RED AND WHITE PASTA RECIPES
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPP…
There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Total Time 20 minutes
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http//schema.org, Calories 627, UnsaturatedFatContent 18 grams, CarbohydrateContent 87 grams, FatContent 23 grams, FiberContent 4 grams, ProteinContent 18 grams, SaturatedFatContent 3 grams, SodiumContent 403 milligrams, SugarContent 3 grams
RED PEPPER PESTO PASTA - DELICIOUS. MAGAZINE
Our punchy homemade pesto with hazelnuts and red pepper tastes so much better than pesto from a jar. Toss with pasta for a 15-minute meal. Take a look through more of our homemade pesto recipes.
Provided by Esther Clarke
Total Time 15 minutes
Prep Time 15 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain the pasta, reserving a cup of the starchy cooking water.
- Meanwhile, put the peppers, hazelnuts and garlic in a food processor and pulse to a chunky texture. With the motor running, slowly trickle in the olive oil. Add the vinegar, grated cheese, parsley or basil and seasoning, then pulse again until combined.
- Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.
Nutrition Facts : Calories 631kcals, FatContent 27.1g (4.8g saturated), ProteinContent 19g, CarbohydrateContent 74.5g (4g sugars), FiberContent 6.4g
More about "red and white pasta recipes"
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPP…
There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 627 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 627 per serving
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
See details
RED PEPPER PESTO PASTA - DELICIOUS. MAGAZINE
Our punchy homemade pesto with hazelnuts and red pepper tastes so much better than pesto from a jar. Toss with pasta for a 15-minute meal. Take a look through more of our homemade pesto recipes.
From deliciousmagazine.co.uk
Total Time 15 minutes
Calories 631kcals per serving
From deliciousmagazine.co.uk
Total Time 15 minutes
Calories 631kcals per serving
- Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.
See details
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPP…
There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 627 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 627 per serving
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
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Find more of my Olive Garden copycat recipes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
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Calories 400 calories per serving
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