Simple but delicous pasta recipes?

has anyone got a good pasta recipe that is not to complexedSimple but delicous pasta recipes?
Spaghetti, tossed in olive oil and parmesan cheese. Add what ever you have available but its good just like that.Simple but delicous pasta recipes?
Naaah that guy with the jam recipe was just kidding..... EEWW.





I have a simple one:





Pasta


8 fish surimi bars, sliced


4 sweet onions


2 chopped tomatoes


3/4 cup of cut green beans (cooked)


salt, pepper, oil





Stir fry the onions, then the tomato until it changes color, add the green beans and the surimi, salt and pepper. After it's been stir fried all together add the pasta. You can substitute some of those veggies with others if you prefer / don't have the ones the recipe calls for.








Mine?





http://answers.yahoo.com/question/index;…
Olive Garden Spaghetti Carbonara





1/4 C. flour


1/4 C. butter


1 qt. milk


1/8 tsp. pepper


1/2 tsp. salt


24 slices extra thick bacon, fried until crisp, then cut into ¼” slices


1/4 C. olive oil


3 C. mushrooms, sliced


6 Tbsp. scallions, finely minced


1 lb. spaghetti, uncooked


2 tsp. fresh parsley, finely chopped


1/2 C. Parmesan cheese, freshly grated





Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.





Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.
2 - 4 Tbsp olive oil


1-3 cloves fresh garlic minced


1/2 tsp sea salt or table salt to taste.(Preferably sea salt)


optional - couple dashes of oregano, pepper, basil, sage, thyme, savory, coriander, marjoram(basically italian seasoning)





Heat oil on medium, throw in garlic and salt/optional spices. Let garlic sizzle for just a bit to get the flavor ';out.'; Throw in precooked pasta and saute for about 5-10 minutes. Sprinkle some parmesan if you have it. You can add chicken or shrimp to this easily.





If this is not simple enough then:


Jar of Newman's Own Sockarooni


1lb noodles





Boil and strain noodles, warm the sauce, mix together. Done.
Try these ...





GARLIC %26amp; OIL PASTA (AGLIO E OLIO)





Per Person





INGREDIENTS





1 clove of garlic


1 tablespoon of olive oil


125ml of water


¼ of a teaspoon of salt


100g of spaghetti


Ground pepper to taste





METHOD





Peel the garlic and chop it into tiny pieces.





Put the oil into a frying pan on a moderate heat. Add the garlic. Fry the garlic for about 5 minutes until it is brown, stirring to stop it sticking.





Put the water and salt into a saucepan and bring to the boil. Put the pasta into the water. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook, stirring to stop it sticking.





Begin testing the pasta about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or ‘al dente’, Italian for ‘to the teeth’) it is ready. If it is soft it is overcooked.





Drain the pasta in a sieve or colander. Season with the pepper.





Always ‘take the pasta to the sauce’. Put the pasta in the pan with the sauce and stir until thoroughly coated.





ADDITIONS %26amp; ALTERNATIVES





Use any other long thin plain pasta, like linguine (thin and flat), tagliolini (very thin and flat) or spaghettini (very thin and round), instead of spaghetti.





For Garlic %26amp; Parsley Pasta, add 25g per person of fresh parsley. Wash, shake dry and finely chop the parsley. Add the parsley just before serving.





For Garlic %26amp; Anchovy Pasta, add 13g (¼ of a 50g tin) per person of anchovy fillets in olive oil. If you are using the whole tin, use the oil from this to fry the garlic. Add the anchovies to the garlic after the 5 minutes and mash up until smooth.





For Garlic, Anchovy %26amp; Olive Pasta, add 2 or 3 pitted black olives and 2 or 3 pitted green olives per person to the Garlic %26amp; Anchovy Pasta just before serving.





TIPS





If you use enough water, add the pasta when the water is boiling, stir the pasta and don’t wander off (‘Gli spaghetti amano la compagnia’ or ‘spaghetti loves company’) and don’t overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.





PS. I have seen ';Aglio e Olio'; on a restaurant menu for £8.50!
GET ANY TYPE OF PASTA


boil it like normal ( add some salt to the water when u boil it adds great taste and it keeps the past from stickin 2gether)


get a 4 cheese sause and get it to a simmer


while it cooks add some chicken to it


best served when hot ( mix this all together and enjoy ------%26gt; like i said best served when hot :-)) if u need any good recipies that are simple and yummy email me @ dom_dom7023@yahoo.com
Just throw it with garlic and onions sauteed in olive oil.
Pizza Pasta Bake





1 (12 ounce) package uncooked elbow macaroni


1/2 pound mild Italian sausage


1/2 cup chopped onion


1 (14 ounce) can pizza sauce


1 (8 ounce) can tomato sauce


1/2 cup milk


1 (3.25 ounce) package sliced pepperoni, cut in half


1/4 cup sliced fresh mushrooms


1/4 cup sliced black olives


1/4 cup chopped Canadian bacon


1 cup shredded mozzarella cheese





Preheat oven to 350 degrees F (175 degrees C).


Bring a large pot of lightly salted water to a boil. Stir in macaroni, cook for 8 to 10 minutes, until al dente, and drain.


In a skillet over medium heat, cook the Italian sausage and onion until sausage is evenly brown and onion is tender. Drain grease.


In a bowl, mix the pizza sauce, tomato sauce, and milk. Stir in the sausage and onion, pepperoni, mushrooms, olives, and Canadian bacon. Gently mix in the cooked macaroni until evenly coated. Transfer to the prepared baking dish.


Cover, and bake 30 minutes in the preheated oven. Remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.





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Southwest Pasta Bake





8 ounces uncooked penne pasta


1 (8 ounce) package fat-free cream cheese, cubed


1/2 cup fat-free milk


1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry


1 teaspoon dried oregano


1 pound lean ground beef


2 garlic cloves, minced


1 (16 ounce) jar picante sauce


1 (8 ounce) can tomato sauce


1 (6 ounce) can tomato paste


2 teaspoons chili powder


1 teaspoon ground cumin


1 cup shredded reduced-fat Cheddar cheese


1 (2.25 ounce) can sliced ripe olives, drained


1/4 cup sliced green onions





Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Add milk; beat until smooth. stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.


In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and bake at 350 degrees F for 30 minutes. uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving





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Corn 'n' Beef Pasta Bake





1 pound ground beef


1 medium onion, chopped


1 medium green or red bell pepper, chopped


2 garlic cloves, minced


2 cups frozen corn, thawed


1 (14.5 ounce) can diced tomatoes, undrained


1 1/2 cups uncooked bow tie pasta


1 cup buttermilk


1 (3 ounce) package cream cheese, cubed


1 teaspoon chili powder


salt and pepper to taste


1 cup shredded Monterey Jack cheese





In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, pasta, buttermilk, cream cheese, chili powder, salt and pepper.


Transfer to a greased 2-1/2-qt. baking dish; sprinkle with cheese. Cover and bake at 375 degrees F for 40 minutes. Uncover; bake 25-30 minutes longer or until the pasta is tender.





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1 box pasta


1 jar sauce


some parm. cheese





cook the pasta add sauce and cheese, then eat
boil some pasta


cool it down


strain the water


mix with jam


eat !





how simple is that?
Spaghetti (or any noodles), cream cheese, pepper, melted cheddar, salt to taste.





Great with steamed green beans.
jam and pasta? thats nasty.





my mom always used to make this for us.





boil some spaghett noodles. or whatever sort of noodles you like. anyway, boil that and drain. add a couple tablespoons of butter and a bunch of Mrs. Dash and put a good amount of parmesean cheese on top. it is really good!!!