Pasta Asciutta Recipes
PASTA ASCIUTTA
I adopted this recipe because it didn't have a chef "Mama" here on zaar. I haven't tried it yet, but when I do I will let you know, and I will submit any changes I make. Go ahead and try it if you like! Looks good!
Provided by Juju Bee
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cube (cut to 3/4-1 inch pieces).
- Boil potatoes in salted water till tender.
- Do not over-cook.
- Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.
- In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion.
- Saute till golden crisp.
- Meanwhile, cook pasta noodles in salted water.
- Cook aldente (cooked just right).
- Drain, add potatoes, string beans and toss gently.
- Add butter to heated garlic and onion sauce to melt.
- Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently.
- Serve this pasta dish with extra parmesan cheese and french bread.
Nutrition Facts : Calories 651.3, Fat 37, SaturatedFat 12.5, Cholesterol 83, Sodium 612.6, Carbohydrate 66.3, Fiber 5.4, Sugar 3.8, Protein 16.1
DRY SPAGHETTI (SPAGHETTI ASCIUTTI)
This family recipe originalted from the Molise Region of Italy. Dry Spaghetti is one recipe from my cookbook, "The Eve of Seven Fishes - Christmas Cooking In The Peasant Tradition".
Provided by germwv
Categories Spaghetti
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic until translucent in large skillet.
- Add breadcrumbs and stir until the breadcrumbs are lightly toasted.
- Add raisins, chopped walnuts, fresh parsley and grated orange rind. If a little dry moisten with more oil.
- Continue toasting until all ingredients are heated.
- Prepare pasta according to label directions for al dente texture. Tossed pasta and toasted mixture and serve.
Nutrition Facts : Calories 1079.5, Fat 29.9, SaturatedFat 4.3, Cholesterol 0.9, Sodium 1594.1, Carbohydrate 174.2, Fiber 10.6, Sugar 25.6, Protein 30.9
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