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Lazy way, just olive oil, garlic granules, and Parmesan cheese. But cooking the pasta usually gives me enough time to lightly saute real garlic slices in hot oil.
I don't find pasta to be such a 'quick and easy' dish, because it takes longer to cook than rice or potatoes, and fills the kitchen with too much heat this time of year.
Any number of variations...sausage, clams, squid, ground beef, pork, or just a simple marinara. Always use the basics...garlic, basil, extra virgin olive oil, salt, pepper, and sometimes onion. I use San Marzano canned tomatoes, they're softer and sweeter. Easier to crush.
Last edited by Coolhand68; 08-26-2009 at 09:54 AM..
I use tons of different sauces for pasta! Ny go-to is butter and oil, with whatever combination of added ingredients I feel like; parsley, chives, garlic, black olives, peppers, chicken or seafood...
One of my other favs is a tin of anchovies, olive oil and fine garlic or onion. You can add anchovy paste to stretch it out also.
I forgot the recipe but I used to make an "Asian" sauce that's main ingredients were peanut butter, soy sauce and chopped radishes as a topping. Pretty good!
I also always enjoyed the canned Progresso white clam sauce (in the can not jar), I've eaten it forever and prefer it to any other brand, even over fresh! It's a comfort food for me
It's not quite as good since they started adding wine
Location: I never said I was perfect so no refunds here sorry!
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oh and another favorite of mine is to take some thin spaghetti after its been cooked mix in a small amount of oil then take a jar of my favorite salsa, cut up some sweet gershkin pickles and mix that all together....warm or cold it hits the spot..
I mix a little apple cider vinegar with cut up sweet gershkin pickles, hot pepper chips then sprinkled with parmesan cheese and some black pepper...
Dude...
Quote:
Originally Posted by Dbl-r
oh and another favorite of mine is to take some thin spaghetti after its been cooked mix in a small amount of oil then take a jar of my favorite salsa, cut up some sweet gershkin pickles and mix that all together....warm or cold it hits the spot..
DUDE! What are you doing?!
What's with the pickle thing? C'mon, man, just...c'mon.
Forgot to include scallops too. A friend of mine made a great sauce with fresh crabs, but you have to eat it when you cook it, it's not good for leftovers, the fish takes over the flavor of the sauce.
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