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Spaghetti | Pad Patter 1.4.24

bestcee said:
Spaghetti Noodles:
  • Spaghetti Pie - these ones are so fabulous for the bites! More cheesy, bit more work: https://www.melskitchencafe.com/spaghetti-pie-my-familys-favorite-dinner/ or easier: https://tastesbetterfromscratch.com/spaghetti-pie/ or I have a Spicy Spaghetti Pie from America's Test Kitchen that has pepperonis in it, shredded cheese, no cottage cheese, no other meat, and it's super easy.
  • Burned butter with mizithra cheese. Nick worked at Old Spaghetti Factory for awhile, so we make this at home. Sometimes we add broccoli or mushrooms or chicken.
  • Red Sauce with Italian sausage and ground beef mixed together. I double this, and freeze half. Then dinner is just reheat the sauce next time! We also like red sauce with mushrooms, no meat.
  • There's also just noodles, cooked, add about 2 tablespoons of butter, mix to melt. Then top with shredded cheese. Sharp or gouda are really good for this one!
  • Fettucini Alfredo - but with spaghetti noodles. Because I'm not picky, and my family doesn't know the difference! We sometimes add chicken or mushrooms to this one.
And sometimes we do chicken parmesan.
Click to expand...
Thanks for the variety of ideas Courtney! Minus the mushrooms - yuck! ;)
 
We eat this in August, Sept, Oct and into November because of all the peppers, basil, and tomatoes I have in the garden. The other 8 months of the year we eat spaghetti with butter and myzithra cheese and IKEA meatballs which we brown in a skillet, even tho they are precooked.

End of Season Pasta
Type: Main Dish
Serves: 6 (or 4+lunch the next day or the day after)
Submitted by: Limequilla (publish name: YES)
It’s really, really pretty.

Ingredients:

4 Tbsp butter
1 lb angel hair pasta
1 whole stalk celery, this is the entire club of celery you buy) cut in 1 1/2" pieces (use it all)
1 whole onion, peeled & cut in 1/2" slices and cut into nice squares
1 sweet orange pepper, de-seeded and de-ribbed and cut into large bite-sized squares
1 sweet yellow pepper, de-seeded and de-ribbed and cut into large bite-sized squares
2 cloves fresh garlic, smashed or 1 Tbsp finely chopped (jar)
1/2 C fresh basil, chopped to make 1/4 cup
2 T bsp chopped mixed fresh herbs from the garden: oregano, rosemary, thyme, and summer savory
1 Tbsp dried red chili flakes (aka pizza peppers or crushed red pepper flakes), or to taste
1 - 2 fresh tomatoes, sliced in thirds horiz and then cubed, plus any accumulated juice
5 oz good hard cheese such as Parmesan or BellaVitano, grated.

  • Instructions: Put water for pasta on stove to boil. In a VERY large skillet or shallow Dutch oven, melt butter over medium high heat. Pick large leaves from the chopped celery, and make sure there is no dirt on the ribs. Put the celery, onion and red pepper into the butter and move around occasionally for 10 minutes. ( There is too much liquid in the vegetable matter for this to be called a true saute.) Add garlic and Italian seasoning, plus salt and pepper, to taste. Stir and continue to cook. Add pasta to boiling water. Cook uncovered for 5 1/2 minutes. Drain pasta. Add tomatoes to vegetables and stir gently one time while the angel hair is draining. Serve 1/4 pasta on a plate, layer with 1/4 of the cheese and then 1/4 of the hot End of Summer vegetables over the top.

Hints: This is a beautiful dish and the way the vegetables are cut matters in the presentation and the texture. They need to be large chunks, but nicely and uniformly cut, so they look good and cook uniformly. Additional herbs can be added or used as garnish: parsley, rosemary, oregano, thyme or summer savory. The orange and yellow peppers are pretty, but one can easily substitute green peppers for the more expensive colored peppers. I usually use 1 1/2 whole stalks of celery hearts, and I cheat on the fresh herbs and use the refrigerated herb mix that comes in the plastic tubes in the produce section at the grocery store. Leftovers refrigerate well for lunch, and it also freezes well as long as the pasta is cooked al dente. If fresh tomatoes are out of season, substitute canned plum tomatoes.

Notes: Serving suggestion: It's too hot to heat French bread in an oven when this dish is in season, so I serve it with cold cantaloupe.

Variation: Sausage
8 oz.combo ground sweet Italian pork sausage and Sweet Italian Chicken sausage with these added spices and herbs:
Garlic Powder
Penzey's Black and Red
Celery Seed
Everything Bagel Seasoning with Jalepeno
Marjoram
Fennel seed

Dried Herb substitution:
Fines Herbs
Oregano
Sweet Basil
 
Lime said:
We eat this in August, Sept, Oct and into November because of all the peppers, basil, and tomatoes I have in the garden. The other 8 months of the year we eat spaghetti with butter and myzithra cheese and IKEA meatballs which we brown in a skillet, even tho they are precooked.

End of Season Pasta
Type: Main Dish
Serves: 6 (or 4+lunch the next day or the day after)
Submitted by: Limequilla (publish name: YES)
It’s really, really pretty.

Ingredients:

4 Tbsp butter
1 lb angel hair pasta
1 whole stalk celery, this is the entire club of celery you buy) cut in 1 1/2" pieces (use it all)
1 whole onion, peeled & cut in 1/2" slices and cut into nice squares
1 sweet orange pepper, de-seeded and de-ribbed and cut into large bite-sized squares
1 sweet yellow pepper, de-seeded and de-ribbed and cut into large bite-sized squares
2 cloves fresh garlic, smashed or 1 Tbsp finely chopped (jar)
1/2 C fresh basil, chopped to make 1/4 cup
2 T bsp chopped mixed fresh herbs from the garden: oregano, rosemary, thyme, and summer savory
1 Tbsp dried red chili flakes (aka pizza peppers or crushed red pepper flakes), or to taste
1 - 2 fresh tomatoes, sliced in thirds horiz and then cubed, plus any accumulated juice
5 oz good hard cheese such as Parmesan or BellaVitano, grated.

  • Instructions: Put water for pasta on stove to boil. In a VERY large skillet or shallow Dutch oven, melt butter over medium high heat. Pick large leaves from the chopped celery, and make sure there is no dirt on the ribs. Put the celery, onion and red pepper into the butter and move around occasionally for 10 minutes. ( There is too much liquid in the vegetable matter for this to be called a true saute.) Add garlic and Italian seasoning, plus salt and pepper, to taste. Stir and continue to cook. Add pasta to boiling water. Cook uncovered for 5 1/2 minutes. Drain pasta. Add tomatoes to vegetables and stir gently one time while the angel hair is draining. Serve 1/4 pasta on a plate, layer with 1/4 of the cheese and then 1/4 of the hot End of Summer vegetables over the top.

Hints: This is a beautiful dish and the way the vegetables are cut matters in the presentation and the texture. They need to be large chunks, but nicely and uniformly cut, so they look good and cook uniformly. Additional herbs can be added or used as garnish: parsley, rosemary, oregano, thyme or summer savory. The orange and yellow peppers are pretty, but one can easily substitute green peppers for the more expensive colored peppers. I usually use 1 1/2 whole stalks of celery hearts, and I cheat on the fresh herbs and use the refrigerated herb mix that comes in the plastic tubes in the produce section at the grocery store. Leftovers refrigerate well for lunch, and it also freezes well as long as the pasta is cooked al dente. If fresh tomatoes are out of season, substitute canned plum tomatoes.

Notes: Serving suggestion: It's too hot to heat French bread in an oven when this dish is in season, so I serve it with cold cantaloupe.

Variation: Sausage
8 oz.combo ground sweet Italian pork sausage and Sweet Italian Chicken sausage with these added spices and herbs:
Garlic Powder
Penzey's Black and Red
Celery Seed
Everything Bagel Seasoning with Jalepeno
Marjoram
Fennel seed

Dried Herb substitution:
Fines Herbs
Oregano
Sweet Basil
Click to expand...
This pasta sounds amazing, especially with ingredients fresh from the garden!
 
Growing up my mom used fresh tomato and prepared own sauce sometimes more dense, and sometimes very liquid, same like the mexicans do with their typical "sopa", and same like them, she added fresh veggies, usually spinach, carrots and potatoes in cubes. Sometimes she did spaghetti with cream, jam, bacon and nuts and sometimes with cheddar sauce. I dislike beef, so when she did the traditional "makaronilaatikko" using spaghettis I didn't eat it.
Link to the recipe in case you are interested
 
Lime said:
We eat this in August, Sept, Oct and into November because of all the peppers, basil, and tomatoes I have in the garden. The other 8 months of the year we eat spaghetti with butter and myzithra cheese and IKEA meatballs which we brown in a skillet, even tho they are precooked.

End of Season Pasta
Type: Main Dish
Serves: 6 (or 4+lunch the next day or the day after)
Submitted by: Limequilla (publish name: YES)
It’s really, really pretty.

Ingredients:

4 Tbsp butter
1 lb angel hair pasta
1 whole stalk celery, this is the entire club of celery you buy) cut in 1 1/2" pieces (use it all)
1 whole onion, peeled & cut in 1/2" slices and cut into nice squares
1 sweet orange pepper, de-seeded and de-ribbed and cut into large bite-sized squares
1 sweet yellow pepper, de-seeded and de-ribbed and cut into large bite-sized squares
2 cloves fresh garlic, smashed or 1 Tbsp finely chopped (jar)
1/2 C fresh basil, chopped to make 1/4 cup
2 T bsp chopped mixed fresh herbs from the garden: oregano, rosemary, thyme, and summer savory
1 Tbsp dried red chili flakes (aka pizza peppers or crushed red pepper flakes), or to taste
1 - 2 fresh tomatoes, sliced in thirds horiz and then cubed, plus any accumulated juice
5 oz good hard cheese such as Parmesan or BellaVitano, grated.

  • Instructions: Put water for pasta on stove to boil. In a VERY large skillet or shallow Dutch oven, melt butter over medium high heat. Pick large leaves from the chopped celery, and make sure there is no dirt on the ribs. Put the celery, onion and red pepper into the butter and move around occasionally for 10 minutes. ( There is too much liquid in the vegetable matter for this to be called a true saute.) Add garlic and Italian seasoning, plus salt and pepper, to taste. Stir and continue to cook. Add pasta to boiling water. Cook uncovered for 5 1/2 minutes. Drain pasta. Add tomatoes to vegetables and stir gently one time while the angel hair is draining. Serve 1/4 pasta on a plate, layer with 1/4 of the cheese and then 1/4 of the hot End of Summer vegetables over the top.

Hints: This is a beautiful dish and the way the vegetables are cut matters in the presentation and the texture. They need to be large chunks, but nicely and uniformly cut, so they look good and cook uniformly. Additional herbs can be added or used as garnish: parsley, rosemary, oregano, thyme or summer savory. The orange and yellow peppers are pretty, but one can easily substitute green peppers for the more expensive colored peppers. I usually use 1 1/2 whole stalks of celery hearts, and I cheat on the fresh herbs and use the refrigerated herb mix that comes in the plastic tubes in the produce section at the grocery store. Leftovers refrigerate well for lunch, and it also freezes well as long as the pasta is cooked al dente. If fresh tomatoes are out of season, substitute canned plum tomatoes.

Notes: Serving suggestion: It's too hot to heat French bread in an oven when this dish is in season, so I serve it with cold cantaloupe.

Variation: Sausage
8 oz.combo ground sweet Italian pork sausage and Sweet Italian Chicken sausage with these added spices and herbs:
Garlic Powder
Penzey's Black and Red
Celery Seed
Everything Bagel Seasoning with Jalepeno
Marjoram
Fennel seed

Dried Herb substitution:
Fines Herbs
Oregano
Sweet Basil
Click to expand...

thank you so much for the recipe
 
G.J. said:
Growing up my mom used fresh tomato and prepared own sauce sometimes more dense, and sometimes very liquid, same like the mexicans do with their typical "sopa", and same like them, she added fresh veggies, usually spinach, carrots and potatoes in cubes. Sometimes she did spaghetti with cream, jam, bacon and nuts and sometimes with cheddar sauce. I dislike beef, so when she did the traditional "makaronilaatikko" using spaghettis I didn't eat it.
Link to the recipe in case you are interested
Click to expand...
I enjoyed reading about your mom’s different variations. Thanks for the recipe too!
 
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