How To Spice Up Plain Pasta

r/Cooking – Easy ways to spice up plain pasta?

Yes! This is delicious on its own, but it also makes an excellent basis for a variety of simple pasta dishes. Some of my favorite additions, which are generally products that can be maintained as pantry staples or that will last a long time in the refrigerator, are as follows: – Sauté some shrimp, canned tuna, or sliced mushrooms in the oil at the same time that the garlic is being sautéed to perfection. Stir in some cleaned dry baby spinach or arugula after you’ve added the cooked pasta and stir until the spinach or arugula is just about done.

– sautee some anchovy filets (mix them up) / chopped black olives with the garlic until the anchovies are cooked through.

Garnish with parsley and cheese if desired.

Add the cherry tomatoes to the pan a few minutes before you add the pasta to prevent the tomatoes from browning.

When opposed to powdered garlic, fresh garlic, in my opinion, makes a significant difference.

25 simple ways to dress up a pasta dinner

Pasta dish ideas include Lemon, Basil, and Mascarpone, Quick Chicken Alfredo, White Wine, Mushrooms, and Cream, White Bean Sauce, Bacon and Scallions, Tuna and Capers, Lemon Artichoke Pesto, Smoked Salmon and Capers, and Caprese salad, among others. When life becomes hectic, spaghetti is a great go-to supper option. The dried type is often inexpensive — especially when it’s on sale two-for-one — and can be served with a jar of prepared sauce in minutes, making supper on the table a cinch to make.

I won’t guarantee that preparing your own sauce is as simple as breaking the vacuum seal on a jar, but there are a variety of techniques to dress up pasta that don’t take much longer than breaking the vacuum seal.
Always reserve a cup or two of the pasta water to use as a finishing touch if the pasta looks to be too dry after it has been sauced.
For example, broad pappardelle smothered in Parmesan and butter is a fantastic dish for a fussy child or an adult who appreciates simplicity in cooking.
In general, strands or ribbons work well with fluid sauces, whereas forms and tubes work well with thick or chunky sauces.
The following 25 basic sauces were culled from a variety of sources and my own personal culinary repertory.
Depending on how hungry your guests are, that quantity can serve six as a beginning or side dish or four as a main course.
These sauces are meant to be used as a starting point for exploration and experimentation.

Tagliatelle are a kind of pasta.

Add 2 cups cherry tomatoes and cook for another 30 seconds, or until the tomatoes are soft.

Bring back to a boil and serve.

Add 1 cup grated Parmesan cheese and 14 cup chopped fresh basil to the spaghetti and toss to combine.

1 stick of butter, chopped into tiny pieces, should be added.

Toss the dish with freshly ground black pepper before serving.

Blend until smooth, then transfer to a large mixing basin.

Vermicelli is a kind of pasta.

TOMATO, ONION, AND MUSHROOM (optional).

Cut 4 tomatoes into wedges and add them to the pot with 2 cups sliced button mushrooms.

The sauce will thicken as it reduces.

Pasta: penne or elbows made from whole wheat Melt 1 stick unsalted butter in a medium nonstick skillet over medium heat, then add the chicken and cook until the chicken is no longer pink.

To smooth out lumps in the mixture, add 2 cups milk a bit at a time, stirring constantly.

When the sauce has reached the appropriate consistency, remove it from the heat.

If the food has been cooked for an excessive amount of time, thin it with milk.

Vermicelli is a kind of pasta.

LEMONY SCALLOPHeat 12 cup extra-virgin olive oil in a pan over medium-high heat, then sear scallops for approximately 1 minute, or until firm and white, turning once.

To blend, carefully stir the ingredients together.

Linguine is a kind of pasta.

Cook until the white wine has almost completely evaporated, around 14 cups.

Season with salt and freshly ground pepper.

Pasta: tagliatelle, vermicelli, or pappardelle are all good choices.

SAUTEED VEGETABLES GARLIC AND BROCCOLI ARE INCLUDED.

Cook for a couple of minutes after adding 3 cups broccoli florets and 12 teaspoon red-pepper flakes, then add 1 12 cups chicken stock to the pan.

Rigatoni, cavatappi, or shells are examples of pasta.

Cook for about 3 minutes per pound of shrimp, peeling them as you go.

Add 4 big, minced garlic cloves, some red pepper flakes, and around 12 cup white wine to the remaining oil in the skillet and heat through.

Cook for a minute more, then add 12 stick butter, cut into chunks.

Combine with the spaghetti and top with parsley leaves, if desired.

11.

14 cup flour and freshly ground pepper should be added at this point.

Add 3 cups shredded Swiss cheese and, once it has melted, add 2 cans drained Northern beans and 1 can drained chopped chilies.

Pasta: cavatappi or rigatoni are two options.

GARLIC AND LEMON WITH ARUGULAHheat 12 cup olive oil and 2 tablespoons butter in a pan over medium heat until the garlic is soft.

Season with salt and freshly ground pepper.

Garnish with grated Parmesan cheese if desired.

PUTTANESCA is number thirteen.

a small bunch of flat-leaf parsley, roughly chopped; 2 cans diced tomatoes; 1 tablespoon capers; 2 anchovies, drained and chopped; 2 tablespoons capers; a handful of sliced green olives; red pepper flakes; and a small bunch of flat-leaf parsley, roughly chopped Cook for 10 minutes on low heat.

14.
Cook and stir until the onion is soft, adding 1 chopped onion and 2 smashed garlic cloves as needed.
Taste and season with red pepper flakes to your liking.
Fold in 2 (6-ounce) cans of tuna that have been drained and heat thoroughly.
Fresh herbs and toasted breadcrums round off this dish.
Toss in 2 cups of freshly ground breadcrumbs.
Combine with 1 cup finely chopped herbs such as basil, parsley, dill, and oregano, as well as 1 teaspoon sea salt to taste.

Serve immediately.

Pasta is available in two shapes: shells and elbows.

SAUCE FROM WHITE CLAM In a large skillet, heat 14 cup olive oil and 2 minced garlic cloves until fragrant.

Cook for a total of 10 minutes.

Linguine or spaghetti are two types of pasta.

17 Cook 8 pieces of bacon until crispy in a pan over medium heat.

In a separate bowl, combine 2 teaspoons extra-virgin olive oil and 2 tablespoons butter.

Toss the cooked pasta with the 12 cup of Parmesan and the bacon in the skillet until everything is well combined.

Pasta: shells or penne are two options.

Using 2 drained tuna cans in olive oil to make a salad, combine 6 hard-boiled eggs, peeled and chopped, 1 cup grape tomatoes, 1 small red onion, thinly sliced, 1 cup cooked green beans, halved, and 14 cup Nicoise olives in a large mixing bowl.

Combine tuna and room-temperature pasta in a large mixing bowl.

GENTLY WARM WITH LEMON, BASIL, AND MASCARPONE In a large pan, combine 5 tablespoons lemon juice, some grated lemon zest, and 8 ounces of mascarpone until smooth.

Toss in the cooked, drained pasta along with a handful of freshly torn basil leaves.

CAPRESEMix is number twenty.

Mix in hot, drained pasta after seasoning it with salt and pepper to taste.

Pasta: fusilli21.

Add 3 minced garlic cloves and the white sections of 4 cut scallions to the pot.

As soon as the liquid has been reduced by a quarter, add 1 12 cups heavy cream.

Combine with heated pasta and 2 cups cooked salmon in a large mixing bowl.

Sauce: orecchiette or rotini22.

Process until the extra-virgin olive oil is emulsified, adding up to 14 cup total.

Linguine is a kind of pasta.

CARBONARA To make the pancetta or bacon, cook 4 ounces chopped pancetta or bacon in 2 tablespoons extra-virgin olive oil until crispy, then add 4 cloves finely chopped garlic.

In a separate bowl, whisk together 2 large eggs and 1 cup Parmigiano-Reggiano-Reggiano.

Spaghetti is a kind of pasta.

SALMON WITH CAPERS AND SMOKED Stir in 8 ounces of softened cream cheese to the drained hot pasta until well combined.

Pasta: bow-ties or fusilli25 are recommended.

Season with salt and pepper after adding 1 cup of freshly grated Parmesan cheese to the mixture.

Pappardelle are a kind of pasta. Documentation obtained from the St. Petersburg Times archives, Food Network, Epicurious.com, and the book “Pasta: Every Way for Everyday” by Eric Treuille and Anna Del Conte, among others. Janet K. Keeler can be reached at [email protected].

How to Spice Up Your Pasta Dinner

My go-to dish for supper when I don’t have the time or energy to prepare a more elaborate meal has always been pasta and sauce. However, there is a limit to how much pasta can be eaten with plain old tomato sauce. This realization came to me a long time ago: just because you choose a straightforward pasta dish does not imply that it has to be monotonous. And it is not necessary to spend an arm and a leg in order to prepare inventive and delectable pasta meals. Let’s have a look at a few different methods to jazz up your plain old pasta meals, much as we did with good old fashioned packaged mac and cheese in the past.

Thank you!
Generally speaking, if you stick to basic pastas (e.g.
Tortellini and ravioli, which are stuffed pastas, will often cost a little more money.
Despite the fact that they are composed of the same ingredients, a spaghetti supper will taste and feel different from a rotini dinner, and so on.
The ingredient that elevates the dish above the level of plain noodles.
However, in the majority of situations, the jarred material is really less costly.
In the section Tomato Sauce, they compare Newman’s Own marinara sauce (which retails for $2.99) against a simple homemade tomato sauce.
That being said, there are a variety of inexpensive sauce alternatives available, whether you want to add a handmade touch to your sauce or you don’t mind working with canned sauce.

Doctoring a Jarred Sauce: There are several inexpensive and simple methods for doctoring a jarred sauce. Simply use your imagination and the ingredients you currently have on hand to create something delicious. Recipes for a Simple Tomato Sauce: There are several recipes for a basic tomato-based pasta sauce that can be found on the internet. Some recipes call for as little as three ingredients, while others call for more. The simplest and most cost-effective method to create a tasty homemade sauce that works for you is to keep it basic and personalized to your preferences. Keep a stockpile of basic ingredients on hand in case you want to prepare sauce. Whenever possible, double the recipe and freeze half for later use. Perfect Pesto: Making a pesto sauce is a fantastic way to use up any leftover basil, mint, or basically any other green herb you may have on hand. Here’s an example of how to go about it: A simple Bolognese sauce: Do you ever have a need for a wonderful meaty sauce to serve over pasta to make a substantial dish? Making a simple meat sauce is as simple as choosing the cheapest ground beef available at the grocery store. Do not overlook the possibility of using a meaty canned sauce as a cheap and delectable substitute. When it comes to pasta, nothing beats a simple drizzle of extra virgin olive oil and a sprinkle of grated parmesan cheese to complete the dish. You may dress it up with chili flakes, oregano, or whatever spices you choose, but sometimes keeping things simple is the best course of action. Cheesy Delight: If you’re in the mood for a thick and cheesy sauce, a classic alfredo sauce can be the best option for you. There are only five ingredients and roughly 20 minutes of your time required for this straightforward dish from Home Ec. 101. In order to prepare this sauce, you may use whatever cheese you have on hand, and you can add any flavorings you choose. More Unusual Ideas: The sauces listed above are only suggestions to get you started. You can, of course, make any of these foundations your own by including your own distinctive touches. Check out some of these ideas from Tip Nut if you’re looking for something a little more experimental.

Add-Ins that are both inexpensive and simpleIf the thought of plain pasta and sauce bores you to tears, or if you’re concerned that your dinner will be devoid of sufficient nutritional content, you’ll have to rely on the additions to take your dish to the next level. It’s even better if you can incorporate leftover items into your recipes to make them more appealing.

I love creating a basic spaghetti primavera with any leftover vegetables I have in the fridge, and there is nothing better than that! Here are just a few of the inexpensive toppings and seasonings that I’ve included into my pasta masterpieces. Toppings

The following ingredients: crushed red pepper flakes
Dried herbs (i.e. basil)
Freshly grated cheese
Shredded cheese seasoning with salt and pepper
Lemon juice or lemon zest
Nuts such as peanuts or pine nuts

Crushed red pepper flakes
Dried herbs (e.g., basil, oregano, etc.)
Freshly grated cheese
Shredded cheese seasoning with salt and pepper juice/zest of a lemon Pistachios or pine nuts are good options.

10 Fantastically Low-Cost Recipes Okay, now that we’ve gotten beyond the sauces and ingredients, here are some recipe ideas from across the web that you can try out for yourself. You shouldn’t have to spend much more than $3 a serving to prepare any of these recipes.

Angel Hair Pasta with Eggplant-Tomato Sauce: This simple recipe should only cost approximately $1.14 per serving, according to the USDA. The only ingredients you’ll need are a raw eggplant and a medium-sized red bell pepper, in addition to the sauce, cheese, and pasta. Using some boneless chicken in this easy recipe, you’ll receive your fill of protein in a cost-effective and delicious way
Basil Chicken Pasta Baked Ziti in the Style of Lasagna: This delicious baked delight requires only a few ingredients and turns up tasting just like a delicious, messy lasagna. Pappardelle with Asparagus and Mushrooms: At $1.25 per serving, this oil-based pasta dish is an inexpensive, nutritionally sound option. Use asparagus, fresh mushrooms, chicken or vegetarian broth, olive oil, ground red pepper, and, of course, parmesan cheese to make this dish. Linguine with Butternut Squash, Bacon, and Goat Cheese: This dish takes use of the abundance of butternut squash that is now available. In addition, bacon is included. Besides, let’s be honest, bacon just makes everything better. Pasta Carbonara: Another easy recipe that includes bacon is Pasta Carbonara (or ham if you prefer). This recipe is simple and requires little more than eggs, cheese, and spices to prepare. Penne with Lemon, Potatoes, and Cannellini: This dish only costs approximately $.66 per serving but delivers a powerful punch in terms of flavor and nutrition. A combination of spaghetti, vegetable bouillon cubes, and tiny potatoes is used in this recipe. There are cannellini beans and spinach in the sauce, which is light and simple to prepare. Pasta Salad: Your pasta dish does not have to be hot in order to be served as a salad. Make a delectable pasta salad using any leftover vegetables, cheese, and salad dressing you have on hand
This recipe may be served as a side dish or as a main course. Turkey Sausage and Arugula Pasta: For less than $3 a serving, you can whip up this wonderful recipe to please the meat-lovers in your family. Alpine Mushroom Pasta: This meal, which was influenced by cuisines from northern Italy, calls for portobello mushrooms, Savoy cabbage, and whatever type of smoked cheese you can find. This meal should also be reasonably priced at less than $3 per serve.

15-Minute Pasta with Olive Oil and Garlic

When I don’t have time to prepare, I turn to this quick and easy pasta recipe for dinner. Italians refer to this dish as “pasta with olive oil and garlic,” which literally translates as “pasta with olive oil and garlic.” A few simple ingredients such as spaghetti, olive oil, garlic and Parmesan are all that’s required for this dish. Truth be told, when I’m alone at the table for supper, I tend to make poor decisions. Sometimes it’s pizza, and other times it’s fast food purchased through a drive-through window, and so on.

The idea of quick dinners that can stand up to the junk food cravings that appear to strike when I am left to my own devices for supper has occurred to me as a means of restraining this poor behavior.

It’s a quick and simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on the latest Real Housewives of New Jersey news.

Ingredients

When I don’t have time to prepare, I turn to this quick and easy pasta dish. When you’re in Italy, you’ll want to order pasta with olive oil and garlic (aglio e olio). All you need are a few simple ingredients, such as spaghetti, olive oil, garlic, and Parmesan. I’ll admit that when I’m alone for supper, I’m prone to making poor decisions. At times, it’s pizza, and at others, it’s fast food obtained through a drive-through. It is also possible that ice cream is included. The idea of quick dinners that can stand up to the junk food cravings that appear to strike when I am left to my own devices for supper has occurred to me as a means of restraining this undesirable habit. On evenings when the bright lights of a fast-food restaurant call, olive oil and garlic spaghetti is the ideal alternative. It’s a quick and simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on the latest Real Housewives of New Jersey and critical news stories.

In order to avoid overpoweringly garlicky pasta, you may wish to reduce the amount of garlic used by half (or, if you really love garlic, chop up an extra clove!). – Remember, I had this to myself for a week when I was at home alone. I didn’t give a damn if I smelled like garlic. Do whatever makes you happy because, after all, that’s what a meal for one is all about, right? Do whatever makes you happy.

How to Make Pasta with Olive OilGarlic

Prepare this quick and easy pasta meal for one person in the time it takes to cook the spaghetti and set it aside. It’s really quick and simple!

Prepare this quick and simple pasta meal for one person in the time it takes to cook the spaghetti. It’s really quick and simple.

Other Ways to Dress it Up

The fact that this olive oil and garlic pasta is so simple to make while yet being so tasty is part of its charm. Having said that, there are a variety of ways to dress it up, so here are some suggestions:

That this olive oil and garlic pasta is so simple to make while yet being very wonderful is a big part of its appeal. In spite of this fact, there are a variety of methods to dress it up, as follows:

I hope you enjoy this quick and simple meal for one as much as I did. This fast pasta recipe with olive oil and garlic is one of my all-time favorite quick and easy pasta dishes. Here are a few more simple pasta recipes, including one that I enjoy making myself!

Spaghetti with Creamy Gruyere Sauce, Bucatini all’ Amatriciana, and Shrimp Penne with Vodka Sauce are some of the dishes on the menu.

Good luck in the kitchen! Print

Description

In the evenings when I’m alone myself, I’ll make this pasta dish with olive oil and garlic (also known as “aglio e olio” in Italy). Just a few simple materials and around 15 minutes of your time are required to make this dish. This recipe feeds one person, but you can simply increase the serving size if you need to make a few more.

Amount of ingredients: 2 ounces (approximately 1/8 of a package) spaghetti
1 tablespoon extra virgin olive oil
1 big garlic clove, minced
1 tablespoon fresh parsley, chopped
Shredded Parmesan cheese, freshly ground black pepper, 2 – 3 teaspoons

Preparing the water: Bring a big pot of water to a roaring boil. Cook the spaghetti until it is al dente, stirring occasionally. While the pasta is cooking, heat the olive oil over medium low heat. Insert garlic and cook until it is soft and golden (you may need to reduce the heat a little to prevent it from browning too quickly)
Once the spaghetti has been cooked, drain it, saving about 1 tablespoon of the starchy pasta water in a separate container. Toss the spaghetti in the pan with the oil and garlic and cook until al dente. Make sure that all of the pasta has been coated (this is the point at which you may pour in the starchy pasta water to keep the pasta wet if it appears to be too dry)
Toss in the parsley and grated cheese until everything is well-combined, and then serve.

Preparing the water: Bring a big saucepan of water to a boil. While the pasta is cooking, heat the olive oil in a small saucepan over medium heat until it is warm but not boiling. Insert garlic and cook until it is soft and golden (you may need to reduce the heat a little to prevent it from browning too quickly). Once the spaghetti has been cooked, drain it, saving about 1 tablespoon of the starchy pasta water in a small container. In a large mixing bowl, toss together the spaghetti, oil, and garlic until well combined. Make sure that all of the pasta has been coated (this is the point at which you may pour in the starchy pasta water to keep the pasta wet if it appears to be drying out)
In a separate bowl, mix the parsley and shredded cheese
Set aside.

Nutrition

One serving has 472 calories, 1.9 grams of added sugar, 494.1 milligrams of sodium, 23.6 grams of fat (7.8 grams of saturated fat, 12.6 grams of unsaturated fat, and 0 grams of trans fat), 44.7 grams of carbohydrates, 2 grams of fiber, 20.4 grams of protein, and 24.1 milligrams of cholesterol.

Italian pasta sauce made with olive oil and garlic (Aglio e Olio), simple pasta recipe

Seasoned Buttered Noodles – Buttered Noodles Recipe

If you’re searching for a side dish recipe that’s quick and easy, these Seasoned Buttered Noodles are the recipe for you! This dish may be completed in less than 20 minutes if you use handmade seasoned salt, butter, and freshly ground black pepper to prepare it.

A pasta side dish doesn’t get any more delicious than this Seasoned Buttered Noodles recipe. With only 4 ingredients, this recipe couldn’t be easier!

This recipe for Seasoned Buttered Noodles is perfect if you’re searching for a quick and easy side dish meal. This dish may be completed in about 20 minutes if you use handmade seasoned salt, butter, and freshly ground black pepper.

Questions you might have about how to make seasoned butter noodles:

Is it necessary to use egg noodles, or can I use a different type of pasta in this recipe? This is a simple solution. you can eat any sort of pasta you choose. Flat noodles, tubed noodles, and even filled noodles are all options for you. A little butter and seasoned salt doesn’t discriminate; it’s delicious on any and all of the noodles. Is it possible to turn them into garlic butter noodles? Sure! Add 1/2 teaspoon of garlic powder to the mixture and stir well. To avoid a gritty texture, use garlic powder rather than granulated garlic.

Noodles with garlic are a delicious side dish to accompany any Italian entrée.
Exactly what should you offer with buttered noodles?
Nonetheless, I really enjoy serving them alongside a saucy dish such asCreamy Garlic Chicken orCreamy Apple Pork Chops.
Pasta is not often considered to be a particularly healthy side dish option.
Of course, everything should be done in moderation!
You could simply reheat these noodles in the microwave for approximately 30 seconds to a minute if you wanted to.
What can I put in my noodles to make them more flavorful?
Here are some of my favorite ingredients to use in this dish to give it a little extra zing.

Seasonings: Smoked paprika, chili powder, ground mustard, splash of vinegar, Italian seasoning, and smoked salt

If you liked this Seasoned Buttered Noodles recipe, check out these other easydinner ideas for tonight:

Recipes include One-Pan Sausage Alfredo Pasta, Quick Creamy Cajun Pasta, One-Pan Chicken Bruschetta Pasta, One-Pot Chicken Bruschetta Pasta, Easy Pasta Primavera, Creamy Lemon Pasta, and more.

Shells Stuffed with Spinach Pasta night has just gotten a whole lot more delectable! This quick and simple Spinach Stuffed Shells dish is packed with cheesy flavor and is perfect for a weekday dinner. Linguine with Parmesan and Garlic This EASY Parmesan Garlic Linguine pasta dish is creamy, cheesy, and delicious, and it’s great for a weekday meal on the go! With only a few basic components! Taco Bake Casserole is the best! Simple and delicious, this Easy Taco Bake Casserole is the perfect weeknight dish that the whole family will enjoy.

Tools for making buttered noodles:

It is likely that you will use your heavy bottom sauce pan more than any other cooking utensil. Having something with a hefty bottom can help to spread heat more evenly and minimize burning, whether you’re cooking on an electric or gas stovetop. Make sure it is a fairly large one so that the spaghetti does not become crowded. Every kitchen should be equipped with a Dutch oven! They are really hefty. They are prohibitively pricey. They are really worth the effort! Colander – You’ll need one of these to drain all of the pasta!

This dish couldn’t be much simpler, as it only calls for four ingredients.

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Seasoned Buttered Noodles

This recipe for Seasoned Buttered Noodles is one of the most delectable pasta side dishes you’ll ever make. This dish couldn’t be much simpler, as it only calls for four ingredients. Cooking Time: 15 minutes 15 minutes is the whole time. Side Dish is the course of action. Cuisine:American Noodles with butter as a key phrase Nutritional Information: Servings:8 Calories:134kcal

Cook the noodles until they are al dente according to the package directions. Drain the liquid and return it to the heated pan. It should be enough residual heat to melt your butter, but if it isn’t, turn the heat down to medium. Combine the butter, handmade seasoned salt, and freshly ground black pepper
Set aside. Toss until the butter has melted and the noodles have been well covered. Serve as soon as possible
If you’ve tried this recipe, please come back and tell us how it turned out.

Meet The Author:Jessica Formicola

Savory Experiments is run by Jessica, a mother, wife, and food enthusiast. She is obsessed with butter, salt, and bacon, and she spends the majority of her time in the kitchen and in front of the lens of her camera. Jessica contributes to a variety of publications, including PopKitchen by Parade, Better HomesGardens, The Daily Meal Food + Travel, and others.

8 Ways to Elevate Canned Spaghetti Sauce

It’s Buttered Side Up, according to The Pioneer Woman I know what some of you are thinking: “Canned spaghetti sauce?! What are you talking about?” “That’s the work of the Devil!” I’m quite sure we can all agree that the finest spaghetti sauce will always be fresh, homemade spaghetti sauce. The same can be said for practically any handmade cuisine vs store-bought food. The fact is that we all have those days when our schedules are too hectic to devote the necessary time to making a great pasta sauce.

In the meanwhile, we’d want to eat something that genuinely resembles wholesome home-cooked fare.

When it comes to pasta sauces, I’ll be the first to say that the majority of them are rather bland straight from the jar.

My favorite techniques to make bottled spaghetti sauce more interesting are listed below!

1 – Extra virgin olive oil

Making your sauce taste better will be made easier by using a generous amount of a delicious olive oil in the recipe. You may either add it to the pot at the beginning of the cooking process or sprinkle it on right before serving as a finishing oil. It’s entirely up to you!

2 – Fresh garlic

Yes, I am aware that the ingredients for your bottled spaghetti sauce include garlic. The flavor will be more distinct and intense if you use fresh garlic, and the sauce will taste more homemade if you do it as well as you can.

3 – Meat

I enjoy adding extra protein to bottled spaghetti sauce when I make it from scratch. It enhances the flavor and adds a textural aspect to the dish. Furthermore, it will assist you in keeping your stomach full for a longer period of time! You may use any meat you have on hand, such as ground beef, sausage, meatballs, chicken, or a combination of meats.

Begin by browning the beef in a skillet with the garlic until it is no longer pink. When the meat is just partly done, you may add the sauce and let it to continue cooking in the sauce, which will give additional flavor to the meat.

4 – Hot pepper flakes

Hot pepper flakes are another method to add a little additional spice to your dish. Yes, you could just buy hot Italian sausage for that extra burst of heat, but for those of us who are a little wary of spicy food, it’s good to be able to regulate the amount of heat we’re exposed to. Furthermore, some meats, such as ground beef, do not have a “hot” option. When you add the pepper flakes, it doesn’t really matter when you do it. All you have to do is keep in mind what it is you want spicy: the meat or the sauce?

And, no, I did not use all of the hot pepper flakes—just thinking about it makes me want to start sweating already!

5 – Red wine

Wine dramatically enhances the flavor of your sauce by adding another layer of complexity. Consider this to be similar to vanilla extract. Given the limited time available to cook out the alcohol, you want to use only a small amount, just enough to flavor the sauce without imparting too much of an alcohol flavor. Depending on how much sauce you’re preparing, a few of teaspoons should be plenty.

6 – Fresh or dried herbs

Again, herbs may be included among the components in your sauce, but adding fresh or even dried herbs can assist to enhance the tastes. If you are using dried herbs, you may add them at any point throughout the cooking process. Using fresh herbs, you may wish to add them at the end or as a garnish to ensure that the fresh flavor is not lost in the cooking process.

7 – Cheese

Cheese, cheese, cheese. It may be used to conceal a variety of sins, including monotonous spaghetti sauces. If you don’t have Parmesan on hand, you can easily use cheddar, Colby, mozzarella, or whatever else you have on hand instead. I really prefer to use a blend of cheeses, such as mozzarella, that are more melty and a cheese that has more bite, such as Parmesan, in my dishes.

8 – Cream and/or butter

A buddy of mine taught me how to make a tomato sauce with cream for the first time. A red sauce had been prepared, and towards the end, after plating the pasta and sauce, he drizzled heavy cream on top of the dish. While I was watching, I was little terrified that the acidity of the tomatoes might cause the cream to split. However, after tasting the concoction, I was persuaded otherwise. It was just great. As an added richness, I like to sprinkle a small amount of cream on top of my spaghetti sauce before serving.

Oh, absolutely.

Make sure to tell us about your favorite additions in the comments section below!

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Rich Pasta for the Poor Kitchen

This is a fantastic dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and then pour a small amount of the noodle water into the final serving dish before serving. To that water, add your butter, spices, and the garlic that has been chilled. In a separate bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season) into the buttery mixture.

Cheese can be added now, or it can be served later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

Most helpful critical review

169 user reviews

There are 97 five-star ratings, 55 four-star ratings, 14 three-star ratings, three two-star ratings, and zero one-star ratings.

Cheese can be added now, or it can be served later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

A really simple recipe that can be served with nearly any meat dish—I like to serve it with grilled chicken breasts when I have the opportunity.

A “take for granted” spaghetti meal that has been a fixture in my diet for the most of my adult life is easy, basic, and humble.

For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
Cook to taste, adding a little of the starchy pasta cooking water if necessary to make this creamy and moist, especially if you mix the pasta with the cheese before serving rather than sprinkling it on top right before you serve the dish.
It was fantastic!
Because my husband and I were both famished and didn’t want to spend a lot of time preparing supper, and because the weather was so hot, this dish was excellent, easy, and delicious!

This is a pretty easy dish that is also extremely tasty.

The only true modification I did (and it’s more of an addition than a modification) was to toast some fresh bread crumbs (I keep a bag of them in the freezer) and put them on top before baking.

If you want the greatest results, make sure to use freshly grated Parmigiano-Reggiano.

Advertisement Very well done.

I’ve made this with chopped roma tomatoes and a dab of olive oil, and it’s delicious.
In addition, I enjoy onions, so I like to sprinkle a little of onion powder on top of the dish.
Combine the ingredients for a delicious scampi-style pasta sauce.
Hubby was skeptical that the peas would be effective, but they turned out to be.

Spice up your Boring Pasta Dinner with These 2 Ingredients and 4 easy steps

A recipe identical to this one was seen on television, and I was inspired to create it myself. Cook your noodles, drain them, then place a small amount of the noodle water in your final serving dish to make the process more easier! Add the butter, spices, and garlic from the refrigerator to the boiling water. After that, add in your leafy green item of choice (I use a little raw basil here and there, or a bunch of raw spinach here and there) to the buttery mixture and combine thoroughly. You may put it in a final serving dish when the leaves have wilted and the butter melts.

One of the first recipes I received from this site was for this dish, which I’ve been preparing for the past 5 or 6 years.

A really simple recipe that can be served with practically any meat dish—I prefer to serve it with grilled chicken breasts when I’m entertaining.

A “take for granted” pasta meal that has been a mainstay in my diet for the most of my adult life is basic, straightforward, and unassuming in appearance.

For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
Cook to taste, adding a little of the starchy pasta cooking water if necessary to make this creamy and wet, especially if you mix the spaghetti with the cheese before serving rather than sprinkling it on top right before you serve the pasta.
I enjoyed it tremendously.
We were both starving and didn’t want to spend much time preparing supper, plus with the weather being so hot, this dish worked well.
This is a recipe that I will absolutely make again.
Adding some freshly toasted bread crumbs on top (I keep a bag of them in the freezer for this purpose) is the only actual alteration I made (and it is more of an addition than a change).
If you want the greatest results, make sure to use freshly grated Parmigiano Reggiano.

Advertisement It’s excellent.

Using roma tomatoes and olive oil, I created this dish and served it with a side of bread.
A dab of onion powder is also a favorite of mine because I like onions.
Combine the ingredients for a delicious scampi-style dish.
However, the peas proved to be successful despite Hubby’s reservations.

1.Fresh Vegetables:

This is a pretty nice dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and place a small amount of the noodle water in the final serving dish. Add the butter, spices, and the garlic that has been chilled to the boiling water. In a large mixing bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season). After the leaves have wilted and the butter has melted, you may place the meal into its final serving dish.

One of the very first recipes I received from this website, and I have been cooking it for maybe 5 or 6 years.

It is a really simple recipe that can be served with nearly any meat dish; I prefer to serve it with grilled chicken breasts.

Easy, straightforward, and unassuming, this pasta meal has been a mainstay in my diet for the most of my adult life.

For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
Cook to taste, reserving some starchy pasta cooking water if required to make this creamy and moist, particularly if you mix the pasta with the cheese before serving rather of dusting it on top just before serving.
It was just fantastic!
Because my husband and I were both famished and didn’t want to spend a lot of time preparing supper, and because the weather was so hot, it was ideal, easy, and delicious!

This is a really easy, yet delectable, dish to make.

Adding some freshly toasted bread crumbs on top (I have a bag of them in the freezer for this purpose) is the only actual alteration I made (and it’s more of an addition than a change).

For the finest results, be sure to use freshly grated Parmigiano-Reggiano.

Advertisement Very nice work.

I’ve made this with chopped roma tomatoes and a drizzle of olive oil, and it’s delicious.
Also, because I enjoy onions, I like to sprinkle a little of onion powder on top of the dish.
Add some shrimp and you’ve got yourself a delicious spaghetti scampi dish.
Hubby was skeptical that the peas would be effective, but they were.

2.Pasta

If your campus has a small mart, the easiest way to go is to use meal points to stock up on pasta, or to grab some freshly cooked spaghetti from the dining hall and season it with some herbs and spices. Tip: If you’re under a time rush even more than usual, cook a large batch of plain spaghetti the night before to save time the next day.

Okay, here’s the “hard part”

Now that you’ve gathered your ingredients, the following step is to actually prepare the meal. This dish is designed for individuals who are new to cooking and have never used a stove before. It is suitable for all levels of experience. It’s simple, quick, and tasty, allowing you hardworking students to go back to your hectic college schedules. Steps: 1.Put the vegetables of your choosing in a skillet and cook them until they are tender (make sure to coat the pan with a nonstick ingredient such as Pam, butter, olive oil, etc.) 2.Over medium heat, sauté the ingredients for approximately 5-10 minutes, or until they are golden brown.

Tip: Toss the spinach in last so it cooks in the smallest amount of time!
If you’re feeling brave, bring a saucepan of water to a boil and add the necessary quantity of boxed pasta to the pot, stirring occasionally.
4.After the vegetables are finished cooking (for example, when the spinach has wilted), arrange them on top of the prepared spaghetti.
Jingtong Zhispoontip: Whole grain pasta is an even healthier alternative than regular pasta.
Furthermore, the addition of the vegetables on top provides the ideal amount of taste and makes eating pure carbohydrates a lot less self-conscious than before.
Tip: To enhance the flavor of the dish, add additional butter, salt, and freshly ground pepper.

Simple and Delicious Buttered Herb Pasta Is Not Just for Kids

Nutrition Facts(per serving)
154	Calories
8g	Fat
18g	Carbs
3g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	154
% Daily Value*
Total Fat8g	10%
Saturated Fat 5g	23%
Cholesterol19mg	6%
Sodium474mg	21%
Total Carbohydrate18g	6%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein3g
Vitamin C 2mg	10%
Calcium 10mg	1%
Iron 1mg	5%
Potassium 38mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The classic meal of buttered spaghetti is a favorite among children who are finicky eaters, but this simple recipe, which includes fresh herbs, transforms the basic dish into something that will satisfy the entire family. Buttered herb pasta is a delicious side dish for a number of entrées, including meatloaf, broiled chicken breasts, and fish. Because there are so few ingredients, it’s critical that you use high-quality pasta, ideally from Italy, for this recipe.

Also, check to see that the butter is fresh and flavorful, and that the herbs are vibrantly green and fresh-smelling. If you’re using Parmesan cheese to complete the meal, make sure it’s freshly grated rather than the sort from a container.

Click Play to See This Easy Buttered Herb Pasta Recipe Come Together

“This pasta meal was simple to prepare, and the flavor was outstanding. The fresh herbs added a splash of color, and the butter and starchy boiling water gave it a subtle creaminess that was unexpected. The cooking time is determined by the pasta package directions; however, leave enough time for the water to come to a boil, which takes approximately 16 minutes for 5 quarts of water.” In the words of Diana Rattray: The Spruce (Diana Rattray, author) “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””

“Easy to make, and the flavor was outstanding in this pasta meal! Because of the fresh herbs and starchy cooking water, it was somewhat creamy due to the addition of butter and starchy cooking water. The cooking time is determined by the pasta package directions
However, be sure to leave enough time for the water to come to a boil, which takes approximately 16 minutes for 5 quarts.” The author, Diana Rattray, says: Dianna Rattray’s The Spruce “data-caption=”” data-description=”” the data-expand attribute is set to 300, the id is “mntl-sc-block-image 2-0-1,” and the data-tracking-container attribute is set to true. The srcset attribute is set to 636w, and the src is the following: mntl-sc-block-image 2-0-1.”

Gather all of the necessary components. Bring a big saucepan of water to a boil, and then add the spruce. It is recommended that you use 4 to 5 quarts of water for each pound of pasta. Toss in the salt. The Spruce
Toss in the linguine or spaghetti until well combined. Set the timer for 2 minutes shorter than the amount of time specified on the packaging. To avoid overcooking the pasta, it’s recommended to begin testing the pasta before it’s done cooking it. The Spruce
When the timer goes off, take a strand of the spruce and taste it. It should be soft but not mushy in the middle, with some resistance in the center of the dish. The Spruce: Drain and set aside a third of a cup of the pasta water. The Spruce: Drain the pasta into a colander and toss with the sauce. The Spruce
Drain the pasta and return it to the boiling pot. Spruce
Add the butter, parsley, and basil, and mix with tongs until everything is well coated. To thicken the sauce, add part of the pasta boiling water. In a small skillet, cook the Spruce over low heat for a minute or two, then sprinkle with cheese if desired. Serve quickly and have pleasure in it! The Spruce, or spruce, is a kind of evergreen.

Recipe Variations

To prepare the garlic and herb pasta, heat 5 tablespoons of butter in a pan over medium-low heat until 4 cloves of minced garlic are cooked. Remove from heat and set aside. Combine the hot drained pasta with the butter and garlic combination, as well as the cooking water and herbs
Toss to combine. To create roasted garlic and herb pasta, combine 2 heaping teaspoons roasted garlic with the hot drained pasta, cooking water, butter, and herbs in a large mixing bowl until well combined. Stir thoroughly to ensure that everything is well combined. Make use of many types of fresh herbs. Replace the basil with chopped fresh chives, thyme, or oregano, or add more herbs to the dish in addition to the basil and parsley to make it more interesting. Extra-virgin olive oil or a dairy-free butter replacement can be used in lieu of butter in a dairy-free vegan meal.

How to Store and Freeze Leftovers

Refrigerate leftover buttered herb pasta in airtight containers or zip-top bags for up to 5 days once it has been chilled. Save buttered herb pasta in airtight containers or freezer bags for up to 3 months in the refrigerator.

What Is the Best Way to Chop Fresh Herbs?

To dry the herbs, first wash them and then blot them with paper towels. To chop the leaves, remove them from the stems and pile them on the cutting board. Then, using a sharp knife, rock it back and forth over the leaves until they are chopped to your liking.

How Much Is a Serving of Pasta?

Allow around 1 to 1 1/2 cups of cooked spaghetti or linguine per person, depending on the size of your group.

Why Use the Pasta Cooking Water?

A small amount of the pasta cooking water can be used to make a rich and creamy sauce for pasta dishes without the use of heavy cream or heavy cream substitutes. A little amount of the salt and starch from the pasta is retained in the residual boiling water, which when coupled with a fat such as butter results in a silky, smooth sauce that helps the sauce adhere to the spaghetti strands. Before draining the pasta, set aside about 1/3 cup of the water (placing a measuring cup next to the pot serves as a nice reminder), and then gently add that water to the spaghetti while tossing it in the sauce until everything is well combined.

How to Season Pasta

Article in PDF format Article in PDF format Because most pasta meals are drenched in rich sauces, it’s easy to overlook the need of flavoring the actual pasta itself with spice. Alternatively, if you don’t have a sauce on hand, you may make a great pasta meal with just a few basic spices and a little butter or olive oil. You may also create your own pasta and season it by mixing ingredients into the dough before baking it. When preparing any wonderful pasta meal, properly seasoning the water throughout the cooking process is equally critical to the final result.

1 Make a basic dressing with olive oil and minced garlic. This is a wonderful, comfortable, and simple way to serve up spaghetti for the whole family. Preparing the sauce: While the noodles are cooking, heat approximately 1 2 cup (120 mL) extra virgin olive oil in a pan over low heat with 3 minced garlic cloves and 1 teaspoon (5 grams) salt, stirring occasionally. Cook for about 8 minutes, stirring regularly, or until the garlic is tender and the mixture has turned a golden brown color, stirring occasionally. To the olive oil, add the cooked pasta and approximately 1 4 cup (59 mL) of the cooking water and combine thoroughly.

If you want your pasta to be a bit hotter, you can add stew a sprinkle of red pepper flakes in the oil with the garlic to make it a little spicier.

2 Add a squeeze of lemon juice for a little more zing. To add a little of delightful acidity to your spaghetti, squeeze a little lemon juice over it. Lemon works particularly well with dressings prepared with garlic, olive oil, or butter, as well as with other citrus fruits.

If you like, you may substitute some lemon zest for the lemon juice. Preparing the pasta: Zest approximately half a lemon and toss the zest with the cooked pasta just before serving

Alternately, some lemon zest can be substituted for the lemon juice. Lemon zest (about a half-loaf) should be mixed in with the cooked pasta just before serving.

In comparison to the popular pre-grated or powdered variants, fresh parmesan cheese has a stronger taste. Purchase a block of parmesan from your local grocery store deli and grate it straight over your newly cooked pasta
There is no set amount of cheese that should be used in your pasta dish. Some individuals enjoy a little dusting, while others prefer to ladle it on thickly. To begin, aim for roughly 14 cup (35g) of cheese per 1 pound (0.45 kilogram) of pasta, and then alter the amount to your personal preference.

4 Experiment with various seasonings to find your favorite. Due to the fact that pasta is such a flexible dish, it may be paired with virtually any savory spice.

Make a basic buttered spaghetti dish and season it with typical Italian spices such as oregano, parsley, basil, rosemary, or sage before serving. You may also experiment with different flavors like as turmeric, cumin, or even cardamom to see what you enjoy most.

Don’t limit yourself to only using savory spices. Cooking some cooked pasta in butter with fresh parmesan and a touch of freshly grated nutmeg is a risky endeavor, but it can be done successfully. The amount of seasoning you will require will be determined on your own preference as well as the sort of seasoning you are using. Pouring in highly flavored or spicy ingredients, such as basil or red chile pepper flakes, should be done in small amounts at first, starting with 1 teaspoon (approximately half a gram to 1.5 g, depending on the spice), then increasing the amount according to taste. Try starting with 2 tablespoons (approximately 0.8 g) per 1 pound (0.45 kg) of pasta for a lighter spice such as parsley.

1 Combine some flour and salt in a small bowl. If you’re preparing 4-6 servings of pasta, 2 cups (240 grams) of flour and 12 teaspoons (2.5 grams) of salt should be plenty. In a mixing bowl, whisk together the flour and salt with a fork until well combined.

Make a little amount of additional flour to use for rolling out the pasta.

2 Add 3 big eggs and season with salt and pepper to taste. Make a deep depression in the center of the flour and salt mixture, and then crack the eggs into the depression. Toss the eggs with your chosen seasoning, then mix the eggs and spices together with a fork until combined. You may experiment with stuff like:

One or two heaping spoonfuls of finely minced fresh herbs (such as rosemary or sage) or basil or parsley Herbs that have been softly pureed will also add a lovely, vibrant color to the finished dough. 1 or 2 roasted and pureed red bell peppers (depending on size). These will impart a delicate sweetness to the pasta while also imparting an orangey-red hue to it. a few ground or pureed chile peppers for a little heat
A pinch of salt to taste

3 Combine the flour, eggs, and spices in a large mixing bowl. With a fork, slowly incorporate the flower into the eggs, pulling it in from the bottom and edges of the mixing dish. Whip the ingredients until it becomes a soft dough, about 5 minutes more.

Do not be concerned with adding every last grain of flour into the dough at this point in the procedure. Whisk the mixture until the eggs and most of the flour are well incorporated
This will take only a few minutes.

4 Turn the dough out onto a clean counter and knead it until it is smooth and elastic. The dough should be soft at this point, so flip the bowl over and pour the dough and any leftover flower onto a clean, flat surface. Gently fold the dough over into itself, smooth it out, and continue the process until the dough is solid. After that, start kneading the dough. Continue to knead the dough until it is smooth and flexible when you cut it with a knife, and there are few bubbles visible when you slice it.

A pinch of flour sprinkled onto the dough and/or work area will prevent the dough from sticking to your hands or counter.

5 Allow for at least 30 minutes of resting time for the dough. Place the dough ball in a clean, dry mixing basin and cover the bowl with plastic wrap or a dinner plate to keep the dough from drying out. Allow the dough to rest at room temperature for approximately 30 minutes, or place it in the refrigerated for up to 24 hours.

5 Allow for at least 30 minutes of resting time for the dough to be ready. Fill a clean, dry mixing basin with the dough and cover with plastic wrap or a dinner plate to keep the dough from drying out more. Refrigerate for up to 24 hours after allowing the dough to rest at room temperature for approximately half an hour.

6 Roll out the pasta and cut it into the appropriate shapes. Using a well-floured work surface, roll out your dough and cut it into four or more equal pieces. If you have a pasta machine, follow the manufacturer’s instructions for feeding the dough through the machine. In addition to rolling the pasta and cutting it into strips by hand, you can use a pasta roller to flatten the spaghetti.

Roll the pasta out and cut it into the appropriate shapes with a pasta cutter. Using a floured surface, roll out your dough, then cut it into four or more equal pieces. When using a pasta machine, make sure to follow the manufacturer’s instructions on how to feed the dough through the device. In addition to rolling the pasta and cutting it into strips by hand, you may use a food processor to cut the spaghetti into strips.

1 Use a fine-grained salt to get the greatest absorption possible. Cooking your noodles in salted water while they are cooking can improve the flavor of your noodles and increase the overall taste of the dish. Larger grains of sodium chloride, such as that found in a basic table salt, will disintegrate faster and absorb more readily into your noodles than smaller grains of sodium chloride.

If you’d want to explore with a somewhat different flavor experience, you might try adding finely ground sea salt or Himalayan salt to your water. Other seasonings can be used if desired, although they will have little effect on the overall flavor of the noodles.

2When the water begins to boil, add the salt to taste. Once the water comes to a rolling boil, add the pasta and salt to the water and bring it back to a boil. If you wait until the water begins to boil, you may be able to avoid the salt from slowing down the boiling process, as well as minimizing any damage to your pot. 3 For every pound (.45 kg) of pasta, use 1.5 teaspoons (25.6 grams) of salt (about). If you want to create any noticeable change in the flavor of the pasta, you’ll need to use a substantial amount of salt (enough to make the water taste saline).

Your spaghetti may get sticky and clumpy if you use too much salt, so use caution while seasoning.

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