SPICY ROSEMARY SPAGHETTI
Chile-flavored oil is the secret ingredient to this robust dish, made easy with Muir Glen organic diced tomatoes.
Provided by Paula Jones
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- Meanwhile, in large skillet, cook chopped rosemary and garlic in oil over medium heat about 5 minutes, stirring frequently. Add tomatoes, salt and pepper. Reduce heat to low; cook an additional 15 minutes, stirring occasionally.
- Add cooked spaghetti to tomato sauce in skillet and toss until combined. Serve immediately. Garnish with rosemary sprigs.
Nutrition Facts : ServingSize 1 Serving
SIMPLE SPAGHETTI WITH ROSEMARY & GARLIC
If you aren't lucky enough to grow rosemary or have a neighbour who does, feel free to leave it out or substitute in any other herbs you happen to have access to. If all else fails, a little dried chilli will make a different but delicious alternative.
Provided by jules clancy
Categories main course
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Bring a large saucepan of salted water to the boil. Cook pasta according to the packet directions.
- Meanwhile, heat oil in a small saucepan over medium. Add rosemary & garlic and fry until garlic is golden and the rosemary has gone crispy. Remove from the heat.
- When the pasta is cooked, scoop up a mug full of cooking water then drain the pasta well. Return drained pasta to the hot saucepan and add the flavoured oil. Toss, taste and season well. Serve hot.
SPEEDY SPAGHETTI
If your tired of the traditional spaghetti noodles with sauce poured over, give this one a try. This is the only way my family will eat their spaghetti.
Provided by RAE921
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain.
- Stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. Heat until sauce boils. Break spaghetti in half and drop into sauce a little at a time. Cover and turn to low.
- Cook until spaghetti is tender, approximately 20 to 25 minutes. Stir occasionally to keep from sticking to pan and from noodles sticking together. Add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 28.9 g, Cholesterol 34.3 mg, Fat 8.5 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 1534.6 mg, Sugar 6 g
ROSEMARY SHRIMP WITH SPAGHETTI
I came up with this recipe on a busy weeknight when I was pressed for time. Now it's my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! -Candace Havely, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.
Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 366mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges
SPICY SHRIMP WITH GARLIC, BASIL, AND ROSEMARY
"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
- In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
- Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
- Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.
SPAGHETTI WITH SPICY TOMATO SAUCE
Yield Serves 2 as a main course or 4 as a first course
Number Of Ingredients 8
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. Mince garlic and halve tomatoes. In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. Season sauce with salt and pepper.
- While sauce is cooking, cook pasta in boiling water until al dente. Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. Remove herb sprigs and chiles from sauce and pour sauce over pasta.
- Garnish pasta with basil.
PASTA WITH SPICY SAUSAGES, TOMATOES, ROSEMARY AND OLIVES
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 23 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 930 milligrams, Sugar 8 grams
SPICY BAKED SPAGHETTI
i love spicy food and look forward to sharing this recipe with other enthusiast of fine hot food this is a mixture of my mothers spaghetti recipe and my own experiments have fun and don't drink water it burns more
Provided by Chef_Eurkle
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- in large frying pan, brown meat with herbs and pepper and onion.
- slow boil noodles for 30 minutes.
- cook grease out of meat, don't drain.
- add sauce to meat mixture and let simmer for 10 minutes.
- drain water from noodles and mix in meat well.
- dump into casserolle dish
- pre-heat oven to 350 degrees.
- cover with cheese.
- bake for 25 minutes or until cheese is golden brown.
- serve
- enjoy.
ROSEMARY APRICOT SPAGHETTINI
Provided by Sheila Lukins
Categories Garlic Pasta Sauté Quick & Easy Father's Day Dinner Dried Fruit Rosemary Sausage Potluck Parade Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of salted water to a boil.
- 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
- 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
- 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.
WHOLE WHEAT SPAGHETTI WITH SPICY CHICKPEAS, ROSEMARY AND BONITO FLAKES
Provided by Sam Sifton
Categories dinner, easy, weekday, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large pot filled with lightly salted water over high heat to bring to a boil.
- Place a large saucepan over medium-low heat and add olive oil, swirling it to coat the bottom. Reduce heat to low, add garlic, and cook it slowly until tender and golden, about 15 minutes. Add hot pepper, rosemary, onion, carrot, and celery and toss to coat well with oil. Raise heat to medium and cook, stirring often, until softened, about 15 minutes.
- Discard rosemary and garlic. Add 1 can of chickpeas with the liquid from the can. Drain the second can, reserving the liquid. Add those chickpeas to the saucepan along with one can of water. Raise heat to medium-high and cook until liquid in pan is reduced by half. Discard hot pepper. Remove from heat and keep warm.
- In the boiling water, cook the pasta until almost done, about 8 to 10 minutes. Drain well and add to saucepan of chickpeas and vegetables. Cook the pasta in the sauce for 2 to 3 minutes, then add butter. If the mixture seems dry, add a bit of the reserved liquid from the chickpeas. Season with salt and black pepper to taste.
- To serve, place the pasta in a deep, warmed, platter. Drizzle with a bit of extra virgin olive oil. Dust with Parmigiano Reggiano, and sprinkle with bonito flakes. Serve immediately.
Nutrition Facts : @context http, Calories 700, UnsaturatedFat 10 grams, Carbohydrate 120 grams, Fat 16 grams, Fiber 11 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 941 milligrams, Sugar 2 grams, TransFat 0 grams
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