I improvised these spaghetti one evening with what I had at home.
- half a packet of spaghetti
- 2-3 slices of parizer
- 3-4 tablespoons sour cream
- half an onion
- a little bit of oil
Preparation time: less than 15 minutes
PREPARATION METHOD Spaghetti recipe "5 minutes":
Put the spaghetti to boil in salted water.
Finely chop the onion, fry in a little oil, add the chopped Parisian, add spices (salt, pepper, paprika) and sour cream. Leave for 2-3 minutes.
Boiled spaghetti add over the composition of the pan and let it heat up a bit in case the pasta is cold.
5 pasta sauces without tomatoesPapparedelle with Broccoli Rabe and Mushrooms, a pasta recipe without red sauce, photographed Wednesday, Oct. 21, 2020. (Hillary Levin / St. Louis Post-Dispatch / TNS) (Photos by Hillary Levin / St. Louis Post-Dispatch) Photo Gallery
You can almost feel sorry for pasta sauces that are not made with tomatoes. They are ignored, forgotten, belittled. Though endless in variety, they are like Rudolph the Red-Nosed Pasta: They don't get to play any non-tomato pasta-sauce games.
So this week, I decided to take a look at these unsung heroes, the panoply of pasta sauces that are made without tomatoes.
I wanted the sauces I made to be quick and simple, too. Nothing too strenuous I wanted them to be sauces you could whip up while you are getting the water ready to boil for the pasta.
Non-tomato sauces can be loaded with seafood, vegetables, nuts and herbs they can be made with olive oil, butter and cream.
But I didn't want to make my sauces with cream. Though cream is utterly delicious with pasta, it is also a little too easy. More to the point, it has more calories than I wanted to consume.
For my first fast and easy tomato-free pasta sauce, I made the fastest and easiest sauce there is. Spaghettini aglio e olio & # 8212 Spaghettini With Oil and Garlic & # 8212 is universal throughout Italy it is perhaps the most comforting of all Italian comfort foods, a simple blend of olive oil, garlic, parsley, crushed red pepper and plenty of salty grated cheese.
According to the late famed cookbook author Marcella Hazan, Spaghettini With Oil and Garlic was created in Rome and quickly spread throughout the country. It was then, and still is now, a hugely popular late-night snack & # 8212 but it also makes a fine lunch or dinner.
I next made a variation on that same dish, but the variation makes an enormous difference.
One of my favorite pasta sauces is made by dissolving anchovy fillets in hot olive oil. Spaghetti is tossed in the flavored oil, which gives it a rich and rounded briny flavor. Spaghetti With Capers takes that idea and adds a different kind of brininess, this time from capers.
The capers add a pungency to the dish, which is great if you, like me, love capers. But if you find the taste of unpleasant capers, you could leave them out and just make the spaghetti with anchovies.
Both are excellent, and don't forget to serve them with Parmesan cheese. You might think that a salty cheese would be unnecessary with anchovies and capers, but it brings the flavors together. It is like sprinkling the dish with magic.
The most popular pasta sauce right now among those in the know is probably Cacio e Pepe. Made from cheese (cacio) and pepper (pepe) and very little else (olive oil), the sauce is ridiculously fast and easy to make.
You don't even cook it. You mix together good cheese & # 8212 the quality of the cheese counts with this dish & # 8212 a healthy amount of ground pepper and olive oil. Then you stir in hot, just-cooked pasta and a little bit of the water you cooked it in.
That & # 8217s is the whole dish. And it couldn’t taste better.
For my next fast tomato-free pasta sauce, I went in a different direction. I went nuts.
Nutty Pasta isn & # 8217t even Italian it is a French dish served most often in Provence. It is pesto with a twist. Instead of basil, it is made with parsley and mint. Instead of pine nuts alone, it is made with pine nuts and almonds and pistachios.
Think of it: Pine nuts and almonds and pistachios ground together with parsley and mint. Add some olive oil and cheese, and you have something special.
And then there is the matter of the optional orange zest. A light sprinkling of orange zest makes a delightful citrus counterpoint to the richness of the nuts.
The last sauce I made was the most complex, but it still takes no more time to make than it does to cook the pasta, if you count the time to bring the water to a boil.
Pappardelle With Broccoli Rabe and Mushrooms has a wonderfully fresh and unspoiled taste. A mixture of mushrooms is sauteed in oil that is flavored with garlic and fresh rosemary. Broccoli rabe, which is also known as rapini, is boiled separately, and then the wide noodles of pappardelle are cooked in the same broccoli rabe water.
Finally, everything is tossed together: the mushrooms, the broccoli rabe and the pasta, along with an inevitable sprinkling of good cheese. It is a dish that is hearty and satisfying.
Spaghetti With Oil and Garlice
Yield: 6 servings. Adapted from “Lidia’s Favorite Recipes” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
1 pound spaghetti, vermicelli or thin spaghetti
5 tablespoons extra-virgin olive oil, divided
6 to 8 garlic cloves, peeled and sliced
1/2 teaspoon crushed red pepper, or more to taste
1/2 cup chopped fresh Italian parsley
1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese, optional
Bring a pot of salted water to a boil over high heat. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently, and cook, semi-covered, until the pasta is tender but still very firm, about 6 minutes for spaghettini or vermicelli and 7 minutes for thin spaghetti.
Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet, until pale golden, about 2 minutes. Remove from the heat, and add the crushed red pepper. Ladle about 11/2 cups of the pasta-cooking water into the sauce, then add the parsley, the remaining 2 tablespoons of olive oil and salt to taste, and bring to a boil.
Fish out the pasta with a large wire skimmer or tongs and drop it directly into the sauce in the skillet. Bring the sauce and pasta to a simmer, tossing to coat pasta with sauce. Cook about 1 minute. Remove the skillet from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.
Per serving: 443 calories 17 g fat 4 g saturated fat 10 mg cholesterol 15 g protein 58 g carbohydrate 2 g sugar 234 mg sodium 196 mg calcium
12 ounces egg noodles
Heat a large pot of salted water to a boil, and add the noodles. Cook according to package directions until tender. Drain and return to pot.
Meanwhile, remove the zest from 1 lemon and cut into thin strips about 1 inch long. Juice both lemons. Pour the cream into a small saucepan, add the zest, season with salt and pepper, and bring to a boil over medium-high heat, about 2 minutes. Pour this sauce over the cooked noodles, add the lemon juice, and cook, stirring, until all of the liquid is absorbed. Taste, and add more salt and especially pepper, if desired.
Cheese And Pepper
Yield: 6 servings. Adapted from “Pasta” by Gianni Scappin, Alberto Vanoli and Francesco Tonelli
1 pound pasta, your choice
1 cup grated Pecorino Romano, plus more as needed for serving
1/2 cup extra-virgin olive oil
2 teaspoons black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and stir to submerge and separate the pieces. Cook uncovered until the pasta is just tender (al dente), according to the instructions on the package. Reserve about 1/2 cup of the pasta cooking water for finishing your sauce.
Drain the pasta into a colander. Pour the drained pasta into a heated serving bowl. Add the cheese, oil and pepper. Stir until the ingredients are evenly distributed. Add about 1/4 cup of the reserved cooking water to moisten the pasta slightly - it should appear creamy, not oily. If necessary, add a bit more of the pasta water.
Taste, and stir in more pepper if needed (pepper should be one of the main flavors). Serve immediately, with additional cheese on the side.
Per serving: 589 calories 30 g fat 9g saturated fat 39 mg cholesterol 22 g protein 58 g carbohydrate 2 g sugar 3 g fiber 935 mg sodium 422 mg calcium
Pappardelle With Broccoli Rabe and Mushrooms
Yield: 4 servings. Recipe from “The Rose Pistola Cookbook” by Reed Hearon and Peggy Knickerbocker
3 tablespoons olive oil
1 garlic clove, crushed
1 sprig rosemary, about
12 ounces mushrooms,
preferably a variety, sliced
1 bunch of broccoli rabe (also called rapini), trimmed of tough stems
12 ounces dried pappardelle or dried egg fettucine
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Heat the olive oil in a heavy nonstick skillet over medium-high heat. Add the garlic and rosemary and cook until the garlic is fragrant and the rosemary starts to sizzle, about 1 1/2 minutes. Add the mushrooms and cook until they start to brown, about 10 minutes shake the pan and stir often. Remove from the heat and keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the broccoli rabe and simmer until tender, about 5 minutes. Remove the broccoli rabe and set aside (keep the water boiling). Add the pasta to the same boiling water and cook until al dente, according to the instructions on the package. Drain the pasta, leaving a little water clinging to it.
Add the pasta, broccoli rabe and cheese to the skillet with the mushrooms and toss together. Season to taste with salt and pepper, and serve.
Per serving: 474 calories 15 g fat 3 g saturated fat 7 mg cholesterol 17 g protein 67 g carbohydrate 5 g sugar 4 g fiber 216 mg sodium 144 mg calcium
Spaghetti With Capers
Yield: 4 servings. Adapted from “The Silver Spoon,” which has no listed author
4 tablespoons olive oil
2 or 3 anchovy fillets
2 garlic cloves, peeled but whole
2 tablespoons capers, rinsed
Heat the oil in a pan, add the anchovy and garlic, and cook over low heat, stirring frequently, until the anchovies have dissolved and the garlic has turned golden brown. This will take several minutes. Remove the pan from the heat, discard the garlic and add the capers. Meanwhile, cook the spaghetti in a large pot of salted, boiling water until al dente, then drain, toss with the sauce and serve.
Per serving: 469 calories 17 g fat 3 g saturated fat 12 mg cholesterol 15 g protein 64 g carbohydrate 2 g sugar 3 g fiber 627 mg sodium 55 mg calcium
Yield: 6 servings. Adapted from “French Taste” by Laura Calder
2 ounces shelled pistachios
Leaves from 1 bunch parsley
Leaves from 1 bunch mint
3 tablespoons olive oil
Parmesan cheese, for grating
Zest from 1/2 orange, optional
Put the almonds, pine nuts, pistachio, parsley and mint into a food processor and chop until fine but not completely pulverized - it should still have a bit of texture.
Cook the spaghetti in boiling water until al dente, according to the package directions. Drain. Toss with the nut paste, olive oil, cheese and zest, if using. Serve immediately.
Per serving: 385 calories 16 g fat 2 g saturated fat 1 g cholesterol 13 g protein 50 g carbohydrate 3 g sugar 5 g fiber 30 mg sodium 73 g calcium
How to Make Spaghetti with Shrimp
|1/4 cup of butter without salt ||3/4 pound spaghetti |
|1 tbsp. of fresh, chopped tarragon leaves ||8 quartered radishes |
|1 tsp. of lemon zest, finely grated ||1 pound of deveined, peeled large shrimp |
|Black pepper and kosher salt ||1 tbsp. of olive oil|
This meal takes 15 minutes in total to prepare and can make 4 servings. Here is the detailed guidance on how to make it:
Check the package for instructions on how to cook spaghetti. Reserve ¾ cup of cooking water as you drain the pasta. Then put pasta back to the cooking pot.
Place a large skillet over medium to high heat and add the oil, radishes, shrimp, 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
Add the sauce, lemon zest, butter, and reserved cooking water to the cooked pasta and then toss to coat. You can add more cooking water if the sauce is sticky.
Cheesy Chicken Spaghetti
This family friendly quick and easy chicken casserole brings sweet bell pepper, onion, tomatoes, garlic and seasoned rotisserie chicken together in a creamy cheddar cheese sauce.
- 8 ounces, weight Uncooked Spaghetti
- 5 Tablespoons Butter
- 1 Small Onion, Finely Chopped
- 1 Red Bell Pepper, Finely Diced
- 2 cloves Garlic, Minced
- & frac14 cups All-purpose Flour
- 1 cup Low Sodium Chicken Broth
- 2 cups 2% Or Whole Milk
- 1 can Mild Diced Tomatoes And Green Chilies Drained
- & # 8539 teaspoons Ground Cayenne Pepper
- 2- & frac12 cups Shredded Sharp Cheddar
- & frac14 cups Freshly Grated Parmesan Cheese
- 2 cups Cooked, Cubed Rotisserie Chicken
Cook spaghetti according to box instructions and drain well.
Melt butter in large skillet over medium heat. Add onions and bell pepper and cook until starting to soften approximately 3-4 minutes. Reduce heat to medium low. Add the minced garlic and cook for 1 additional minute. Sprinkle the vegetables with flour. Cook for 2-3 minutes stirring frequently.
Slowly stir in the chicken broth and milk alternating between the two. Stir in drained tomatoes and ground cayenne pepper. Cook until slightly thickened approximately 5 minutes. Stir in 2 cups shredded cheddar and grated Parmesan in small quantities until melted. Add cooked chicken and continue stirring until heated through.
Preheat oven to 350 degrees. Add cooked spaghetti to casserole dish. Pour chicken cheese sauce over the top of the spaghetti. Sprinkle with remaining cheddar cheese. Bake for 20-25 minutes or until cheese is melted and casserole is heated through.
Instant Pot Church Supper Spaghetti
- Author: 365 Days of Slow and Pressure Cooking
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 10 minutes NPR)
- Total Time: 21 minutes
- Yield: 8 servings 1 x
A colorful spaghetti dish that feeds a crowd! Perfect for a large family or to share at a church potluck dinner.
- 1 pound lean ground beef or turkey
- 1 cup diced onion
- ½ tsp salt
- ½ tsp pepper
- 3 cups beef broth
- 12 oz uncooked spaghetti(whole wheat is okay)
- 8 oz sliced mushrooms
- 1 (12 oz) bag mixed veggies
- 1 (14.5 oz) can fire roasted tomatoes
- 2 (8 oz) cans tomato sauce
- 1 diced green pepper
- 2 Tbsp chili powder
- 1 tsp garlic salt
- 2 cups grated sharp cheddar
- Turn Instant Pot to jump setting. When display says HOT add in the beef and break it up. Add in the onion. Brown the beef for about 5 minutes. Drain off any excess grease. Stir in the salt and pepper.
- Pour the broth into the pot and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Break the spaghetti in half and scatter it in a criss cross pattern into the pot. It won & # 8217t all be under the liquid and that is okay.
- Dump the mushrooms on top of the spaghetti. Add mixed veggies on top of mushrooms. Add tomatoes and tomato sauce on top of veggies. Finally add in the green peppers, chili powder and garlic salt. Do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual / pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir contents of pot well. Stir in the cheese. Salt and pepper to taste. Serve and enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1 *. You can also use the 8 quart pot with no changes. For the 3 quart pot, half the recipe and keep the same cooking time.
4. Simply Nature Organic Soybean Spaghetti
Aldi’s Simply Nature line includes non-GMO and organic products. Many are even free of artificial colors, MSG, and partially hydrogenated oils. Their Soybean Spaghetti is no different and - on top of that - is coincidentally low in carbs.
It’s made with soybean flour, a vegetable-based flour that’s high in protein but low in carbs. While not marketed as low-carb spaghetti noodles, this product has only 7g net carbs in a 2oz serving. The same serving of regular spaghetti has 40g of net carbs in comparison.
Besides protein, you’ll also get loads of fiber, iron, potassium, and calcium from this nutrient-dense spaghetti. Because it’s so nutritious on its own, feel free to serve it with a light sauce like lemon garlic or tomato. And in case you’re a fan of edamame - Simply Nature has Spaghetti made with it as well.
Nutrition (for 56g serving): 180 calories | 3.5g fat | 7g net carbs | 24g protein
How to prepare Spaghetti Puttanesca (Tomato, anchovy, olive and garlic spaghetti)
To make puttanesca pasta, first rinse the capers under running water to remove excess salt 1, then dry them and chop them coarsely 2. Take the pitted gaeta olives and crush them with the blad of a knife 3.
Wash and dry the parsley, then chop it 4. Place a pot full of water over heat and bring to the boil (salt when it boils) it will be used to cook the pasta. In the meantime, pour the oil, the peeled whole garlic cloves and chopped dried chilli pepper 5 into a large pan. Add the anchovy fillets 6
and desalinated capers 7. Brown over medium heat for 5 minutes stirring frequently, so the anchovies melt and release their aroma. After this time, pour in the lightly crushed peeled tomatoes 8, stir with a spoon, and cook for another 10 minutes over medium heat. Meanwhile, boil the spaghetti al dente 9.
When the sauce is ready, remove the garlic cloves 10 and add the crushed olives 11. Flavor the sauce with fresh chopped parsley 12.
In the meantime the pasta will also finish cooking. Drain it directly into the pan 13 and sauté for half a minute, just enough time to mix all the flavors together 14. Serve the spaghetti alla puttanesca very hot 15.
Most boxes and bags of pasta, whether fresh or dry, come with cooking times printed on them. However, frequently these cooking time suggestions will leave you with pasta that is not really al dente. A good rule of thumb is to check your spaghetti a full minute or two before the earliest time suggested. If it still has a bit of crunch and seems to be a few minutes away from pasta perfection, that’s the time to turn off the heat and drain those noodles.
Step 2: Cooking the Meat + Get the Water Boiling
Next you will need to cook the meat. Take all of the meat out of its container and set it all in a large pan, then put the pan on the stove and set the stove to medium.
After that you will need to break the meat into smaller pieces. When the meat is in small pieces you will then need to start flipping the meat and make sure it gets brown all-around and cooked thoroughly. The cooking should take approximately 10-15 minutes. When all of the meat is brown and cooked you can add in the sauce.
WHITE WINE SPAGHETTI
Pasta and a glass of wine are a natural pairing, but we were intrigued by the idea of spaghetti al vino rosso a legendary dish in which pasta is actually cooked in red wine. The few recipes that exist fall into two categories: those in which a full bottle of wine is reduced to a glaze and then used to coat a pound of fully cooked spaghetti, and those in which parcooked spaghetti is finished in wine, risotto-style. We found that the first method produced pasta with little wine flavor, and the second, while offering more of a wine kick, had strong tannic flavors and an unappealing purple-gray color.
To eliminate the color and tannin problems, we switched the red wine for white and struck a compromise between the two preparation methods: We reduced part of the wine bottle to a glaze and used the remainder to finish cooking the pasta. Garlic, pepper flakes, olive oil, and grated cheese are traditional accompaniments to this dish when it's served as a first course. To make it into a full meal, we added some pancetta, arugula, and pine nuts, and we found that a little bit of cream introduced at the end helped the components cling to the spaghetti, bringing the dish together.
For this dish, you should use a good-quality dry white wine but avoid a heavily oaked white such as Chardonnay. If the wine reduction is too sharp in step 2, season to taste with up to 1 tablespoon of sugar, adding it in 1-teaspoon increments.