Pasta Della Mamma Recipes

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.

Steps:

• peel the eggplant . slice it the long way. get a large colander . put a layer of slices of eggplant , sprinkle salt on it , repeat layers until all finished. under neath colander put a pasta bowl, to collect liquid that will come out . on top of slices put a flat dish. on top of that put a heavy weight , like a large bottle of oil.
• leave like that for half hour . rinse eggplant slices under water . on the counter put some dish towels . put eggplant on it . pat dry each slice with another dish towel. fry eggplant in olive oil. pat dry on paper towel.
• slice zucchini , rounds . fry it separate in olive oil . dry on paper towel. boil pasta al dente and drain. return pasta to the pot . add vegetables . add small container of heavy cream. mix well. add parmesan cheese and mozzarella cheese . mix well again. serve hot ... delicious !!!!!!

Steps:

• In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
• Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
• Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

Steps:

• Cook spaghetti al dente according to package directions. Drain and set aside.
• Finely chop anchovis.
• In a large skillet, heat olive oil, but not to smoking point!
• Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps.
• Fry for about one minute, then add tomato paste.
• Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
• Season with salt and pepper to taste.
• Thoroughly mix until everything is combined and heated through.
• Serve and enjoy.