Is it 1
pound of dry pasta with 4 cups of broth?
The solution: Use plenty of water, about 5 quarts per
pound of dry pasta.
Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per
pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.
Not exact matches
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon
dried thyme 1/4 teaspoon
dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2
pound penne
pasta
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon
dried herbs
of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix
of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can
of artichoke hearts, drained and chopped 1
pound farfalle or
pasta of your choice
Serving suggestion: cook 250g / 0.5
pound of dried long or short
pasta according to directions.
dry penne
pasta (1/2
of a 1 -
pound box) 2 Tablespoons grated parmesan cheese kosher salt and freshly ground black pepper to taste
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2
pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo
pasta or angel hair
pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2
pound shrimp, deveined and peeled 1/2
pound bay scallops, rinsed and patted
dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
They inspect, sort and repack 2.8 - million
pounds of food each month, including meats,
pasta, frozen vegetables and freeze -
dried vegetables.
8 ounces
of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped
pasta 2 ounces
of sundried tomatoes (if
dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used
dried minced onion 1 clove
of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1
pound of ground beef, browned (I cook mine in bulk ahead
of time in the crockpot) 12 ounces
of tomato sauce (if you have leftover
pasta sauce, I would use that) 1 teaspoon
of dried basil Salt and pepper to taste