Home From Work Spaghetti Recipes

EASY SPAGHETTI

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

ONE POT SPAGHETTI

Steps:

• Set a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.
• Drain the grease from the pot and season the beef with salt and pepper, to taste. Add the marinara sauce, tomato paste, balsamic vinegar, dried basil, dried oregano, dried thyme, sugar (if using), and beef broth. Stir well to combine, bring to a boil, and then reduce heat to a low simmer (about medium-low).
• Lay the broken spaghetti noodles on top of the sauce, criss-crossing them and pressing them down until submerged by liquid. Do not stir at this point.
• Cover and cook, stirring every 5 minutes, until the excess liquid is absorbed and the pasta is al dente, about 15 to 20 minutes total (see NOTES below).
• Stir well and serve immediately, topped with plenty of Parmesan cheese.

BAKED FETA PASTA

Steps:

• Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.

HOME FROM WORK SPAGHETTI

Steps:

• Bring a large pan of salted water to the boil.
• Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice.
• This usually takes 10 to 12 minutes.
• Meanwhile cut up the bacon and zucchini into small chunks.
• Halve the tomatoes.
• Heat the oil in a large deep frying pan, add the bacon and fry for 5 minutes,until it starts to crisp.
• Tip in the zucchini and tomatoes and cook for a further 2 to 3 minutes until the zucchini begins to brown around the edges and the tomatoes begin to soften.
• When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too.
• Spoon in the pesto and toss well until everything is coated.
• Serve straight from the pan, with freshly grated parmesan.