eat the water to boiling for pasta while you prepare the sauce
oil in a large pot (for pasta).
While water comes to
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
ith skin on and cook for 7 minutes. Drain, slip from
ressing) into the cold cooked pasta -- mix well.
Place into
In a large saucepan, heat oil over medium heat.
Add garlic and saute for 2 to 3 minutes.
Add parsley and onion.
Slowly add tomatoes.
Stir to break up tomatoes.
Add bay leaf, salt and pepper.
Bring to a boil.
Cover and simmer sauce over low heat for about 15 minutes for flavors to blend.
Serve sauce with spaghetti or other pasta dishes or with rice.
Heat oil in a large skillet.
Add onion and garlic.
Saute 3 minutes.
Add tomatoes and remaining ingredients.
Stir well and bring to a boil.
Reduce heat to medium-low and cook 10 minutes or until reduced to 4 cups.
Keep in freezer for quick pasta dishes.
In a large saucepan, heat olive oil over medium heat.
Add garlic and saute for 2 to 3 minutes.
Add parsley and onion slowly.
Add tomatoes.
Add bay leaf, salt and pepper.
Bring to a boil. Cover and simmer sauce over low heat for about 15 minutes for flavors to blend.
Serve sauce with spaghetti or other pasta dishes or with rice.
In a large saucepan, heat oil over medium heat.
Add garlic and saute for 2 to 3 minutes.
Add parsley and onion.
Slowly add tomatoes.
Stir to break up tomatoes.
Add bay leaf, salt and pepper.
Bring to a boil.
Cover and simmer sauce over low heat for about 15 minutes for flavors to blend.
Add some fresh, finely chopped basil leaves, if available.
Serve sauce with spaghetti or other pasta dishes or with rice.
Makes 4 servings.
ith water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce
pot of boiling water for pasta.
Cut chicken into bite
1. Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallot and saute for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to 1/2 cup (125 mL).
2. Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.
b>for about 10 minutes, or until done.
Meanwhile, boil water for pasta
Boil water for pasta.
While waiting for water to boil, cut dried tomatoes into strips (scissors work well).
Cook pasta according to instructions (al dente).
Add tomates to freshly drained pasta.
Slice peppers and artichoke hearts, add to mixture.
Crumble feta, add to mixture.
Add olives and seasoning (to taste).
Sprinkle liberally with vinegar, some will be absorbed.
Sprinkle with olive oil.
Mix well.
Refrigerate overnight for best flavor.
Add the onions and cook for one minute. Add the mushrooms
Combine all ingredients except for pasta in crock pot.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.
Boil water for pasta.
Brown meat, salt and pepper to taste.
Drain excess grease.
Add tomatoes and cook over medium until stightly thickened.
Cook Pasta.
Stir cream cheese & onions into tomato & beef mixture until cream cheese melts.
Add shredded cheeses and toss pasta (Add pasta to skillet) .
Remove from heat.
Cover 1-2 Minutes.
Serve and add grated parmesan. (Not required).
large pot with water for the pasta. Bring to a boil
FOR MEAT MIXTURE.
Heat oil
Add fresh pasta to boiling water and cook for approximately 2-3