Pasta doesn’t always need a tomato or cream base though. Take your cue from the Italians and make the most of the Mediterranean’s aubergines, courgettes, peppers and basil. Toss choice vegetables together with your favourite pasta shape, plenty of extra virgin olive oil and a grating of Grana Padano or Parmigiano-Reggiano for a simple supper, Italian-style.
1/2 cup olive oil, 4 tablespoons butter, 5 onions, thinly sliced, 1 teaspoon dried basil, 1 pinch ground black pepper, 1 cup water, 1 tablespoon chicken bouillon, 1 pound uncooked pasta, cooked according to 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 minutes.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 cup Marsala wine, 1 tsp. dried oregano,1/2 tsp. dried basil, salt and pepper – to taste, 3 cloves garlic – crushed, 2 Tbls. olive oil, 1 cup sliced fresh mushrooms, 1 sm. red onion – chopped, 8 oz. cream cheese – softened, 3 cups cooked pasta of your choice, Parmesan cheese – to taste.In a medium saucepan, combine tomatoes, Marsala wine, oregano, basil, salt, and pepper.Simmer over low heat for 20 minutes.In a separate skillet, sauté garlic in oil for 2 minutes.Add mushrooms and onions and cook until 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: 4 ounces farfalle pasta, 2 cups water, 1 tablespoon chicken bouillon granules, 1/4 cup canned green peas, 1 teaspoon butter, 1 teaspoon crushed red pepper flakes (optional) Directions: In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until 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 add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts and parmesan cheese, blending well and tossing to coat the fettuccine. Serve with a fresh spinach salad.Your Garlic Parmesan Pasta is ready. Bon appetit!
Pasta Puttanesca: Recipe
Pasta alla Puttanesca
2 Tablespoons olive oil, 2 cloves of garlic, 3 anchovies (from a tin), 1/2 cup Kalamata olives, 1 Tablespoon capers, 1 – 2 pinches chili flakes (depending on how spicy you like), 1 28 ounce can of whole peeled tomatoes,optional: a few fresh bail leaves or oregano leaves. Mince the garlic finely. Heat the olive oil in a heavy saucepan over medium heat, and add the anchovies and garlic, stirring to break up the anchovies and keep the garlic from burning. Cook until the garlic is fragrant and the anchovies melt. Roughly chop the olives and add them, the chili flakes and the drained capers to the pan. Stir and then add the tomatoes, crushing each one in your hand before adding it to the pan along with the juice. Simmer over low heat for about 15 minutes, stirring frequently. 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. Add torn basil leaves or oregano if desired. Note: This sauce does require need salt or cheese, because of the salty flavors of anchovies, capers and olives.
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