Yellow Spaghetti Recipes

YELLOW TOMATO SAUCE

Steps:

• Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
• In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
• Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
• Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
• Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
• Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.

YELLOW SPAGHETTI WITH EGGPLANT

Steps:

• Slice the eggplant very thinly using a mandolin or food slicer. Place in a colander, salt generously, and set aside for 10 minutes. Squeeze out remaining liquid from eggplant and set aside.
• Meanwhile, bring a pot of salted water to the boil. Add saffron and cook pasta until al dente
• In a large pan, dilute the goat ricotta with a spoonful of milk and a small ladleful of pasta cooking water; season with salt and pepper.
• Heat oil to 350°F. Fry eggplant slices until crisp.
• Drain spaghetti directly into the pot with the ricotta. Mix well allowing the flavors to meld and serve topped with the fried eggplant and a few sprigs of fresh dill.

YELLOW SPAGHETTI

Steps:

• Cook and drain pasta. While cooking, bring eggs to room temperature by letting them stand for 5 minutes in hot tap water. Also while cooking noodles, brown bacon. ( Do not drain grease.).
• Beat eggs together with a fork. Stir in parmesan cheese.
• Toss hot, cooked pasta with hot, browned bacon. Add beaten eggs and cheese. (The heat from the noodle mixture will cook the eggs. Keep stirring so that they coat the noodles and don't stick to the bottom.).

QUICK ITALIAN SPAGHETTI

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add olives; simmer 5 minutes longer. Spoon over spaghetti; sprinkle with cheese and bacon bits if desired.

SPAGHETTI ITALIAN

Steps:

• In a large skillet, brown sausage over medium heat; drain and set aside.
• In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
• Simmer over medium-low heat for at least one hour; it is best if simmered all day.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix sauce with hot pasta; serve.

YELLOW SQUASH SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Lightly grease 9x13-inch pan with non-stick spray.
• Dump half of your squash and eggplant slices into the bottom of the pan.
• Pour half of the spaghetti sauce over the veggies.
• Sprinkle 1/3 cup of bread crumbs over sauce.
• Trickle 1/4 cup of egg substitute over bread crumbs.
• Top with cheddar cheese (or cheeses of your choice).
• Repeat layers.
• Top with Parmesan cheese.
• Bake 40-45 minutes until veggies are tender and cheese is golden on top.
• Let sit 10 minutes, serve and enjoy.

SPAGHETTI A LA PHILLY

Steps:

• COOK spaghetti as directed on package.
• MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
• DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.