks into small cubes.
Add ingredients including spices to cooled spaghetti.
You may add oil at this time and refrigerate or wait until ready to serve.
(Be sure not to put too much oil on salad.)
This dish is best prepared the day before serving.
Great as a side dish.
Can be served cold or at room temperature (very good).
nions and garlic.
Add pasta to boiling water -- cook as
add it to the cooking pasta for the last two minutes
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.
on't want a fiery dish) until the garlic turns translucent
he pasta and mix well.
Transfer to an oven dish and
Saute broccoli, garlic, margarine, salt and pepper in oil until tender.
Toss gently with pasta and serve topped with grated parmesan.
Blend basil leaves, garlic, pine nuts, and olive oil in blender to make a paste.
Cook pasta to taste, al dente is recommended.
Toss drained pasta with paste while still hot.
Add Parmesan cheese and toss again.
Serves 4 as a main dish or 6 as a side dish.
Refrigerate leftovers immediately.
Heat oil in skillet.
Saute garlic and peppers about 15 minutes.
Meanwhile, cook pasta.
Drain and transfer back into pot.
Add chicken bouillon to pasta; simmer until most of bouillon has been absorbed.
Stir in garlic, oil and pepper mixture and toss.
Top with Parmesan cheese.
Serves 2 as a main dish or 4 to 6 as a side dish.
Start water for pasta.
In skillet, saute first five ingredients for 5 minutes; add seafood and cover for 12 minutes. Stir occasionally.
In saucepot, reduce cream with pepper and Old Bay; bring to a boil and stir until thickens.
Drop pasta; add reduced cream to seafood mixture in skillet.
Stir and toss with pasta.
Serve as side dish to grilled chicken or as its own dish with fresh parsley.
Cook pasta shells according to package directions;
side.
Cook pasta al dente.
Drain pasta, leaving about 1
Cook pasta in a large pot.
Place butter into small saucepan and allow to melt over medium-low heat.
Add flour and stir until combined.
Slowly add milk, constantly stirring, until all milk is added and mixture becomes thick.
Slowly add canned pasta sauce and continue cooking until thick and bubbly.
Remove from heat and pour (or spoon) over prepared pasta.
Makes a great side dish.