Annas Fried Spaghetti Recipes

ANNA'S SPAGHETTI SAUCE

Steps:

• In a large saucepan or pot, saute onions in olive on medium heat for five minutes or until onions are tender.
• Add bell pepper and garlic and saute 2 minutes or until fragrant.
• Add gr. sausage to vegetables and brown. Drain excess fat.
• Add diced tomatoes, tomato paste, basil, and oregano. Bring to a boil, and then cover and simmer on med. low heat for 15-30 minute
• Salt to taste and serve with pasta.

ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)

Steps:

• Rinse the cherry tomatoes and basil leaves and pat them dry.
• Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
• With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
• To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
• Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

ANNA'S UBER SPAGHETTI WITH MEATBALLS

Steps:

• For Sauce:.
• In a large pot, over medium heat add olive oil and fresh garlic. Sauté for 2-3 minutes until translucent, do not brown.
• Add tomatoes add wine, garlic powder salt and pepper and cook, stirring occasionally for about 5-8 minutes until tomatoes have softened and broken down.
• Add can tomatoes, tomato paste, sugar, dried or fresh herbs, the rest of the garlic, and red pepper flakes.
• Reduce heat and simmer for about 20 minutes. Add the remaining cup of wine and meatballs (see recipe below) then continue to simmer for 15 minutes.
• Add mushrooms and parsley and continue to cook for 10 more minutes until mushrooms are done.
• Serve with desired cooked pasta.
• For Meatballs:.
• This can either be made in a food processor or by hand with fork or clean, bare hands. The 1st recipe is for the food processor.
• Add all ingredients except olive oil and fennel seeds into a food processor and pulse until all combined.
• Stir in fennel seeds. Form meat into 1 ½ inch meat balls.
• In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
• Drain oil.
• For doing it with a fork or by hand:.
• In a large bowl add all ingredients, except olive oil and stir with fork or clean hands until combined.
• Form in to 1 ½ inch meat balls.
• In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
• Drain oil.

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)

Steps:

• Place zucchini slices on a plate and let dry for 1 hour.
• Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
• Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
• Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

ANNA'S FRIED SPAGHETTI

Steps:

• 1 Prepare the spaghetti with tomato sauce if necessary. Chill at least 1 hour or overnight. 2 In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Sprinkle the oil with 1 tablespoon of the cheese and immediately add the pasta to the pan, pressing it flat with the back of a spoon. The pasta should be no more than 3/4 inch deep. 3 Cook the pasta, flattening it occasionally against the pan, until golden brown and crisp on the bottom, about 20 minutes. Slide a thin spatula underneath the pasta occasionally to make sure that it is not sticking. 4 When the pasta is nicely browned, remove the skillet from heat. Slide a spatula under the pasta to be sure that the it is not stuck. Place a large inverted plate on top of the skillet. Protecting your hands with oven mitts, invert the skillet and plate so that the pasta cake falls out of the skillet onto the plate. 5 Add the remaining oil and cheese to the skillet. Slide the pasta cake with the crisp side up back into the pan. Cook the same way as the first side until browned and crisp, about 15 minutes more. Cut into wedges and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.