Learn how to make these three pasta recipes that are made with spaghetti. Spaghetti is the most famous pasta used in Italy except for lasagna noodles. Spaghetti is a universal pasta and is used in hundreds of pasta recipes. Here are a few favorites that will please anyone in your household.
Spaghetti and Meatballs
- 1 pound thin spaghetti
- 1-1/2 pounds ground sirloin
- 1/2 cup bread crumbs
- 2 Tablespoons chopped parsley
- 1 egg
- 2 onions, chopped
- 1/3 cup parmesan cheese, shredded
- 2 large cans crushed tomatoes
- 1 Tablespoon oil
- 8 basil leaves, chopped
- 3 garlic cloves, minced
- Salt and Pepper
- Oil for frying
- In a large mixing bowl, put in the ground sirloin, bread crumbs, parsley, egg, 1 onion, chopped finely, 1 garlic clove, parmesan cheese, salt and pepper. Mix well (add additional bread crumbs if necessary).
- Shape the meat mixture into tiny balls (1 to 2 inches). Heat the oil in a large skillet to fry the meat balls.
- Fry the meat balls until brown and done. Remove from the oil and drain on a paper towel to remove the excess oil.
- While finishing the rest of the sauce, cook the pasta in boiling salted water until the pasta is aldente. In a new skillet add in 1 tablespoon of oil and heat.
- Add in the other chopped onion and cook until translucent. Add in the 2 garlic cloves, tomatoes, basil, salt and pepper. Cook for 10 minutes and then add in the meat balls.
- Cook the meatballs in the sauce for 10 minutes more. Drain the pasta when cooked.
- Place the pasta on a large plate and then with a soup ladle, ladle a big scoop of sauce and meatballs in the middle of the plate. Garnish this pasta dish with some more shredded cheese.
Note: All these pasta recipes can be interchanged and you may alternate ingredients to suit your taste. Fried Spaghetti can be made with left over pasta the next day. Simply add some oil to a frying pan and fry the left over spaghetti like a pizza. Slice as a pizza when crispy on both sides. Another great pasta recipe to enjoy.
Spaghetti With Veggies
- 1 pound spaghetti
- 1 small can corn kernels, drained
- 3 Tablespoons virgin olive oil
- 1 potato, peeled and chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 1 bunch of bean sprouts
- 1 cup of broccoli, chopped
- 2 Tablespoons toasted almonds
- Boil the pasta as directed on the package in salted water. Cook the pasta to aldente and drain.
- In a skillet put in 2 tablespoons of the oil and heat. Add in the onion, bell pepper and potato. Cook until the onion is translucent.
- Add in the corn, water, salt and pepper. Cook for 15 minutes.
- Add in the broccoli and stir lightly. Toast the peeled almonds in 1 tablespoon of oil. When brown slightly remove from the oil and place on a paper towel to remove excess oil.
- Add in the bean sprouts, just to heat. Mix in the drained pasta with the vegetables. Serve on a large platter and top with the almonds. This wonderful pasta recipe is enough on its own without any side dished.
Spaghetti With Fresh Pesto Sauce
- 12 ounces spaghetti
- 1 bunch of parsley
- 1/4 cup of walnuts
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons parmesan cheese
- Salt and Pepper
- Extra parmesan cheese for garnishing
- Cook the pasta as directed on the package in salted water. When the pasta is aldente, remove from the stove and save 1 cup of the water.
- Drain the pasta and set aside. In the food processor, chop the walnuts into small pieces.
- Add in the chopped parsley and blend. Add in the olive oil and pulse until mixed.
- Add in the parmesan cheese next and use some of the saved water from the pasta to moisten the pesto. Mix the pasta with the pesto.
- Serve on a large platter and top with some more parmesan cheese. Spaghetti with fresh pesto can be served with a large green salad and Texas toast.