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Question by : What to put on pasta besides tomato or Alfredo sauce?
I often see pictures of pasta next to meat or another main part of the dish but it’s not red or white. It looks like it has no sauce and most times have vegetables in it. What do people put on asta besides tomato and Alfredo sauce?
Best answer:
Answer by Bobba
oyster sauce
Know better? Leave your own answer in the comments!
awwee what a cute puppy!
You can really put whatever you want, I personally like pesto sauce the most…
Safflower oil, and a little butter. You can mix herbs with it, like garlic, parsley, etc.
heat some olive oil some red pepper flakes add shallot or a small onion and saute until soft.
Add some peas or broccoli and heat until they are almost done. Add your pasta with a bit of the water used to boil the pasta in. If you like anchovy you could add an anchovy or tow when you heat the oil. It will add a bit of flavor.
You could add bacon if you like, cook the bacon until done remove and drain most of the fat out then add the red pepper flakes. Add the crumbled bacon back in before you serve.
I will sometimes use Parmesan cheese and butter or oil. Then add cracked black pepper and a little garlic. Very easy and very good. And pairs nicely with just about any kind of meat!
mushroom sauce
I’ve had pasta with olive oil, Parmesan cheese, and thyme or basil on it.
hope that helps.
You could put on a mushroom & onion gravy sauce.
Shake on some Parmesan Cheese and drops of melted butter
or just make a vegetarian pasta sauce with cauliflower, broccoli, eggplant or zuccini and stewed tomatoes with oregano/basil sauce. Not all the veggies at once, but at least 2 of them including the seasoned sauce. Change up the pasta to rigatoni or other favourite short pasta.
You could do a ragu sauce by braising a though cut of meat and using the braising liquid to coat the noodles.
A butter sauce is easy to do. If you wanted a shrimp scampi you could saute some shrimp and garlic, then deglaze the pan with white wine or pasta water, add your noodles, then toss in butter when the liquid has reduced to a tablespoon, and toss the butter until it has become emulsified with the liquid.
Brodo (Italian word for stock) is also used commonly as a sauce.
You can really use anything. Check out Lidia Bastianich. She is one of the best Italian chefs. There are pasta recipes under first course/primi on her website.
butter/olive oil, parmesean and garlic,
You can top pasta with almost anything…olive oil and/or butter with herbs, pan drippings from the meat, gravy (thickened pan drippings), or any reduction from wine. You can heat up a separate batch of marinade. If you do this, the way it’s done is that you make double the marinade you need, use half for the meat, then discard that portion, and cook and serve the fresh portion as a sauce. You can also use sesame oil, or soy sauce, or oyster or fish sauce for an Asian flavor profile, or hot sauce to make things interesting. I like pasta with canned chili too, or you could use canned cream soup. Or you can make a homemade bechamel sauce.
One of my fav ways to eat pasta is cold with bottled salad dressing…ranch or blue cheese or whatever you like, toss in some tuna or chicken and some crunchy celery and onion, or some frozen mixed veg…it is really a yummy complete meal. My guess is this is not what you see in the pictures. But it is really good. You can make your own “suddenly salad” without all the processed box crap.
olive oil and garlic
pesto
PASTA WITH GARLIC AND OLIVE OIL
1 lb. pasta (any kind)
1/2 c. olive oil
15 to 20 cloves garlic, chopped
1 tbsp. dried basil
1 tsp. dried oregano
Black pepper, fresh ground
Bread
Fresh Romano cheese, grated
While water is heating for pasta; add all ingredients except cheese to pan and saute over medium heat until garlic is translucent. Reduce heat to very low.
Cook pasta, drain and put in serving bowl. Add sauce, stir, sprinkle liberally with cheese and serve. Add fresh ground black pepper to taste.
SPAGHETTI WITH MUSTARD GREENS
(you can substitute arugula or spinach for the mustard greens if you like)
12 oz. spaghetti
2 batches of mustard greens
5 strips of bacon, sliced
Olive oil as needed
Pinch of hot pepper flakes
1 small onion, chopped
Salt and pepper to taste
4 garlic cloves, chopped
3 oz. white wine
1 can chicken broth
Parsley, chopped to taste
Grated Parmesan cheese to taste
Try to time the pasta so that it’s done near the time the sauce is finished. I like to remove the pasta a minute or two early and finish it in the sauce. Prep the greens first and then turn on the heat for the pasta water as you start making the sauce. If the final sauce needs a little fluid you can always add some of the pasta water. Therefore, make sure you save a little bit before draining the pasta.
Remove the stems from the mustard greens, break them into smaller pieces with your hands and wash them thoroughly. Cut the bacon into small pieces and sauté it in the olive oil with the hot pepper until crisp. Do not drain the bacon fat. Add the onion and sauté until soft. Add the mustard greens a batch at a time with salt and pepper, adding more oil if necessary. When they are all incorporated add the garlic and sauté until the greens are fully wilted. Deglaze the pan with the white wine and reduce to at least half. Add the chicken broth, bring to a boil, and then reduce to a simmer. Finish the pasta in the sauce, add the parsley and serve with the Parmesan cheese.
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Shrimp Scampi
4 tsp olive oil
1 1/4 pounds med shrimp, peeled (tails left on) and deveined
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon slices
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, 2-3 min. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp. then pour over pasta