SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Put a large pot of heavily salted water on and let it come to a boil.
- Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
- When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
- Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
- Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
- Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
GOLDEN SPAGHETTI
Make and share this Golden Spaghetti recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place the squash, cream, stock, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender or in a food processor.
- In the last 15 minutes of the sauce cooking time, add the spaghetti to the rapidly boiling water stirring occationally, remembering to add a small palmful of salt to the rapidly boiling water beforehand.
- When the pasta is cooked al dente, drain it and place it back in the pasta pot, add one ladleful of the cooking water then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.
Nutrition Facts : Calories 996.5, Fat 46.4, SaturatedFat 27.9, Cholesterol 163, Sodium 252.3, Carbohydrate 128.5, Fiber 10.5, Sugar 10.8, Protein 21.9
GOLDEN CHICKEN PASTA
Make and share this Golden Chicken Pasta recipe from Food.com.
Provided by Chef Diva Divine
Categories One Dish Meal
Time 31m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package.
- Drain and place in flameproof dish with the chopped meat, the vegetables & 1-2tsp. oil.
- Melt butter in a sauce pan, stir in the flour and cook for 1 minute, stirring.
- Remove from the heat, & gradually stir in the milk.
- Return to heat, bring to the boil, stirring and cook for 2 minutes.
- Add 1/2 the cheese, the mustard, and seasoning to taste.
- Spoon the sauce over the meat and vegetables.
- Sprinkle with the rest of the cheese and grill/broil quickly until golden and bubbling.
Nutrition Facts : Calories 540.1, Fat 23.8, SaturatedFat 14.5, Cholesterol 70.4, Sodium 1658.5, Carbohydrate 58, Fiber 4.7, Sugar 3.8, Protein 23.3
PASTA AL POMODORO
Pomodoro, the Italian word for tomato, comes from pomo d'oro ("golden apple"), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you'd like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither.
Provided by Eric Kim
Categories dinner, lunch, pastas, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
- Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
- Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
- Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
GOLDEN CHICKEN SPAGHETTI CASSEROLE
My aunt from Colorado mailed this recipe to my mother when I was young. It was always a tasty way to use up leftover chicken or turkey.
Provided by ItalianLady
Categories Spaghetti
Time 40m
Yield 1 cassrole, 10 serving(s)
Number Of Ingredients 10
Steps:
- Dice pepper, mushrooms and onion.
- Sauté all vegetable in oil.
- Boil spaghetti for 7 minutes and drain.
- Combine everything except cheese with spaghetti.
- Pour half of mixture into a greased casserole dish.
- Cover with one cup of cheese.
- Pour in the remaining mixture.
- Cover with second cup of cheese.
- Bake at 350°F for 25 minutes.
More about "golden spaghetti recipes"
OUR BEST SPAGHETTI RECIPES
From allrecipes.com
Estimated Reading Time 6 mins
- Italian Spaghetti Sauce with Meatballs. You can't go wrong with a classic. Ground-beef meatballs cook while simmering in this simple yet tasty marinara, allowing the unctuous meaty flavor to seep into this sauce.
- Spaghetti Carbonara II. Carbonara is a decadent Italian pasta dish made with egg, Pecorino Romano, and Parmigiano-Reggiano cheese, cured pork, and black pepper.
- Pantry Puttanesca. "Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick," says recipe creator Julie Filips. "Pair it with hot pasta, and a fresh-tasting, wholesome dinner will be on the table in no time."
- Baked Spaghetti. This mashup of spaghetti and melty cheese in casserole form is a surefire crowd-pleaser. Layers of cottage cheese and mozzarella form a creamy complement to the meat-and-tomato laden spaghetti noodles.
- The Best and Easiest Spaghetti. If the name is any indication, you're in for a wonderful plate of spaghetti with this recipe. "I have tried a many of recipes and this is by far the best tasting of [them] all," writes community member Arty.
- California Chicken Spaghetti. Spicy blackened chicken gets a cooling bite from freshly diced roma tomatoes, and the addition of crumbled feta adds a lovely salt-forward finish.
- Creamy Bay Scallop Spaghetti. "This scallop-and-spaghetti dinner with a creamy sauce is fast and easy," says Chef John of this beautiful dish.
- Spaghetti Aglio e Olio. Simple, economical, and delicious, this spaghetti dish combines "aglio e olio," or garlic and oil, into a perfectly sauteed marriage of garlicky goodness and mixes it into a pasta tossed with red pepper flakes, salt and pepper, Italian parsley, and Parmigiano-Reggiano cheese.
- Authentic Cincinnati Chili. We know what you're thinking: Chili? But this moniker is misleading. This is an iconic spaghetti dish in its native Cincinnati, where it's topped with a Mediterranean-inspired ground beef sauce consisting of onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf.
- Easy Spaghetti with Tomato Sauce. If it's the bright, tart flavor of tomatoes you love about marinara, you'll find it in this easy spaghetti sauce.
GOLDEN MUSHROOM CHICKEN PASTA - JULIA'S ALBUM
From juliasalbum.com
5/5 (8)Total Time 40 minsCategory Main CourseCalories 545 per serving
- Slice boneless, skinless chicken breasts in half horizontally, to make them thinner and easier to cook. Season chicken breasts lightly with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil on medium heat in a large skillet. Cook chicken breasts 4 minutes on each side. Then, remove the skillet from heat, cover with the lid and let the chicken sit in the skillet, covered, for about 15 minutes, off heat - until it's completely cooked through in its own heat, and no longer pink in the center. Remove the chicken from the skillet and slice it into thin strips.
- To the same skillet add golden mushroom condensed soup and about 1/2 to 3/4 of the 0.7 ounce Italian Salad dressing mix (make sure not to add all of the salad dressing mix - it might make the sauce too salty). Heat the mixture and add chicken stock and heavy cream - bring to boil and mix well.
EASY BAKED SPAGHETTI - FEELGOODFOODIE
From feelgoodfoodie.net
HOMEMADE CHICKEN SPAGHETTI - SPEND WITH PENNIES
From spendwithpennies.com
GOLDEN SPAGHETTI RECIPE | LIFE GETS BETTER | DEL MONTE
From lifegetsbetter.ph
6 DELICIOUS AND UNIQUE SPAGHETTI RECIPES YOU CANNOT …
From tasty.co
HOW TO MAKE SPAGHETTI | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
25 BEST SPAGHETTI RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 47Author By
GOLDEN SPAGHETTI | SUPERMARIOGLITCHY4 WIKI | FANDOM
From supermarioglitchy4.fandom.com
COPYCAT GOLDEN CORRAL SPAGHETTI AND MEATBALLS RECIPE
From recipes.net
GOLDEN CHICKEN & SPAGHETTI - RECIPE - COOKS.COM
From cooks.com
20 GOLDEN CORRAL COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
ST. JOSEPH’S SPAGHETTI: A MARCH 19TH TRADITION
From shelovesbiscotti.com
SPAGHETTI CARBONARA RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
40 FORK-TWIRLING GOOD SPAGHETTI RECIPES - TASTE OF HOME
From tasteofhome.com
PASTA WITH SUN GOLD TOMATOES RECIPE | BON APPéTIT
From bonappetit.com
EASY HEARTS OF PALM SPAGHETTI RECIPE | GOLDEN FARMS
From goldenfarmsfoods.com
CHICKEN MEATBALLS WITH PICCATA SAUCE | THE MEDITERRANEAN DISH
From themediterraneandish.com
RECIPES - GOLDEN GRAIN PASTA
From goldengrainpasta.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love