GARLIC PASTA
Pasta with herbs, delicious sauteed garlic, and plenty of freshly grated Parmesan cheese. Chop the garlic so that some is minced and some is larger pieces. You can substitute 1 tablespoon Italian seasoning blend for the fresh herbs.
Provided by Greg
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
- In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.
Nutrition Facts : Calories 378 calories, Carbohydrate 44.3 g, Cholesterol 8.8 mg, Fat 17.9 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 158.1 mg, Sugar 2.2 g
IMPROVISATION PASTA
My favorite pasta dish to make! After you're done chopping, just put it all in the oven - easy and very tasty! From Bartlett's Ocean View Farm Cookbook in Nantucket,MA...where my dad was raised and my grandpa still lives! Tastes great even when tomatoes are not at peak season!
Provided by sunnydays
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine the tomatoes and olive oil in a mixing bowl and toss well. Mix in garlic, parsley, and anchovies if using. Season with salt and pepper.
- Layer half the tomato mixture in a 9X13 baking dish. Dot with half of the blue cheese crumbled into small blobs. Sprinkle with half the olives, red pepper flakes to taste, and half the basil. Top the remaining tomato mixture and then layer again with cheese, olives, red pepper flakes and basil.
- Bake uncovered for 45 minutes. The mixture should be bubbling and lightly crusted on top.
- Cook linguini in a large pot of boiling, salted water until at dente. Drain. Divide the hot linguine among serving plates or bowls and spoon a generous amount of the roasted sauce over the top of each serving.
- For Vegetarian option omit the anchovy fillets.
Nutrition Facts : Calories 416, Fat 33.1, SaturatedFat 13, Cholesterol 49.3, Sodium 1250.3, Carbohydrate 15.3, Fiber 4.5, Sugar 7.9, Protein 17.7
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