Spaghetti With Fresh Herbs Food

FAVORITE HOMEMADE SPAGHETTI SAUCE

Steps:

• Heat an oven to 400 degrees F and drizzle a little oil on a cookie sheet.
• Slice the tomatoes in half and toss in the oil on the pan.
• Add the garlic, in it's skins and toss in the oil.
• Sprinkle with a little salt and pepper and bake for 20-30 minutes or until the tomatoes are wilted.
• Press the garlic out of their papers, mince and set everything aside.
• Heat a dutch oven over medium heat and add a drizzle of oil.
• Add the onions, bell peppers, mushrooms and garlic and stir with a wooden spoon until the onions begin to turn translucent.
• Add the Italian sausage and break it up a little.
• As the meat browns, occasionally go back to the pan every minute or so and continue to break up the meat.
• Add the herbs and stir again to combine, allowing to cook for 30 seconds.
• Add the tomatoes, canned tomatoes, tomato sauce, and tomato paste.
• Stir to combine and sprinkle with kosher salt evenly over the sauce.
• Add the bay leaf, balsamic vinegar and parmesan rind.
• Stir to combine and allow to simmer for 3 hours or all day.
• Before serving, remove the bay leaf.
• We let the parmesan stay in until we've eaten all of the sauce, even with the leftovers in the fridge.

PASTA AND HERBS

Steps:

• Cook pasta according to the package directions.
• Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic and cook for a couple of minutes. Stir in the herbs.
• Drain the pasta and transfer to a large bowl. Add the butter mixture and toss. Season with salt and pepper. Sprinkle with black olive slices and serve.

SAVORY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

ANGEL HAIR PASTA WITH TOMATOES AND FRESH HERBS

Steps:

• Bring a large pot of water to a boil and add salt.
• In a 12-inch pan, heat olive oil reserving 1/2 tablespoon to drizzle just prior to serving, and place over medium-high heat. Add garlic and cook, stirring for 2 minutes or until light golden. Add tomatoes and salt, and cook for 3 to 4 minutes or until some moisture from fresh tomatoes begins to evaporate.
• Cook pasta in the boiling water. Following manufacturer's suggested cooking time, cook until tender but just so (al dente). Drain and reserve about 1/3 cup of the pasta water and hold the drained pasta in the colander while finishing the dish.
• To the pasta pot, add the tomatoes, basil, parsley and 1/2 of the parmesan cheese. Toss to incorporate flavors and ingredients, adding the reserved 1/3 cup pasta water.
• Drizzle with the remaining olive oil and serve immediately. Pass the remaining parmesan and freshly ground black pepper, to be added to taste.

ITALIAN SPAGHETTI SAUCE WITH FRESH HERBS

Steps:

• In a heavy 2-quart saucepan saute the garlic and onion in the oil for 2 to 3 minutes, until the onions become soft and translucent. Add the mushrooms and wine, and cook for 5 minutes over low heat. Meanwhile, in a blender or food processor puree the tomatoes with water until smooth. Add the tomatoes to the saucepan and simmer for 15 minutes over low heat. Add the red pepper, oregano, basil, marjoram, and salt, and cook for 5 more minutes.

PASTA WITH HERBS

Steps:

• Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
• In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
• In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

ALMOST AS SIMPLE PASTA WITH PARMESAN, HERBS, AND FRESH GARLIC

Steps:

• Saute garlic in butter or olive oil with herbs until garlic is soft but not browned.
• Toss with hot pasta, Parmesan, salt, and pepper.
• Herb suggestions: Italian seasoning. Fresh or dried basil. Fresh or dried Rosemary. Herbs de Provence. Fresh or dried basil and oregano in combination. Fresh or dried parsley. Fresh or dried parsley, oregano, and basil. Italian seasoning with a pinch of crushed, red pepper. Fresh chives. Fresh parsley and fresh chives.
• Tip -- Dried herbs, especially rosemary, may benefit from being re-hydrated in a tablespoon of water or white wine.

SPAGHETTI WITH FRESH TOMATO AND HERBS

Steps:

• Bring a large pot of salted water to the boil. Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. Slip off the skins and cut them in half through the middle. Poke out the seeds with your finger, and roughly dice the flesh. Warm a large ceramic or glass mixing bowl by rinsing it with hot water. Toss the tomatoes in the bowl with the olive oil, mixed herbs, parsley, and ricotta cheese.
• Bring the large pot of water back to a rolling boil, add the spaghetti, and cook until tender but still firm. Drain and add it immediately to the tomato mixture in the bowl. Sprinkle with the Parmigiano. Toss with tongs or two wooden spoons until the pasta is evenly coated. Add salt and freshly ground pepper to taste. Pass extra Parmigiano cheese at the table.

AIR FRYER SPAGHETTI SQUASH

Steps:

• Wash your squash well. Place on cutting board, and cut off the two ends (stem and bottom). Then cut the squash down the center into two halves.
• Using a large spoon, scoop out the center seeds so that it is clean and clear. Flip the squash over cut side down, and poke with a fork a few times.
• Place the two halves in the air fryer basket cut side facing up. Drizzle with olive oil, and rub into the flesh. Sprinkle with salt and pepper.
• Bake in the air fryer at 400 degrees F for about 25 minutes, or until the flesh easily scrapes away with a fork.
• Transfer to a serving dish. Using a fork, scrape the squash from the outside in. Continue scraping until you've released all of the squash on both sides and have something that looks like long spaghetti noodles!
• Top with fresh chopped herbs! Serve as a side dish, or any way you like it!

PASTA WITH RICOTTA AND FRESH HERBS

Steps:

• Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

SPAGHETTI WITH GARLIC AND HERBS

Steps:

• Bring a large pot of water to a boil. Add a generous amount of salt, then add pasta. Cook until al dente.
• Just before pasta is done, heat oil in a large skillet. Add pepperoncini and half of the garlic; toss to heat through.
• Reserve 1 cup of pasta-cooking water, then drain pasta.
• Add pasta to skillet and stir. Add just enough reserved pasta water to moisten; stir in garlic and herbs. Stir in cheese, then season with salt and pepper. Drizzle with more olive oil and shaved Parmesan, if desired.