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    You are in: Home / Cookbooks / pasta-oily
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    64 recipes in


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    This pasta is delicious but has a light, mild flavor. Best served as a side with fish or chicken.

    Recipe #457250

    This recipe comes from Jamie Oliver by way of Blake Royer at Serious Eats. You could add a touch of decadence with a little bit of marscapone cheese, if you liked. Long pasta shapes (spaghetti, linguine, fettucini, etc) are probably best for this sauce. Since the oil is barely cooked and a prime ingredient, use the best quality extra-virgin olive oil you can find.

    Recipe #452553

    The Frugal Gourmet Cooks With Wine – Jeff Smith – Copyright 1986

    Recipe #445843

    1 Reviews |  By Marie

    Made this for dinner tonight and it is a very easy delicious side dish to serve with chicken, pork or fish.

    Recipe #443905

    This is a basic "picatta" recipe from the noodle packaging that can be served as is or enhanced with a protein, such as, leftover chicken or pre- cooked shrimp.

    Recipe #437380

    A nice pasta dish that I created to use pre-made artichoke ravioli from Trader Joe's that I had, but feel free to substitute whatever ravioli you wish. Note: Nutrition info will be incorrect, as the ravioli is not included.

    Recipe #380881

    This pasta dish is a must-have in your cooking regimen! The butter sauce is delicious and the prosciutto adds great flavor. This dish is relatively fast and easy to do. Try it today!

    Recipe #284118

    This is a yummy, quick meal I found.

    Recipe #158107

    Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: -- 49740 1996-2009 & -- 7674, July/August 2009. Also, Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.

    Recipe #431311

    If you are like me, adjust the garlic up to suit your taste, but I have posted the recipe the way I got it originally. Nice quick & easy recipe.

    Recipe #26330

    1 Reviews |  By Kanzeda

    Another delicious cooking Light recipe. I have tweaked the ingredients just a little to suit my tastes. The original receipe calls for a cup of dried currants, but I prefer it without.

    Recipe #115368

    This does not have the cream that most recipes for carbonara call for, but it is delicious nonetheless, and probably less calories. Quick and easy, it makes a wonderful late night dinner.

    Recipe #196647

    Simple and delicious pasta dish. I found this on FoodBuzz. It is highly recommended by the poster to be sure the pasta bowls are all hot when the final dish is assembled to assure the complete melding of flavors and adequate cooking of the eggs.

    Recipe #410560

    Recipe #407750

    Easy, quick and so good. A alternative to a heavy cream sauce or meat sauce. This makes a wonderful side dish or a main dish. I love to serve this with a fresh mozzarella and tomato salad and some grilled bread. It makes for a great meal. Using good cheese and fresh herbs is key to this dish.

    Recipe #407314

    5 Reviews |  By blucoat

    This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.

    Recipe #406866

    Recipe #406623

    This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.

    Recipe #30358

    From Trattoria I Bologna in Rocchetta Tanaro, Italy. In this recipe, wonton wrappers in place of home made dough for convenience. The restaurant tops these meat-filled ravioli with shavings of white truffles.

    Recipe #376438

    This is a recipe from Paula Deen. She says that the key to a super-creamy carbonara sauce is to let the residual heat from the skillet and your still-hot ingredients cook the eggs instead of direct heat from the stovetop, which will yield a dry, scrambled egg sauce.

    Recipe #346323

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