SPAGHETTI RECIPES WITH CHEESE RECIPES

CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...

Classic tomato spaghetti | Pasta recipes | Jamie Oliver ... image

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1 bunch of fresh basil
1 medium onion
2 cloves of garlic
1 kg ripe tomatoes or 2 x 400g tins of quality chopped tomatoes
olive oil
1 tablespoon red wine or balsamic vinegar
480 g dried wholewheat spaghetti
15 g Parmesan cheese

Steps:

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Nutrition Facts : Calories 316 calories, FatContent 3.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 13.1 g protein, CarbohydrateContent 62.7 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.2 g salt, FiberContent 11.1 g fibre

SPAGHETTI SQUASH WITH PARMESAN CHEESE RECIPE | FOO…

Spaghetti Squash with Parmesan Cheese Recipe | Foo… image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 medium spaghetti squash
1/2 cup grated Parmesan cheese
1/2 stick butter
Salt and pepper

Steps:

Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

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SPAGHETTI ALLA NORMA | JAMIE OLIVER SPAGHETTI RECIPES

This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
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Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 409 calories per serving

1. Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
2. Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
3. Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
4. Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
5. Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
6. Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
7. Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
8. Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
9. Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
10. Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
11. Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

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SPAGHETTI SQUASH WITH PARMESAN CHEESE RECIPE | FOO…

From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category side-dish

Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

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SPAGHETTI ALLA NORMA | JAMIE OLIVER SPAGHETTI RECIPES

1. Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
2. Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
3. Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
4. Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
5. Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
6. Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
7. Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
8. Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
9. Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
10. Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
11. Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

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BAKED FOUR-CHEESE SPAGHETTI RECIPE | MARC MURPHY | FOOD ...

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Reviews 4.5
Total Time 1 hours 15 minutes
Category main-dish

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SPAGHETTI ALLA NORMA | JAMIE OLIVER SPAGHETTI RECIPES

1. Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
2. Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
3. Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
4. Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
5. Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
6. Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
7. Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
8. Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
9. Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
10. Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
11. Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

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BAKED FOUR-CHEESE SPAGHETTI RECIPE | MARC MURPHY | FOOD ...

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