GARLIC SPAGHETTI
"I make this family favorite at least two or three times a month," remarks Jackie Messina of Chardon, Ohio. "It's wonderful with a salad and fresh Italian bread." Besides being easy to prepare, this meatless main dish is easy on the pocketbook at just 61 cents per serving.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.
Nutrition Facts : Calories 601 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 788mg sodium, Carbohydrate 88g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
MAMA'S BEST EVER SPAGHETTI AND MEATBALLS
A classic Italian-American dish that can be as simple or fancy as you want it to be.
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine ground beef, bread crumbs, eggs and ½ cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.
SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
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.
SPAGHETTI WITH MY MAMAS MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 adult lunch/dinner entrees (16 meatballs)
Number Of Ingredients 17
Steps:
- Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
- Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
- In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
- Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
- Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
- Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.
GARLIC LOVERS' SPAGHETTI
This Garlic Lovers' Spaghetti is quick and easy to make, packed with ultra-garlicky buttery flavor, and SO delicious!!
Provided by Ali
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta in a large generously-salted stockpot of boiling water al dente according to package instructions. Drain and set aside.
- While the pasta water is heating, melt the butter in a large saute pan over medium heat. Add the garlic and saute for 4-6 minutes, stirring occasionally, until it is fragrant and just barely starts to brown.
- Slowly add in the white wine, Italian seasoning, salt, pepper, and crushed red pepper flakes. Reduce heat to medium-low and simmer for 5-10 minutes, or until the pasta is cooked and ready to go. Taste, and season with extra salt and/or pepper and/or crushed red pepper flakes if needed.
- Once the pasta is cooked and drained, return it to the stockpot and add in the garlic-butter mixture. Toss until combined.
- Serve immediately, garnished with extra toppings if desired.
MAMA LORNA'S FILIPINO SPAGHETTI
In our three-child household, pasta nights are always a hit, but nothing hits a homerun like my mom's Filipino spaghetti. This delicious dish brings a nostalgic twist of my childhood to a classic pasta dish by introducing two classic Asian staples: banana ketchup and Chinese sausage. The sweetness of the ketchup and the candy-like sausage wheels complement the acidity of the tomatoes and the nuttiness of the cheese, creating an instant favorite for palates of all ages. I particularly enjoy cooking this dish with my 2-year-old daughter!
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature.
- Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
- Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
- Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
- Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.
PASTA MAMA
Make and share this Pasta Mama recipe from Food.com.
Provided by bungalowten
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS. hot water before adding eggs.).
- Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan.
- Add minced garlic and the last four ingredients (seasonings) ; sauté together 1-2 minute.
- Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs).
- Add beaten eggs. Mix thoroughly.
- Add Parmesan, cook through and serve.
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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