What's your favourite pasta recipe?

[A*O]

We all do it - no energy or inspiration and then we remember the pasta!
What are your fave quick and easy pasta dishes - the ones you can almost always rustle up from the larder and the fridge in less than 20 mins.

Mine: Spaghetti Carbonara (pasta + bacon + egg) and Pasta Genovese (pasta + green beans + potato + botttled pesto sauce)

[SVZ]

salted water, spaghetti, and black pepper it's good!

[A*O]

You impoverished student, you...........

[moomies]

I love carbonara but I can never perfect the sauce. I want the sauce to be all creamy like at the restaurant but when I try to make it, it turns into some white sauce that has bits of scrambled eggs...

[Fonzarelli23]

*techinically it takes me about 30 min. but it's soooo good. (Plus, about 10 min. is inactive cook time.) This dish has sooo much flavor--usually I even increase the crushed red pepper and garlic!

Shrimp Fra Diavolo

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

[Glasgow53]

Lasagna. I use all fresh stuff.

[miss_perfect]

Originally Posted by Fonzarelli23

*techinically it takes me about 30 min. but it's soooo good. (Plus, about 10 min. is inactive cook time.) This dish has sooo much flavor--usually I even increase the crushed red pepper and garlic!

Shrimp Fra Diavolo

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

This is my favorite too!

[pacific breeze]

Great thread topic, A*0. Thanks for posting it!

[miss_perfect]

Yeah I gave you rep points, but I actually was giving them for your crush and my computer froze so the typing is a bit weird.

[phishtickie]

my favourite at this point in time is pasta fresca, usually penne tossed with fresh, diced tomatoes, olive oil, chopped garlic, fresh basil and mozzarella. Its a great cold pasta dish, and yet oddly aromatic and full of flavour. Make sure you make the pasta al dente, because the fresh tomatoes will produce lots of juice, and you dont want it to make your pasta too squishy...

[A*O]

Originally Posted by miss_perfect

Yeah I gave you rep points, but I actually was giving them for your crush and my computer froze so the typing is a bit weird.

Buster is MY biotch OK?!?!? I also get first dibs on Vincent d'Onofrio but there some other delusional ho's here who think they stand a chance...... dream on sistas.