Most Americans when they think of pasta they think of tomato sauces and lots of cheese. Here are a few sauces that I hope some of you try. They are mostly cheap, quick and easy.
Fried Egg, Red Pepper, Garlic & Herb
You must time the pasta to be done when the eggs are done. This is a fabulous dish for a quick lunch or dinner. Have plenty of bread to dip into the yokes.
INGREDIENTS:
3 tbsp olive oil EVOO, plus more for drizzling at the table
2 – tbsp unsalted butter (salted is ok)
2 - large cloves garlic thinly sliced
4 – large fresh eggs
salt to taste
crushed pepper flakes to taste
½ cup freshly grated Parmigiano – Reggiano plus more for those who want more
¼ cup finely chopped fresh parsley (use fresh not dried)
1 tbsp minced fresh oregano or sage leaves (fresh not dried)
DIRECTIONS:
Cook pasta in salted, boiling water till al dente’, about 8-9 minutes. Spaghetti, fettuccini or linguini are good choices especially if you use fresh pasta which will cook faster than the 8-9 minutes I allowed for the dry.
While pasta is cooking, heat olive oil in fry pan. Add the garlic and cook for just a minute or so. Add the eggs and cook sunny side up or over easy. The yokes need to remain runny.
Remove eggs from pan and add pasta to the fry pan and toss with the pan juices. Add the pepper flakes, herbs and cheese. Divide the pasta between plates and top with egg. Add more salt, pepper flakes and cheese as desired. The broken yokes is wonderful with the pasta.
· you can add chopped proscuto ham to this dish to kick it up a bit
Garlic & Oil Sauce
One of the classics.
INGREDIENTS:
1/3 cup thinly sliced garlic (about one head of garlic, enough to keep the vampires away)
½ cup very good olive oil plus a little more to adjust the sauce
¼ cup hot pasta water
salt to taste
1/3 cup finely chopped parsley
1 tbsp fresh lemon juice
1 lb long strand pasta
DIRECTIONS:
Bring oil and garlic up to a slow, steady bubble then cook about 15 minutes. Whisk in the lemon juice and pasta water till a smooth sauce forms. Season with salt and keep warm.
When pasta is done (long pasta is traditional and best for this sauce) drain it then put it back in the pot and toss with the sauce and parsley. Season with salt, add crushed red pepper flakes if you like or other herbs. Serve hot.
Green Olive and Fresh Mint Sauce
This one might be a little intense unless you really like green olives. You can tame it down by adding more pasta water and cheese but try it, you might like it.
INGREDIENTS:
6 oz large green olives plus a few more for garnish
1 ½ tsp minced garlic
¼ cup firmly packed fresh mint leaves plus more for garnish
¼ cup grated Parmigiano – Reggiano plus more for at the table
2 tsp extra virgin olive oil
1 lb long strand pasta
DIRECTIONS:
Cook pasta in salted water.
Pit the olives if needed and put in food processor or blender with the garlic and mint leaves. Puree mixture and when pasta is done add about ½ cup of the pasta water to the puree and puree till desired consistency is reached. You may have to add a little more pasta water.
Drain pasta and place in a large bowl, pour sauce on top and toss. You may or may not need all the sauce depending on your preference. Divide pasta between plates and garnish with more olives and torn mint leaves. Have more cheese at the table.
Tuna Sauce with Sun-Dried Tomatoes and Olives
This one is really good. Sounds unusual but it is brimming with flavor. Again, use a long strand pasta for this one.
INGREDIENTS:
½ cup canned tuna in olive oil or 1 of the new bags
¼ cup finely chopped sun-dried tomatoes – try to use the ones found packed in oil
8 Kalmata olives pitted and minced
2-3 tbsp lemon juice plus lemon wedges to be used at the table
2 tsp extra virgin olive oil
2 tbsp minced parsley
surprise – no cheese or garlic
1 lb long strand pasta
DIRECTIONS:
Cook pasta in salted water.
Mash the tuna, sun-dried tomatoes, olives, lemon juice and olive oil together in a bowl using a fork. When pasta is done add ¾ cup of the pasta water to the bowl and mix well, save a little more pasta water in case you need it. Toss the pasta with the sauce adding the parsley and more pasta water if it seems too dry. Divide pasta between plates and serve with lemon wedges.
Arrabbiata Sauce
Arrabiata simply means “Angry” and refers to the wrath of hot pepper flakes in this sauce. Use with any shape of pasta from spaghetti to penne. The sauce also does well without pasta. Pour it over lobster, chicken, veal, pork or fish. Use the sauce as is or add seafood or other meat, mushrooms or other vegetables such as zucchini or cauliflower.
INGREDIENTS:
1 – 28 oz can & 1 – 15 oz can crushed tomatoes
¼ cup extra virgin olive oil
salt & pepper to taste
½ tsp for mild up to 2 tsp for wild flavor
1/3 cup freshly grated Parmigiano Reggiano cheese
1 tbsp minced oregano leaves (1/2 tbsp if using dried oregano)
DIRECTIONS:
Cook tomatoes and olive oil at a low boil for about 30 minutes or till it begins to thicken. Season with salt and pepper and the oregano. You will need to stir often during this time. Add the crushed red peppers and simmer for another 10 min.
When pasta is done toss it with the sauce and cheese. Serve hot.
Fried Egg, Red Pepper, Garlic & Herb
You must time the pasta to be done when the eggs are done. This is a fabulous dish for a quick lunch or dinner. Have plenty of bread to dip into the yokes.
INGREDIENTS:
3 tbsp olive oil EVOO, plus more for drizzling at the table
2 – tbsp unsalted butter (salted is ok)
2 - large cloves garlic thinly sliced
4 – large fresh eggs
salt to taste
crushed pepper flakes to taste
½ cup freshly grated Parmigiano – Reggiano plus more for those who want more
¼ cup finely chopped fresh parsley (use fresh not dried)
1 tbsp minced fresh oregano or sage leaves (fresh not dried)
DIRECTIONS:
Cook pasta in salted, boiling water till al dente’, about 8-9 minutes. Spaghetti, fettuccini or linguini are good choices especially if you use fresh pasta which will cook faster than the 8-9 minutes I allowed for the dry.
While pasta is cooking, heat olive oil in fry pan. Add the garlic and cook for just a minute or so. Add the eggs and cook sunny side up or over easy. The yokes need to remain runny.
Remove eggs from pan and add pasta to the fry pan and toss with the pan juices. Add the pepper flakes, herbs and cheese. Divide the pasta between plates and top with egg. Add more salt, pepper flakes and cheese as desired. The broken yokes is wonderful with the pasta.
· you can add chopped proscuto ham to this dish to kick it up a bit
Garlic & Oil Sauce
One of the classics.
INGREDIENTS:
1/3 cup thinly sliced garlic (about one head of garlic, enough to keep the vampires away)
½ cup very good olive oil plus a little more to adjust the sauce
¼ cup hot pasta water
salt to taste
1/3 cup finely chopped parsley
1 tbsp fresh lemon juice
1 lb long strand pasta
DIRECTIONS:
Bring oil and garlic up to a slow, steady bubble then cook about 15 minutes. Whisk in the lemon juice and pasta water till a smooth sauce forms. Season with salt and keep warm.
When pasta is done (long pasta is traditional and best for this sauce) drain it then put it back in the pot and toss with the sauce and parsley. Season with salt, add crushed red pepper flakes if you like or other herbs. Serve hot.
Green Olive and Fresh Mint Sauce
This one might be a little intense unless you really like green olives. You can tame it down by adding more pasta water and cheese but try it, you might like it.
INGREDIENTS:
6 oz large green olives plus a few more for garnish
1 ½ tsp minced garlic
¼ cup firmly packed fresh mint leaves plus more for garnish
¼ cup grated Parmigiano – Reggiano plus more for at the table
2 tsp extra virgin olive oil
1 lb long strand pasta
DIRECTIONS:
Cook pasta in salted water.
Pit the olives if needed and put in food processor or blender with the garlic and mint leaves. Puree mixture and when pasta is done add about ½ cup of the pasta water to the puree and puree till desired consistency is reached. You may have to add a little more pasta water.
Drain pasta and place in a large bowl, pour sauce on top and toss. You may or may not need all the sauce depending on your preference. Divide pasta between plates and garnish with more olives and torn mint leaves. Have more cheese at the table.
Tuna Sauce with Sun-Dried Tomatoes and Olives
This one is really good. Sounds unusual but it is brimming with flavor. Again, use a long strand pasta for this one.
INGREDIENTS:
½ cup canned tuna in olive oil or 1 of the new bags
¼ cup finely chopped sun-dried tomatoes – try to use the ones found packed in oil
8 Kalmata olives pitted and minced
2-3 tbsp lemon juice plus lemon wedges to be used at the table
2 tsp extra virgin olive oil
2 tbsp minced parsley
surprise – no cheese or garlic
1 lb long strand pasta
DIRECTIONS:
Cook pasta in salted water.
Mash the tuna, sun-dried tomatoes, olives, lemon juice and olive oil together in a bowl using a fork. When pasta is done add ¾ cup of the pasta water to the bowl and mix well, save a little more pasta water in case you need it. Toss the pasta with the sauce adding the parsley and more pasta water if it seems too dry. Divide pasta between plates and serve with lemon wedges.
Arrabbiata Sauce
Arrabiata simply means “Angry” and refers to the wrath of hot pepper flakes in this sauce. Use with any shape of pasta from spaghetti to penne. The sauce also does well without pasta. Pour it over lobster, chicken, veal, pork or fish. Use the sauce as is or add seafood or other meat, mushrooms or other vegetables such as zucchini or cauliflower.
INGREDIENTS:
1 – 28 oz can & 1 – 15 oz can crushed tomatoes
¼ cup extra virgin olive oil
salt & pepper to taste
½ tsp for mild up to 2 tsp for wild flavor
1/3 cup freshly grated Parmigiano Reggiano cheese
1 tbsp minced oregano leaves (1/2 tbsp if using dried oregano)
DIRECTIONS:
Cook tomatoes and olive oil at a low boil for about 30 minutes or till it begins to thicken. Season with salt and pepper and the oregano. You will need to stir often during this time. Add the crushed red peppers and simmer for another 10 min.
When pasta is done toss it with the sauce and cheese. Serve hot.
Last edited:
