spaghetti

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

I can't think of any easier cooked spaghetti sauce. It is from Tyler
Florence. I like it. It might be less expensive than the commercial brand
spaghetti sauce, depending on where you buy your tomato puree. A cousin
turned me onto "Redpack" Puree, which I have used for lasagne. The tomatoes
are good and strong. This week I bought "Redpack" Sauce and haven't tried
it yet. For the below recipe I have used a 28-oz can of Italian tomatoes and
smashed them, and it worked for me.

2 tablespoons olive oil

1 garlic clove, crushed

1 (28-ounce) can tomato puree

1 teaspoon dried marjoram

1 teaspoon dried basil

Salt and fresh ground pepper, to taste

Over medium heat, heat oil in a saucepan until hot. Add all ingredients,
cover and bring to a boil. Uncover, lower heat and allow to simmer for 30
minutes.

Dee Randall said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

I can't think of any easier cooked spaghetti sauce. It is from Tyler
Florence. I like it. It might be less expensive than the commercial brand
spaghetti sauce, depending on where you buy your tomato puree. A cousin
turned me onto "Redpack" Puree, which I have used for lasagne. The tomatoes
are good and strong. This week I bought "Redpack" Sauce and haven't tried
it yet. For the below recipe I have used a 28-oz can of Italian tomatoes and
smashed them, and it worked for me.

2 tablespoons olive oil
1 garlic clove, crushed
1 (28-ounce) can tomato puree
1 teaspoon dried marjoram
1 teaspoon dried basil
Salt and fresh ground pepper, to taste

Over medium heat, heat oil in a saucepan until hot. Add all ingredients,
cover and bring to a boil. Uncover, lower heat and allow to simmer for 30
minutes.

I like both chopped tomatoes of any kind and canned tomato sauce. I dunno if
it's authentic or not, but I add a pinch of fennel seed (or the leaf near the
end of cooking). Sparks up the flavor. And I like italian sausage instead of
hamberger. Turkey italian is okay, but pork is better.
Edrena

On Thu 30 Jun 2005 12:17:22p, The Joneses wrote in rec.food.cooking:

Quoted message said:

Dee Randall said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

I can't think of any easier cooked spaghetti sauce. It is from Tyler
Florence. I like it. It might be less expensive than the commercial
brand spaghetti sauce, depending on where you buy your tomato puree. A
cousin turned me onto "Redpack" Puree, which I have used for lasagne.
The tomatoes are good and strong. This week I bought "Redpack" Sauce
and haven't tried it yet. For the below recipe I have used a 28-oz can
of Italian tomatoes and smashed them, and it worked for me.

2 tablespoons olive oil
1 garlic clove, crushed
1 (28-ounce) can tomato puree
1 teaspoon dried marjoram
1 teaspoon dried basil
Salt and fresh ground pepper, to taste

Over medium heat, heat oil in a saucepan until hot. Add all
ingredients, cover and bring to a boil. Uncover, lower heat and allow
to simmer for 30 minutes.

I like both chopped tomatoes of any kind and canned tomato sauce. I
dunno if it's authentic or not, but I add a pinch of fennel seed (or the
leaf near the end of cooking). Sparks up the flavor. And I like italian
sausage instead of hamberger. Turkey italian is okay, but pork is
better. Edrena

My SO won't eat spaghetti sauce with sausage meat in it (woe is me), but I
grind some fennel seed and add to the sauce. At least it makes me "think"
of sausage.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 30 Jun 2005 12:17:22p, The Joneses wrote in rec.food.cooking:

Quoted message said:

Dee Randall said:

<[email hidden]> wrote in message
news:[email hidden]...
> Hi, does anyone have a good spagetti recipe? Also, what is the
> best
> commercial brand spagetti sauce? I find that some of the
> commercial
> brands are bit too acidic and spicy for my tastes.

I can't think of any easier cooked spaghetti sauce. It is from
Tyler
Florence. I like it. It might be less expensive than the
commercial
brand spaghetti sauce, depending on where you buy your tomato puree.
A
cousin turned me onto "Redpack" Puree, which I have used for
lasagne.
The tomatoes are good and strong. This week I bought "Redpack"
Sauce
and haven't tried it yet. For the below recipe I have used a 28-oz
can
of Italian tomatoes and smashed them, and it worked for me.

2 tablespoons olive oil
1 garlic clove, crushed
1 (28-ounce) can tomato puree
1 teaspoon dried marjoram
1 teaspoon dried basil
Salt and fresh ground pepper, to taste

Over medium heat, heat oil in a saucepan until hot. Add all
ingredients, cover and bring to a boil. Uncover, lower heat and
allow
to simmer for 30 minutes.

I like both chopped tomatoes of any kind and canned tomato sauce. I
dunno if it's authentic or not, but I add a pinch of fennel seed (or
the
leaf near the end of cooking). Sparks up the flavor. And I like
italian
sausage instead of hamberger. Turkey italian is okay, but pork is
better. Edrena

My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
but I
grind some fennel seed and add to the sauce. At least it makes me
"think"
of sausage.

I DO like a man who does as he is told *WEG*

On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
but I grind some fennel seed and add to the sauce. At least it makes
me "think" of sausage.

I DO like a man who does as he is told *WEG*

LOL! One must bend or be broken! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
but I grind some fennel seed and add to the sauce. At least it makes
me "think" of sausage.

I DO like a man who does as he is told *WEG*

LOL! One must bend or be broken! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Like a tree trunk: strong, a little rough on the outside, and flexible!
Hooboy, better lay off the afternoon gin.
Edrenaaaa

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is
me),
but I grind some fennel seed and add to the sauce. At least it
makes
me "think" of sausage.

I DO like a man who does as he is told *WEG*

LOL! One must bend or be broken! :-)

Eggzackerly!!!!! 🙂))

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:

Quoted message said:

> My SO won't eat spaghetti sauce with sausage meat in it (woe is
> me),
> but I grind some fennel seed and add to the sauce. At least it
> makes
> me "think" of sausage.

I DO like a man who does as he is told *WEG*

LOL! One must bend or be broken! :-)

Quoted message said:

Like a tree trunk: strong, a little rough on the outside, and
flexible!
Hooboy, better lay off the afternoon gin.
Edrenaaaa

Oi! What is wrong wiv da gin???????

Ophelia in Scotland who loves a gin in the afternoons (at the weekends
when she is not working)

On Thu 30 Jun 2005 01:50:55p, Ophelia wrote in rec.food.cooking:

Quoted message said:

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:

>> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>> me), but I grind some fennel seed and add to the sauce. At least
>> it makes me "think" of sausage.
>
> I DO like a man who does as he is told *WEG*
>

LOL! One must bend or be broken! :-)

Quoted message said:

Like a tree trunk: strong, a little rough on the outside, and
flexible! Hooboy, better lay off the afternoon gin.
Edrenaaaa

Oi! What is wrong wiv da gin???????

Ophelia in Scotland who loves a gin in the afternoons (at the weekends
when she is not working)

Is "pink gin" common in the UK? What is it, exactly?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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A simple favorite :

Start the water.

Pour some olive oil into a pan large enough to hold the drained pasta,
and heat to a low medium. Use about (at least) three tablespoons per
serving.

Mince or crush three cloves of garlic per serving.

When the water starts boiling, add the spaghetti.

Add the garlic to the hot oil and sautee until just slightly brown. The
spaghetti should be done around the same time.

Drain the spaghetti and add to the garlic and oil

Sprinkle some fresh chopped herbs such as parsley or basil on top.

Mix and serve.

You can add all kinds of things to this base.

Dean G.

Wayne Boatwright said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is me), but I
grind some fennel seed and add to the sauce. At least it makes me "think"
of sausage.

I do the same. I always add some powdered fennel seed to Harry's Sauce,
too.

What's up with Harry these days?

Carol

--
Coming at you live, from beautiful Lake Woebegon

Quoted message said:

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

Pasta sauce doesn't always have to be tomato sauce. You might go into
your fridge and see what's there - bell peppers one night, some left
over roast beef/pork/chicken, etc.

Heat up oil in a pan, saute garlic and onions, add veggies, add fresh
chopped tomatoes or a can of tomatoes (or not), reheat or cook the meat
(or a can of clams) in the sauce, and you're done.

Make sure that you always have in the pantry:

- garlic
- onions
- dried parsley
- canned tomatoes
- dried pasta

and you won't go hungry. Supplement with whatever fresh veggies look
good, whatever meat/fish/sausage/shellfish you like. If the store has
fresh basil, get some and make tomato sauce.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Quoted message said:

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

I think the generic, inexpensive stuff is as good or better than most
brand name stuff, i will take a generic can and add my own additions.

As your request will probly generate quite a few versions of tomato
sauce i thought i might list a few others, if any of the following are
of interest let me know an i can post full recipes

alfredo sauce

blue cheese and almond sauce

chicken liver and tomato sauce

cream and egg sauce

fennel sauce

fish sauce with lemon, parsley and tomato

fresh tomato, zucchini, pepper and fennel sauce

olio e aglio (garlic sauce)

pesto sauce

red clam sauce

white clam sauce

ricotta nut sauce

tuna sauce

walnut cream sauce

Aside from sauces there are various pasta dishes such as putanesca,
carbonara, primavera, con quese (sp?) en vinaigrette, various baked
noodle dishes, filled pastas etc.
--
---
Joseph Littleshoes

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 30 Jun 2005 01:50:55p, Ophelia wrote in rec.food.cooking:

Quoted message said:

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright wrote:

> On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:
>
> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
> >> me), but I grind some fennel seed and add to the sauce. At
> >> least
> >> it makes me "think" of sausage.
> >
> > I DO like a man who does as he is told *WEG*
> >
>
> LOL! One must bend or be broken! :-)

Quoted message said:

Like a tree trunk: strong, a little rough on the outside, and
flexible! Hooboy, better lay off the afternoon gin.
Edrenaaaa

Oi! What is wrong wiv da gin???????

Ophelia in Scotland who loves a gin in the afternoons (at the
weekends
when she is not working)

Is "pink gin" common in the UK? What is it, exactly?

I have no idea Wayne I have never seen any

"L, not -L" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

Oi! What is wrong wiv da gin???????

Ophelia in Scotland who loves a gin in the afternoons (at the
weekends
when she is not working)

Interesting cultural difference; I'm in the US and now that I'm
retired, I
don't want a drink in the afternoon. Or, perhaps you have an employer
that
is better than mine was.

Umm nooooo '(at the weekends when she is not working)'

email hidden said:

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

This is a good 'ol standby I've been using for years.
It takes about 20 minutes to make.

@@@@@ Now You're Cooking! Export Format

Pasta Puttanesca

pasta, sauces

1 pound spaghetti
2 2-1/2 pound cans peeled Italina plum tomatoes
1/4 cup olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes; or to taste
1/2 cup tiny black Nicoise olives
1/4 cup drained capers
4 cloves garlic; peeled, chopped
8 anchovy fillets; coarsely chopped
1/2 cup Italian parsley; chopped

Bring 4 quarts water to a boil in a large pot. Stir in the spaghetti.
cook until tender but still firm. Drain immediately when done and
transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise
into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil. Keep
the sauce at a full boil and add remaining ingredients except pasta,
one at a time. stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until
sauce has thickened to your liking.
Serve immediately over hot pasta and garnish with additional chopped
parsley.

I have also used pitted canned black olives in a pinch.

It is not known whether the Italian ladies of the night (the puttane)
who gave their name to this racy pasta sauce did so because they were
short of time or cash or both. In any case, puttanesca is quick and
cheap.

Contributor: The Silver Palate Cookbook

Yield: 4 servings

** Exported from Now You're Cooking! v5.66 **

Koko
A Yuman being on the net
(posting from San Diego)

Dean G. said:

Start the water.

Pour some olive oil into a pan large enough to hold the drained pasta,
and heat to a low medium. Use about (at least) three tablespoons per
serving.
Mince or crush three cloves of garlic per serving.
When the water starts boiling, add the spaghetti.
Add the garlic to the hot oil and sautee until just slightly brown. The
spaghetti should be done around the same time.
Drain the spaghetti and add to the garlic and oil
Sprinkle some fresh chopped herbs such as parsley or basil on top.
Mix and serve.
You can add all kinds of things to this base.

Very close to what I made night before last. I make the sauce in a
pan and then pour in on the pasta on the plates, just the wife and I.

I put olive oil in the pan, never measure but would guess between 1/3
and 1/2 cup. I peeled about six large Mexican garlic cloves and
sliced them about 1/8 inch thick. Then I quartered several pitted
ripe olives, about 2/3 large can. These were added to the oil. As
the oil heated I added Italian spice, cilantro, and some red pepper
flakes.

When the garlic gets soft it is remover from the heat, by then the
spaghetti has cooked, been drained and divided on the two plates. I
then spoon the oil mixture on the plates.

--
A: Maybe because some people are too annoyed by top-posting.
Q: Why do I not get an answer to my question(s)?
A: Because it messes up the order in which people normally read text.
Q: Why is top-posting such a bad thing?

Quoted message said:

Dean G. said:

Start the water.

Pour some olive oil into a pan large enough to hold the drained pasta,
and heat to a low medium. Use about (at least) three tablespoons per
serving.
Mince or crush three cloves of garlic per serving.
When the water starts boiling, add the spaghetti.
Add the garlic to the hot oil and sautee until just slightly brown. The
spaghetti should be done around the same time.
Drain the spaghetti and add to the garlic and oil
Sprinkle some fresh chopped herbs such as parsley or basil on top.
Mix and serve.
You can add all kinds of things to this base.

Very close to what I made night before last. I make the sauce in a
pan and then pour in on the pasta on the plates, just the wife and I.

I put olive oil in the pan, never measure but would guess between 1/3
and 1/2 cup. I peeled about six large Mexican garlic cloves and
sliced them about 1/8 inch thick. Then I quartered several pitted
ripe olives, about 2/3 large can. These were added to the oil. As
the oil heated I added Italian spice, cilantro, and some red pepper
flakes.

When the garlic gets soft it is remover from the heat, by then the
spaghetti has cooked, been drained and divided on the two plates. I
then spoon the oil mixture on the plates.

While pasta is boiling, saute garlic and crushed red peppers in olive oil. Drain cooked
pasta and toss with oil, garlic, pepper sauce. Top with fresh grated Parmigiano Reggiano
cheese.

Louis Cohen said:

[snip]
Make sure that you always have in the pantry:

- garlic
- onions
- dried parsley
- canned tomatoes
- dried pasta

And dried red chile flakes. And cans of clams. And tins of anchovies.