This recipe makes enough for 12 servings of lasagna or eggplant parmigiana, 6 extra-large servings of spaghetti, and probably a dozen pizzas, calzones and stromboli. It freezes well and is always better a day or two after its made. ...
Quick and easy rustic tomato pasta sauce with anchovies, olives and capers direct from Naples. ...
Italian pasta with simple or complex sauces is universal fare now-a-days. The variety of pasta shapes is numerous also; everything from bow-ties, little hats, manicotti, gnocchi, and sea shells to linguini, spaghetti, fettuccine, and paparadelle noodles. You can’t pick up a magazine without seeing a pasta recipe with a new twist, they simply are everywhere. ...
Frittata was a popular dish I served at Coco’s, my restaurant in Nuku’alofa, Tonga. The beauty of this dish is that it is made from leftover spaghetti noodles, or fettucini, and bolognese sauce with all the little leftover bits and pieces of cheese, bell peppers, fresh herbs, artichoke bottoms, minced garlic, onion and what have ...