Spaghettiwithlimearugularocket Food

SPAGHETTI WITH LIME & ARUGULA (ROCKET)

Steps:

• Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
• Drain.
• While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
• Heat the oil in a large saucepan over a medium heat.
• If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
• Cook for a minute or until fragrant.
• If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
• Add the spaghetti to the pan and toss to coat and heat through.
• To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
• Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
• Serve with a lime wedge on each plate, so people can add more if they like.

REAL ITALIAN SPAGHETTI SAUCE

Steps:

• In a large dutch oven, heat the olive oil.
• Add onions& garlic and cook until just beginning to brown.
• Add Pork and cook until browned on all sides.
• Add Tomato Puree and Crushed Tomatoes and stir well.
• Add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes Turn heat down to low and simmer for about 2-2 1/2 hours, stirring often.

SIMPLE SPAGHETTI

Steps:

• On medium heat melt the butter and sautee the onion and bell peppers.
• Add the hamburger meat and cook until meat is well done.
• Add the tomato sauce, salt, pepper and garlic powder.
• Salt, pepper and garlic powder can be adjusted to your own tastes.
• Cook noodles as directed.
• Mix the sauce and noodles if you like, I keep them separated.

ONE-POT MEATY SPAGHETTI

Steps:

• In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.

SPAGHETTI WITH VEGETABLES

Steps:

• In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
• Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
• Stir in 3 tablespoons margarine until melted.
• Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
• Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.

PASTA WITH ARUGULA, GARLIC BREADCRUMBS, PARMESAN & ROMANO

Steps:

• Bread Crumbs -- In a large sauce pan (you want a large pan as you will be adding the pasta and arugula to this pan), add the olive oil and bring to medium high heat. Add in the fresh bread crumbs and cook, stirring often, until golden brown and crisp. Add in the garlic and cook just another minute and remove from the heat. Add in the parsley, parmesan cheese, red pepper flakes and pepper. If you want you can add salt, but go easy, the parmesan, and the romano which will be added to the pasta later are salty, so you do not want to over season. You can always add more salt later. Mix to combine.
• Pasta -- Now, as you were making your bread crumbs, you should of started your pasta. It doesn't take long for thin spaghetti. Cook according to directions, in a large pot of salted water until al dente. Once the pasta is done, add in the arugula and toss. The arugula will wilt up just by the heat of the pasta - there is no reason to cook it any further. Immediately, drain the pasta and arugula well, but keep some of that pasta water. It will be used to make a light sauce.
• Combine -- Simply add the drained pasta and arugula right to the bread crumbs. Toss well to combine. Then add in the romano cheese, a little pasta water, and the basil. And again, toss well, check for any additional salt or pepper, and transfer to a serving bowl and finish with the 1/4 cup olive oil. If you don't want to add more oil, you can always serve it on the side. That way, each person can add it if they want.
• Serve -- ENJOY!

ONE-SKILLET SPAGHETTI

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in uncooked spaghetti and the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted.

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.

THE BEST AND EASIEST SPAGHETTI

Steps:

• Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
• Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
• Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.