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Pasta does not always need a tomato or cream base though. Be attentive to the Italians and make the most of eggplant Mediterranean, zucchini, peppers and basil. Combine vegetables, choice and your favorite pasta shape, plenty of oil extra virgin olive and a grating of Grana Padano and Parmigiano-Reggiano for a simple dinner, Italian style.
Onion Pasta
1 / 2 cup olive oil, 4 tablespoons butter, 5 onions sliced, 1 teaspoon dried basil, 1 pinch black pepper, 1 cup water, 1 tablespoon of chicken broth, 1 pound uncooked pasta, cooked according to package. Directions: In a large skillet place oil, butter and onions and cook until golden brown.Add basil, pepper, water and broth cook over low heat for 10 onion mixture minutes.Add cooked pasta, sprinkle with cheese, stir and serve.
Creamy Tomato Pasta
2 lbs. Roma or plum tomatoes – peeled, chopped, 1 / 4 cup Marsala wine, 1 tsp. dried oregano, 1 / 2 tsp. dried basil, salt and pepper – to taste, 3 cloves garlic – crushed 2 tbsp. olive oil 1 cup sliced fresh mushrooms, 1 sm. red onion – Coupe, 8 ounces Cheese cream – softened, 3 cups cooked pasta of your choice, Parmesan – taste.In in a medium saucepan, combine tomatoes, Marsala wine, oregano, basil, salt and pepper.Simmer over low heat for 20 minutes.In a separate pan, sauté garlic in oil for 2 mushrooms minutes.Add and onions and cook until the cream cheese tender.Stir in the tomato mixture until This cheese is melted.Stir garlic, onions and mushrooms in tomato sauce mixture.Serve on hot cooked pasta and sprinkle with Parmesan cheese.
Pasta with Sweet Peas
Ingredients: 4 ounces farfalle pasta, 2 cups water, 1 tablespoon granulated chicken broth, 1 / 4 cup canned peas, 1 teaspoon butter, 1 tablespoon tea red pepper flakes (optional) Preparation: In a small saucepan cook the farfalle pasta with 2 cups of water. Add chicken broth and boil until the water has decreased. Stir in butter and peas. Add the red pepper flakes, if desired. Serve with parsley sprinkled on top.
Garlic Parmesan Pasta
Melt butter in large skillet and add the basil, lemon juice, garlic powder and seasoned salt, mixing well. Add the fettuccine, broccoli, nuts and parmesan cheese mixture and stir well to coat the fettuccine. Serve with fresh spinach garlic parmesan salad.Your pasta is ready. Bon Appetit!
Pasta Puttanesca: Recipe
Pasta alla Puttanesca
2 tablespoons olive oil 2 cloves garlic 3 anchovies (a box), 1 / 2 cup Kalamata olives, 1 tablespoon capers, 1 to 2 pinches chili flakes (depending how you like spicy), 1 28 ounces of whole peeled tomatoes, optional: bail a few fresh leaves or oregano leaves. Chop garlic finely. Heat olive oil in a heavy saucepan over medium heat and add the anchovies and garlic, stirring to break anchovies and keep the garlic from burning. Bake until garlic is fragrant and the anchovy melts. Coarsely chop olives and add the pepper flakes and capers drained into the pan. Mix and then add the tomatoes, crushing everyone in your hand before adding to the saucepan with the juice. Simmer over low heat for about 15 minutes, stirring frequently. Sauce should be thick and rich. Toss sauce with penne, Spaghetti or Bucatini medium heat for several minutes before serving to allow the dough to absorb the sauce. Add the torn leaves of basil or oregano if desired. Note: This sauce does not need salt or need the cheese, because of the salty taste of anchovies, capers and olives.
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