Do you have your very own pasta recipe?

Pates Provençal:

-pasta shells -sautéed tomatoes, onions and garlic with herbs de Provence -Brie (rind removed) -basil -olive oil -chopped raw tomato -chopped green onions -pasta water

The key with any sauce (even the can ones - I use Traditional Ragu, sausage meat or chopped meat, onions and green peppers) is to simmer for hours. I think a minimum of 2 hours for a real thick and rick sauce....yum!!

I have a yummy recipe with tortellini, my homemade pesto, black beans, mushrooms, and whatever else I feel like putting in it (chicken if I want some meat). It's great.

Well, it's not my "very own" -- it originally came from The Complete Garlic Lovers Cookbook -- but is my favorite! For the artichoke (and garlic) lovers.

Ingredients:

1 head of garlic, peeled* 3 tbsp. chopped fresh basil 3 tbsp. chopped fresh oregano 4 medium tomatoes 2 thick slices of onion (white or yellow) 2 pkgs (9 oz. each) of frozen artichoke hearts, thawed & drained (OR canned artichoke hearts, in water) 3/4 lb. spaghettini (you can use any pasta, but thinner is better) 4 oz. freshly grated Parmesan 3/4 cup olive oil Salt & Pepper

*Obviously, you don't have to use a whole head, if you're not a garlic lover -- or if garlic no longer loves you back!

In blender or food processor, puree garlic, basil & oregano. Slice tomatoes into wedges, and then cut wedges in half.

Heat olive oil in large skillet. Add garlic/basil/oregano puree and onion slices, and saute over medium heat for 2 minutes.

Remove onion slices & discard. Add tomatoes & artichoke hearts to the skillet, and mix, gently. Lower heat, stirring occasionally, while the pasta cooks.

Cook pasta, until Al Dente, and then DRAIN. (HA!!)

Remove artichokes & tomatoes mixture from the skillet with a slotted spoon, to a bowl. Add the drained pasta to the skillet (still on low flame/heat), and toss to coat with oil. Add the grated Parmesan, toss thoroughly, and then salt & pepper. Divide pasta onto plates, and top with artichokes & tomatoes. Serves 4.

^^^ Geez. Sorry about the formatting. (hopefully, this will be easier to read?)

Ingredients:

1 head of garlic, peeled*

3 tbsp. chopped fresh basil

3 tbsp. chopped fresh oregano

4 medium tomatoes

2 thick slices of onion (white or yellow)

2 pkgs (9 oz. each) of frozen artichoke hearts, thawed & drained (OR canned artichoke hearts, in water)

3/4 lb. spaghettini (you can use any pasta, but thinner is better)

4 oz. grated Parmesan (shredded works, too)

3/4 cup olive oil

Salt & Pepper

Why would you put Brie in a Provençal dish, R1?

Because I go in everything!

I think mine's a variation on spaghetti alla puttanesca.

spaghetti

olive oil

quartered cherry tomatos (raw!)

halved olives

Tabasco sauce

dried herb mixture (oregano etc.)

salt

Ree Drummond did an awesome home made puttanesca.

Sauteed garlic and onions in olive oil., adding in cherry tomatoes and white wine. Then she put anchovies, garlic, and kalamata olives in a mortar and pestil then smashed them, and put them into the pan. Added bucatini pasta, then topped off with parmesan and chopped parsley.

It looked really good.

I have quite the collection of family pasta recipes, but not so sure any I would call them uniquely my own. I have little tweaks and additions to many sauces, though. Things like adding breadcrumbs to pesto, finely diced raisins to meatballs.

On second thought, I have a braised lamb-filled arancini recipe that I think may be uniquely mine, but upon consulting Google, seems someone else has the same idea, so not sure if it's my 'very own.'

Please share, R11!

R12, sorry I didn't see your post. For arancini, just use leftover risotto to form the riceballs, or cooked arborio rice.

Braised lamb recipe: rub lamb shanks with olive oil, salt, and pepper. Sear on both sides. Remove. In same pot, add quantity of hot olive oil, add 1 large onion or 2 small onions until well-browned, about 5 - 6 min. Add garlic, chopped celery and chopped carrots. Cook until softened. Add 1 cup of red wine to pot. Let it simmer until reduced. Add 28 oz can of San Marzano tomatoes. Then add lamb shanks back to pot. Season to taste. Let it cook for 1.5 - 2 hours.

To form into arancini, I'll add instructions later.

[quote]The key with any sauce (even the can ones - I use Traditional Ragu, sausage meat or chopped meat, onions and green peppers) is to simmer for hours. I think a minimum of 2 hours for a real thick and rick sauce....yum!!

r2, do you just simmer on the stovetop or use a slow cooker?

Oven-roasted grape tomatoes; crisp bacon; wilted arugula; garlic-infused reduced half and half. Over short pasta. Serve with Parmesan cheese, finely grated.

I call it "BLT Pasta". It's like something Rachael Ray would make, but better.

I love using unexpected ingredients in my pasta & sauce. Raisins, capers, prunes, anchovies, durian, pla ra, julienned cabbage & carrots, snails, cream cheese - the list is endless! Chunks of bologna, tempura cauliflower, celeriac, rutabaga. Just go with the flow.

Jalapeño poppers pasta with mint leaf sauce, pasta avocado, pasta with pan seared mackerel, deep dish pasta pie dijonnaise, pasta dump cake, pasta ambrosia, green bean and pasta casserole, pasta with sour cream and herring

Just use your imagination

The taste R6, the taste.

I prefer Lesbian pasta. It's much tastier than the standard kind.

They can be fun ... there are any number of pasta cookbooks.

I made my famous baked ziti when Carm lost her Tony.

I put in extra rigotte and layers.

Add some mint and breadcrumbs to your pesto recipe. Good stuff!

Big pasta - rigatoni or ziti - then lemon juice, ricotta, and a little pasta water to turn the ricotta into a creamy sauce. Or sausage and ricotta. Too many people use ricotta as a stuffing which is doing it a huge diservice.

R16 and R17 are monsters and I'm reporting them to the DL's tastful friends committee.

R19, what is "Lesbian pasta" ???

Adding lamb to Sunday sauce.

I've never seen a Lesbian slaughter a lamb. R26 is a fraud.

Cum of guido in alfredo sauce.

I'm with r24. I trust the Tasteful Friends will take appropriate action when they are done wretching.

I refuse to accept any cooking advice from someone who thinks Ragu is a sauce.

I coat the thick Italian sausage with olive oil, mount and ride up and down shouting "yes, yes, YES!!"

Lemon pepper linguini:

Boil a third or half a package of linguine in well salted water.

Add a tablespoon or two of butter, and the juice of one lemon. Toss until coated.

Cut a cup of grape or cherry tomatoes in half. Toss over medium heat until tomatoes are heated through.

Two dozen grinds of fresh black pepper. Toss and serve.

Ritz and snickers. 30 seconds in the microwave. It's not pasta but many people say it is better than pasta.

[quote]I trust the Tasteful Friends will take appropriate action when they are done wretching.

Oh, dear.

[quote] Two dozen grinds of fresh black pepper. Toss and serve.

That's an awful lot of pepper. You do realize that pepper doesn't digest? it just sits in your stomach...like glass.

R35, there's no such thing as too much fresh ground black pepper. And you're an idiot if you believe it just sits in your stomach like glass. That's the dumbest thing I ever heard.

I'm sure Sandra Lee has some abortion recipes floating around out there!

You eat the pasta with me tonite on the glass coffee table. Then tomorrow morning...

Open can of Spaghetti'Os, heat in microwave, eat.