Archive for the ‘PASTA’ Category
Greek Pasta Salad
This is from my daughter, Samantha, and when she made this, she did not know what to call it, but she certainly nailed this one! This looks and sounds, perfect. Measurements are approximations only. Photos provided by Samantha.
Ingredients
- 6-7 cups cooked pasta, bite size, like shells, spirals, wheels, etc.
- 2 small cucumbers, peeled, cut in half lengthwise, sliced
- 15 kalamata olives, sliced
- 1/4 red onion, diced
- 115 grams Feta cheese, crumbled, (4 oz container)
- 1 cup dry hot salami, sliced
- 1 cup Greek vinaigrette
- 1/4 baby arugula
- squeeze fresh lemon
- salt and pepper, to taste
Instructions
- Prepare the pasta per the package instructions. Drain. Set aside to let it cool while you prepare the rest of the ingredients. (Wheels were used here to make it pleasant for small children to see.)
- Onion, cucumbers and olives ready.
- Salami is ready.
- Feta cheese is crumbled and ready. Do not add the feta if the pasta is still warm, chill the salad first because melted feta is not pleasant to see.
- Although a homemade dressing is always preferred, the bottled type is good to have on hand for convenience and a time saver.
- In a large mixing bowl, toss together the pasta, vegetables, including the arugula, and the salami. Add the vinaigrette and mix in, taste, and season with lemon juice, salt, and pepper to your desired liking. Chill the salad for at least an hour, overnight is highly recommended to allow the flavors to blend and develop.
- Add the feta cheese and gently mix together, place in a serving dish, and enjoy.
Pasta with Tomatoes & Mozzarella
Sounds like another delicious pasta recipe to test out. On my to cook list.
Ingredients
- 1 clove garlic, smashed and finely minced
- 1 kilo tomatoes, chopped, (2 lbs)
- 250 grams Mozzarella Cheese, diced in 1/2 inch pieces, (1/2 lb)
- 1/2 cup fresh basil, coarsely chopped
- 1/2 cup extra virgin olive oil
- salt and black pepper, to taste
- 500 grams dry short pasta, like medium shells, spirals, etc., (1 lb)
Instructions
- Add the first 5 ingredients to a large mixing bowl. Toss together to coat everything with the oil. Season with salt and pepper as desired. Set aside to let the flavors combine.
- While the tomato mixture is set aside, cook the pasta in a pot of salted boiling water until tender. Drain well.
- Toss the pasta with the tomato mixture to combine.
- Serve as a light dinner with garlic bread if desired.
Notes
The cheese would be the only big expense here. About 140 Baht for 200 grams, just going with the 200 instead of 250 grams, for 6 servings, this is about 73 cents per serving.
Adapted from an internet recipe.
Pasta with Tomatoes & Anchovy Butter
Great sounding dish. I am looking forward to making this, on my to cook list for sure.
Ingredients
- 250 grams dry spaghetti, or fettuccine, (1/2 lb)
- 1/4 cup butter, 1/4 block, (1/2 stick)
- 2-3 anchovy fillets, in olive oil, drained
- 4 cloves garlic, peeled, sliced
- 1 kilo medium fresh tomatoes, quartered, (2 lbs)
- salt and pepper, as desired
- fresh herbs, such as parsley or chives, chopped
Instructions
- Cook the pasta in a pot of boiling salted water until just tender. Reserve 1/2 cups of the pasta water then drain the pasta.
- While the pasta is cooking, heat the butter in a large non stick pan, when hot, add the anchovies and garlic. Cook and stir often, mashing up the anchovies, they dissolve into the butter, until the garlic is tender, about 4-5 minutes.
- Add the tomatoes and season with salt and pepper as desired, stir occasionally and cook down the tomatoes until they are falling apart, about 10 minutes or so.
- Add the pasta to the pan plus the reserved pasta water and toss with the tomatoes. Cook until the all the pasta is coated with the butter sauce and the pasta is heated through.
- Sprinkle in the herbs and mix together.
- Serve.
Notes
Low cost.
Adapted from an internet recipe.
Oyster Mushroom Pasta
Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Ingredients
- 500 grams dry linguine, or fettuccine, or spaghetti, (1 lb)
- 1/2 cup butter, 1/2 block, (1 stick)
- 500 grams fresh oyster mushrooms, (1 lb)
- 1/3 cup fresh parsley, chopped
- salt and pepper, to taste
- 2/3 cup whipping cream
- 4 spring onions, sliced, white and green parts
- 1/4 cup Parmesan cheese, grated
Instructions
- Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
- Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
- While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
- Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
- Stir in the cream and bring to a boil, stirring until the sauce thickens.
- Pour the mushroom sauce into the pasta, and toss to mix together.
- Add the spring onion and cheese and mix together.
- Serve as a side dish with any meal. Enjoy.
Notes
Low cost.
Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.
Adapted from an internet recipe.
Creamy Mushroom Pasta
This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Ingredients
- butter
- pasta, type and amount is up to you
- 1-2 handfuls fresh mushrooms, sliced, button or Shiitake would be nice
- 1-2 splashes whipping cream
- fresh chives, chopped
- Parmesan cheese, grated, be generous here
- salt and pepper, as desired
Instructions
- Melt the butter in a large non stick pan, about 2-4 tablespoons would be nice. When melted, add the sliced mushrooms and saute them until nicely browned.
- While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
- When the mushrooms are browned, add a splash or two of whipping cream and mix in, then add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
- Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Fried Cabbage & Egg Noodles
This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients, and it is delicious.
Ingredients
- 500 grams egg noodles, (1 lb)
- ½ cup butter
- 1 head cabbage, medium size, cored and chopped
- salt and pepper, to taste
Instructions
- Cook the pasta in a pot of boiling salted water until just tender, drain.
- While the pasta is cooking, melt the butter in a large non stick pan on low heat then add the cabbage and season with salt and pepper to taste, cover and cook the cabbage, turning often, until it starts to just turn brown.
- Add the pasta to the pan and toss with the cabbage to mix. Cook until the pasta starts to turn brown, maybe 5 minutes, turning and mixing often.
- Serve as a side dish. Enjoy.
Tuna Casserole IV
This comes from a good friend in Thailand and is highly recommended. I like the use of the cheese pasta sauce. I made this on 27 June 2018, outstanding! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3-4 cups bow tie pasta, or any bite size pasta
- 2-3 cans tuna, drained, or 1 - 1 1/2 cups fresh cooked
- 1/2 can corn nibblets, or 3/4 cup fresh cooked
- 1 jar Artisan 3 Cheese Pasta Sauce, 411 gram jar
- 1-2 cups Cheddar cheese, shredded
- salt and pepper, as desired
Instructions
- Preheat your oven to 200 C (400 F). Spray a 9x13 baking dish with olive oil.
- Cook the pasta in a pot of boiling salted water until just tender. Drain and add pasta to the baking dish.
- Add the tuna, corn, cheese pasta sauce and mix together well. Season with salt and pepper as desired.
- Spread the mixture out evenly and sprinkle the shredded cheese on the top, use as much cheese as you like.
- Bake for 15-20 minutes or until the casserole is bubbly.
- Serve and enjoy.
Notes
The cheese sauce, in Thailand, is available from Lazada if you reside outside of a major city, cost is 178 Baht for a jar, which is not bad, it is a very good sauce. The Cheddar cheese will use 1/2 of a 200 gram block, about 90 Baht for that. For 6 servings, this is about $1.40 per serving.
Shortcuts: Fresh Tuna, Fresh Corn (Pressure Cooker).
Variants: 1. Use peas in place of the corn. 2. Use the higher quantities of Cheddar and tuna (highly recommended). 3. Add some sauteed onions. 4. Add some sauteed diced red bell pepper. 5. (Highly recommended.) Use the following measurements: 10 oz / 285 g dry bow tie pasta, 22 oz / 624 g jar Prego Homestyle Alfredo Sauce, 3 cups of shredded Cheddar cheese, 1 standard can of peas, I made this combination on 4 Aug 2019 and it was perfect.
Recipe and variants 3-4 provided by good friend, Kurt Hammerschmidt.
Thailand.
Thailand.
Pasta Fazul
From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Ingredients
- 3 cloves garlic, smashed and minced
- 1 onion, diced
- 1 carrot, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 can whole peeled tomatoes, drain juice and retain, chop the tomatoes
- 2 cups cannellini beans, cooked, drained, rinsed
- 250 grams dry macaroni, (8 oz)
- 2 tablespoons butter
- 1/4 cup Parmesan cheese, grated
- salt and pepper, to taste
Instructions
- For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
- Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
- Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
- Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
- While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
- Add the pasta to the pot with the beans and mix in.
- Serve with additional Parmesan cheese for topping if desired.
Notes
Low cost.
Adapted from an internet recipe.
Spaghetti with Leeks
Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, smashed and minced
- 3 spring onions, chopped, white and green parts
- 2 leeks, thinly sliced, rinsed well
- 1 medium shallot, diced
- 1-2 anchovy fillets
- 1 pinch red pepper flakes, or to taste
- 500 grams dry spaghetti, broken in half, (1 lb)
- 3 3/4 cups chicken stock, fresh or from powder
- 3/4 cup whipping cream
- salt, to taste
- 2 tablespoons chives, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
- Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
- Stir in the chives and cheese, season with salt as desired.
- Serve with additional Parmesan cheese on the side as a topping.
Notes
Low cost.
Adapted from an internet recipe.
Cherry Tomato Pasta
I made this on 28 May 2018, excellent side dish. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams pasta, type is up to you, (1 lb)
- 1/2 cup butter, 1/2 block, (1 stick)
- 5-6 cloves garlic, smashed and peeled
- 1 pack cherry tomatoes, rinsed
- salt, as desired
- red pepper flakes, as desired
- Parmesan cheese, grated, as desired
- handful bread crumbs, optional, OR make from a shortcut
Instructions
- Heat a large pot of salted water to a boil. Once boiling, add the pasta. The type of pasta is your choice, long like spaghetti, or shorter types.
- While the pasta is cooking, heat a large non stick pan with 2 tablespoons of the butter, when melted and hot, add the smashed garlic. Saute until garlic is softened, smash the garlic as it cooks as well.
- Add the cherry tomatoes into the pan, season with a pinch of salt. Saute to soften the tomatoes.
- When the pasta is almost tender, take a cup of pasta water and add to the pan along with the remaining butter. Stir to melt the butter into the water and mixed into the garlic and tomatoes, crushing some of the tomatoes as you stir. This will make a silky butter sauce.
- Transfer the pasta to the pan using tongs or a pasta fork, or just a large slotted spoon.
- Mix the pasta with the sauce, season with salt and red pepper flakes as desired. Mix in some Parmesan cheese to your liking.
- Optionally, you can add a handful or two of bread crumbs to the pasta and mix that in.
- Serve with additional Parmesan cheese for garnish if desired.
