Spaghetti Aglio, Olio, e Peperoncino

21 Aug 2013 1 Comment

by Feeding7Sisters.com in Entrees, Pasta

Super simple with just 4 ingredients, Spaghetti  w/ Garlic, Oil and Red Pepper is  a traditional Italian dish that’s great to throw together when you have little time but still want a great tasting meal.  Add a salad and bread and you’re set.  The pasta is the star of the show so be sure to cook al dente.
 
 7 oz spaghetti, cooked al dente and drained
2 cloves garlic, minced
1 teaspoon red pepper flakes
¼ to 1/3 cup extra virgin olive oil
¾ teaspoon salt
½ teaspoon black pepper
 
Place the drained spaghetti in a serving platter; add the rest of the ingredients and mix well.  The amounts of the garlic and red pepper flakes can be adjusted to suit your own taste. 

Pasta, Peas and Pancetta

17 Aug 2013 Leave a comment

by Feeding7Sisters.com in Entrees, Pasta Tags: , , ,

  • 1/4 cup Extra virgin olive oil
  • 4 ounce pancetta
  • 2 garlic cloves
  • 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
  • 10 oz box frozen peas, thawed
  • salt and pepper, to taste
  • 1  pound spaghetti
  • 1/2 cup Parmesan cheese
Cook the pasta according to directions on the box for less than 1 less minute then the box indicates! Just as it is done, reserve 1/2 cup pasta water for cooking with.
In a large skillet, heat olive oil over med heat and cook pancetta until most of the fat has rendered; add the garlic and green onion and saute until soft (about 2 mins).  Add peas and pasta water and cook another 2 minutes. Add pasta to pan, toss with salt and pepper, then plate and top with Pamesan cheese before serving.

Penne a la Vodka

17 Aug 2013 Leave a comment

by Feeding7Sisters.com in Entrees, Pasta Tags: , ,

1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz  can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
 
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft.  Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add  cream while stirring continually. Reduce heat to lowest setting  and sprinkle in red pepper flakes, salt and pepper.  Finally, add remaining 1 tablespoon butter and stir well.  Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.

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