Pasta With Sand Recipes

Steps:

• Place a large pot of water on to boil for the pasta.
• Remove core and seeds from pepper and slice thinly--julienne style.
• Heat a large frying pan and add 2 tablespoons of the oil.
• Add the pepper and saute over high heat for two minutes.
• The peppers should remain a little crisp.
• Remove from the pan and set aside uncovered.
• Heat the frying pan again and add the remaining oil and the garlic.
• Saute just a few seconds.
• Add the bread crumbs and red pepper flakes.
• Gently toast the mixture, stirring often, until very lighly browned.
• Boil the pasta until al dente and drain well.
• Return to the pot and toss with the red bell pepper and the bread crumbs.
• Salt and pepper to taste if desired.
• NOTE ON DOUBLING: I have had some difficulty doubling this recipe easily.
• It works, but you need to tweak the preparation a bit.
• First, I'd recommend toasting the breadcrumb mixture in two batches (1/4 cup at a time).
• It can also be difficult to toss the pasta evenly, so I'd start with a 1/3 of the pasta, add a third of the breadcrumb mixture and then add the second third and so forth.
• You may need to add a little extra olive oil as well.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Steps:

• Cook pasta according to directions on pkg.
• Sautee garlic in oil.
• Add red pepper flakes,salt, and bread crumbs/mix well.
• Add to cooked and drained pasta.
• Sprinkle with plenty of parmesean cheese.

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.