Two great things about this soup: 1) It’s easy and quick 2) everyone adds their own Tabasco and soy sauce so it can be mild for the picky eaters and full of flavor for the adventurous. I adapted the recipe from More with Less Cookbook. Here’s what you’ll need: [Read more...]
We had friends over a few weeks ago. It was very spontaneous and we went back and forth trying to decide whose house we would get together at. Turns out both my friend and I were thinking of making a spaghetti dish, because that’s what we had ingredients for. I’ll have to eat her version sometime. Here’s mine (actually a recipe my mom has made for years).
You will impress the people you cook for when you serve them this dish. It has everything you could ever want:
- It’s fast – cooks in about the time it takes to get the water boiling and cook the spaghetti
- It’s cheap – who doesn’t like that?
- The flavors are perfect together, like a symphony
I took the recipe from Rachael Ray, but she does say she didn’t make it up. It’s a classic and with good reason. She calls it Spaghetti con Aglio e Olio, but since I’m kind of lazy, I just say it in English.
I do admit to being afraid of anchovies before I made this recipe. (Don’t leave me now! Hang in there, it will be okay!) I’d never bought them or eaten them, but Rachael promises that they don’t taste like fish when they’re cooked up in this recipe – and she’s right! They are outstanding. Don’t leave them out. Even my kids know they’re in there, but the still love this dish. (I kept the anchovies a secret until they tried the dish and liked it.)
I wish I had more step-by-step photos for you, but I was in a hurry to fix this for my hungry family after church and forgot to take any pics.
1 lb. spaghetti (I like angel hair or vermicelli)
1/3 cups olive oil (RR says 5 times around the pan)
8 cloves of garlic, chopped
8-10 flat anchovy fillet
1 tsp. crushed red pepper flakes (a small pile in the palm of your hand)
fresh flat-leaf parsley
For the Tomato and Onion Salad:
6 Roma tomatoes (or any garden fresh, vine-ripe tomato)
1 small white onion
more flat-leaf parsley
salt and pepper (I like Kosher salt and fresh ground pepper)
Add a loaf of crusty bread and extra oil for dipping it in.
I’m going to add this in two different recipes to make it simpler.
- 1 lb. angel hair
- 1/3 cups olive oil
- 8 cloves of garlic, chopped
- 8-10 flat anchovy fillet
- 1 tsp. crushed red pepper flakes
- fresh flat-leaf parsley, chopped
- Put a large pot of water on to boil. Cook spaghetti according to package directions.
- While that cooks, chop the garlic.
- In a skillet over medium -low heat add the olive oil, garlic, red pepper flakes and anchovies.
- Stir this every once in a while, using the back of the spoon to break up the anchovies. They will melt into the oil and become very yummy.
- Drain the pasta and add to the skillet.
- Add parsley
- Toss to coat.
- 6 Roma tomatoes (or any garden fresh, vine-ripe tomato)
- 1 small white onion
- flat-leaf parsley
- drizzle olive oil
- salt and pepper (I like Kosher salt and fresh ground pepper)
- Slice the tomatoes and onions thin.
- Chop up some parsley – just a handful.
- Drizzle some olive oil over the tomatoes and onions.
- Add a bit of salt and pepper and stir in some of the parsley.
That’s it! It sounds like a lot of steps but it really does come together fast and it tastes like a bit of Italian heaven!
A friend brought this recipe to my family 14 years ago, when my son was born. We’ve made it often since then. And as a plus, it can cook either in the crockpot or oven! Not only that, it can be frozen too.
This is a kid-pleasing staple for our family.
The ingredients are simple and I almost always have all of them in my pantry. My favorite sides to serve with this casserole are broccoli and sliced tomatoes, when they are in season.
- about 3 cups of cooked chicken
- 8 oz. spaghetti noodles, broken in half and cooked
- 8 oz. sour cream
- 1/2 cup chicken broth
- 2 cans cream soup, chicken or mushroom
- mozzarella cheese for the top
- Stir all ingredients together, except cheese.
- Pour into greased 9x13 casserole dish and bake at 350 degrees for 1 hour.
- Or, pour into greased slow cooker. Cook on low 7-8 hours or high 5-6 hours.
- Or, pour into greased casserole dish and freeze. Thaw in fridge and bake at 350 degrees for 1 1/2 hours until hot.