Cooking Need a good pasta recipe

[mlclements]

I am looking for a pasta recipe that doesn't contain shredded cheese. I am making lasagna but one person that will be at the party doesn't handle cheese very well. Thanks!!

 

[piratesmate]

We often make Pasta with Garlic & Oil as a side dish when I've made too much pasta the night before. An Italian deli near where I worked served it & it's wonderful! It took me a while to get mine as good as theirs. I tried looking up recipes for "Aglio e Olio" & just used those as a basis. Most of the ones online call for fresh garlic, but I've found that using roasted garlic really made a huge difference! I don't use an actual "recipe" but verified what I believe to be the approximate amounts I use with recipes online. Oh - and I've seen recipes that call for basil & oregano which sound sensible in an Italian dish, but they're totally unnecessary. (Why does that word look like it's spelled wrong??)

1/2 pound pasta, cooked (we prefer angel hair)
1/4 c EVOO
6 - 8 cloves roasted garlic (or about 1 Tbl fresh garlic, finely chopped)
1/2 Tbl dried parsley (fresh is better - finely chopped...~ 1/4 cup)
1/8 tsp red pepper flakes
anchovy paste ~ 4 inches squeezed from tube* (opt)
splash of white wine to deglaze the pan (opt)

*I got this tip from watching Rachel Ray & trust me - she is right! She said that even if you think you don't like anchovies, squeezing a bit of this into this recipe adds a slightly nutty taste & of course salt that makes a subtle difference.

Heat the oil & add the garlic. Heat until the roasted cloves sort of "melt" (With fresh garlic only cook until it turns pale gold...don't burn it!) & then stir in the anchovy paste. It literally melts away. Turn down the heat & stir the parsley & red pepper flakes. Toss the cooked pasta in the sauce. Add a splash of wine to deglaze the pan before serving.

NOTE: DD likes hers served with Parmesan, but DH likes his with freshly ground black pepper. I tend to eat mine just as it comes from the pan. LOL

 

[MazdaUK]

The lasagne recipe I use is by Gino D'Campo and only has a little grated parmesan included for the topping - if even that would be too much how about making a spinach sauce instead of bechemal? (Add plenty of nutmeg - yummy!)