Turkey Bolognese

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 onion, chopped
* 4 garlic cloves, minced
* 1 carrot, peeled and finely chopped
* 1 celery stalk, finely chopped
* 1 pound shredded cooked turkey (preferably dark meat)
* 3 cups marinara sauce
* 1/4 cup chopped fresh basil leaves
* Salt and freshly ground black pepper
* 1 pound spaghetti
* Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the
onion and garlic and saute until translucent, about 5 minutes. Add the
carrot and celery and saute until the vegetables are tender, about 5
minutes. Add the turkey and saute 1 minute. Add the marinara sauce.
Decrease the heat to medium-low and simmer gently for 15 minutes to
allow the flavors to blend, stirring often. Stir in the basil. Season
the sauce, to taste, with salt and pepper. (The sauce can be made 1
week ahead. Cool the sauce completely, then transfer it to a container
and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water
until just tender but still firm to bite, stirring often, about 8
minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat, adding enough reserved cooking liquid
to moisten as needed. Serve with the Parmesan.

From: foodnetwork.com

Spaghetti with Olives and Tomato Sauce

Cook Time: 1 hr 40 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound dried spaghetti
* 1/4 cup olive oil
* 1 1/4 cups mixed olives, pitted and halved
* 1/2 tablespoon red pepper flakes, plus more if desired
* 3 cups tomato sauce, recipe follows
* 1/2 cup grated Parmesan
* 1/2 cup basil leaves, shredded

Directions

In a large pot, bring 6 quarts of salted water to a boil. When water
comes to a boil, add pasta, stirring constantly for the first minute
to help prevent spaghetti from sticking together. Cook until al dente,
about 8 to 10 minutes.

In a large saute pan, heat oil. When almost smoking, add olives and
red pepper flakes. Saute for 3 minutes over medium high heat. Reduce
heat to low and carefully pour in tomato sauce and simmer for 10
minutes.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to
the sauce and toss to coat completely. Add pasta water if you need to
thin out the sauce a bit. Plate pasta and sprinkle with Parmesan
cheese and basil.

Simple Tomato Sauce:
Yield: 6 cups

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 5 to 10
minutes. Add celery and carrots and season with salt and pepper. Saute
until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until
thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round
out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 cups fresh arugula
* 1 garlic clove
* 1/2 cup plus 2 tablespoons olive oil
* 1/2 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 1 pound jumbo shrimp
* 1 pound spaghetti
* Lemon zest, for garnish
* 10 parsley leaves, chopped, for garnish

Directions

Blend the arugula and garlic in a food processor until finely chopped.
With the machine running, gradually add 1/2 cup of oil, processing
until well blended. Transfer the pesto to a large bowl. Stir in the
Parmesan. Season with salt and pepper, to taste.

Prepare the grill (high heat). Using a knife, cut the back of the
shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the
shrimp until just cooked through, about 3 minutes per side. Transfer
the shrimp to a plate.

Meanwhile, cook the pasta in a large pot of boiling salted water until
tender but still firm to the bite, stirring occasionally, about 8
minutes. Drain, reserving 1/2 cup of the cooking liquid.

Toss the pasta with the pesto in the large bowl to coat, adding the
reserved cooking liquid 1 tablespoon at a time to moisten. Top with
the grilled shrimp. Garnish with the lemon zest and parsley.

From: foodnetwork.com

Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper

Ingredients


1 pound whole-grain (or whole-wheat) spaghetti
2 tablespoons mixed colored peppercorns, coarsely ground
1/4 cup extra-virgin olive oil
1 1/2 cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves


Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

While the pasta is cooking: Heat a small, heavy-bottomed skillet over
medium-high heat. Add the peppercorns and toast for about 20 to 30
seconds. Add the oil and cook for 1 minute. Remove the pan from the
heat.

Drain the pasta reserving about 1/2 cup of the pasta water. Transfer
the spaghetti to a large serving bowl. Add 1 cup of the pecorino and
toss to combine, gradually adding reserved pasta water, if needed, to
loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of
parsley, and 2 tablespoons of basil. Toss well to combine all
ingredients.

Garnish with the remaining pecorino, parsley, and basil.

From: food network

Spaghetti with Pinot Grigio and Seafood

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

The colors are beautiful, as are the clamshells. There is not a lot of
sauce. But the flavor of the wine is present.

1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium
heat. Add the shallots and the garlic and cook for 3 minutes, until
tender but not brown. Add the sun-dried tomatoes and cook for another
minute. Add the wine, shrimp, and clams. Bring the liquid to a boil.
Reduce the heat and simmer, covered, until the shrimp are pink and the
clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and
stir to combine. Add the arugula. Stir gently and place on a serving
platter. Serve immediately.

From: food network

Spaghetti with Clams

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water. Add pasta,
stirring constantly in the beginning to prevent it from sticking
together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost
smoking, add shallots and garlic and saute until soft and translucent,
about 3 to 4 minutes, being careful not to burn the garlic. Add the
clams and wine. Cover and simmer for 6 to 8 minutes or until most
clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will
remove the pasta's natural starches. Place pasta into the clam saute
pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being
carefull not to zest the white part of the lemon, which is bitter.
Garnish with remaining parsley. Serve immediately.

From:food network

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Ingredients

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves


Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta
and cook until al dente, about 6 to 8 minutes. Drain pasta in a
colander, reserving 2 tablespoons of the pasta water. The reserved
pasta water will help create the sauce. Do not rinse pasta with water
-- you want to retain the pasta's natural starches so that the sauce
will stick.

In a large saute pan, heat olive oil over medium heat. Add the garlic
and saute until light brown and fragrant. It's important not too burn
the garlic or else it will become bitter. Remove and discard the
browned garlic. Add the red pepper flakes and saute for 1 minute.
Carefully add the reserved pasta water and stir to combine. Place the
spaghetti into the pan and mix well for 1 minute.

Remove pan from heat and top with fresh herbs.

From: Food network

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Ingredients


2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves


Directions


Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.


Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.


Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.


From: food network