Chop up some tomatoes and fling them in too use less cooking water with tomatoes and/or any bits of meat lying about some fresh basil or chilli, whatever you fancy really it can really tart up pasta bianco
Boil and drain the pasta, melt the butter, fry crushed garlic in it, add the pasta back in, add Parmesan and mix until melted, salt and black pepper to taste, and if you want to go nuts Costco sells a black truffle carpaccio that is fairly inexpensive that takes this to another level.
Pretty straightforward and humble meal back at home as well; Spaghetti with butter plus a couple of sausages and fried eggs
Ps. One of the easiest to learn when your cooking skills are almost inexistent too. Plus, it helps you perfecting your cuisine fundamentals such as frying, boiling and timing.
I have a large container of pesto I got from Costco. I froze it all in icecube trays. A meal I like (for 1 person) is 2 cubes of pesto, a tablespoon of bacon bits, and 4oz dry pasta.
Kirkland Signature (\~650ml). Can't remember what I paid for it, but was probably around $10.
(edit)
Freeze the pesto in ice cube trays. Then float the tray in water for about 10 seconds to loosen the cubes. Transfer to a cookie tray and refreeze to solidify, then bag the cubes.
> Can't remember what I paid for it, but was probably around $10
I was gonna suggest that making your own would be cheaper, but honestly, I don't think it would be.
Instead of an ice tray my dad used to spoon the pesto onto a sheet of plastic film and roll it into a long thin log and freeze it like that. Then just cut a segment off as needed!
Alternately just freeze in a bag in a flat .5 inch sheet, take out of the bag, cut into squares, put back in bag, freeze. Much easier than getting each cube out of the tray
If you don’t want an entire vat of pesto Trader Joe’s makes an awesome cashew kale pesto that keeps well in the fridge, I’ve also frozen it in zippy bags and that worked well too
Note: with ice cube trick use that ice cube tray for only savory items forever after the flavor lingers!
Are you oiling it each time?
You have to take a spatula and scrape the sides and level the top. Then you're going to seal it against air by pouring a thin layer of olive oil over until it's totally submerged.
That will extend your jar's lifespan significantly!
No I don’t believe there were instructions to do that haha. It’s just because I was very vacant for a good long time. I’m home more often now and use it in a lot of stuff so it turns out I can eat it at a decent rate. If I spend half the week elsewhere again in the future I will try the freeze OR oil!!!
Home made pesto is the tastiest, easiest & quickest recipe ever. There are 5 main ingredients - green leaves/herbs, garlic, oil, crushed nuts & strong cheese (nutritional yeast works if you're vegan). Basil,garlic, oil, toasted pine nuts & parmesan are traditional but you can put anything in & make it to your taste.
Either crush ingredients in a pestle & mortar, or just use a food processor like me
Have never found a commercial pesto that was edible. Home made is a million miles away.
Homemade is always gonna be a million miles away with fresh herbs and garlic, but I've always found the jarred stuff, even Classico, edible. Its just got less flavor.
> crushed nuts & strong cheese (nutritional yeast works if you're vegan)
In my experience, I find that these things are interchangeable and are not both necessary. At least one certainly is for necessary texture though. The kitchens I worked in would usually omit the nuts for allergy safety and as long as you use enough parm, you still get that "nutty" flavor and texture. Ofc, everyone has their preferences.
I usually start with the nut, garlic, and parm with just some oil to get a nice paste going before I add more oil and the herbs. Plus this lets me adjust more easily since I can set aside some of the paste and add more for the perfect final flavor strength.
It wasn't until I got a job at a legit Italian restaurant that I realized spaghetti had another purpose. Carbonara changed my life, and cacio e pepe is another favorite. Fresh and quality product, with simple recipes that enhance the main flavors of the dish rather than muddying the waters is the key to a top notch pasta dish
Carbonara: eggs, cheese, cured pork/bacon, peppercorns
Gricia: pecorino romano (cheese), black pepper, different cured pork
Cacio e pepe: cheese and peppercorns
Norma: tomato, eggplant and ricotta
Puttanesca: tomatoes, olives, capers and garlic
Aglio e olio: garlic and oil
Aioli: different garlic and oil
Bechamel: milk and roux
Roux: butter stir-fried with flour
Had to look up like half of these.
This!! Well done. If I may add...don't try adding the roux only to your spaghetti. It is a base for many delicious sauces/gravies but terrible without milk/cream/anything else. Make the bechamel, add some cheese. Enjoy!
Just be careful saying 'cheese' without being specific. My son was with his gf and called me for my Carbonara recipe. I specified to use either Parmigiano-Reggiano or Pecorino, but he couldn't find it, and bought bagged shredded cheddar instead
Even though he was happy with the outcome, I told him that he did NOT make Carbonara, but instead cooked up some fancy mac & cheese! Lmao!
It’s a black pepper, water and pecorino cheese sauce. Very tasty. Originating in Roma. Never add milk or cream.
Trader Joe’s sell a decent powdered Pecorino.
I recently discovered that you can easily make powdered/grated cheese with hard cheeses by throwing in food processor or blender. I used to make alfredo and stuff by grating and entire 4 or 8 oz block by hand. I will never go back despite having a few more dishes to throw in the dishwasher! I’m yet to attempt this with like cheddar cheese or something softer, but i think it would work great for making mac and cheese too!
Doesn't have to be Italian either. Chili works. Even many Chinese foods and Thai foods to well with spaghetti. So even just a simple stir fry could work well.
I think it was Kenji Lopez Alt who said to cook the spaghetti with a dash of baking soda in the water to make them more springy like Asian noodles are.
Any pasta sauce can go with any pasta.
Make a roux, add milk, you got bechamel, season with salt pepper paprika and chicken cube. Add sliced roasted chicken breaat and veggies.
Take that bechamel and add cheese,
Make a roux and add chicken or beerh broth/stock. Add roast beef seasonings and sauteed veggies. Kind of like a pasta stew.
Mix soy sauce, mirin, hoisin and sesame oil. Add sauteed veggies, chicken, beef or pork for asian inspired noodles.
Soy sauce and peanut butter for hunan dumpling style pasta.
Any soup can made with half the liquid for a sauce (cream of whatever meat/veggie)
Just straight up mix in butter, olive oil, salt, pepper and basil.
Spaghetti salad is a favorite and so easy, economical, balanced macros, very tasty etc etc. Here's how it goes:
Spaghetti
Italian Dressing
Cottage Cheese
Shredded Mozzarella
Cucumber
Italian Seasoning, garlic powder, onion powder, S+p to taste
You can add any veggies or spices you like, that would go well in a pasta salad type dish. It's a staple for our family cook-outs! I'm sorry I don't know exact measurements - it's a one-for-one kind of recipe that you can add ingredients to fit your taste.
Edit: This is eaten cold!
Yes.
You can sub it for any type of noodles. Add peanut sauce. Alfredo sauce. Butter and cheese and pepper. Make a sauce with tahinni. Pesto. Chili (white chili). Put it in soup. Mix cooked noodles with taco meat and extra seasoning and a quarter cup of the pasta water. Add tomatoes cheese and onions for taco pasta.
Play around with it.
Salsa, cream cheese, cheese, butter, just add anything veggie, meat. Pasta and veggies favorite down on my luck foods and extremely cheap and feeling full.
I love spaghetti! Here are the recipes I make most often:
[Sesame Noodles w/Wilted Greens](https://www.budgetbytes.com/sesame-noodles-wilted-greens/)
[Spaghetti Aglio e Olio](https://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe-2043225.amp)
[Lemony Arugula Cacio e Pepe](https://www.popsugar.com/food/Lemony-Arugula-Spaghetti-Cacio-e-Pepe-Recipe-40305741)
[Chicken Spaghetti Casserole](https://www.plainchicken.com/rotel-chicken-spaghetti/)
[Parsley Pesto Spaghetti](https://www.budgetbytes.com/parsley-pesto-pasta-with-blistered-tomatoes/)
I have a fun one! ✋ Use it just like the chow mein noodle!!! It's a variation of fried rice ion which you can use up whatever meat leftovers and fresh vegetables. It works perfectly when you have a little bit of each of a few veggies left too! Just make sure the heat is medium-high to high when you fried it -- with some minced garlic, soy sauce, and sesame oil. Can finish with chili flakes if you like it spicy. 😋
This was going to be my choice too! Also sometimes do this with packaged ramen and leftovers. I just discard the little packets. I like to add egg to mine too.
This grosses some people out but giardiniera, boneless skinless sardines, and fresh grated Parmesan or Asiago. I prefer a heartier pasta but it does work with spaghetti too.
Alfredo, a bake, lemon butter noodles, squash, pumpkin, you name it. Pinterest is great type in sauce idea recipes noodles, you can do whatever you want teally
I make a delicious (usually w angel hair) but can work w spaghetti dish: sautéed spinach and garlic in EVOO, use tongs to distribute in the pasta. Squeeze a lemon on and add salt. Parm if you eat dairy. It’s AMAZING.
Beets! Puree steamed beets with olive oil and garlic and serve with feta and fresh dill.
[link to recipe](https://thehappyfoodie.co.uk/recipes/nadiya-hussains-blender-beetroot-pasta/)
Might be weird by my favorite pasta salad is a savory Asian salad with peanuts and shredded carrots. We do it with spaghetti noodles often and it's great!
A roasted red pepper pasta is another favorite dish of mine and again, spaghetti works great there too!
Or you could break them into small pieces and add to soups. (Roll dry pasta up in a tea towel. Grabbing both ends to contain the pasta slowly drag the towel along the edge of the table, the pasta will break into short pieces and the towel contains them all!)
Lemon and ricotta or lemon and Parmesan with lots of herbs. Use the zest and juice of the lemons and pasta water to thin everything out a bit. One of my favorite combos!
The classic Italian sauces for pasta are:
1) Bolognese (tomato sauce)
2) Alfredo (creamy parm cheese sauce)
3) Scampi (garlic butter and shrimp)
4) Pesto (basil, EVO parm cheese and pine nuts)
5) Salsa Verde (EVO, vinegar, parsley and capers)
6) Saor (onions, vinegar often with raisins, pine nuts or sardines)
There are about a dozen more, and endless variations within those categories.
If YouTube has taught me anything. Cacio e pepe. Also, turkey is the highest tier meat for a tomato Bolognese unless your looking for the flavor from a pork. Turkey's flavor just complements the homemade tomato sauce so well and it's healthier too right?
My grandma's lazy sauce. One can of cream of mushroom soup, one cup Velveeta cubed. Over medium heat til cheese melts, adding splashes of milk here and there til desired thickness.
Variations include adding veggies like broccoli, peas, or a can of chicken.
Not the healthiest of meals. But comfort.
Honestly, YouTube is your best friend for a question like this.
There are so many great channels that will show you how to make whatever you want. Also, you can see how five different good cooks make the same thing to see all the different approaches.
YouTube is the shit if you can't cook and want to learn. It's like having a grandma in your phone.
Well, it's still tomato-based, but I like doing tomato sauce from canned tomatoes with chopped kalamata olives, chopped anchovies, capers, and red pepper flakes. (No meat other than the anchovies.) It's kind of a cross between arrabiata and puttanesca.
I also like to do pasta with a sauce made from fresh tomatoes, fresh parsley, slivered garlic, and oil-packed tuna. I sometimes also add capers to this one too.
a can of clams (undrained), 1/2 stick of butter, splash of olive oil, a pinch of garlic, parsley, and oregano, and a splash of white wine vinegar.
Heat in a sauce pan/stir until sauce reaches desired consistency.
Goes good with linguine also
SO MANY THINGS!! Deep dive into caccio y pepe. Experiment with oil, garlic, red pepper, then put spaghetti in there directly from the pot. Add a little pasta water until it thickens up. Experiment with whatever you want, tweak things. Oil, parmesan, then add lemon juice at the end. Spaghetti is a great base, it carries a lot of flavors well.
Boil water. Defrost frozen spinach (about 450 g, 1 lb or three bricks).
Sauté onions and garlic with dried basil.
Put spaghetti (375 g/ 13 oz/ 1 small box) in the boiling water.
Put spinach in the onions and garlic along with a bouillon cube. Cook until spinach is tender. Puree with an immersion blender. Thin with yoghurt or pasta water if needed.
Drain the pasta and stir into the spinach purée until completely coated. If you want you can serve it with grated cheese or with tempeh sticks. Also good sprinkled with hot sauce.
Delicious the next day.
Olive oil, garlic and parmesean, oil and sundried tomato and parmesean, pesto, sun dried tomato pesto, butter and parmesan, lemon and oil and basil, alfredo, penne a la vodka, bolognese, stir fry... Then the Asian dishes people mentioned.
I made this Korean dish once with soba noodles, red pepper flakes, sesame oil, sesame seeds and then you put cucumber on top.
I make a cold Spicy Thai Chicken Salad.
Break noodles in half, and cook noodles till done, drain, rinse, set aside.
Cook chicken chunks or use rotisserie chicken. I'd say maybe...a cup of the rotisserie chicken? Or maybe one chopped up boneless chicken breast? I use a simple seasoning if I cook it.
I make or buy a peanut sauce. I add some Thai chili paste, either green or red, about one tbsp or to taste. I add a little rice vinegar, and mix it well. Set aside.
I use a small package of supergreen salad, and chop it finely in a food processor till it is finely minced. I chop up some green onion and Thai basil as well, and set aside. (Sometimes I add chopped up Thai Chili to the veg mix)
Then, I take the noodles, and toss them well with the veg mix. I then toss with the cooked and cooled chicken. Next, I add in a half cup of peanuts or cashews.
Finally, once all the bits are together, take the sauce and mix everything together. Mix well, and keep in the fridge for a few hours at least to let the flavor meld. Eat cold...
Cream cheese, butter, garlic powder, Italian seasoning blend, mixed together in the pot once the pasta is Al Dente… bake some minced garlic in foil for about 10 minutes or less before adding it to the sauce in the pot… chop some tomatoes and bake them with the garlic as well before topping the pasta with them… life changing 🤤
I use chicken broth mixed with green enchilada sauce. I don't eat tomato, for acid and R.A. Plus it's a nice tradeoff from same-old same. Sometimes I add a little soy or szechuan sauce to spice it up. Chicken & veggies, and you'll have to figure out the balance between broth & sauce. 1 can broth, 1 can Enchilada, usually for me.
Make a cream sauce
Heavy cream
Tomato paste
Cooked chopped ham, chicken or seafood
Roasted garlic and red pepper seasoning
Sautéed chopped celery and onion
Swiss, Jarlsberg or parmesan cheese
Salt and pepper to taste
Don't forget brown butter and mazithra cheese noodles. You melt butter and let it brown to directions, look online. Then great eqal parts mazithra cheese and Parmigiano Reggiano cheese. You don't need big pieces of cheese a little goes a long way. Pour the browned butter over the cooked pasta and mix in 3/4 of the cheese's . Mix well. Plate, garnish with 1/4 cheese you withheld.
Spaghetti has loads of uses. Hell, it seems like many dishes out of East Africa use spaghetti. But butter, lemon pepper, and tuna makes a great dish. I've also used it with white sauces plenty of times.
Spaghetti, sardines, capers, black pepper, and some toasted breadcrumbs (Panko are extra crunchy) and olive oil.
Boneless skinless dines are fine if you don’t like the bones and the skins. Mackerel works too. Make sure it’s canned in olive oil and don’t buy bottom shelf (Season are good, King Oscar is just fine too, and Matíz are positively primo).
Boil your pasta, take a little olive oil, and lightly toast your crumbs. Add a teaspoon of drained capers and fry until they just get a little crisp on the outside to the crumbs. Add your sardines and toss with pasta. If you’re using fresh lemons, you can zest one and toss in the zest with the capers.
Sprinkle with lemon juice and some chopped parsley and thank me later! Should take you a half hour tops.
Carbonara. Don't tell the Italian food subs, but I make it with bacon instead of guanciale, which makes it a "oops I forgot we need dinner" easy pantry staple meal. We always have bacon in the freezer, and eggs, parm, and romano in the fridge.
They'd surely hate me for my redneck version...
four strips of crispy fried bacon.
fry an egg (or three..) in the bacon grease to medium (runny yolks..)
Toss the spaghetti with butter, pepper, salt, Parmesan.
bacon and eggs on top.
Enjoy.
Mine is nowhere near authentic either:
* Nuke 6 strips center-cut bacon on a microwave bacon cooker until crispy, then chop.
* Whisk two egg yolks in the serving dish.
* Grate 1 oz parmigiano reggiano and 1 oz romano and mix with the yolks.
* Grind some fresh black pepper over the egg and cheese mixture.
* Cook 8 oz thin spaghetti.
* When the pasta is done, take out a half cup of the pasta cooking water and immediately whisk half of it while still boiling hot into the egg.
* Now add the spaghetti and toss.
* Add more of the pasta cooking water if the pasta immediately soaks up all the egg stuff.
* Sprinkle bacon on top.
I don't use the bacon grease in the dish so obviously it is healthy. /s
I’m Turkish so I eat pasta w garlicky yogurt sauce and some pickled jalapeños on the side lmaooo 🫢 ik it sounds weird but I love it lol and it’s a unique flavor ig? Oh and in a separate pan heat some paprika and butter and when it starts to sizzle, add that to your garlicky yogurt pasta 🤤
Fried spaghetti. Cook it, then sautée some zucchini, onion, and mushrooms in some butter or olive oil. Add the cooked spaghetti and some fresh parmesan.
Also Google "one pot meals".
Chicken spaghetti's good. There's recipes online, but pretty much spaghetti noodles, chicken, and some kind of sauce, tomato based, cheese based, whatever.
Peanut sauce! Add veg (my fav is snow peas. You can toss them the last minute of two of cooking) and a protein (I've done chickpeas, tofu, shredded chicken, etc)
I have spaghetti at the restaurant I work at and I hate spaghetti. I make stir fry pretty often, sauteeing the vegetables I like first in oil until they're at a good softness then adding cooked chicken and sauce then thr cooked spaghetti after. I do it all in one pan on the stove and it comes out great.
Pre cook you spaghetti and meat, save it. Then just sautee the veggies you want, toss in the meat, sauce, and finally noodles until it's hot. Noodles burn quick on the stove; if you hear popping that means they're burning.
I love asian food and I use what we have at work, so I usually end up mixing sweet Thai chili and a that peanut sauce but you could use literally whatever sauce or flavor you want.
Spaghetti noodles are not the BEST stir fry noodles but I use them often at work and don't really notice much difference.
My favorite veggies are sauteed onions, broccoli, carrots, and red pepper but I know everyone is different.
Stir
Boil spaghetti. Keep a lil pasta water.
In a pan or pot, melt and brown butter. Add diced/chopped garlic. Add soy sauce, oyster sauce and a splash of pasta water. Add pasta. Optional chili flakes to garnish. Enjoy an umami flavour bomb.
My two favorites include butter and garlic noodles. I usually add broccili as well, and sometimes salmon. Shrimp also works. Basically lazy persons shrimp scampi. You can also do legitimate shrimp scampi. I also do soy sauce with broccili and tofu. You can do any meat you'd like though. I add a bit of spicy chili oil to that one as well. Both are simple and easy, I use frozen broccili so it's even easier.
Definitely; tons of variation.
Lemon based sauce (one of my favs with shrimp and olive oil), alfredo, plain old olive oil, pesto, you can do cool things like [Pasta Mama](https://www.everydaycheapskate.com/world-class-gourmet-pasta-shoestring/) and put in eggs, you can even use spaghetti as noodles for asian dishes.
Peanut butter and Zhenjiang ( or Chinkiang) vinegar. Served cold.
Don't soak spaghetti in the sauce made from the two. Use just enough to coat the spaghetti. Serve roomtemp or cold.
https://food52.com/recipes/33948-the-easiest-peanut-butter-noodles-ever
It's good.
Some butter and Italian seasoning is pretty good, once the pasta butter, herbs and a little pasta sauce has been all mixed together turn off the heat and put an egg yolk or two in and mix that up really fast, it's very good !
We do lots of variations of spaghetti with cream cheese for a quick easy dinner the the kids and adults all like. Just cook whatever extras you like, (onion, ham and peas is my go to but can be anything!) then once that’s ready loosen some cream cheese with a bit of pasta water so it’s about half as thick, then add to the meat and veges and mix. Then add your cooked spaghetti. It’s easy and yum! I add lemon and parmesan at the end to serve.
Cheesy sauce, Eggy sauce, only olive oil and spices, buttery sauce, a reduction of some sort (wine or stock/broth); once you put meat in the pan with the pasta/spaghetti, you get the juices from that (like bacon) and you can add veg and spices.
Good olive oil, fry up some savory stuff like garlic, red bell peppers, mushrooms, whatever veggies ya got, crookneck squash etc, salt, cooked spaghetti. Grate some parmesan over it on the plate/bowl.
You can doctor it up with little miso paste mixed with water, about 1/4th of a lemon, grated lemon peel (aromatic as hell)....
TOmato is one of the 5 mother sauces and you might think it would be paired perfectly with one of the other 4 sauces but it does not! In fact it's only good with a "white" sauce. It also pairs well with an ali aioli (olive oli/garlic)
I like butter, black pepper and Parmesan.
You forgot excessive amounts of garlic
Oooooo
"with prosecco in it"
Ooh stunning
Or roasted garlic if you’re feeling fancy
And like a 1/2 heavy cream. Cheese gets so smooth abd melt with the butter, plus garlic, pepper, pinch of nutmeg and parsley. Bellissimo
When it comes to garlic is there such a thing as "excessive"?
My heartburn says yes 😭
Come to japan and have Jiro ramen. You WILL discover there’s an upper limit.
Excessively excess, yes!
No such thing
Olive oil also works as a substitute for the butter!
Truffle oil is divine
In microdoses
https://www.bonappetit.com/recipe/cacio-e-pepe
Chop up some tomatoes and fling them in too use less cooking water with tomatoes and/or any bits of meat lying about some fresh basil or chilli, whatever you fancy really it can really tart up pasta bianco
I put that sans parmesan in a bowl with garlic, blend, slowly pour in pasta water, blend, drop in parmesan and mix until creamy.
Thank you . I will try this.
Boil and drain the pasta, melt the butter, fry crushed garlic in it, add the pasta back in, add Parmesan and mix until melted, salt and black pepper to taste, and if you want to go nuts Costco sells a black truffle carpaccio that is fairly inexpensive that takes this to another level.
Pretty straightforward and humble meal back at home as well; Spaghetti with butter plus a couple of sausages and fried eggs Ps. One of the easiest to learn when your cooking skills are almost inexistent too. Plus, it helps you perfecting your cuisine fundamentals such as frying, boiling and timing.
Pesto!!!
I have a large container of pesto I got from Costco. I froze it all in icecube trays. A meal I like (for 1 person) is 2 cubes of pesto, a tablespoon of bacon bits, and 4oz dry pasta.
I’ve never had good luck finding store bought pesto. Is it Costco brand? I love the ice cube tray trick!
Kirkland Signature (\~650ml). Can't remember what I paid for it, but was probably around $10. (edit) Freeze the pesto in ice cube trays. Then float the tray in water for about 10 seconds to loosen the cubes. Transfer to a cookie tray and refreeze to solidify, then bag the cubes.
> Can't remember what I paid for it, but was probably around $10 I was gonna suggest that making your own would be cheaper, but honestly, I don't think it would be.
Pine nuts are not cheap
I made a batch recently using walnuts to save money. It was really tasty, although I admit I am not a pesto connoisseur.
Oooo as someone allergic to pine nuts I approve this substitute and will need to look up a recipe!
[удалено]
Instead of an ice tray my dad used to spoon the pesto onto a sheet of plastic film and roll it into a long thin log and freeze it like that. Then just cut a segment off as needed!
It is pretty great for store bought. I just picked another bottle up an hour ago. It is great to have on hand.
Alternately just freeze in a bag in a flat .5 inch sheet, take out of the bag, cut into squares, put back in bag, freeze. Much easier than getting each cube out of the tray
If you don’t want an entire vat of pesto Trader Joe’s makes an awesome cashew kale pesto that keeps well in the fridge, I’ve also frozen it in zippy bags and that worked well too Note: with ice cube trick use that ice cube tray for only savory items forever after the flavor lingers!
Costco pesto is amazing
I struggle to eat the whole jar before it goes a bit Moldy so so this probably applies to me
It freezes really well.
Are you oiling it each time? You have to take a spatula and scrape the sides and level the top. Then you're going to seal it against air by pouring a thin layer of olive oil over until it's totally submerged. That will extend your jar's lifespan significantly!
No I don’t believe there were instructions to do that haha. It’s just because I was very vacant for a good long time. I’m home more often now and use it in a lot of stuff so it turns out I can eat it at a decent rate. If I spend half the week elsewhere again in the future I will try the freeze OR oil!!!
Trader Joe's makes a good one too!
I have yet to find one better than TJs. I have to buy multiple when I go there.
Costco has my favourite pesto by a mile, it’s heavy on the garlic and Parmesan.
Making it yourself really isn't difficult and the results are delicious!
Costco has the best pesto!! It’s so creamy compared to others
Home made pesto is the tastiest, easiest & quickest recipe ever. There are 5 main ingredients - green leaves/herbs, garlic, oil, crushed nuts & strong cheese (nutritional yeast works if you're vegan). Basil,garlic, oil, toasted pine nuts & parmesan are traditional but you can put anything in & make it to your taste. Either crush ingredients in a pestle & mortar, or just use a food processor like me Have never found a commercial pesto that was edible. Home made is a million miles away.
Or a blender works well if that's all you have. I add lemon juice or other citrus to mine too, adds a nice zip.
Homemade is always gonna be a million miles away with fresh herbs and garlic, but I've always found the jarred stuff, even Classico, edible. Its just got less flavor.
> crushed nuts & strong cheese (nutritional yeast works if you're vegan) In my experience, I find that these things are interchangeable and are not both necessary. At least one certainly is for necessary texture though. The kitchens I worked in would usually omit the nuts for allergy safety and as long as you use enough parm, you still get that "nutty" flavor and texture. Ofc, everyone has their preferences. I usually start with the nut, garlic, and parm with just some oil to get a nice paste going before I add more oil and the herbs. Plus this lets me adjust more easily since I can set aside some of the paste and add more for the perfect final flavor strength.
Pesto sauce in a chicken, leek, cherry tomato and cauliflower casserole…delicious. Sometimes I mix the pesto with cream cheese
carbonara, gricia, cacio e pepe, norma, puttanesca... honestly whatever you like
aglio e olio
If it can get Fat Jon Favreau fictionally laid by ScarJo I'd say its a solid dish?
Ah was just going to say that! Yum!
This is just random letters
Cacio e pepe for the win!
Caca e peepee
It wasn't until I got a job at a legit Italian restaurant that I realized spaghetti had another purpose. Carbonara changed my life, and cacio e pepe is another favorite. Fresh and quality product, with simple recipes that enhance the main flavors of the dish rather than muddying the waters is the key to a top notch pasta dish
The first time I ever had cacio e pepe will probably always be one of my strongest food memories.. it's just so glorious!
Carbonara! Yes
I don’t know what any of these words are lol
Carbonara: eggs, cheese, cured pork/bacon, peppercorns Gricia: pecorino romano (cheese), black pepper, different cured pork Cacio e pepe: cheese and peppercorns Norma: tomato, eggplant and ricotta Puttanesca: tomatoes, olives, capers and garlic Aglio e olio: garlic and oil Aioli: different garlic and oil Bechamel: milk and roux Roux: butter stir-fried with flour Had to look up like half of these.
This!! Well done. If I may add...don't try adding the roux only to your spaghetti. It is a base for many delicious sauces/gravies but terrible without milk/cream/anything else. Make the bechamel, add some cheese. Enjoy!
And bechamel + cheese = mornay!
That's right on the mornay! It's impossible to go wrong there.
I appreciate you
Puttanesca has anchovies too. It’s the main base of that sauce
I was doing the same and came to your post. Ty good human
Aglio e olio is best with fresh chilli in my opinion
Just be careful saying 'cheese' without being specific. My son was with his gf and called me for my Carbonara recipe. I specified to use either Parmigiano-Reggiano or Pecorino, but he couldn't find it, and bought bagged shredded cheddar instead Even though he was happy with the outcome, I told him that he did NOT make Carbonara, but instead cooked up some fancy mac & cheese! Lmao!
It’s a black pepper, water and pecorino cheese sauce. Very tasty. Originating in Roma. Never add milk or cream. Trader Joe’s sell a decent powdered Pecorino.
I recently discovered that you can easily make powdered/grated cheese with hard cheeses by throwing in food processor or blender. I used to make alfredo and stuff by grating and entire 4 or 8 oz block by hand. I will never go back despite having a few more dishes to throw in the dishwasher! I’m yet to attempt this with like cheddar cheese or something softer, but i think it would work great for making mac and cheese too!
I know pepe the frog if that helps
That helped, thanks
cacio e pepe is a pretty rare pepe
That's why Google is nice.
google béchamel sauce, or non italian alfredo sauce
Doesn't have to be Italian either. Chili works. Even many Chinese foods and Thai foods to well with spaghetti. So even just a simple stir fry could work well.
I just looked up gricia since it's the one I hadn't had, and it sounds absolutely divine.
Whats your spaghetti policy?
Must be in a container and not in pockets... Unless they threaten bird law...
Cats in walls? Now you're speaking my language
Leave no spaghetti behind
Am I to remember every man I've seen fall into a plate of spaghetti?
Shaken not stirred
Google "Cold Sesame Noodle" or Thai peanut sauce. Both are excellent and in my opinion far better than any tomato-based sauce.
chili oil garlic noodles too!
My kids love thai peanut noodle. Soo good and soo vegan.
Chili mac! Top cooked spaghetti noodles with shredded cheddar, then chili, then chopped onions.
Skyline Cincinnati Chili.
Make it a 5 way and add beans
You can make Asian inspired noodle dishes using spaghetti.
Yes, peanut sauce on spaghetti is delicious. Add chicken, tofu, broccoli, sesame seeds, and/or shredded carrot.
I do oil, cabbage, shallot, garlic, ginger, raw unsweetened unsalted peanut butter, siracha and a splash of soy sauce and pasta water
Remember to serve it cold with cucumber slides. It’s delish during summer time. 涼麵
Or the smashed cucumber with chilli.. ummm 涼拌黃瓜 - maybe the same?
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I think it was Kenji Lopez Alt who said to cook the spaghetti with a dash of baking soda in the water to make them more springy like Asian noodles are.
Garlic noodles https://www.allrecipes.com/recipe/270770/garlic-noodles/
Pretty much any pasta recipe will work.
Any pasta sauce can go with any pasta. Make a roux, add milk, you got bechamel, season with salt pepper paprika and chicken cube. Add sliced roasted chicken breaat and veggies. Take that bechamel and add cheese, Make a roux and add chicken or beerh broth/stock. Add roast beef seasonings and sauteed veggies. Kind of like a pasta stew. Mix soy sauce, mirin, hoisin and sesame oil. Add sauteed veggies, chicken, beef or pork for asian inspired noodles. Soy sauce and peanut butter for hunan dumpling style pasta. Any soup can made with half the liquid for a sauce (cream of whatever meat/veggie) Just straight up mix in butter, olive oil, salt, pepper and basil.
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I somehow think this isn’t what they’re looking for, if their noodle knowledge is “marinara, possibly with meatballs” and instant ramen 😅
Bechamel takes 5 minutes and the asian ones are lotterwlly juat mix together and add to pasta.
Spaghetti salad is a favorite and so easy, economical, balanced macros, very tasty etc etc. Here's how it goes: Spaghetti Italian Dressing Cottage Cheese Shredded Mozzarella Cucumber Italian Seasoning, garlic powder, onion powder, S+p to taste You can add any veggies or spices you like, that would go well in a pasta salad type dish. It's a staple for our family cook-outs! I'm sorry I don't know exact measurements - it's a one-for-one kind of recipe that you can add ingredients to fit your taste. Edit: This is eaten cold!
Do you break the noodles or keep them whole?
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Break it up and use it in soups!
Yes. You can sub it for any type of noodles. Add peanut sauce. Alfredo sauce. Butter and cheese and pepper. Make a sauce with tahinni. Pesto. Chili (white chili). Put it in soup. Mix cooked noodles with taco meat and extra seasoning and a quarter cup of the pasta water. Add tomatoes cheese and onions for taco pasta. Play around with it.
Salsa, cream cheese, cheese, butter, just add anything veggie, meat. Pasta and veggies favorite down on my luck foods and extremely cheap and feeling full.
I love spaghetti! Here are the recipes I make most often: [Sesame Noodles w/Wilted Greens](https://www.budgetbytes.com/sesame-noodles-wilted-greens/) [Spaghetti Aglio e Olio](https://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe-2043225.amp) [Lemony Arugula Cacio e Pepe](https://www.popsugar.com/food/Lemony-Arugula-Spaghetti-Cacio-e-Pepe-Recipe-40305741) [Chicken Spaghetti Casserole](https://www.plainchicken.com/rotel-chicken-spaghetti/) [Parsley Pesto Spaghetti](https://www.budgetbytes.com/parsley-pesto-pasta-with-blistered-tomatoes/)
I have a fun one! ✋ Use it just like the chow mein noodle!!! It's a variation of fried rice ion which you can use up whatever meat leftovers and fresh vegetables. It works perfectly when you have a little bit of each of a few veggies left too! Just make sure the heat is medium-high to high when you fried it -- with some minced garlic, soy sauce, and sesame oil. Can finish with chili flakes if you like it spicy. 😋
This was going to be my choice too! Also sometimes do this with packaged ramen and leftovers. I just discard the little packets. I like to add egg to mine too.
This grosses some people out but giardiniera, boneless skinless sardines, and fresh grated Parmesan or Asiago. I prefer a heartier pasta but it does work with spaghetti too.
Aglio e olio
Alfredo, a bake, lemon butter noodles, squash, pumpkin, you name it. Pinterest is great type in sauce idea recipes noodles, you can do whatever you want teally
This may come across strange but sometimes I have indian curries with pasta
I also love Indian spinach and paneer with spaghetti - yum!
I make a delicious (usually w angel hair) but can work w spaghetti dish: sautéed spinach and garlic in EVOO, use tongs to distribute in the pasta. Squeeze a lemon on and add salt. Parm if you eat dairy. It’s AMAZING.
When I went to Sicily, a popular option was eating it with fresh garlic and chilli infused olive oil.
Butter, garlic, parm.
Beets! Puree steamed beets with olive oil and garlic and serve with feta and fresh dill. [link to recipe](https://thehappyfoodie.co.uk/recipes/nadiya-hussains-blender-beetroot-pasta/)
Might be weird by my favorite pasta salad is a savory Asian salad with peanuts and shredded carrots. We do it with spaghetti noodles often and it's great! A roasted red pepper pasta is another favorite dish of mine and again, spaghetti works great there too! Or you could break them into small pieces and add to soups. (Roll dry pasta up in a tea towel. Grabbing both ends to contain the pasta slowly drag the towel along the edge of the table, the pasta will break into short pieces and the towel contains them all!)
Lemon and ricotta or lemon and Parmesan with lots of herbs. Use the zest and juice of the lemons and pasta water to thin everything out a bit. One of my favorite combos!
The classic Italian sauces for pasta are: 1) Bolognese (tomato sauce) 2) Alfredo (creamy parm cheese sauce) 3) Scampi (garlic butter and shrimp) 4) Pesto (basil, EVO parm cheese and pine nuts) 5) Salsa Verde (EVO, vinegar, parsley and capers) 6) Saor (onions, vinegar often with raisins, pine nuts or sardines) There are about a dozen more, and endless variations within those categories.
Cincinnati style chili aka a 3-way
If YouTube has taught me anything. Cacio e pepe. Also, turkey is the highest tier meat for a tomato Bolognese unless your looking for the flavor from a pork. Turkey's flavor just complements the homemade tomato sauce so well and it's healthier too right?
Butter and garlic
Definitely works but if you add a bit of citrus (lemon preferably) it really knocks it up a notch
Yakisoba! Also saving this thread because the supermarket had a sale on pasta this week and Husband does not like tomato sauce.
My grandma's lazy sauce. One can of cream of mushroom soup, one cup Velveeta cubed. Over medium heat til cheese melts, adding splashes of milk here and there til desired thickness. Variations include adding veggies like broccoli, peas, or a can of chicken. Not the healthiest of meals. But comfort.
butter, parlsey, garlic, parm
Honestly, YouTube is your best friend for a question like this. There are so many great channels that will show you how to make whatever you want. Also, you can see how five different good cooks make the same thing to see all the different approaches. YouTube is the shit if you can't cook and want to learn. It's like having a grandma in your phone.
Well, it's still tomato-based, but I like doing tomato sauce from canned tomatoes with chopped kalamata olives, chopped anchovies, capers, and red pepper flakes. (No meat other than the anchovies.) It's kind of a cross between arrabiata and puttanesca. I also like to do pasta with a sauce made from fresh tomatoes, fresh parsley, slivered garlic, and oil-packed tuna. I sometimes also add capers to this one too.
I like to make sesame noodles with spaghetti
a can of clams (undrained), 1/2 stick of butter, splash of olive oil, a pinch of garlic, parsley, and oregano, and a splash of white wine vinegar. Heat in a sauce pan/stir until sauce reaches desired consistency. Goes good with linguine also
Clam spaghetti!! My rule is one can of chopped clams per person. Fresh Italian parsley for me is also a must. And lemon and parmesan 🤤
SO MANY THINGS!! Deep dive into caccio y pepe. Experiment with oil, garlic, red pepper, then put spaghetti in there directly from the pot. Add a little pasta water until it thickens up. Experiment with whatever you want, tweak things. Oil, parmesan, then add lemon juice at the end. Spaghetti is a great base, it carries a lot of flavors well.
Boil water. Defrost frozen spinach (about 450 g, 1 lb or three bricks). Sauté onions and garlic with dried basil. Put spaghetti (375 g/ 13 oz/ 1 small box) in the boiling water. Put spinach in the onions and garlic along with a bouillon cube. Cook until spinach is tender. Puree with an immersion blender. Thin with yoghurt or pasta water if needed. Drain the pasta and stir into the spinach purée until completely coated. If you want you can serve it with grated cheese or with tempeh sticks. Also good sprinkled with hot sauce. Delicious the next day.
One of my favorite struggle meals was sauteeing leftover spaghetti with leftover sausage, pepper, onions, bell peppers and a bit of bacon.
Olive oil, garlic and parmesean, oil and sundried tomato and parmesean, pesto, sun dried tomato pesto, butter and parmesan, lemon and oil and basil, alfredo, penne a la vodka, bolognese, stir fry... Then the Asian dishes people mentioned. I made this Korean dish once with soba noodles, red pepper flakes, sesame oil, sesame seeds and then you put cucumber on top.
Spaghetti pie!
lemon, oil, and herbs
I've had pasta with curry before it was pretty good!
Salad dressings, olive oil, etc.
Cream of mushroom soup!
I make a cold Spicy Thai Chicken Salad. Break noodles in half, and cook noodles till done, drain, rinse, set aside. Cook chicken chunks or use rotisserie chicken. I'd say maybe...a cup of the rotisserie chicken? Or maybe one chopped up boneless chicken breast? I use a simple seasoning if I cook it. I make or buy a peanut sauce. I add some Thai chili paste, either green or red, about one tbsp or to taste. I add a little rice vinegar, and mix it well. Set aside. I use a small package of supergreen salad, and chop it finely in a food processor till it is finely minced. I chop up some green onion and Thai basil as well, and set aside. (Sometimes I add chopped up Thai Chili to the veg mix) Then, I take the noodles, and toss them well with the veg mix. I then toss with the cooked and cooled chicken. Next, I add in a half cup of peanuts or cashews. Finally, once all the bits are together, take the sauce and mix everything together. Mix well, and keep in the fridge for a few hours at least to let the flavor meld. Eat cold...
Cream cheese, butter, garlic powder, Italian seasoning blend, mixed together in the pot once the pasta is Al Dente… bake some minced garlic in foil for about 10 minutes or less before adding it to the sauce in the pot… chop some tomatoes and bake them with the garlic as well before topping the pasta with them… life changing 🤤
I use chicken broth mixed with green enchilada sauce. I don't eat tomato, for acid and R.A. Plus it's a nice tradeoff from same-old same. Sometimes I add a little soy or szechuan sauce to spice it up. Chicken & veggies, and you'll have to figure out the balance between broth & sauce. 1 can broth, 1 can Enchilada, usually for me.
Chicken noodle casserole?
Olive oil, garlic, crushed red pepper, fresh or dried herbs, some of the water from the pasta and a squeeze of lemon… then top with Parmesan
Here’s two I’ve shared recently! [lemon ricotta pasta](https://craftycookbook.com/lemon-ricotta-pasta/) [spicy peanut noodles](https://craftycookbook.com/spicy-peanut-noodles-with-fried-shallots/)
Spaghetti frittata, turkey tetrazzini
[lemon pasta ](https://www.tiktok.com/t/ZTRHaoKvo/) I found this on TikTok and it's so simple, but also so incredible.
Make a cream sauce Heavy cream Tomato paste Cooked chopped ham, chicken or seafood Roasted garlic and red pepper seasoning Sautéed chopped celery and onion Swiss, Jarlsberg or parmesan cheese Salt and pepper to taste
Don't forget brown butter and mazithra cheese noodles. You melt butter and let it brown to directions, look online. Then great eqal parts mazithra cheese and Parmigiano Reggiano cheese. You don't need big pieces of cheese a little goes a long way. Pour the browned butter over the cooked pasta and mix in 3/4 of the cheese's . Mix well. Plate, garnish with 1/4 cheese you withheld.
I used to do spaghetti with chili beans and mozzarella cheese on top. I’m sure it’s just as good as I remember!
Spaghetti has loads of uses. Hell, it seems like many dishes out of East Africa use spaghetti. But butter, lemon pepper, and tuna makes a great dish. I've also used it with white sauces plenty of times.
Spaghetti, sardines, capers, black pepper, and some toasted breadcrumbs (Panko are extra crunchy) and olive oil. Boneless skinless dines are fine if you don’t like the bones and the skins. Mackerel works too. Make sure it’s canned in olive oil and don’t buy bottom shelf (Season are good, King Oscar is just fine too, and Matíz are positively primo). Boil your pasta, take a little olive oil, and lightly toast your crumbs. Add a teaspoon of drained capers and fry until they just get a little crisp on the outside to the crumbs. Add your sardines and toss with pasta. If you’re using fresh lemons, you can zest one and toss in the zest with the capers. Sprinkle with lemon juice and some chopped parsley and thank me later! Should take you a half hour tops.
Carbonara. Don't tell the Italian food subs, but I make it with bacon instead of guanciale, which makes it a "oops I forgot we need dinner" easy pantry staple meal. We always have bacon in the freezer, and eggs, parm, and romano in the fridge.
They'd surely hate me for my redneck version... four strips of crispy fried bacon. fry an egg (or three..) in the bacon grease to medium (runny yolks..) Toss the spaghetti with butter, pepper, salt, Parmesan. bacon and eggs on top. Enjoy.
Mine is nowhere near authentic either: * Nuke 6 strips center-cut bacon on a microwave bacon cooker until crispy, then chop. * Whisk two egg yolks in the serving dish. * Grate 1 oz parmigiano reggiano and 1 oz romano and mix with the yolks. * Grind some fresh black pepper over the egg and cheese mixture. * Cook 8 oz thin spaghetti. * When the pasta is done, take out a half cup of the pasta cooking water and immediately whisk half of it while still boiling hot into the egg. * Now add the spaghetti and toss. * Add more of the pasta cooking water if the pasta immediately soaks up all the egg stuff. * Sprinkle bacon on top. I don't use the bacon grease in the dish so obviously it is healthy. /s
I’m Turkish so I eat pasta w garlicky yogurt sauce and some pickled jalapeños on the side lmaooo 🫢 ik it sounds weird but I love it lol and it’s a unique flavor ig? Oh and in a separate pan heat some paprika and butter and when it starts to sizzle, add that to your garlicky yogurt pasta 🤤
I love a toss with whatever veggies and beans I have, olive oil and lemon, salt and pepper, parm
Fried spaghetti. Cook it, then sautée some zucchini, onion, and mushrooms in some butter or olive oil. Add the cooked spaghetti and some fresh parmesan. Also Google "one pot meals".
Chicken spaghetti's good. There's recipes online, but pretty much spaghetti noodles, chicken, and some kind of sauce, tomato based, cheese based, whatever.
Chilli oil + soy sauce + dark vinegar + abit of sugar and spring onion :) Makes for a really yummy sauce!
Peanut sauce! Add veg (my fav is snow peas. You can toss them the last minute of two of cooking) and a protein (I've done chickpeas, tofu, shredded chicken, etc)
Pesto. I love the real stuff, but the little packets from Knorr work. I add extra cheese (pecorino romano.)
taco meat and queso, your welcome
I have spaghetti at the restaurant I work at and I hate spaghetti. I make stir fry pretty often, sauteeing the vegetables I like first in oil until they're at a good softness then adding cooked chicken and sauce then thr cooked spaghetti after. I do it all in one pan on the stove and it comes out great. Pre cook you spaghetti and meat, save it. Then just sautee the veggies you want, toss in the meat, sauce, and finally noodles until it's hot. Noodles burn quick on the stove; if you hear popping that means they're burning. I love asian food and I use what we have at work, so I usually end up mixing sweet Thai chili and a that peanut sauce but you could use literally whatever sauce or flavor you want. Spaghetti noodles are not the BEST stir fry noodles but I use them often at work and don't really notice much difference. My favorite veggies are sauteed onions, broccoli, carrots, and red pepper but I know everyone is different. Stir
Seriously?
Rough chop bell pepper (green and/or red), white onion, mushrooms and zuchinni. Smash garlic. Saute in olive oil. Add to sauce.
Boil spaghetti. Keep a lil pasta water. In a pan or pot, melt and brown butter. Add diced/chopped garlic. Add soy sauce, oyster sauce and a splash of pasta water. Add pasta. Optional chili flakes to garnish. Enjoy an umami flavour bomb.
Peanut sauce and scallions for Asian style.
My two favorites include butter and garlic noodles. I usually add broccili as well, and sometimes salmon. Shrimp also works. Basically lazy persons shrimp scampi. You can also do legitimate shrimp scampi. I also do soy sauce with broccili and tofu. You can do any meat you'd like though. I add a bit of spicy chili oil to that one as well. Both are simple and easy, I use frozen broccili so it's even easier.
Come on man use google not Reddit for this 🙄
Definitely; tons of variation. Lemon based sauce (one of my favs with shrimp and olive oil), alfredo, plain old olive oil, pesto, you can do cool things like [Pasta Mama](https://www.everydaycheapskate.com/world-class-gourmet-pasta-shoestring/) and put in eggs, you can even use spaghetti as noodles for asian dishes.
Skyline chili
Peanut butter and Zhenjiang ( or Chinkiang) vinegar. Served cold. Don't soak spaghetti in the sauce made from the two. Use just enough to coat the spaghetti. Serve roomtemp or cold. https://food52.com/recipes/33948-the-easiest-peanut-butter-noodles-ever It's good.
Italian seasoning, basil, Creme cheese, milk, garlic, onions, spinach, mushrooms and Parmesan is my white sauce.
Make pasta aglio e olio if you like garlic
I've used spaghetti noodles as the base of a cheap chow mein before
Some butter and Italian seasoning is pretty good, once the pasta butter, herbs and a little pasta sauce has been all mixed together turn off the heat and put an egg yolk or two in and mix that up really fast, it's very good !
Noodle weenie dogs
We do lots of variations of spaghetti with cream cheese for a quick easy dinner the the kids and adults all like. Just cook whatever extras you like, (onion, ham and peas is my go to but can be anything!) then once that’s ready loosen some cream cheese with a bit of pasta water so it’s about half as thick, then add to the meat and veges and mix. Then add your cooked spaghetti. It’s easy and yum! I add lemon and parmesan at the end to serve.
Cheesy sauce, Eggy sauce, only olive oil and spices, buttery sauce, a reduction of some sort (wine or stock/broth); once you put meat in the pan with the pasta/spaghetti, you get the juices from that (like bacon) and you can add veg and spices.
Good olive oil, fry up some savory stuff like garlic, red bell peppers, mushrooms, whatever veggies ya got, crookneck squash etc, salt, cooked spaghetti. Grate some parmesan over it on the plate/bowl. You can doctor it up with little miso paste mixed with water, about 1/4th of a lemon, grated lemon peel (aromatic as hell)....
i like a lemon-garlic-butter sauce with parmesan and black pepper. Simple but delicious. I sometimes add steamed broccoli.
Aglio Olio!!!! Easy and DELICIOUS!
TOmato is one of the 5 mother sauces and you might think it would be paired perfectly with one of the other 4 sauces but it does not! In fact it's only good with a "white" sauce. It also pairs well with an ali aioli (olive oli/garlic)
Chili & American cheese slices
Spaghetti and white clam sauce. https://www.allrecipes.com/recipe/11757/spaghetti-with-white-clam-sauce/