Wednesday, February 07, 2007

Italian Dinner

I'm always amazed by the texture of angel hair. It's just so fine it's almost not worth chewing. I wouldn't say it's in my top five favorite pastas, but SP loves it so we buy it. It was the only long pasta we had on hand last night so I ended up using it with my quick-cooking marinara with ricotta and it ended up working rather well.

During my extended stay on the couch this past weekend I saw Lidia make a beautiful quick-cooking marinara and then use it in three gorgeous dishes. One of those dishes was a big ol' plate of spaghetti tossed with the sauce and served with a huge dollop of creamy ricotta cheese. Since serving pasta with ricotta is a new favorite at our house, it seemed like the perfect weekday meal. I served mine with our usual cheesy garlic bread.
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  1. I love angel hair! To me it's so nostalgic since my grandma would make it for all the time when I was younger. I insist we always have a box of it in the house. :)
    I hope you're feeling better today!

  2. Hey! I've been wondering where you've been. :)

    This is a cold that lingers so while I'm feeling about 85% today, I'm still sniffling and that's getting really old really fast. I just want to be well again!

  3. okay, call me stoopid...but how do you make your cheesy bread?

  4. oregongirl - It's actually pretty easy.

    For the two of us with a few pieces leftover for lunches:

    Take a baguette and cut it in half and then cut one half in half lengthwise. Places both halves on a baking sheet lined with foil.

    Make a garlic butter by mincing two cloves of garlic, adding a pinch of kosher salt and making a paste with the side of the knife. I mix that with about 4 tablespoons of butter and some fresh minced parsley and spread it evenly over both halves.

    Grate a couple handfuls each of cheddar, mozzarella and Pecorino (or Parmesan) cheeses and add that on top.

    Put in the oven at 350 for about 10 minutes until the cheese melts. You could also broil it, but you have to keep a closer eye on it so the cheese doesn't burn.

  5. *drool*

    Thank you!


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