Buttered Noodles With Garlic And Sun Dried Tomatoes Recipes

BUTTERED NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
• Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

GRANDMA'S BUTTER NOODLES

Steps:

• In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
• When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
• To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

HOT BUTTERED GARLIC NOODLES

Steps:

• Heat Olive oil in medium skillet over medium heat.
• Add garlic, cook 2-3 minutes.
• Add 1/2 stick of butter, melt completely.
• Add noodles and toss with salt and pepper to taste.
• (You may want to add more butter according to your preferences!

BUTTERED NOODLES WITH GARLIC AND SUN DRIED TOMATOES

Steps:

• Melt butter in small sauce pan.
• Add garlic and cook under low heat for about five minutes.
• Add tomatoes and tomato paste and stir until well blended.
• Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste.
• Serve immediately.

BUTTERED FINE NOODLES WITH TOMATOES

Steps:

• Core the tomatoes and cut them into 1/4-inch cubes.
• Drop the noodles into a large amount of boiling water. Bring to a boil, cook about 2 or 3 minutes or until tender. Do not overcook.
• Heat the butter in a saucepan. Add the tomatoes, salt, pepper and garlic, and cook briefly.
• Drain the noodles and return to the kettle. Add the tomato mixture and basil. Toss well, add salt and pepper if needed. Serve hot with the meatballs.

BUTTERED NOODLES WITH FRESH TOMATO

Steps:

• Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
• In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.

SUN-DRIED TOMATO, GARLIC, AND JALAPEñO PASTA

Steps:

• In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.

RICE NOODLES WITH SUNDRIED TOMATOES, PARMESAN & BASIL

Steps:

• Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.