For months now I been compiling recipes for the soon to be released Spaghetti Book.  I know you may have been expecting a March release, but trust me I’m getting closer.  Below are 5 recipes from the book to sort of wet you appetite and maybe give you an idea on what to prepare on nights when you just don’t have a clue.

Long cuts of pasta be it spaghetti, linguine, fettuccine or any other are always easy to prepare and go a long way in satisfying a hungry family.  Growing up, my mom’s tradition was spaghetti on Sunday with another pasta dish on Wednesday.  More often than not, it was a long cut pasta that made it to Wednesday night as well.

Try these 5 recipes from the Spaghetti Book and start your own traditions.

#1 – SPAGHETTI WITH TOMATO SAUCE AND SPINACH. 

Serves 4-6.

• 3 tbsp olive oil
• 3-4 garlic cloves, crushed
• 1 tsp red pepper flakes
• 28-ounce can crushed tomatoes
• 1/2 pound baby spinach, thoroughly washed and dried; stems removed
• 1 pound spaghetti
• 1/4 cup grated Parmesan

Sauté garlic and red pepper flakes in oil until garlic is golden. Add tomatoes and cook, covered, 10 minutes. Add spinach and cook 2 minutes. Cook spaghetti and drain. Add the pasta to the sauce and heat for 30 to 45 seconds. Sprinkle with cheese.

#2 – TASTY FETTICCINI WITH ASPARAGUS, RED PEPPER AND AVOCADO

Ingredients:

• 1 16 oz. package fettuccine
• 1 pound fresh asparagus
• 2 red peppers
• 2 avocados
• One half onion
• One quarter cup olive oil
• One half cup balsamic vinegar
• Fresh ground salt and pepper to taste

Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados. To dice the avocado, carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out.

Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those. Use a spoon to pop the cubes out of the skin. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl.

When smaller saucepan of water boils, add asparagus and cook for only two minutes–no longer! The water may not return to a boil, which is just fine. You want the asparagus to be quite firm. Drain asparagus, then place back in saucepan and cover to keep warm.
Cook fettuccine in large pot of water until it’s al dente; in other words, until it’s just done and still firm–not overcooked and mushy. Pasta is healthier if it’s not overcooked.

Drain pasta, and then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.  I suggest a nice Italian White wine with this dish.

#3 – LINGUINI WITH BAY SCALLOPS AND WHITE WINE SAUCE

Ingredients:

• 3/4 pound dried linguine
• Salt to taste
• 1 tablespoon extra virgin olive oil
• 1 medium red bell pepper, julienned
• 1/2 cup chopped red onion
• 1 clove garlic, finely chopped
• 3/4 pound bay scallops
• 2/3 cup white wine
• 1/2 tablespoon Dijon mustard, more to taste
• 1/4 cup chopped flat-leaf parsley
• Pepper to taste

Cook linguine in boiling salted water until al dente, according to package instructions. Drain thoroughly.

Meanwhile, heat olive oil in a skillet over medium high heat. Add peppers, onions and garlic. Cook until vegetables are tender, about 5 minutes, stirring often. Add scallops and cook 1 minute longer. Add wine and simmer for 2 minutes, until scallops are just cooked through. Stir in mustard and parsley. Taste and adjust seasoning with salt and pepper. Serve over linguine.

#4 – LEMON GARLIC SPAGHETTI WITH SHRIMP AND OUZO

Ingredients:

• 1 pound shrimp (peeled) uncooked
• Juice from 1 lemon
• Zest from 1 lemon
• 3 tablespoons olive oil
• 1 shot ouzo (or you can try mastiha liquor)
• 1-2 tablespoon chopped fresh dill
• 4 garlic cloves minced
• Salt/Pepper to taste
• 1 pound spaghetti

Strain the shrimp well.  In a pan heat 2 tablespoons olive oil, sauté the shrimp for about 2 minutes.

Add the minced garlic and sauté until you can smell the garlic, about a ½ minute.  Add the lemon juice, the zest, the ouzo and the dill and cook for about 2 more minutes. Do not overcook. Add salt and pepper to taste.

Strain the spaghetti, making sure to save just just a bit of the pasta water. Put past back in the pot, add shrimp mixture and the rest of the olive oil (1 tablespoon). Mix well and serve.

#5 – GRAPE TOMATO SAUCE WITH SPAGHETTI

Ingredients:

• 6 tbsp olive oil
• 10 garlic cloves, sliced
• 2 pints small grape tomatoes, halved
• salt; black pepper
• 1 tsp red pepper flakes
• 1/2 cup Tomato Paste
• 1 pound spaghetti
• 3 tbsp grated Parmesan cheese.

In a large nonstick skillet, heat 4 tbsp oil and sauté garlic for 1 minute. Add tomatoes, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and cook, covered, for 5 minutes stirring occasionally.

Add tomato paste and cook for 1 more minute. Cook spaghetti, drain, and add to sauce in pan for 30 seconds. Drizzle 2 tbsp oil over spaghetti and sauce before serving. Sprinkle with cheese.

There you have it, 5 recipes from the Spaghetti Book that I’m sure you will enjoy!

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