Time 20m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cook pasta according to directions on pkg. Sautee garlic in oil. Add red pepper flakes,salt, and bread crumbs/mix well. Add to cooked and drained pasta. Sprinkle with plenty of parmesean cheese.
Time 27m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Time 26m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes. While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
Time 20m Yield 1 cup Number Of Ingredients 7 Steps:
Cook the spaghetti and while cooking prepare the rest. Put the olive oil in a fry pan. Add the bread crumbs and rest of ingredients. Mix well; should look like wet sand–if not add a little more of whatever you think you need to make it look like that. Toss the warm sand with the pasta. Sprinkle with cheese.
Time 35m Yield 6 servings. Number Of Ingredients 14 Steps:
Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool. As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender). Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper. Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
