Recipes Collection: spaghetti

Showing posts with label spaghetti. Show all posts

Saturday, February 8, 2014

VEGETARIAN SPAGHETTI

VEGETARIAN SPAGHETTI

INGREDIENTS

Spaghetti - 200-250 grams
Tomato - 4-5
Oregano - 1 teaspoon
Salt - to taste
Black pepper powder - 1/4 - 1/2 teaspoon
Olive oil - 1 tablespoon

METHOD

Boil water in a pan & add tomatoes to the boiling water.
Boil for 5 minutes.
Take out the tomatoes from the boiling water & peel off the skin.
Grind them & now tomatoes are ready to use.
Now, boil water in a pan & add spaghetti to it with a teaspoon of salt.
Keep stirring in between so that they dont stick to each other.
Cook till it becomes tender. Make sure you do not overcook.
Strain spaghetti & put it under running normal water.
Keep it aside.
Heat olive oil in a pan.
Put the tomato puree in the oil.
Add salt as required, oregano & black pepper powder.
Mix them well & let it cook till the mixture leaves oil.

Add the boiled spaghetti to it & mix well.

Toss the spaghetti for another 5 minutes, till it is well cooked.
Vegetarian spaghetti is ready to serve.

Thursday, February 6, 2014

This Spaghetti Aglio e Olio Recipe Spaghetti with Garlic and Oil Almost Left Me Speechless!

I hope this video recipe for Spaghetti Aglio e Olio looks better than it sounds! A fairly minor cold led to a few days of semi-laryngitis, but I just couldnt wait any longer, so I summoned up my best Phyllis Diller impersonation and went for it. Like Phyllis always said, "the show must go on!"

Spaghetti aglio e olio is about as primal a pasta dish as there is. This is easily the most popular spaghetti recipe in Italy, and if youll pardon the probably-annoying-to-Italians analogy, the comfort food equivalent to our "mac and cheese."

This is a very simple recipe – in fact, the recipe is much easier to make than pronounce. You know a recipe name is hard to say when you cant even come up with a respectable phonetic spelling. Its something close to "ah-leoh-oh-leoh." Give it a couple tries, and if you cant do it, feel free to just call it garlic spaghetti.

Anyway, this is my version (no two spaghetti aglio e olio recipes are alike), and I think its pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If its too light, you dont get the full flavor, and if its too dark, it gets bitter. My advice? Do it perfectly. Enjoy!

Ingredients:

1 pound dry spaghetti

salt and freshly ground black pepper to taste

6 cloves garlic, sliced thin

1/2 cup olive oil (note: I prefer a regular olive oil for this recipe, as opposed to a strongly flavored extra virgin olive oil)

1/4 teaspoon red pepper flakes, or to taste

1/4 cup chopped Italian parsley

1 cup finely grated Parmesan cheese (highly recommend Parmigiano-Reggiano)

*Its not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

View the complete recipe

Friday, January 24, 2014

SPAGHETTI

On snowy winter days, when it is good to stay close to home, I enjoy making dinner in the slow cooker. One of our favorites is spaghetti; our kids were raised on this recipe and it is one of picky-picky husbands favorites.

The thick and hearty sauce and tender meatballs really need a solid six hours or more in the slow cooker, so dont be tempted to rush this recipe. I love the way my kitchen smells when I make this sauce.

MEATBALLS

1 pound of lean (90% or better) ground beef

1/2 cup fine dry bread crumbs

1 egg

1 teaspoon salt

1/4 teaspoon black pepper

Mix all of the meatball ingredients and shape into walnut size meatballs. Bake in a 350 oven for 15 minutes then drain well before adding to sauce.

SPAGHETTI SAUCE

(1) 14 ounce can of tomato sauce

(1) 12 ounce can of tomato paste

4 cups water

1/2 cup chopped onion
1 cup finely diced carrot

1 clove of minced garlic
1 tablespoon olive oil

2 teaspoons dried sweet basil

1 teaspoon dried oregano

1/2 teaspoon fennel seed

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon sugar

Saute the onions, garlic and carrots in the olive oil until they are very aromatic (they dont need to be cooked through). Add the rest of the sauce ingredients and bring to a boil. Put EVERYTHING in the slow cooker and add the baked meatballs. Cook on high for 6 hours.

The last couple of hours, leave the slow cooker lid open just a crack so the sauce will reduce and thicken. Serve over spaghetti noodles.

NOTE: If you like mushrooms, add them the last hour of cooking.

NOTE: No matter how hard I try to make a "smaller" batch of spaghetti sauce, it always ends up making too much, so now I plan on it. The sauce that we dont use on night one, goes into a lasagna casserole for the freezer. Some sauces just need to be cooked in big batches I guess.