Yummy! Here's My Italian Dinner Recipe...

[slinkerwink]

I looove making this sauce for my farfalle pasta. Here are the ingredients:

6 to 8 chopped roma tomatoes (plum tomatoes)
six cloves of garlic, finely sliced
one bunch of coarsely torn basil
two tablespoons of butter
Olive oil
Shredded pecorino cheese

While the farfalle is cooking in the pot of water, put the butter to melt in the pan. Lift pan up and twist slightly around so that the butter covers the entire bottom of the pan. Put on low heat, and slice the six cloves of garlic. Put the garlic into the pan, add a little bit of olive oil, about one tablespoon to the pan. Then add the chopped tomatoes. Stir whenever fit to do so. Add the basil leaves for the last. Turn the heat up to about mid-heat, and stir.

Drain pasta. Put the pasta into the pan, and toss liberally. Serve immediately with heavy garnishes of shredded pecorino cheese.

Also, if you want a side dish to the pasta, here's my roasted rosemary potatoes recipe.

Slice baby red potatoes in half. (About half a pound will do). Arrange in single layers on the cookie sheet with the oven preheated to 450 degrees. Add black pepper and salt all over the potatoes. Melt butter in a small saucepan, add rosemary leaves. Take butter off the stove and drizzle all over the potatoes. Put in the oven for about thirty minutes or until golden-brown. Take out and put on a platter. Enjoy!

I'd do the roasted rosemary potatoes first before getting the pasta ready.

Bon appetit!

[amandae]

1. Oh, YUM!

I'm printing that recipe out!!! It sounds delicious :)

Thank you :hi:

[slinkerwink]

2. you're welcome! I hope you enjoy it!

The ingredients are very easy. If you have a large family, just double the ingredients up :-)

[fishnfla]

3. I have never heard of pecorino cheese

is there an aka for that one?

[slinkerwink]

4. what's an aka?

you just look for it in the cheese aisle. It's a bit different from parmesan cheese in that it has a saltier, sharper taste to it. It tastes really well with pasta dishes!

[pinto]

5. here's my Italian fave: macaroni w/garlic and oil

From my Sicilian in-laws.

chi chi fava's (1 can fava beans,)
3 tbs olive oil
3-4 plump cloves garlic
bread crumbs
red pepper flakes
grated Romano cheese
pasta

Start the pasta to boil in salted water.

Saute the garlic, finely chopped, in a fast oil. When garlic gets soft add red pepper flakes. Continue 'till garlic is just browned...once they burn it's all over. Should be "toasted".

Add the fava beans and the water from the can. Stir. Once the sauce comes to a boil (it'll be quick)...remove from heat.

Drain pasta.

Toss with garlic/fava sauce, re-toss with bread crumbs. Top with grated Romano.

I've added spinach at the last sauce step with great results. Suppose any green would do. Dandelion was a suggested staple for this dish.)

[slinkerwink]

6. that sounds good too!

[pinto]

8. it's a surprise to folks that the garlic has a nutty flavor this way...

especially with the favas. quick and tasty.

[slinkerwink]

7. kick for an excellent recipe!

[Paragon]

9. Ahhh --- CARBS!!!

Run away! Run away!

:silly:

[slinkerwink]

11. I loooooove CARBS!

;-)

[Paragon]

13. Good.

If I see one more "low carb" or "net carb" product at the supermarket, I'm gonna flip out.

[slinkerwink]

14. same here too! I'm not avoiding carbs, which is pretty much silly

[Paragon]

15. It's all a scam

"Low carb" products have as much (and often more) fat and calories as their "regular" predecessors -- it's simply made with starch and sugar products that the small intestine can't absorb.

And too much fat and calories, not carbs - makes you fat.

Not that you have anything to worry about, slink. ;-)

[flamingyouth]

10. That sounds delicious! Thanks!

In a short while, I'll have both the tomatoes and the basil in my garden. :D That would make a nice weeknight dinner for me. :hi:

[slinkerwink]

12. no problem! enjoy it!

:-)