Spaghetti al pomodoro e basilico
Yield: 8 Servings
Ingredients:
- 2 1/2 lb Fresh ripe tomatoes
- 1/3 c Italian olive oil
- 1/2 c Chopped onion
- 3 cl Garlic
- 2 tb Chopped fresh basil Salt & pepper to taste
- 1 1/4 lb Spaghetti
- 3/4 c Parmesan cheese
- 20 Basil leaves
Instructions:
Wash peel & chop tomatoes discarding seeds. Heat oil in a moderately deep pan add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente aprox 8 to 10
minutes. Drain spaghetti, toss with the sauce and the grated cheese.
Garnish each plate with some of the basil leaves. Serve at once.
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Title: SPAGHETTI AL TONNO
Categories: Pasta
Yield: 4 Servings
1/2 c Green pepper, chopped
1/2 c Onion, chopped
2 cn Tuna (7 oz)
2 cn Tomato sauce (8 oz)
1/2 c Water
2 ts Salt
1 ts Oregano
1/2 ts Garlic powder
1/3 c Olive oil
1/4 ts Pepper
1 pk Spaghettini
Heat oil in a large skillet. Add chopped green pepper and onion;
saute' until tender. Stir in tuna fish, tomato sauce, water, salt,
oregano, garlic powder, and pepper. Cook until thoroughly heated
(5-10 minutes). Pour sauce over cooked spaghetti. If desired,
sprinkle with grated cheese.
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Title: SPAGHETTI AL ZENZARO
Categories: Pasta, Ceideburg 2
Yield: 1 Servings
1 lb Spaghetti, preferably
-imported Italian
6 To 10 garlic cloves,
-coarsely chopped
1 Piece fresh ginger,
-unpeeled, about 2 inches
-long, 3/4 inch wide,
sl Into 4 to 5 thin slices
1/4 To 1/2 teaspoon red pepper
-flakes
1/2 c Olive oil
2 tb Fresh basil leaves, thinly
-sliced or coarsely chopped
2 tb Fresh mint leaves, thinly
-sliced or coarsely chopped
This one looks a tad odd. Any adventurous pasta eaters out there?
Fragrant fresh ginger, flakes of hot red pepper and a hefty jolt of
garlic season this pasta dish.
Boil spaghetti until al dente.
Meanwhile, heat garlic, ginger and red pepper flakes in olive oil,
cooking until garlic becomes golden around the edges. Do not let it
brown!
Drain spaghetti. Remove ginger slices and toss spaghetti with
garlic/red pepper mixture; season with salt to taste.
Toss with basil and mint; serve immediately.
From the San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; November 10 1992.
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Title: SPAGHETTI ALA SUZY DE BUS
Categories: Italian, Pasta
Yield: 4 Servings
6 Pork chops
1/2 Onion, sliced
1/2 Green bell pepper, sliced
1 cn Tomato soup
2/3 cn Water (as measured from
-the tomato soup can)
Spaghetti
Brown the pork chops in a skillet, then drain off fat. Put the meat
back in the skillet. Add the soup, water, onion and bell pepper.
Simmer over low heat for about an hour. Cook the spaghetti according
to directions on the package and serve on a platter. When ready to
serve, remove the pork chops from the skillet. Pour the sauce over
the spaghetti.
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Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCAN
Categories: Italian, Pasta
Yield: 4 Servings
2 tb Olive oil
4 Ripe tomatos, peeled and
Chopped
3 cl Garlic, finely chopped
1 ts Crushed red pepper
1 tb Chopped parsley
1 lb Spaghetti
1/2 c Freshly grated Parmesan
Cheese
Salt to taste
Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI
ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper)
Heat olive oil in a large skillet and add tomatos, garlic and crushed
pepper and simmer 2 minutes longer.
Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste
and the spaghetti. Bring to boil and boil about 8 minutes, until
spaghetti is al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4
