It’s National Spaghetti Day!

It’s National Spaghetti Day!
Perfect comfort food for the post-Holiday January blahs.
The Menu Shoppe has it covered with some classic and trendy finds.
Spaghetti alla puttanesca 
  • 4 salt anchovies
  • 1-2 cloves of garlic
  • 1 tablespoon of salt capers
  • 5 tablespoons of extra virgin olive oil
  • black olives 100 gr
  • spaghetti 400 gr
  • fresh chili or pepper
  • 500 gr of ripe tomatoes
  • 2 tablespoons of chopped parsley
  • Salt
Wash the tomatoes and blanch them in boiling water for one minute, then remove the skin, squeeze to remove their seeds and water, then cut them into cubes. Desalted under running water the anchovies and capers, then dry them well. In a pan, place the extra virgin oil, the peeled garlic, the chili, the anchovies previously opened like a book, deprived of bones and chopped, the pitted and sliced olives and the minced capers; saute the ingredients for a few minutes, then add the tomatoes and cook for about 10-15 minutes on low heat.  Season with salt and add 1 tablespoon of chopped parsley. Boil the spaghetti in plenty of salted water–when its al dente–drain and plunge into the pan containing the puttanesca sauce. Serve immediately. Sprinkle with remaining chopped parsley and parmesan.
E buon appetito!
Beef and Spaghetti Pie
  • 1 pound spaghetti
  • 1 pound lean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • garlic powder to taste
  • 1/2 cup chopped green bell pepper
  • 26 ounces of your choice of red sauce
  • 3/4 cup sour cream
  • 1/2 cup chopped green onions
  • 1/2 (8 ounce) package cream cheese
  • 1 1/2 cups shredded Cheddar cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente–then drain.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9×13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with cheddar cheese.  Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Nutritional values: Calories: 631 | Total Fat: 29.5g | Cholesterol: 93mg
If it’s on the menu…the Menu Shoppe has it covered.
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