Peanut Noodles

Ingredients

• 8 ounces spaghetti
• 1 bunch green onions, sliced (white parts only)
• 2 tablespoons sesame oil
• 1 teaspoon minced fresh ginger root
• 1/3 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup hot water
• 1 tablespoon cider vinegar
• 1 teaspoon white sugar
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
3. Toss noodles with sauce, and serve.

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Spaghetti Aglio

Ingredients

• 7 ounces of spaghetti
• 2 large or 3 small garlic cloves, minced
• 1 1/2 teaspoons of chili pepper flakes
• 1/4 to 1/3 cup of extra-virgin olive oil
• 3/4 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper

Directions

The measurements in this recipe can be shifted depending on your taste preferences.

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

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Chicken with Artichokes and Angel Hair

• Prep Time25 minutes
• Total Time25 minutes
• YieldServes 4

Ingredients

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers
• 2 tablespoons butter
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
   
   

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Pasta with Fresh Tomato Sauce

Ingredients

• 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
• 1/4 cup fresh basil leaves
• 1 tablespoon flat-leaf parsley
• 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper
• 1 pound spaghetti or spaghettini
• Grated Parmesan cheese, for serving (optional)

Directions

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

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