What pasta dish have you made recently?

I boiled some spaghetti and had leftover KFC from lunch. So I tossed the two together with a packet of honey mustard dressing and a little of the spaghetti water I had reserved. It was delicious!

Spaghetti alla nerano. Very simple, using garden zucchini.

I boiled some spaghetti for my homemade pesto sauce.

Macaroni and Cheese, my brother and niece came over and it was nice comfort food on a rainy day.

I just made some Arrabiata Pasta last night, but used spaghetti instead of penne pasta.

Guy Fieri did a show from Italy, and visited this one restaurant that made such a simple but delicious dish.

The chef chopped some tomatoes, garlic, and basil and put it in a bowl.

Then he poured olive oil all over the vegetables, plus salt and pepper.

Then he sauteed the vegetable mixture for just a little bit, then poured it over spaghetti on a plate.

It was so easy, so I tried it. The only difference was that I tossed in the pasta with the sauteed vegetables, rather than pouring the saute over the noodles.

It was amazingly delicious, and very simple to make.

I like the way Italians cook. They don't over complicate things.

None. Sadly, I'm on a weightloss plan. It's working, but the results aren't quite yet substantial enough that I can stave off a carb (or sugar) craving by looking into the mirror, and admiring my shrinking waistline.

I'm down for a zucchini dish with a lovely homemade sauce, but it isn't the same as pillowy gnocchi with parmesan, and spinach.

What's the green container?

It’s too hot to cook so tonight I made spaghetti in my Fasta Pasta and served it with Rao’s marinara.

I'm no fan of Fieri, R6, but that sounds great. And perfect for a summer pasta entrée. I might even add a dash of dark balsamic vinegar (but JUST a dash). Sure, it's one more ingredient, and the point was to keep the dish fresh, simple, and delicious...but I'd try it anyway.

Pasta carbonara with guanciale, not pancetta (authentically made).

I made Chef John’s Bolognese recently and had it with rigatoni. It was delicious and worth the effort for sure. It would be a great sauce for a lasagne, too.

I take 100 grams of Kamut rigatoni and boil it up. Toss it with a little butter, 1 tbsp of parmesan, fresh ground pepper and a grilled chicken breast. I am full and proteined up the macro!

No onions or garlic in carbonara, better the simpler it is.

R12 - Ina has a “really good” bolognese sauce too.

I’d make pasta but I don’t have a kitchen anymore!

Did you rise the pasta, and if so, how?

[R8]

If you're in the US, it's the cheap parmesan cheese that you shake out of the green can. I'm not sure if it's the same in other countries.

Not a dish, just easy-peasy PENNE RIGATE over leftovers, but it worked.. Penne aid to be good holding sauce; I had leftover chicken. Had simply baked chicken pieces in a deep round pan, on rings of onion, drizzled a commercial salad dressing, Caesar, over it. Added a splash of water and baked it at 325° an hour, Perfecrion! Had lots of ""juice" and moist chicken. The next day I pulled meat off the bones, cut an apple into 12 pieces and warmed it in the oven while boiling up a box of penne. Mixed all together, more perfection! Want to do it again tomorrow.

If you need to watch your waist go for the polenta, it’s a little lighter!

Pasta being my favorite food, I have made the following in the past year:

• Spaghetti with Meat Sauce

• Spaghetti Carbonara

• Spaghetti with Puttanesca Sauce

• Spaghetti with Bolognese Sauce

• Pasta with White Clam Sauce

• Lasagna

• Chicken Tetrazini

• Spaghetti Poivron Rouge Provencal

• Pasta with Ham Au Gratin

• Baked Ziti

• Fettucine Alfredo

• Maltagliata con Salsa Amatriciana

• Pasta with Bacon and Mushrooms

• Pasta with Pesto Sauce

• Pasta with Herbs

• Pasta with Calamari

[quote] No onions or garlic in carbonara, better the simpler it is.

Ah, c’mon, the OP also claims he used that dehydrated, pre-grated shit in the green canister in his carbonara, so clearly he’s just trolling.

The baked feta and cherry tomato recipe that's gone viral. It's actually pretty good. I added greek, dried oregano (which I love) and skipped the garlic. Used high quality EVOO. Used ziti pasta which are like smaller penne. You could add sliced black olives and make it a cold pasta salad too. Pretty soon I'll be able to sell real estate off my ass.

r21 can I come for dinner? :)

Today: Linguine served with chicken cacciatore (simply finished cooking the pasta with a few ladles of the chicken sauce).

Last week: Chilled Asian peanut-sesame noodles.

R25, could you please share the recipe for Chilled Asian peanut-sesame noodles?

[...]

[...]

[...]

Take me to your mama’s for dinner….

I was at Big Lots and they had marked-down all these chipotle southwest noodle kits. I bought three and boiled the bowtie-shaped noodles, then added a can of mushrooms (liquid, too), the mix and a half stick of margarine. Yum.

Tonight, I made chicken piccata.

OP types fatty and carcinogenic. I think I'll pass.

I got some of Lidia’s vodka sauce to add to a pasta dish sometime this week. I’ve been wild for vodka sauce lately.

prepared cavatappi pasta, sauteed sliced mild Italian sausage, prepared tomato sauce with herbs, tossed together and enjoyed. I love cavatappi.

Mmmmm R34. I love vodka sauce.

Does anyone have a good vodka sauce recipe?

Oh, and here you go R8. It's this cheap ass parmesan cheese that chain restaurants use.

If you ask me, it's mostly salt.

I was watching Beat Bobby Flay on Sunday, and the challenger's signature dish was mezzaluna.

Bobby made an amazing mezzaluna pasta dish with a pumpkin filling, and a mushroom and brown butter sauce.

Omg, it looked sooooooooo good!

It was similar to this pasta in the photo, except without the nuts on top.

I'm doing something like r6 mentioned tomorrow, to go with Italian herbed roast beef.

I sometimes just use a little olive oil, salt and pepper, and parmesan on spaghetti, plus reserved pasta water, but I have some basil to use up (my plant is about to give up the ghost) so I'll go with tomato and basil instead.

Almost forgot my favorite summer dish, Maangchi's cold noodle platter.

I made a cold orzo salad with peppers, lemon, shallots, olive oil and lots of fresh herbs. Pasta salad is great on a hot summer day.

Word to the wise: never try to reheat your pasta alla carbonara in the microwave the next day.

The creamy egg sauce (after being refrigerated overnight) completely baked in the microwave, and it became hard and impossible to eat.

It was really quite gross.

arrabbiata with a couple extra teaspoons of chili powder, DELISH

R26, I wish I could share the Asian noodle recipe, but I cook mostly by experience and intuition. You could probably do a search for cold Thai, Asian or Vietnamese peanut noodle salad for the basics.

I think the main difference with mine is extra aromatics (herbs) and some additional ingredients in the dressing. My dressing has smooth peanut butter, sesame oil, brown sugar, soy sauce, fish sauce, lime juice, rice vinegar, shaoxing wine or mirin, a small amount of garlic, and sambal olek. Some recipes call for cooking/cooling the dressing, but mine is uncooked. Mine is definitely a fusion dish and not specific to one country. Some recipes call for sesame tahini, but I prefer it without.

I use either soba noodles or linguine, finely julienned vegetables (any combo of carrots, sweet peppers, cucumber, celery), Thai basil, mint, cilantro, scallions, and toasted sesame seeds. It is good even without the vegetables, but needs the herbs (cilantro at least) and scallions.

[...]

I used my own cow, wheat field, aged wine, trapped and slaughtered hen, and terraced tomato plants to create a splendid homemade fiesta of fusilli followed by a memorable tiramisù, OP. You should, too. Now!

This seafood pasta. Quick, easy, delicious.

Johnny Marzetti

[quote] This seafood pasta. Quick, easy, delicious.

Seafood pasta always makes me think of getting sick from bad seafood.

I microwaved Spaghetti-O’s. Yum.

spaghetti carbonara for me too. I love it and it's so easy.

Usually once a week I make carbonara and once a week spaghetti alfredo. I'm good with the carbonara but most of the time I gain a pound after eating the alfredo. Then I have to starve the next day or two to lose it. Oh well, it's worth it.

I made a simple dish with penne, grilled asparagus, garlic, Parmesan cheese and olive oil. Terrific eaten cold the next day.

[quote] I made a simple dish with penne, grilled asparagus, garlic, Parmesan cheese and olive oil. Terrific eaten cold the next day.

Yeah, it's called a pasta salad.

You should try it sometime.

Any fans of spaghetti aglio e olio? My partner prefers "saucier" pasta, but I love some of the very simple traditional Italian preparations.

He mentioned spaghetti carbonara the other night, so I think that'll be on the menu soon. Not the most heart-healthy dish, but it's so damn good.

Carbonara and Alfredo are great but the leftovers are BAD. It’s a one and done thing.

Leftover spaghetti alfredo turns into a rock within a couple of hours and nothing will save it.

It's a relief to see food recipes posted without fifty paragraphs of pointless and inane rambling. I can't even find a simple crepes recipe nowadays without it being preceded by a fucking novel.

R48 - where are you getting your seafood from that you get bad seafood?

I cook pasta with shellfish frequently and have never had a problem.

Plain, rinsed pasta served in a Cool Whip container served by a fat frau.

r23's Feta Pasta is very good and I've made it several times over the past few months.

I made spinach leek lasagna last week . I don’t really follow a recipe but there are many out there. I soften the leeks and then cook down spinach Then I mix it with ricotta. Then I layer it . Sometimes I use tomato sauce and sometimes I use bechamel . I top with parmigiano and mozzarella. I use the best ingredients I can and no canned tomato sauce something simple like the Marcella Hazan. It’s not complicated and I can freeze leftovers . I make it with a lot of spinach . It’s really good even the next day. I also make caccio peppe. My boyfriend who doesn’t know any better loves Fettucine Alfredo I make that for him all the time because it’s so easy for me. I don’t like it because it’s insanely heavy and fattening. I like lighter pasta like that zucchini past upthread sounds lovely.

I've made this several times, including the other night. It's delicious and easy to make.

[quote] Carbonara and Alfredo are great but the leftovers are BAD. It’s a one and done thing.

I found that out the hard way.

I microwaved my carbonara the next day (thinking that the "cream" would melt), but it turned into something reminiscent of a very tough quiche.

It was disgusting.

R58 I'll bet that damned frau used a colander to drain the pasta as well.

I regularly make Marcella Hazan's Bolognese sauce. It takes hours to make, so I make huge batches and keep containers of it in the freezer. Besides using is on linguine or fettucine, I also use it when I make lasagna. (But, I hear that you shouldn't rinse your pasta!)

R61 That looks delicious and simple.

Orzo, Salmon, peas spinach finished with some Parmesan or feta…it’s delicious

R18 Just say that nasty 5 letter brand! BTW, It came in a blue container in the UK ages ago. I'm not ordinarily a fan of pasta "salads", but did have great success with this chilled pasta dish. It's CHEFPK's Iraqi family recipe. You can find him on YT, but he put this recipe of his dad's in the comment section in another Chef's channel.

Cold Spag

Olive Oil

Dill

Feta (I used marinated Rosenbourg)

Kalamatas

Squeeze of lemon

Parsley

For carbonara, reserve some of the pasta water to add before you put the leftovers in the fridge. It won't taste the same as freshly made, but it's tasty cold. (Reheated is a bit... dry.)

Thanks for that tip, R68!

Does anyone here have any experience, tips, recipes with bucatini?

R70 It's toothsome and a hearty delight! Absorbs a lot of sauce. It can be sloppy to eat sometimes, if your sauce isn't thick. I believe it would do a Dragon good.

Thanks, R71.

Did you ever get around to trying that cake?

R67, that sounds delicious!

Why was this thread grayed out?

R72 I did! Thanks for asking, and for sharing your recipe; it was excellent, and I'll make it again. I served it with a strong Cardomom flavoured Arabic coffee called Cafe Najaf, and a scoop of vanilla ice cream.

Good choices, R74! Cheers!

R73 Thanks... Not sure, but isn't greyed out on my screen. Is this post greylined as well? Are all of mine? I must have said something elsewhere someone didn't like.

I love the fact the thread is greyed out🤣

R77 So it's the thread itself, not simply my remark? Phwew! 😰

Leftover alfredo or carbonara is very good if you reheat it correctly. Never in a microwave. Heat it in a wide, flat pan such as a sautee pan over low heat and mix in a tablespoon or two of milk or cream. As good as the night before.

R2 is that the dish stanley tucci had on his show too? I found this alternate recipe for it too

I made that viral TikTok feta pasta some Finnish woman posted, and it was delicious. However – and this is key – you have to either double the sauce or halve the amount of pasta. Otherwise it's dry.

I'm going to make that viral pasta dish tomorrow but I won't use feta, I just don't like it well enough to have it as a main ingredient in sauce. Ricotta should work just as well.

R82 I'm not particularly keen on most Feta... particularly the kind made of goat's milk. Look for one that's Cow's milk, or some combo of Cow-Buffalo-Sheep's milk. I have a Greek friend who stores her Feta in either milk or cream in the fridge. It takes the goat funk out. She said where she's from in Greece, most store it this way. I was astonished how good it was. Don't necessarily give up on Feta altogether just because you don't like the goat-funk flavour.

Feta is definitely having a moment.

My favorite pastas are Penne, Farfale, and Pappardelle.

The big, flat ribbons of Pappardelle is like a meal in itself, and goes great with vodka sauce.

about a week ago I made Rana shrimp and lobster ravioli and made a spinach cream sauce to go over it. it was delicious and took about 15 minutes

R70, while it's [bold]really[/bold] an acquired taste, I like the Sicilian dish pasta con sarde, which is made with bucatini.

There are different variations of it. I make it with olive oil, fennel, onions, garlic, capers, red pepper flakes, olives, tomatoes, pignoli, saffron, currants, a little bit of clam juice, anchovies and of course sardines - and topped with fried bread crumbs.

The first time I had it was years ago in some Sicilian restaurant in NY. Shortly after the waitress took our order, the chef (who was sexy AF, although that's neither here nor there) oddly came out and asked if I were sure that's what I wanted, and I said yeah, it's something I always wanted to try but was too timid to make myself.

It turned out I loved it - and the waiter came back out when we were done to see what I thought of it.

And that was the beginning of my love affair with that unusual dish.

That sounds really good r87, except for the currants. I assume the pignoli are the breadcrumb topping? That's not too sweet?

I mix the pignoli (which I toast a bit beforehand) in with the pasta and not sprinkled on top along with the breadcrumbs.

And yes there is the taste of sweetness because of the currants, but it also is contrasted with the heat, the crunch of the pignoli & breadcrumbs, and the taste of anchovies.

Think of it the way some North African, Middle East or Indian dishes have, say, dried fruit mixed in with savory dishes.

They shouldn't go together, but yet they do.

I made that R80 it’s good but kind of greasy

I just made chickpeas with couscous.

I could talk about Royal hair all day long. Sigh.

Wrong thread needless to say. Although Kate Middleton’s hair is looking like spaghetti lately.

[quote] Carbonara and Alfredo are great but the leftovers are BAD. It’s a one and done thing.

No way I'm wasting leftover fettuccine Alfredo. I do reheat but I don't expect it to taste the same way it was yesterday.

I like small shapes of pasta the best, i.e., corkscrew or fusilli. I buy it from Whole Foods (organic) and it's very good and inexpensive (365 brand).

Anyway, here's a quick one: fusilli, balsamic vinegar, garlic, feta cheese, grape tomatoes (sliced), and pitted Kalamata olives. You can use some of the Kalamata brine on the pasta as well.

Sardine pasta sounds tasty.

Tonight I made rigatoni and chicken in a sauce of sun dried tomato, garlic, mozzarella and heavy cream. Sprinkled with red pepper flakes. It was delicious. I left out the basil because half the people eating it are little bitches.

[quote] I like small shapes of pasta the best, i.e., corkscrew or fusilli

Are you Frank Costanza?

"One in a million, doc!"

R53 My mother made spaghetti aglio e olio. On Christmas Eve, we started our traditional fish meal with it. She added anchovies, which she put in the pan after sauteing the garlic in olive oil. The anchovies sort of melted into it. She added the spaghetti into the pan, with a bit of the spaghetti water. Served the platter with fresh chopped parsley or basil. Other than Christmas Eve, it was just garlic sauteed in oil. I like to add red pepper flakes while the garlic cooks.

[quote] My mother made spaghetti aglio e olio. On Christmas Eve, we started our traditional fish meal with it. She added anchovies, which she put in the pan after sauteing the garlic in olive oil. The anchovies sort of melted into it.

That's a very good technique.

Bobby Flay says that anchovies are the "bacon of the sea." Meaning, they add a ton of flavor to dishes.

Also, the aglio e olio is a perfect starter course.

I think I'm going to use your mom's way of doing it, the next time I have friends over.

I am drooling R99.

R99 here

I agree with Bobby Flay about anchovies. My mother made a wicked caesar salad dressing as well.

Another of her recipes using anchovies was for zeppole. Only made on Christmas Eve, otherwise made plain. I found a recipe which is similar.

I love to add anchovy paste to my puttanesca.

I just saute olives, capers, tomatoes, and garlic in some olive oil. At the very end, I add chopped anchovy from a can or some anchovy paste.

It adds a nice saltiness and also a depth of flavor to the puttanesca.

Puttanesca is another one of those easy dishes that you can whip up in five minutes.

I don't eat a lot of pasta, but last weekend I did make spaghetti with shrimp sauce using whole wheat spaghetti noodles.

Anchovy paste is my secret weapon in all sort of things.

Puttanesca-inspired.

Fusilli pasta.

Grape tomatoes (sliced).

Pitted Kalamata olives.

Balsamic vinegar with garlic.

Feta cheese.

I don't mind anchovies, but Kalamata olives do the job of anchovies, for me. Kalamata olives also do the job of capers (saltiness), for me.

Shrimp Scampi!

Lots of butter, garlic, parsley, white wine and lemon. Oh and shrimp too. Double the sauce, serve over cooked pasta.

Shrimp scampi is delicious.

Something very simple:

Lightly sauté fresh chopped garlic in virgin olive oil.

Add cooked spaghetti.

Spaghetti al olio.

I made the viral pasta dish with ricotta like I said I would at r82. Did not like it one bit. Needed to halve the cheese and double the tomatoes. Usually I love cheese but this was just too much.

It may very well work with feta but I don't like the goaty-ness of feta in this large of a quantity. I'll keep an eye out for the other fetas you guys mentioned and might try it again.

I hate Feta cheese. I dont know why, I like pretty much every kind of cheese on the planet from strong Blue Cheese to Parmigiano Reggiano to mild Brie. But Feta is just something I cant stand. I would never use it in Italian food I don't think is a common add in for that. I feel it's one of those cheese that Americans Fraus use to spice up their boring salads.

Feta is like the lamb of the cheese world, a lot of people just don't like the gamy taste.

Spaghetti and big beefy meatballs! I am good with balls!

Does tuna casserole count?

No r113. That's Frau garbage for another thread.

R110 You may wish to experiment brining some full-fat Mozzarella (whole milk) to sub for the Feta. I've enjoyed some Saganaki which turned out to be brined Mozzarella. I Would sub either real Parmigiano or Grana Padano for the Feta rather than Ricotta. The texture seems wrong, and it's too rich. Haloumi probably would work well as a sub too, but not sure if you enjoy sheep's milk cheeses. Do keep your eyes open for the other varieties of Feta; you'll be pleasantly surprised.

Does opening a can of Annie's organic pasta Os count?

BTW, they taste like shit. The unhealthy non organic ones taste better.

R96 sardines?? Gross.

Marcella's tomato-butter-onion sauce with either angel hair or cavatappi. Grated Parmigiano-Reggiano.

[quote]Another of her recipes using anchovies was for zeppole.

OMG that sounds good.

Marcella was a hack, can we move on from her already? Why you guys make her into an Italian god is beyond me. I have tried her recipes, they are nothing special.

Carbonara gets guanciale, not bacon.

OP made something but he did not make Carbonara.

Guanciale, is almost impossible to get in the US. You really have to hunt for it in specialty stores.

I don't know what it's called but pasta with cherry tomatoes, olives, capers, extra virgin olive oil, and chives. Delicious.

I made this one from a chef in Naples Italy, it was surprisingly really light and delicious even though he used cream and butter. Not olive oil.

Skip to 4:20 if you just want to see how it's made

R122 so hunt.

OR call the dish something else.

I boiled some spaghetti noodles in a vat of butter and added some ground meat I fried in bacon fat. I thought it would be too rich, but it wasn't. I added a couple of scoops of ice cream for good measure. Delicious!

I'm addicted to Arrabiata sauce.

A few days ago I made spaghetti and meatballs, using Arrabiata sauce and meatballs that were partially plant-based (I thought they'd be disgusting, but they were delicious)

Can I substitute pure lard for the ice cream, r126?

OP, it would be even more delicious if you used Parmigiano-Reggiano cheese from Italy and not wood pulp.

This is a staple in our house, serve warm, room temp, or cold...used extra parm.

^works well with any short pasta as well.

Linguine with fresh pesto

I fried some chilis and onions to add as enrichment too

I've got half a pack of ground beef in my fridge. I'm thinking of cooking it up with some mushrooms and beef gravy and having it over egg noodles.

R126, are you from Kentucky, Alabama, West Virginia, or Mississippi?

I got a stoffers lasagna

[quote]Marcella was a hack, can we move on from her already? Why you guys make her into an Italian god is beyond me. I have tried her recipes, they are nothing special.

Explain to us why Marcella Hazan was a hack.

Spaghetti Aglio e Olio e peperoncini . I’ve eaten probably once a week since I was a teenager.

R133 That sounds great; I'd add onion to the beef, then a little garlic and wine when you sauteé the shrooms. I find they turn out better added last, rather than mixed in from the start. I make a similiar dish with the addition of toasted kasha.

I just put Sophie Kay's Kapama Olympian together. I found the recipe in an old paperback that had belonged to my partner's mum: [italic] Pasta Cookery [/italic] Dell, 1979

2lb leg of lamb, cut into serving pcs

Juice of a lemon

1 1/2 tsp salt

1/8 tsp blk pepper

2 Tbs flour

6oz tomato paste

4 Cups Hot Water

1 med onion

10 cloves

2 Cinnamon sticks broken

2 cloves garlic

1 orange

6 Cups uncooked Mostaccioli

1/3 cup grated Parmigiano

Lemon slices for garnish

Season lamb w/S&P, lemon, brown in Dutch oven

Remove lamb, add flour to drippings, make light to med roux, mix in tomato paste + water

Add lamb and clove studded onion, cinnamon, and garlic (recipe calls for putting together a "bouquet garni", I'm just going to remove them later.

Slice orange in half, squeeze and toss in

Bring to boil, cover and reduce heat, simmer an hour or until lamb tender

Remove lamb, onion, etc or your garni bag... bring to boil, add pasta, cook 10-15 min to your liking.

Place on platter, dust with cheese, garnish with lemon slices (I used wedges and a bit of zest) ;added some V8 to sub for the water; added 2 Bay leaves, and 3 extra garlic cloves.

It smells delicious...

^The dried pasta is rougly 3/4 pound or slightly more... yields 6 cups cooked. Amount doesn't seem accurate, but I'm going to add a bit less.

R130 - that’s how my friend from Genoa makes pesto with potatoes and green beans. It’s yummy.

i've heard of that, never had it

Pesto, potatoes and green beans is a traditional dish from the Liguria area of Italy.

The cut of pasta used is usually "trofie".

Marcella Hazan-Alfredo Sauce with homemade fettuccini. I added shrimp and peas for some protein and vegetable. Made last night.

Who is Marcella Hazan?

Doesn't sound Italian to me.

She’s a delight

A huge pot of slow cooked bolognese and some fresh pappardelle. Delicious and tons left over for the freezer.

[quote]Who is Marcella Hazan? Doesn't sound Italian to me.

It's her husband's name. He's Jewish. Her maiden name is Polini.

Lots of Hazan fans checking in; to be expected on a DL pasta thread. DL apparently loves Marcella. There are at least two or three really devoted posters who seem to always be mentioning her. I was completely unaware of her existence as well before I had stumbled into DL.

[quote]I was completely unaware of her existence as well before I had stumbled into DL.

Her books have been popular since the 1980s.

Yeah, she is far from unknown

[quote] It's her husband's name. He's Jewish. Her maiden name is Polini.

Oh, okay. Thanks.

She's like Lidia Bastianich.

An Italian cuisine expert, but without the Italian last name.

Lidia is lovely

r153, She's a former slave holder, hardly lovely.

In honor of this thread, I made bacon and eggs for breakfast..

I saved some bacon and all of the bacon grease, and used it for my pasta dinner.

It was a very simple dish. Sliced onions, chopped garlic, chopped bacon, and finely chopped chili peppers (the tiny ones).

I sauteed all of that in the bacon grease, added salt and pepper, then added the spaghetti and tossed it all together.

I finished off with grated parmesan and chopped parsley.

I was expecting it to be more flavorful, but it was kind of bland. It was still a nice dinner, though.

Orzo Lentil Feta Pasta Salad

Parmigiano in the green container.

Oh dear.

parmigiano in a red container

You lazy bitches need to grate your parmigiano-reggiano, don't buy the boxed stuff.

I buy it high and sell it low

I made a pasta salad with garlic, olive oil, feta and bleu cheese. I chilled it over night. It was great. But you could add salmon or chicken to it. I got the idea from “ How To Cook Everything”. I have had a mental block to food for about 19 months. I have seen doctors and spoke with a therapist- all of them said it was a mental block. When my cousin heard she sent me this cookbook- first one I have ever read-because she thought I should reacquaint myself to food by seeing new ways to cook. This pasta dish is my first effort and it turned out great!

Lidia Bastianich. is a Cunt! So is her son by the way.

I tried to go low carb one time with pasta by using this non carb Asian version of some sort. Cant remember the name. How bad could it be right? OMG, I almost barfed, it was like Chinese noodles with fish flavor and slimy watery oil thrown in for good measure. I literally threw it away after the first bite. No tomato sauce and enough cheese on earth could drown out that fishy grossness.

R162 what's up with Lidia?

I'm shocked to hear that she is disliked.

What did she do?

[quote]Who is Marcella Hazan?

She's old school for the old queens, kind of like a cheap Italian version of Julia Child, the only thing around at the time who wrote a cook book for "the modern housewife". Today there are much better cooks, chefs to fallow and recipes that are more authentic but the die hard trolls worship Marcella on here like gods gift to Italian food. Like Julia, her recopies are OK, kind of dated and nothing special to write home about.

Julia Child is beyond okay. Julia Child is a goddess.

This year alone Julia will get a tv show, a documentary and a reissue of her entire cannon. Plus a new food tour. Never mess with Julia Child.

Julia was a bit of a klutz in the kitchen.

Lidia slapped marcella

I eat it right from the box.

Sometimes I eat the box too.

[quote]Lidia slapped marcella

They can both slap each other.

Lol R168.

Did she really?

R170 I love sassy saucy Stellino. Mangia, mangia, he's good enough to eat.

pasta puttanesca - because I'm a big old WHORE

I live in the USA and have no idea what “the green container” is.

Then again, I’ve never eaten hot pockets before, either.

yeah, you do, hon

The green can.

Spaghetti O's

Spaghetti-O's wouldn't be half bad, if they weren't just tomato sauce, sugar, and noodles.

It's like sugar on sugar on sugar.

^^^ Speak for yourself, fatass.

Tonight it's Chef Boyardee Ravioli, and this skinny whore is rejoicing!

R161 I vomited imagining your recipe.

Quattro Formaggi Ravioli, dressed with olive oil and balsamic vinegar, is today's lunch.

EAT IT

[quote]She's old school for the old queens, kind of like a cheap Italian version of Julia Child, the only thing around at the time who wrote a cook book for "the modern housewife". Today there are much better cooks, chefs to fallow and recipes that are more authentic but the die hard trolls worship Marcella on here like gods gift to Italian food. Like Julia, her recopies are OK, kind of dated and nothing special to write home about.

You do not know what you're talking about.

Classic Italian cuisine is never dated. Name a specific dish from her book.

And name a dish of her's that is not authentic.

I had no idea what the green container was, but this sentence didn't help:

[quote]Mixed two eggs in a bowl with some parmesan cheese in the green container.

It's just confusing, like, where are you mixing the stuff, in a bowl, or in a green container? Or maybe I was just tired when I read it.

Anyhow, I usually get Ambriola grated cheese, it has no other crap in it, no wood chips, and it's very tasty.

R184 It's the American KRAFT "cheese" they label as Parmesan. To make matters confusing, their product was packaged in a Red cannister, now clear plastic with red details, for Canada, and the same vile crap (smells of sickness) was packaged in a Blue cannister for the UK. I believe they're all clear plastic with hints of colour now, but the containers were once a shiny foil over cardboard. The product rarely melts, regardless of where it's sold on Earth.

[quote] The product rarely melts, regardless of where it's sold on Earth.

It's also indestructible.

Vile dust

[quote]I almost barfed, it was like Chinese noodles with fish flavor and slimy watery oil thrown in for good measure.

While not a substitute for pasta, you do realize who have to soak and rinse them well before you cook them...right? They're called shiritake.

I made shrimp scampi for my partner tonight along with ciambotta as a side dish. I had the shrimp over an iceberg lettuce salad as I am on a low/no carb diet.

As for the leftover alfredo or carbonara, make a frittata out of it. It's very traditional. Basically beat some eggs with parmagiano, pepper (maybe a bit of chopped parsley) and add the leftover pasta. Let it sit for a few minutes and try to loosen it up. Then heat some oil (or butter) and cook it like you're making a frittata.

Oh, and when you add anchovies to aglio e olio, it's then pasta con acciughe or pasta con alice. Then if you add toasted bread crumbs, it's pasta con la mollica (or pasta ca' muddica). And I use panko that I toast in oil for my breadcrumb topping. They are crispy and delicious. It's not authentic but it's delicious. {I also use panko toasted in butter to top macaroni and cheese)

R188 You sound alright, Dustin.

I'm doin' fine!! Thanks R188

Oops. I meant R189

I make an Italian meal most weeks. In the last couple of months, I've made pappardelle al cinghiale (I was lucky to be offered some wild boar meat), spaghetti alla puttanesca (just us at home), pasta alla Norma (we make our own ricotta, which is very easy), and penne all’arrabbiata (again, just us on a hot day when I like the fire in the peppers).

Next month I've planned a imqarrun because I've been learning about Maltese cuisine, and it's a fusion of Greek, Italian and Middle Eastern with French and Spanish influences.

I had some leftover cooked noodles, some ham that was about to go bad, and some cooked frozen peas. I chopped the ham, sautéed it, added some cream, a bunch of romano cheese, then the noodles and the peas. Heated it up, then reduced it. Came out really good.

R191 👍🤠

Sweet ripe grape tomatoes cut in half. Put in some fresh basil and if you like it, sliced mushrooms. Put in the microwave for 2-3 minutes. I then drain off some of the excess moisture that comes from the tomatoes. Add pepper and garlic and salt to taste. Put on top of capellini.

I know, the microwave is déclassé, but I don't want to use the stove more than I absolutely need to in the summer.

This also goes well with glass noodles a/k/a mung bean thread, cellophane noodles. It's articularly nice with mussels, but that's too heavy in the summer.

"What's the green container?" Sawdust passing itself off as parmigiano-reggiano. And onions were added as well! That's not carbonara!

"a reissue of her entire cannon" What about her small firearms?

It's not really Nerano unless the zucchini are allowed to marinade overnight, then folded into the pasta the next day. An important step that is usually left out of Nerano recipes but one featured on Tucci's Italy program.

Tucci can near no me any time

I like the Kraft stuff for my garlic and Parmesan wing sauce. It breaks down better than the traditional Parmesan.

R193 Your dish reminds me of something a friend's mum made every so often in the 70s... Ham Apollo... I hadn't heard of it before she mentioned it reminiscing about casseroles. They always made it with Spinach Fettuncine. Sometimes they added Swiss cheese. I'm going to try it, but may prepare as you did, rather than en casserole.

Dan Dan noodles

Sorry R200.

That's not pasta.

I don't know why people keep posting oriental dishes on this thread.

They have absolutely nothing to do with pasta.

Only ancient people say Oriental. ^^^

"Oriental" is beautiful word.

And R201 used the word correctly.

oriental is a silly word, too vague and misleading. what they mean is East-Asian.

Go fuck yourself, R204.

We can call those people, whatever the fuck we want to call them.

This is America, not the orient.

Get out of here, you freak at R205.

“Those people “, r205?

I can’t believe my ears!

"those people" is proper English.

As is the word "Oriental" : "of, from, or characteristic of Asia, especially East Asia.".

Lol R208.

I love u!

I don’t make “pasta dishes.”

fuck off, in the UK it means from india, in europe it means turkey or the near east. and since when was this thread "from america"?

it's a stupid term and unless you are an art historian or a rug trader fucking use a better term.

BACK to pasta

rR211 I tried the one pan thing and results were mushy. Anyone have better luck?

R212 That recipe is for idiots who think the traditional Italian way needs "improvement".

Ok you baby dick at R213. Thanks for the input.

People, PEOPLE, this Pasta recipe thread is TEARING us APART!

R215 lol

BASTA!!!!

It's time for me to give this one another try...made it for a boyfriend years ago and he was crazy about it. He liked it more than he liked me, I reckon. But it's great and tastes even better the next day.

I make something like that, r218, that I've been told originated in Venetian ghetto. But it includes red wine vinegar and garlic as well as all those ingredients.

rop, Raw egg???

raw eggs

Any cooked pasta then add tin of chilli tuna. Lazy yes but tastes good

I make something called Pasta Mama from a restaurant called Hugo's in boys town, it's been there for decades. It's not anything close to original anything but it's still good especially after a night of drinking. It's basically pasta with scrambled eggs. If you add meat like sausage, bacon or turkey they call it Pasta Papa. No it's not trying to be Carbonara.

8 ounces spaghetti or linguini ; about 1/3 lb. fresh

6 ounces ground sausage ; sauteed

4 eggs ; beaten

3-4 cloves garlic ; minced

1/4 cup basil ; chopped

2 tablespoon olive oil (or butter)

2 tablespoon water

6 ounces fresh grated Parmesan

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon seasoning salt

1/2 teaspoon onion powder

Mamma mia!

Last night I made penne with vodka sauce, seared scallops and peas.

Ramen with cut up hot dogs.

oodles of noodles

so PASTA

I made a san francisco treat!

What's your vodka sauce recipe, R225?

Is it good?

Usually I use Mario Batali's vodka sauce recipe, but this time I doctored up some Bertoli jarred sauce. I sautéed some onions and garlic, added the sauce and some fresh herbs and a bit of crushed hot pepper. It was much better than I expected. Typically, I'll serve it with shrimp or no meat at all, but it was really good with seared sea scallops.

I make marcella's sauce on mondays

That pasta mama video looks horrible, the pasta is bloated and over cooked.

Thick and slimy

"Lol [R208].:

Exactly. These oh-so-righteous SJWs toss their J'accuse around without even knowing what they're talking about. Which is par for the course. They are in a desperate need of a dictionary to give them a proper education.

"Usually I use Mario Batali's vodka sauce recipe;

How dare you? He's been CANCELLED!!!

Why would you go through the trouble of making a sauce from scratch then and a commercially produced low quality jar of the same type of ingredients to it?

I would do it to spite you

I like doctoring up Hunt’s tomato sauce…it’s rather bland so it’s easy to add stuff to it to make it taste better.

I agree with R237. Why would you doctor a jarred sauce when you could do the same to a can of whole or crushed tomatoes, or a jar of passata?

I made a pot of sauce with meatballs and braciole this weekend. I only make it like twice a year. I was at the Latino market and saw the had large, thin slices of sirloin tip roast that looked perfect for braciole. The same market had Roma tomatoes for 2lbs for $.99. Thus I felt compelled to buy 20 lbs and make my own jarred sauce. I've turned into my mother (except she grew hers).

I had some pine nuts in the pantry and decided to make the variation with prosciutto, provolone, pine nuts and currants and was pretty happy with the outcome. I'd normally skip the pasta as I'm doing keto to lose weight but decided to take a day off and ate pasta.

I see some zucchini pasta posts here. This is one my mother made and my sister and I still make. Saute zucchini and onions with olive oil in a pan until it gets some browning, but not too much. Beat some eggs and right before the pasta is ready, add the eggs and stir until just set. Add the some of the pasta water to the pan stop the eggs from getting hard and then add the pasta to the pan. Cook for a minute then serve with imported parmesan or pecorino romano. Delicious.

Oh, one tip. I remove the seeds from the zucchini with a spoon; too watery and can have a weird taste.

R240 I agree.

There may be good bottled tomato sauces out there but I imagine Hunt's would have that dreary stale taste.

A bare minimum standard quick Italian tomato sauce Italians make:

Saute a garlic clove or two in olive oil, let it get blond, remove it or leave it as you prefer.

Add a can of peeled tomato.

Add fresh basil if you have some. And/or hot pepper. Black pepper. Whatever you please. A little butter if you want.

You can expand on it with capers, olives, anchovy etc.

Salt. Let simmer for anywhere between 20 to 40 minutes as you prefer.

You can do this while the water comes to a boil and the pasta is cooking.

Passata makes me pass gas

I once had a pasta dish in Paris that was delicious and involved breadcrumbs. I wish I knew how to make breadcrumbs.

[quote] I like doctoring up Hunt’s tomato sauce…it’s rather bland so it’s easy to add stuff to it to make it taste better.

Haven't had Hunt's in a long time. Tomato sauce doesn't have to be bland, though. Try Bianco brand canned tomato sauce. Tastes good right from the can.

I had a ziploc bag full of cooked spaghetti which I always keep, just in case I feel like eating pasta during the week.

I didn't know what to use as a sauce for it, so I poured some heavy cream into a hot sauce pan, then added salt and pepper, and some of that parmesan from the green container.

When it all came to a boil and started thickening, I tossed in a handful of spaghetti and then tossed it for less than a minute.

It was sooooo good. Creamy, cheesy, and it took a total of about 2-3 minutes to prepare.

It makes a perfect side dish.

Pre cooked pasta is always over cooked. Gross R245.

Congrats R245, you took something that was not even Italian and made it even more tackier with over cooked pasta and fake cheese from a green can. Let me guess, you also made Popin Fresh garlic bread.

I douched with the can of hunts I had on hand, that's why I used the green container

Somewhere up thread is a link to a recipe for a zucchini based sauce/mush.

Cook zukes in slices until mushy- with s&p. Maybe garlic? Can’t remember.

Add lots of real grated parm (or green can- who gaf?).

Over pasta of your choice.

Very simple and fantastic. I made this last month based on upthread recipe and it was loved by my friend and me.

R249, sounds like a great way to get your veggies in!

Pasta lovers: I highly recommend Vesper Bros Arrabbiata Sauce. It’s my version of milk, eggs, and bread whenever I go to the grocery store (I used the remainder of a bottle last night and I have 2 full bottles in the pantry). It’s sooooooo good.

I threw some veggies in a pan, cooked it thoroughly, I roughly scraped some cheesy bits into it, some salt, I then mixed some pasta into it. it made a wonderful dinner for one!

This was the recipe/blog someone upthread posted that I cooked for my friend. ….The blog is twee, yes, but the meal is good.

less meat, more feet

Has anyone here ever made seafood lasagna? How’d it come out? Red sauce, white sauce or a combination?

Here's Lidia Bastianich making spaghetti aglio e olio.

You're right, she does look mean.

She put so much damn pasta water in the "sauce," that it must have no taste!

I'm imagining it being very watery and gross (at R256).

I know this sounds simple but sometimes the basics really satisfy. I prepare a box of Kraft Macaroni & Cheese, add a can of tuna, and sprinkle the top with Italian bread crumbs and Parmesan cheese. Bake it for a few minutes to crisp the top layer. Magnifique’! If you’re having guests and really want to impress, substitute the tuna for imitation crab. It’s a scene stealer!

She boils it down, the water adds much needed starch

I get that part R259, but wouldn't all that pasta water take away the flavor from the garlic and oil "sauce??"

She really did put a lot of water in with the oil/garlic (which kind of grossed me out), and I don't understand how that could taste good.

Pasta water with a tomato sauce or even a carbonara sauce makes sense to me, but not with an oil/garlic sauce.

This pasta water thing is the stuff of American TV chefs. They have to show tricks and secrets and all kinds of useless things to fill out their 30 minutes.

In certain sauces a touch of pasta water may help to bind, but going overboard makes the pasta dish gelatinous, dreary.

Pasta should taste light and fresh not starchy. The taste of each ingredient should ring true.

You need to judge when the pasta water is really needed.

Fettuccine Alfredo with chicken. My dad’s favorite.

Vegan Mac n cheese and this dish I make with leftover guacamole. Basically I stir the cooked pasta in the guacamole with butter then I add pepper and garlic powder. It’s quick and delicious.

[quote]This pasta water thing is the stuff of American TV chefs.

I stopped watching America's Test Kitchen regularly since they got on the pasta water bandwagon. Every time someone mentions it, they call it "liquid gold." I'm so old, I remember when we did just fine without it.

I’ve never heard of the pasta water thing. If you need liquid why not add a broth of some kind?

because broth has salt

this pasta queen calls it the tears of the gods

[quote]I’ve never heard of the pasta water thing. If you need liquid why not add a broth of some kind?

Because it works as a thickener. It's got a lot of starch in it. Just like people add corn starch to other sauces. Broth would do the exact opposite, work as a thinner.

The base where I work served salmon Alfredo last week. It wasn’t bad. Wouldn’t have thought that salmon would go with pasta.

It doesn’t. That doesn’t.

I each pesto every day

R269 Glad you enjoyed it. I couldn't do it. I'd need to chose one or tbe other.

I could see pairing salmon with a cold pasta salad, or dressed with lemon, olive oil, and parsley, or even a pesto, but not Alfredo. Other than Lox and Cream Cheese on a bagel, fish doesn't ordinarily pair well with cheese IMHO.

I suppose a melty processed American cheese slice works on a breaded fish sandwich too, but rarely does such a combo work for me.

Salmon is so oily and rich, kind of competes with a heavy Alfredo.

Last night, I made casarecce with Marcella Hazan's 4-ingredient tomato sauce. Served it alongside a tenderloin steak and some sautéed shishito peppers.

this whore is making me hungry

R272 it was not oily at all, which surprised me.

Well R274 that was the easiest recipe I've ever seen in my life.

She made it, I must do it

R274's whore recipe for spaghetti aglio e olio is WAY better than Lidia Bastiabitch's recipe.

She’s a whore with a touch of glass

For dinner, I'm making the recipe at R6.

I want something fast and easy.

Plus it sounds really good.