- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What’s your go to pasta recipe?
Posted on 12/12/17 at 2:35 pm to LouisianaLady
Posted on 12/12/17 at 2:35 pm to LouisianaLady
quote:
I keep a package of gulf shrimp in the freezer at all times
Same, I buy them by the ice chest from a buddy of mine who trawls for a living, he trawls inland though. I de-head them, stick them in a Glad Plastic container, cover them with water and freeze them. We had boiled shrimp last night, takes about 15 minutes to defrost with cold water running over them.
Posted on 12/12/17 at 2:46 pm to DuckManiak
Posted on 12/12/17 at 3:04 pm to DuckManiak
Pasta Puttanesca
Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
½ cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
Nutritional Information
PREPARATION
Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
½ cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
Nutritional Information
PREPARATION
Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
This post was edited on 12/12/17 at 3:04 pm
Posted on 12/12/17 at 3:53 pm to PBeard
My favorite style of spaghetti.
Posted on 12/12/17 at 3:54 pm to CHEDBALLZ
quote:
Same, I buy them by the ice chest from a buddy of mine who trawls for a living, he trawls inland though. I de-head them, stick them in a Glad Plastic container, cover them with water and freeze them. We had boiled shrimp last night, takes about 15 minutes to defrost with cold water running over them.
So do I. I have containers of them in the freezer and also some from Joe Patti's I received as a gift.
Posted on 12/12/17 at 5:22 pm to PBeard
Sounds good. Will definitely try.
Posted on 12/13/17 at 10:39 pm to DuckManiak
I decided to make your pasta for dinner tonight. Pretty damn good and very easy
Posted on 12/14/17 at 12:45 am to DuckManiak
I'm a sucker for mac n cheese. I could eat it every meal. I like trying different cheeses and different ingredients to see what I can come up with.
Posted on 12/14/17 at 12:47 am to nateslu1
Same here. I made one in the oven and it came out just like Piccadilly's mac and cheese.
I know, Piccadilly but it was so good. Great with a steak.
I know, Piccadilly but it was so good. Great with a steak.
Popular
Back to top
Follow TigerDroppings for LSU Football News