---------------------------------------------------------------- From: Ian & Carol Rice Newsgroups: rec.food.recipes Subject: Collection (5) Italian Pasta Followup-To: rec.food.recipes Date: 17 Sep 1998 06:49:48 -0600 Organization: virgin.net Reply-To: i.rice@virgin.net NNTP-Posting-Host: boofura.swcp.com Spaghetti alla Puttanesca Number of Servings: 4 Approx. Cook Time: 0.20 1 lb tomatoes - skinned, seeded and cut in thin strips or 14 oz tomatoes - canned, drained and roughly chopped 1 inch chilli - seeded and finely chopped 2 cup garlic - very finely sliced 1 Tbsp capers 3 Tbsp olive oil 12 oz spaghetti salt 2 oz butter 6 anchovy fillets - chopped 1 Tbsp parsley - chopped 2 Tbsp black olives Cook the spaghetti in salted water with 1 Tbsp. oil. While the pasta is cooking put the remaining oil, butter, chilli, anchovy fillets and garlic in a large frying pan and cook for 1 minute mashing the anchovies to a paste with a fork. Add the tomatoes, olives and capers and cook for 5 minutes, stirring frequently. Drain the spaghetti, turn it out into the frying pan and add the parsley. Fry for 1 minute, tossing the pasta all the time. Serve at once from the pan. Spaghetti Vesuvio Number of Servings: 4 Approx. Cook Time: 0.25 1 lb spaghetti 1 Tbsp olive oil 14 oz tomatoes (canned) 1 tsp oregano (dried) salt 2 oz Parmesan cheese - grated 7 oz mozzarella cheese Warm the oil and add the tomatoes with their juice, squashing them in the pan with a fork. Add the oregano and salt to taste and cook rapidly for 20 minutes. While the sauce is cooking, chop the mozzarella into small cubes. Cook the pasta, drain and add the freshly grated Parmesan, the tomato sauce and the diced mozzarella. Toss rapidly then cover and leave for about 3 minutes so that the mozzarella begins to melt and looks like streams of molten lava. Serve hot. Source: Diane Seed Pasta E Fagioli Number of Servings: 4 Approx. Cook Time: 0.45 1 Tbsp olive oil 1 onion - finely chopped 3 clove garlic - minced 1 lb plum tomatoes - diced 1 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp dried marjoram - crushed 1/2 tsp dried rosemary - crushed 1 dash cayenne pepper 1/4 tsp salt and pepper 15 oz cannellini, kidney or navy beans - rinsed & drained 1/2 cup water (or more) 8 oz rotelle pasta - cooked 1/3 cup parsley - chopped 1/2 tsp balsamic vinegar Parmesan cheese for topping In a large skillet, heat the oil. Saute the onions and garlic over a low heat for about 8-10 minutes until the onions are soft and translucent. Add the tomatoes, herbs, cayenne and seasoning. Simmer for about 10 minutes until the sauce is thick and hot. Add the beans and water, cook for about 5-8 minutes to heat through. Stir in the pasta, parsley and balsamic vinegar. To serve spoon 1-1/4 cups on to four plates and top with a little Parmesan cheese. Source: pastanet Pasta all'Anciova Number of Servings: 6 Approx. Cook Time: 0.15 1 1/4 lb bucatini 4 Tbsp breadcrumbs 3 1/2 fl. olive oil 2 cup garlic - crushed 4 anchovy fillets 2 Tbsp tomato puree 2 Tbsp pine nuts Bring a large pan of lightly salted water to the boil and add the bucatini. Cook for about 10 minutes until it is al dente. Drain and reserve 4 Tbsp of the pasta water. Place the breadcrumbs in a frying pan and dry fry, stirring constantly, until golden and toasted. Heat the olive oil in another pan and gently fry the garlic. Reduce the heat, stir in the anchovies and allow them to dissolve in the oil. Stir the tomato puree into the reserved pasta water and mix well until combined. Stir into the anchovy mixture and heat through gently. Pour the sauce over the cooked pasta and mix well. Transfer the pasta mixture to serving bowls and sprinkle over breadcrumbs and pine nuts. Macaroni in Tomato Sauce with Cheese Number of Servings: 2 Approx. Cook Time: 1.00 2 oz bacon (Smoked) - diced 1 onion - finely chopped 1 cup garlic - crushed 1 Tbsp olive oil 1 large tomatoes - chopped (canned) 1 Tbsp tomato puree 1 pin sugar 1 tsp oregano 1 tsp parsley 6 black olive - sliced 6 gherkins - sliced 1 Tbsp capers pepper 1 Tbsp basil - chopped 4 oz Mozzarella cheese - diced 4 oz macaroni breadcrumbs butter Fry the bacon, onion and garlic in the oil for 8-10 minutes. Add the tomatoes, tomato puree, sugar, oregano and parsley. Bring to the boil then simmer for 15 minutes. Add the olives, gherkins, capers and pepper. Just before serving add the basil. Preheat the oven to Gas Mark 4. Cook the macaroni in boiling water for about 10 minutes. Mix the tomato mixture, macaroni and diced cheese and place in a greased casserole. Sprinkle the top with breadcrumbs and dot with butter. Place it in the preheated oven for 30 minutes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.