Italian Pasta

Serves: 4

2 tablespoons Salt

1 pound Linguini

3 Eggs

1/3 cup Chopped Italian parsley

Grated Parmesan cheese

Fresh ground pepper to taste

1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.
2. Boil the water and cook linguini until firm and tender.

 

3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.

 

5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper.

Pasta Puttanesca

Serves: 4

1/4 c Olive oil

1 lg Garlic cloves, peeled

6 Fillets of anchovies, -drained

3 Heaping teaspoons capers

1/8 ts Crushed red pepper flakes

20 Black kalamata olives, -pitted

1 sm Bunch fresh basil leaves

28 oz Plum tomatos, drain, break -up with hands

1/2 c Finely chopped parsley

12 oz Spaghetti or 1 lb. fresh -pasta Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes.
2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley.
3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

Marinara

Serves: 4