SWIRLY PASTA WITH TOMATO SAUCE
Serve this spaghetti with tomato sauce that's ready in 45 minutes - perfect for Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Peel the outside layer of skin from each of the cloves of garlic. Chop garlic cloves into tiny pieces on the cutting board, using the knife.
- Peel the outside layer of skin from the onion. Wash onion in cool water. Pat dry with the paper towel. Chop onion into small pieces on cutting board, using knife (you need about 1/4 cup.)
- Put the olive oil in the large saucepan. Heat it over medium heat for about 1 minute. Put garlic and onion in oil. Cook about 3 minutes, stirring all the time with one of the wooden spoons, until onion is tender. Take saucepan off hot burner.
- Open the can of tomatoes with the can opener. Pour tomatoes into the garlic and onion mixture in saucepan. Add the basil, oregano, salt and pepper. Stir with spoon until mixed. Turn the heat up to high. Heat until the mixture is boiling. Turn heat down to low. Simmer the sauce uncovered for about 30 minutes, stirring a few times.
- While sauce is simmering, fill the very large saucepan with enough water so it is about half full. Cover saucepan with lid. Heat over medium-high heat until water is boiling fast. Add the spaghetti to water. Heat until water boils again. Boil uncovered for 10 to 12 minutes, stirring often with the other wooden spoon, until spaghetti is soft but not mushy.
- Pour spaghetti into the colander over the sink to drain. Serve spaghetti with sauce.
Nutrition Facts : Calories 300, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 6 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 8 g, TransFat 0 g
PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
PASTA WITH SPICY TOMATO SAUCE
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the pasta.
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
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