Herb’s Special Spaghetti

 

Pinit

Today, Mr. Herb and I have been married for four days!  🙂  So, I thought it would be nice to take a quick stroll down memory lane. This spaghetti is the first recipe that Herb and I ever made together! And, great memories aside, it is delicious!
Though Herb was by no means incompetent in the kitchen, he didn’t have a whole lot of cooking experience under his belt. So when I told him to “add the minced garlic” without being more specific, he added all 3 cloves of garlic to the boiling noodles instead of the skillet with the olive oil! He was very embarrassed, but I helped him laugh it off and made the best of it. The meal still turned out great, and now we have a great cooking memory that  I still get a chuckle out of every time I think about it

Herb’s Special Spaghetti

Adapted from Rachael Ray

Recipe Ingredients:

  • 1 box (13 oz) spaghetti – we used whole wheat
  • 3 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 1/2  teaspoon red pepper flakes
  • 1/3 cup chicken stock or white wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can crushed tomatoes
  • Fresh basil – about 1/2 cup chopped or torn
  • 2 tablespoons butter, cut into small pieces
  • 1 cup grated Parmigiano-Reggiano cheese (we ended up using Parmesan instead)
  • Salt to taste

NOTE: The fresh basil is an essential ingredient to this dish!

Recipe Directions:

Boil a large pot of water, adding about 1 teaspoon of salt, and fix your pasta per directions, cooking until al dente (do not overcook!) Heat a medium skillet over low to medium heat. Add the olive oil, garlic, and red pepper flakes and cook for 5 minutes.
 Add chicken stock or wine and stir for about a minute, then add both cans of crushed tomatoes.
After tomatoes are stirred in well, add the basil and salt to taste. Reduce the heat to low.
Drain the pasta then add it back into the large pot, adding the butter and tossing it in the pasta. Add half the tomato sauce and all of the cheese and toss well.
Serve the delicious, cheesy pasta and add additional tomato sauce as desired. Yum!
Pinit

We give this recipe 5 out of 5 herbs! The ingredients are simple but extremely flavorful and delicious!
Herb's Special Spaghetti
Author: 
 
Ingredients
  • •1 box (13 oz) spaghetti - we used whole wheat
  • •3 tablespoons olive oil
  • •2-3 cloves garlic, minced
  • •1/2 teaspoon red pepper flakes
  • •1/3 cup chicken stockor white wine
  • •1 (28-ounce) can crushed tomatoes
  • •1 (14-ounce) can crushed tomatoes
  • •Fresh basil - about 1/2 cup chopped or torn
  • •2 tablespoons butter, cut into small pieces
  • •1 cup grated Parmigiano-Reggiano cheese (we ended up using Parmesan instead)
  • •Salt to taste
  • NOTE: The fresh basil is an essential ingredient to this dish!
Instructions
  1. Boil a large pot of water, adding about 1 teaspoon of salt, and fix your pasta per directions, cooking until al dente (do not overcook!)
  2. Heat a medium skillet over low to medium heat. Add the olive oil, garlic, and red pepper flakes and cook for 5 minutes.
  3. Add chicken stock or wine and stir for about a minute, then add both cans of crushed tomatoes.
  4. After tomatoes are stirred in well, add the basil and salt to taste. Reduce the heat to low.
  5. Drain the pasta then add it back into the large pot, adding the butter and tossing it in the pasta. Add half the tomato sauce and all of the cheese and toss well.
  6. Serve the delicious, cheesy pasta and add additional tomato sauce as desired

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