Pasta Ole Food

PASTA E OLIO

Steps:

• In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
• Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
• Toss pasta with garlic mixture and butter or margarine. Serve warm.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

PASTA E VOGNOLE (PASTA & CLAM SOUP)

Steps:

• In a large, heavy bottom, sauce pan, sauté bacon until cooked but not crisp. Add the onion, celery, bell pepper and carrot. Cook covered on medium-low until soft, about 10 minutes.
• Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone.
• Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. Bring to a boil, then simmer covered for 30 minutes.
• Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan.

PASTA OLE'

Steps:

• Brown meat in a skillet that has been sprayed with nonstick cooking spray.
• Add seasonings and Mexicorn (optional) to meat and mix well.
• Arrange pasta on a platter or pasta serving dish and top with meat mixture.
• Spoon salsa over meat.
• Top with shredded lettuce and cheese.
• Serve hot or cold.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
• Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
• When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
• Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.

PASTA OLE'

Steps:

• While spaghetti is cooking. Remove the breast meat from the deli roasted chicken. Remove skin if desired, cut into small chucks. In a saucepan, combine soup, tomatoes, milk and cubed chicken. Stir over medium heat until the mixture is hot and bubbly. Pour cooked spaghetti onto a large platter and top with chicken mixture, sprinkle with cheese and if desired top with chopped cilantro or a dollop of sour cream