Spaghetti with a Meatsauce

Ingredients: spaghetti, 1 onion, thyme, 250 grams minced beef, 1 carrot, 3 tomatoes, 50 ml white wine, oregano, salt, pepper, 2 bay leaves, grated cheese,

Cook the spaghetti in boiling water with some salt al dente. Bake in hot oil 1 chopped onion with thyme to soft. Add 250 grams minced beaf and fry until it is brown. Then add 1 diced carrot and 3 diced tomatoes. Stir fry a few minutes. Add 50 ml white wine and let the alcohol evaporate. Add some oregano to taste and bring to taste with salt and pepper. Lower the heat and put in 2 bay leaves. Leave it with a lid on the pan to simmer for about 30 minutes. Before serving get the bay leaves from the pan. Add some grated cheese. Enjoy!

Spaghetti with Corn and Yellow Pepper

Ingredients: spaghetti, 2 onions, thyme, 250 grams minced beef, 1 yellow pepper, 50 ml white wine, 1 can diced tomatoes, 200 ml stock, 1 jar corn, salt, pepper,

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 2 chopped onion and thyme to soft. Add 250 grams minced beef and fry it brown. Add 1 chopped yellow pepper and stir fry 2 minutes. Pour 50 ml white wine and let the alcohol evaporate. Add 1 can diced tomatoes, 200 ml stock and 1 jar corn. Bring it to the boil and let it all simmer on medium heat for about 10 minutes. Bring to taste with salt and pepper. Serve with spaghetti. Enjoy!

Spaghetti with Carrot & Zucchini

Ingredients: spaghetti, 1 onion, 1 red onion, 1 carrot, thyme, 1 zucchini, 400 ml can diced tomatoes, 100 ml beef stock, salt, pepper,

Number of persons: 3

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 1 chopped onion, 1 chopped red onion, 1 sliced carrot and thyme until the onions are tender. Add 1 diced zucchini and stir fry 5 minutes. Add 400 ml diced tomatoes and 100 ml beef stock. Season with salt and pepper and leave it to simmer on medium heat for about 15 minutes. Serve with spaghetti. Enjoy!

Spaghetti with Sausages and Tomatoes

Ingredients: spaghetti, 50 grams chorizo, 250 grams chipolata sausages, 1 onion, 750 grams tomatoes, oregano, salt, pepper, grated cheese,

Number of persons: 3

Cook the spaghetti in boiling water with a littel salt. Bake in a hot wok 50 grams sliced chorizo until crispy. Remove the skin of 250 chipolata sausages and turn balls of the meat. Add the balls to the chorizo and fry the balls brown. Add 1 chopped onion and stir fry a few minutes. Add 750 grams chopped tomatoes into pieces (eg. tasty tom or roma) and bring to taste with oregano, salt and pepper. Let it simmer for about 10 minutes on low heat. Serve with spaghetti and sprinkle grated cheese over it. Enjoy!

Spaghetti with Tomato, Mushrooms and Grilled Peppers

Ingredients: spaghetti, 1 onion, 250 grams mushrooms, 125 grams cherry tomatoes, 2 grilled peppers, 50 ml white wine, 1 tin diced tomatoes (400 ml), 1 cube stock, salt, pepper, grated cheese,

Number of persons: 2

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 1 chopped onion to soft. Add 250 grams sliced mushrooms, 125 cherry tomatoes cut in quarters and 2 sliced grilled peppers again. Stir fry until the mushrooms are tender. Pour 50 ml white wine and let the alcohol evaporate. If the alcohol has evaporated add 1 tin diced tomato and 1 crumbled cube stock. Bring to taste with salt and pepper and let it all gently simmer for about 10 minutes. Serve with spaghetti and sprinkle grated cheese overit. Enjoy!

Spaghetti with Leek and Pork Scallops

Ingredients: spaghetti, 1 pork scallop, salt, pepper, 1 leek, 200 grams mushrooms, 150 ml stock, 1 teaspoon mustard, 100 ml cream,

Number of persons: 2

Cook the spaghetti in boiling water al dente with a little salt. Cut 1 pork scallop in strips and season with salt and pepper. Cook the pork scallop strips around brown in hot oil. Add 1 chopped leek and 200 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 150 ml stock and 1 teaspoon mustard. Bring all to boil. Lower the heat, add 100 ml cream, and let it all simmer for about 10 minutes. Serve with spaghetti. Enjoy!

Spaghetti Peperonata

Ingredients: spaghetti, salt, 1 onion, 1 garlic clove, 1 red pepper, 1 green pepper, 1 yellow pepper, 1 tablespoon capers, 2 tablespoons white wine vinegar,

Number of persons: 2

Cook the spaghetti in boiling water with a little salt. Bake 1 chopped onion with 1 finely chopped garlic clove on medium heat until the onion is soft. Add 1 chopped red, 1 green and 1 yellow pepper. Let it simmer for about 15 minutes on medium heat. Add 1 tablespoon chopped capers and 2 tablespoons white wine vinegar. Let it simmer 10 minutes on low heat. Season with some salt. Serve with spaghetti. Enjoy!

Spaghetti with Artichoke

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Ingredients: spaghetti, salt, 200 grams diced bacon, 1 onion, 1 clove garlic, thyme, basil, 50 ml white wine, 200 ml chicken stock, 1 can artichoke hearts,

Number of persons: 2

Cook the spaghetti in boiling water with salt. Bake in a hot wok 200 gram diced ontbijtspek with 1 chopped onion, 1 finely chopped garlic clove, thyme and basil until the onion is soft. Add 50 ml white wine and let the alcohol evaporate. Add 200 ml chicken stock, bring to boil. Add 1 can artichoke hearts, lower the heat and braise 10 minutes. Serve with spaghetti. Enjoy!

Spaghetti with Red Sauce

Ingredients: spaghetti, 1 onion, 1 garlic clove, 1 red pepper, 250 grams mushrooms, 1 small tin tomato puree, 1 tin diced tomatoes, oregano, basil, salt, pepper,

Number of persons: 3

Cook the spaghetti al dente in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove. When the onion is soft add 1 chopped red pepper and stir fry it briefly. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Then add 1 tin tomato puree, 1 tin diced tomatoes, oregano, basil, salt and pepper. Stir it well, lower the heat and let simmer gently for about 15 minutes. Serve the red sauce with the spaghetti. Enjoy!

Spaghetti all’ Amatriciana

Ingredients: spaghetti, 250 grams diced bacon, 1 chilli pepper, dash of white wine, 450 grams Roma tomatoes, 1 tin diced tomatoes, salt, grated cheese,

Number of persons: 3

Cook the spaghetti in boiling water with a littlesalt. Bake 250 gram diced bacon with 1 finely chopped chilli pepper until the bacon is crisp. Add a dash of white wine. Let the alcohol evaporate. Then add 450 grams diced Roma tomatoes and 1 tin diced tomatoes. Let it all simmer for about 10 minutes on low heat. Bring to taste with salt. Serve with spaghetti and sprinkle grated cheese over it. Enjoy!

Spaghetti with Peas, Sundried Tomatoes and Bacon

Ingredients: spaghetti, 50 grams bacon, 1 garlic clove, 1 tin diced tomatoes, 100 ml cream, 1 stock cube, 100 grams peas, 4 sundried tomatoes, 50 grams grated cheese, basil,

Number of persons: 2

Cook the spaghetti al dente in boiling water with a little salt. Bake 50 grams cut in strips of bacon crisp. Add 1 finely chopped garlic clove and fry briefly. Add 1 tin diced tomatoes, 100 ml cream, 1 crumbled stock cube, 100 grams peas and 4 finely chopped sundried tomatoes. Heat about 10 minutes. Finally, add 50g grated cheese and basil and heat a bit more. Enjoy!

Spaghetti with Zucchini, Tomato and Bacon

Ingredients: spaghetti, 250 grams diced bacon, 1 large zucchini, 1 garlic clove, 1 teaspoon chilli jam, 1 tin diced tomatoes, sugar, red wine vinegar, 1 cube stock, grated cheese,

Number of persons: 3

Cook the spaghetti al dente in boiling water with a little salt. Bake in a hot wok 250 gram diced bacon crispy. Add 1 diced zucchini, 1 chopped garlic clove and 1 teaspoon chilli jam. Stir fry about 4 minutes. Add 1 tin diced tomatoes, 1 tablespoon sugar, a dash of red wine vinegar and 1 crumbled stock cube. Let it all simmer for about 10 minutes. Serve with spaghetti and sprinkle grated cheese over it. Enjoy!

Spaghetti with Spinach, Walnut and Crème Fraîche

Ingredients: spaghetti, salt, 300 grams spinach, 1 garlic clove, 100 ml crème fraîche, 75 grams grated cheese, pepper, walnuts,

Number of persons: 2

Cook the spaghetti al dente in boiling water with salt. Stir fry the spinach until it has shrunk. Add 1 finely chopped garlic clove and stir fry brief. Add 100 ml crème fraîche and 75 grams grated cheese. Allow to melt and bring to taste with salt and pepper. Serve the spinach with the spaghetti. Put on your plate some walnuts over it.

Spaghetti with Zucchini and Minced Beef

Ingredients: spaghetti, salt, 200 grams minced beef, 1 onion, 1 clove garlic, 1 zucchini, 1 tomato, cinnamon, paprika, 100 ml stock, 3 tablespoons tomato ketchup,

Number of persons: 2

Cook the spaghetti al dente in boiling water with a little salt. Bake in hot oil 200 grams minced beef to brown. Add 1 chopped and 1 finely chopped garlic clove and stir until the onion has softened. Add 1 diced zucchini and 1 diced tomato. Stir until the zucchini is soft. Bring to taste with cinnamon and paprika. Then add 100 ml stock and 3 tablespoons of tomato ketchup, bring briefly to the boil and let it simmer for 5 more minutes. Serve with spaghetti.

Spaghetti with Chicken Breasts and Mixed Mushrooms

Ingredients: spaghetti, salt, 100 gram diced bacon, 1 chicken breast, 1 garlic clove, 1 teaspoon chilli jam, 200 grams mixed mushrooms, dash of white wine, basil, pepper, grated cheese,

Number of persons: 2

Cook the spaghetti in boiling water with salt. Bake in a hot wok 100 gram diced bacon until crisp. Add 1 diced chicken breast, 1 chopped garlic clove and 1 teaspoon chilli jam and bake until the chicken breast is brown. Then add 200 grams mixed mushrooms and stir until it is soft. Add a dash of white wine and let the alcohol evaporate. Bring to taste with salt and pepper and add fresh basil to taste. Put on your plate some grated cheese

Spaghetti with Peas and Bacon

Ingredients: spaghetti, salt, 250 grams diced bacon, 1 onion, 200 grams peas, 200 ml stock, grated cheese,

Number of persons: 2

Cook the spaghetti al dente in boiling water with a little salt. Bake in a hot wok 250 gram diced bacon until crisp. Add 1 chopped onion and stir until the onion is soft. Add 200 grams of peas and 200 ml stock. Bring to the boil and then simmer for about 10 minutes. Serve with the spaghetti. Sprinkle grated cheese over. Enjoy!

Spaghetti with Herb and Tomato

This is a quick and flavorful dish, not heavy like many pastas can be. The addition of fresh herbs and the breadcrumbs make this dish unique.

Spaghetti with Herb and Tomato

Makes 4 servings.

INGREDIENTS
1 lb spaghetti
Olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
3 tomatoes, diced
3 tablespoons tomato paste
1/4 cup white wine
a handful of freshly chopped herbs, such as basil and italian parsley
breadcrumbs, lightly toasted
parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add spaghetti and cook until al-dente.

While pasta is cooking, preheat a few tablespoons of olive oil in a large skillet. Add onion and garlic and cook for 2-3 minutes or until fragrant. Add tomato paste and stir to combine. Add white wine and diced tomatoes, and simmer for 5-6 minutes or until tomatoes begin to break down. Stir in chopped herbs and cook for an additional 1-2 minutes. Season with salt and pepper, to taste.

Drain pasta, reserving some of the pasta water. Add pasta to sauce pan and stir until well coated, adding a bit of reserved pasta water if necessary.

Plate and top with a few tablespoons of toasted breadcrumbs, a sprinkle of parmesan, and a drizzle of olive oil.

Spaghetti alla Puttanesca

A traditional and satisfying italian pasta dish. A little spicy, a little tangy, a lot of salty. Our fail-safe pasta recipe is a variation of this, without the anchovies and capers, but this version is more traditional. Be careful though – the sauce gets very salty, fast, so you do not need to add more salt at any point. If you think about it, you’re mixing 3 very salty-to-begin-with foods, olives, capers, and anchovies, of course it’s going to be salty. I was worried at first it would be inedible, as that’s how it tasted in the pan, but once it had been diluted with pasta, it was just about right.

We’re very sensitive to salty foods anyway. I pin that to one episode with a shrimp recipe, which we followed to the T. Took one bite of the shrimp and just about gagged the thing was so salty. Ever since then we have been stingy salters, erring on the side of too little rather than repeat the horror of the over-salted shrimp. There are very few dishes we’ve cooked that were so bad we had to throw them out, only two in recent memory: a pretty nasty bitter eggplant something or other, and the shrimp. Blame that one on the salt.

Spaghetti alla Puttanesca

Makes 4 servings. Recipe from Bon Appetit.

INGREDIENTS
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese

DIRECTIONS
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.