Ok who is good with food?!
I need a quick and easy pasta sauce recipe, It cant have tomatoes or Parmesan in it because I don't have that!. And I cant go and buy anything!.!.!.So if anyone could help me giving me the recipe and directions that would be great!.!.!.it should be a really easy ten points!.!.!.
Thanks
SaraWww@FoodAQ@Com
Thanks
SaraWww@FoodAQ@Com
Answers:
You can just stir-fry some garlic, sliced onions, bell peppers, or whatever other veggies you have, in olive oil - and toss that with hot pasta!. If you have oregano, basil or rosemary, add some of that too (and, of course, salt & pepper)Www@FoodAQ@Com
LINGUINE WITH WHITE CLAM SAUCE
4 cans minced clams, drained (reserve liquid for sauce)
? stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
Melt butter in pan then add olive oil!. Add onion, garlic and anchovy paste from tube (about 6 inches long)!.
Cook until garlic gets golden brown (be careful not to burn the garlic)!.
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper)!. Cook on low for 20 minutes!.
Add clams!. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese!.
Sprinkle with additional chopped parsley!.
Serves 6 to 8 people!.
Additional: Serve with Garlic Bread or Toasted Italian bread brushed with butter or olive oil!. “Mangiamo!”Www@FoodAQ@Com
4 cans minced clams, drained (reserve liquid for sauce)
? stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
Melt butter in pan then add olive oil!. Add onion, garlic and anchovy paste from tube (about 6 inches long)!.
Cook until garlic gets golden brown (be careful not to burn the garlic)!.
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper)!. Cook on low for 20 minutes!.
Add clams!. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese!.
Sprinkle with additional chopped parsley!.
Serves 6 to 8 people!.
Additional: Serve with Garlic Bread or Toasted Italian bread brushed with butter or olive oil!. “Mangiamo!”Www@FoodAQ@Com
Spaghetti Aglio e Olio (Spaghetti With Oil and Garlic)
- serves 4 -
Ingredients
3/4 cup good olive oil
12 garlic cloves, peeled and thinly sliced
1/2 teaspoon red chili flakes
1/2 teaspoon salt
1/2 lemon
Large handful chopped flat-leaf parsley
1 pound spaghetti
Procedure
1!. Heat the olive oil with the garlic over very low heat in a small skillet (you want it to at least cover the bottom of the skillet, and then some, so the garlic can “steep”)!.
2!. When the garlic turns opaque, add the chili flakes, salt, and squeeze the lemon into the oil!. Turn off the heat--the garlic should gently begin to brown around the edges!. When the oil has cooled somewhat, add the parsley so that it gently wilts!.
3!. In the meantime, cook the spaghetti in abundant, salty water until al dente!. Drain, transfer to a serving bowl, then cover with the warm oil and toss with tongs!. Drizzle more olive oil if desired!.
http://www!.seriouseats!.com/recipes/2007/!.!.!.Www@FoodAQ@Com
- serves 4 -
Ingredients
3/4 cup good olive oil
12 garlic cloves, peeled and thinly sliced
1/2 teaspoon red chili flakes
1/2 teaspoon salt
1/2 lemon
Large handful chopped flat-leaf parsley
1 pound spaghetti
Procedure
1!. Heat the olive oil with the garlic over very low heat in a small skillet (you want it to at least cover the bottom of the skillet, and then some, so the garlic can “steep”)!.
2!. When the garlic turns opaque, add the chili flakes, salt, and squeeze the lemon into the oil!. Turn off the heat--the garlic should gently begin to brown around the edges!. When the oil has cooled somewhat, add the parsley so that it gently wilts!.
3!. In the meantime, cook the spaghetti in abundant, salty water until al dente!. Drain, transfer to a serving bowl, then cover with the warm oil and toss with tongs!. Drizzle more olive oil if desired!.
http://www!.seriouseats!.com/recipes/2007/!.!.!.Www@FoodAQ@Com
I really like TX2step's idea!. But if you have some pesto, simply drop a couple spoons full in warm pasta!.!.!. instant sauce, takes like 45 seconds : P
But if you don't have a can of tomatoes, you probably don't have pesto in the pantry either!.!.!.Www@FoodAQ@Com
But if you don't have a can of tomatoes, you probably don't have pesto in the pantry either!.!.!.Www@FoodAQ@Com
Toss pasta with a little olive oil, garlic, and spinach!.!.!. salt and pepper!. wisk around until all is warmed through!.!. Www@FoodAQ@Com