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How Do You Elevate Your Spaghetti Game?

2K views 65 replies 9 participants last post by  KitchenWench 
#1 ·
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#3 ·
I make spaghetti many ways…
here’s one..
Pasta With Olives…

If you love kalamata olives,
You’ll love this dish 😋



My Recipe:
2 tablespoons of olive oil
1/2 cup finely chopped onion
4-5 cloves of garlic sliced
cracked black pepper to taste
1/2 teaspoon red pepper flakes (optional)
1 cup of sliced mixed olives
(both Kalamata olives and green olives)
1/4 cup of pecorino Romano grating
cheese + more for plating.
1/3 - 1/2 pound spaghetti of your choice
1 - 1 1/2 cup of pasta water
Some basil leaves
3 tablespoons chopped Italian parsley + more for plating

Sauté the onion in the olive oil for several minutes,
Then add the garlic, when the onion and garlic are browned,
add black pepper, red pepper flakes, then stir in the olives
and sauté for a few more minutes on low…then add your
spaghetti with 1 cup to 1 1/2 cup pasta water, and add the grating cheese,
and the parsley and the basil…sauté everything together for a few
minutes …add more pasta water if necessary to moisten more…
Plate up pasta and drizzle with a little more extra virgin olive oil
and a more grating cheese, parsley, and basil leaves…Enjoy!

Note: I didn’t add salt as the olives and grating cheese and pasta water
are salty …taste it before plating and add salt if you think it’s necessary.

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#6 ·
Be careful what you ask for…I’m a spaghetti aficionado…
I start you off with a few…
With mussels and shrimps

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With chicken cacciatore

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with mushroom sauce

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With shrimp, roasted peppers and spinach

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With shrimp and three creamy cheeses.

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With calamari

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With Zucchini and cherry tomatoes.

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with mushrooms and pimentos.

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more to come later.
 
#14 · (Edited)
Wooley you don’t have food Italian pasta pics? I’ve made Pasta many, many, different ways.
Have you or anyone made imported pappardelle pasta? It’s really delicious.

Ya know, I’ve never made spaghetti with grating cheese, a dollop of butter and black pepper…that is the original way that Alfredo sauce was made in Italy…not until it arrived it America, the cream was added…
maybe, I’ll try making it today, along with some pan fried salmon.
 
#16 ·
I've made that style of alfredo many times. It is the version my daughters prefer. Here's the technique I learned:
1. Cook the pasta all the way
2. Drain it fast and transfer back to the pot
3. Add the butter and cheese (not straight from the fridge). The heat and starch of the noodles is going to bring the sauce together.
4. Mix continously as you would with gravy but with something more akin to a folding technique.
5. When everything is evenly coated, pepper and serve.
 
#15 ·
My pasta dishes are pretty mundane. I've been wanting to make pappardelle pasta at home but I'd feel better about it if I had a pasta roller thingy. Man I wish had a 6 qt KA bowl lifter instead of my 4.5 qt stand mixer. I watched one kid on Masterchef Junior make pappardelle and thought if that kid can do it so can I.
 
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#30 ·
Shane, I sot of followed your recipe…I read where you simmer the pepper in olive oil while
the spaghetti is cooking…i simmered the pepper with olive oil and a tablespoon of unsalted.
butter…and put about 1 1/2 ladles of pasta water and 1/2 cup pecorino Romano and more pepper, added the spaghetti and mix it all up for a couple of minute….
it was delicious…made it with pan fried salmon.
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#38 ·
It’s Chicken Cacciatore with Pappadelle pasta.👍

chicken cacciatore …The thing that makes this chicken cacciatore so
delicious if the flour applied to the chicken. Here is my full recipe…

wash and dry chicken, salt/pepper and paprika chicken both sides.
coat chicken thoroughly in flour on both sides and fry in a little olive oil until nicely browned. ( the flour is what makes this sauce so amazing)

Remove chicken from pan and add sauté 1/2 small chopped onion and 3-4 cloves of smashed and chopped garlic and 1/2 of a green chopped bell pepper, and 1 cup sliced mushrooms until soft. Then add one 28 oz can plum tomatoes ( first pulse them through food processor to chop them up) and a 1/2 jar prepared sauce, 1/2 cup white wine, add one cup chicken broth…salt/ pepper, 1 teaspoon Italian seasoning, 2 Tablespoons chopped parsley, 3Tablespoons chopped basil, 1/2 teaspoon of red pepper flakes.
( I use basil that I have froze last fall) and 2 teaspoons of capers. Lastly add 1/2 cup half and half ( can use milk) the milk or half and half takes the acidity out of the tomatoes, and creams up the sauce as well.

Simmer sauce for about ten minutes then put chicken back the chicken in the pan cover it and continue simmering for an additional 25 minutes. Stirring occasionally…I make this a little early in the day and shut off the flame and heat it through as the pasta is cooking…This sauce thickens up beautifully because of the flour, also the flour gives the sauce an amazing taste.
Serve over your favorite pasta. Sprinkle with grating cheese.

chefs notes: I only add 1/2 of a small onion cause onion makes tomato sauce very sweet and I don’t like it too sweet. The capers help counter balance the sweetness. Also, I like to sprinkle paprika on the chicken before dredging it in flour, besides adding flavor, paprika is a natural browning agent. I only use 1/2 of a small onion cause onion makes the sauce too sweet.
When you fry the chicken don’t worry that it’s not cooked through as it cooks more in the sauce.

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