Thursday, April 5, 2007

Non Meat Dishes for Good Friday

These are from Layla.

Herbed PASTA
1 pound uncooked pasta
5 cloves garlic, minced
½ cup butter or 1/4 cup olive oil and
1/4 cup butter.
3 T. chopped fresh basil
2 T. sliced black olives
1 T. EACH of the following : chopped fresh thyme, marjoram, savory and parsley
salt and pepper to taste
Cook pasta according to the package directions.
Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic, and cook for a couple of minutes . Stir in the herbs. Drain the pasta, and transfer to a large bowl. Add the butter mixture, and toss, toss, toss. Season to taste with salt and pepper. Sprinkle with black olive slices, pass the Parmesan.

Italian-Style Pesto (Traditional)
5 cloves of garlic salt to taste
1/4 cup pine nuts
½ cup grated Parmesan cheese4 cups basil leaves
¾ cup extra-virgin olive oil
Pound garlic and pine nuts in a mortar and pestle. Crush into a smooth paste. Add a handful of basil at a time and pound, pound, pound. Add a few pinches of salt. Stir in the cheese. Taste for seasoning. Add more salt, cheese or olive oil if needed.

Spaghetti With Tomato-Basil Sauce

Makes 4 servings
This simple and healthful weeknight entrée is a real kid pleaser. To suit
the adults, add extra red pepper flakes to the sauce and garnish the
servings with top quality freshly grated Parmesan or Romano cheese.
For the pasta

12 ounces spaghetti
For the sauce

1 can (29 ounces) chunky tomato sauce; or crushed tomatoes in thick tomato
¼ cup minced fresh basil
½ teaspoon sugar
½ teaspoon freshly ground pepper, or to taste
1/8 teaspoon red pepper flakes, or to taste
Dash of salt, or to taste
Freshly ground black pepper and freshly grated Parmesan cheese for garnish
Bring a large pot of salted water to a boil over high heat; add the
spaghetti. When the water returns to a boil, stir occasionally to separate
the spaghetti. Reduce the heat to medium-high and cook until al dente, about
8 to 10 minutes, or according to package instructions.
Combine the sauce ingredients in a medium saucepan over medium heat. Heat,
stirring occasionally, until hot and bubbly. Remove from the heat; cover and
set aside. Taste and adjust the seasoning. When the spaghetti is done, drain well. Transfer it to pasta bowls; top each serving with the sauce.
Advance preparation
This sauce improves in flavor if it is made a day or 2 in advance; cover and refrigerate. (The hotness of red pepper flakes increases as the mixture sets ) Reheat, stirring gently over medium heat, before serving atop hot freshly cooked spaghetti.

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