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This quick, easy, and flavorful pasta dish showcases summer's garden bounty. "This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil," says ...
A sprinkle of crushed red pepper adds a hint of heat and a drizzle of balsamic glaze adds a tangy-sweet flavor contrast that ties it all together. ... sauce. View Recipe. Pasta with Garlicky ...
The finely chopped chillies, tomatoes (or tomato sauce) and garlic clove and simmer for 20 minutes. 2. Meanwhile, cook the spaghetti in a saucepan of boiling water until perfectly al dente.
Ingredients: 2 tablespoons extra virgin olive oil. ¼ stick butter. ½ onion, thinly sliced (scallions in season) 2-3 slices prosciutto di Parma, chopped
This baked Brie, sun-dried tomato and spinach pasta is the ultimate comfort dish with a touch of sophistication. The creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli ...
For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor. View Recipe. Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce
Feel free to add additional Italian antipasto ingredients like canned artichokes, olives, sun-dried tomatoes or roasted bell peppers for an extra flavorful twist.
Penne pasta served with tomato sauce. Tomato sauce in Italian cuisine is first mentioned in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). [12] Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce "in the Spanish style" (Italian: alla spagnuola).
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