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May 29, 2008 11:10 AM

any Italian receipe ideas

hey, I love pasta that's my problem i love it to much! but at least if it doesn't come in a can as far as sauce goes that is I can't do it. plus my cooking only stick's to like spagette so if u have any idea's about itlian meal specially ones that are like 30mins tell me about them and i'll test them out if i like them and my family likes then i'll let every body know on here how good it was oh and pizza if u got any thing to do about pizza toss it my way! hugz and kissez

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  1. ... Seriously? I cannot understand one word this poster is saying.

    3 Replies
    1. re: link_930

      I think I can translate:

      Angela loves pasta, and she's looking for some good Italian recipes that don't take any longer than 30 minutes to prepare. She would also accept pizza recipes.

      If the submitted recipes are to her family's satisfaction, she'll let everyone know about it.
      Hugs & kisses.

      1. re: kkak97

        Ooh, thanks so much kkak!

        To Angela who loves pasta - I'm not sure what your exact tastes are as there are countless pasta recipes out there, but some that are particularly enjoyable and quick are puttanesca and carbonara. You could also go the meat and/or cheese + vegetable(s) + sauce/oil route. Fairly difficult to mess up.

        My personal favorite is to toss together goat brie, prosciutto, toasted pine nuts, sun dried tomatoes, olive oil, and a small handful of greens (I usually use arugula or baby spinach) with linguine. Never gets old.

      2. re: link_930

        omg, I laughed and laughed and laughed( I'm still laughing) when I read your reply. Thanks for that. : )

        1½ to 2 pounds skinless and deboned chicken breasts
        Nonstick spray coating
        1 14½-ounce can tomatoes, cut up
        ¼ cup dry red wine
        1 teaspoon sugar
        1 teaspoon dried basil, crushed
        1 clove garlic, minced
        1 bay leaf
        1 tablespoon water
        2 teaspoons cornstarch
        4 ounces whole wheat spaghetti, cooked
        ¼ cup sliced pimiento-stuffed olives (optional)
        Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick spray coating. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes, turning to brown evenly. Add undrained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or till chicken is tender. Remove chicken from skillet; keep warm. In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce over cooked whole wheat spaghetti. Garnish with olives, if desired.
        Makes 4 servings.

        1 cup unseasoned, dry bread crumbs
        2 teaspoons dried basil
        1 tsp garlic powder
        4 egg whites
        2 medium eggplants (about 2 pounds), unpeeled, each cut crosswise into 8 slices
        Olive oil cooking spray
        3 cups tomato-based pasta sauce
        1 cup shredded, low fat mozzarella cheese
        2 tablespoons chopped, fresh parsley
        In a shallow bowl, combine bread crumbs, garlic powder and basil. Mix well.
        In another shallow bowl, lightly beat together egg whites. Working one at a time, dip eggplant slices into egg whites, then into crumb mixture. Turn to coat both sides with crumbs. Place slices on 1 large or 2 small baking sheets that have been sprayed with non-stick spray.
        Spray tops of slices lightly with olive oil cooking spray. Bake at 400 degrees for 15 minutes. Remove eggplant slices from oven, turn them over, and spray again with cooking spray. Return to oven and bake for 15 more minutes.
        To assemble casserole, spoon 1 cup pasta sauce over bottom of a 9 x 13 inch baking dish. Top with 1/2 eggplant slices. Spoon another 1 cup sauce over eggplant, followed by 1/2 cheese. Repeat layering with remaining eggplant slices, sauce, and cheese. Sprinkle parsley over top.
        Return to oven and bake, uncovered, for 20 minutes, until cheese is completely melted and sauce is bubbly. Serve immediately.
        Nice served with penne noodles drizzled with a fruity olive oil, salt and pepper.

        8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
        1 Tb White wine
        2 Garlic cloves, crushed
        12 oz Fresh asparagus, trimmed and cut into 1/2" diagonals
        Salt and freshly ground black pepper
        2 T Fresh lemon juice
        8 oz Rotelle pasta
        2 T Minced red bell pepper
        Grated parmesan cheese
        Combine the mushrooms, wine, and garlic in a medium skillet. Cook,
        covered, over low heat until the mushrooms exude their juices, 5 to 7
        minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and
        cook over medium-high heat, stirring until most of the liquid is
        evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
        Meanwhile, cook the pasta in plenty of boiling, salted water until
        al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking
        liquid and add to the mushroom mixture. Drain the pasta. Toss the
        pasta with the mushroom mixture and the red pepper. Sprinkle with cheese.

        1 Reply
        1. re: HannahBanana

          Rough chopped fresh plum tomatos ,fresh sliced garlic,hand ripped basil,salt and pepper toss with good olive oil and serve with crusty bread or cooked (hot) macaroni on top .....wait ....then toss again .On the side and /or add on's ,anchovies ,capers,etc .If you can serve outside with peaches soaked in red wine....................................pass the cheese with the grater

        2. Piccata or marsala pan sauces can be made in the time it takes to boil the pasta water and they can be made with chicken, turkey, pork or even vegetarian with portabella mushrooms or or firm tofu.