1/2 cup olive oil, 4 tablespoons butter, five onions, thinly sliced, 1 teaspoon dried basil, 1 pinch ground black pepper, 1 pot water, 1 tablespoon chicken bouillon, one pound uncooked pasta, cooked based on package.
Directions: In a large skillet place oil, butter and onions and cook until golden brown.Add basil, pepper, water and bouillon and cook on low heat for 10 mins.Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.
Creamy Tomato Pasta
2 lbs. Roma or plum tomatoes – peeled, chopped, 1/4 pot Marsala wine, 1 tsp. dried oregano,1/2 tsp. dried basil, salt and pepper – to taste, 3 cloves garlic ??? crushed, two Tbls. olive oil, one pot sliced fresh mushrooms, 1 sm. red onion chopped, 8 oz. cream cheese softened, three cups cooked pasta of your choice, Parmesan cheese – to taste.In the medium saucepan, combine tomatoes, Marsala wine, oregano, basil, salt, and pepper.
Simmer over low heat for 20 minutes.In the separate skillet, saute garlic in oil for two mins.Add mushrooms and onions and cook until finally tender. Stir cream cheese into tomato mixture until cheese is melted.Stir garlic,onions, and mushrooms into tomato mixture.serve sauce over hot cooked pasta and top with Parmesan cheese.
Pasta with Sweet Peas
Ingredients: four ounces farfalle pasta, a couple of cups water, one tablespoon chicken bouillon granules, 1/4 cup canned green peas, one teaspoon butter, 1 teaspoon crushed red pepper flakes (optional) Directions: In the little pot cook farfalle pasta with the a couple of cups of water.
Add chicken bouillon and boil until finally water has reduced. Stir in butter and peas. Add red pepper flakes, if desired. serve with sprinkled parsley on top.
Garlic Parmesan Pasta
Melt the butter In a large skillet and Include the basil, lemon juice, garlic powder and seasoned salt, blending well.
Add the fettuccine, broccoli, walnuts and parmesan cheese, blending properly and tossing to coat the fettuccine. serve having a fresh spinach salad.Your Garlic Parmesan Pasta is ready. Bon appetit!
Pasta Puttanesca: Recipe
Pasta alla Puttanesca
two Tablespoons olive oil, 2 cloves of garlic, 3 anchovies (from a tin), 1/2 cup Kalamata olives, one Tablespoon capers, 1 – two pinches chili flakes (based on how spicy you like), 1 28 ounce can of whole peeled tomatoes,optional: a couple of fresh bail leaves or oregano leaves.
Mince the garlic finely. heat the olive oil In the heavy saucepan over medium heat, and Include the anchovies and garlic, stirring to break up the anchovies and maintain the garlic from burning. cook until the garlic is fragrant and also the anchovies melt. Roughly chop the olives and Include them, the chili flakes and the drained capers to the pan.
Stir after which Add the tomatoes, crushing every one in your hand just before adding it to the pan together with the juice. Simmer over low heat for about 15 minutes, stirring often. Sauce should be thick and rich.
Toss sauce with penne, spaghetti or bucatini over medium heat for a couple of minutes before serving to allow the pasta to absorb some sauce. Include torn basil leaves or oregano if preferred. Note: This sauce does require need salt or cheese, because with the salty flavors of anchovies, capers and olives.
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