Music Banter - Spaghetti Appreciation Thread... For Sauce Lovers

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Quote:

Originally Posted by Dirty (Post 1032059)

Instead of making sauce, just cover the noodles in butter and garlic powder. It's awesome.

I butter and garlic salt the al dente noodles, then add the sauce... It's pretty amazing.

I ****ing love Spaghetti. Homemade, of course. Except this place called Mona Lisa in Little Italy of San Diego, only truly great spaghetti I've ever had from a restaurant.

Garlic cream sauce on whole wheat pasta with vegetables and chicken. Quite possibly my favourite food.

http://nikadon.com/wp-content/upload...re-300x219.jpg

i like spaghetti with beetroot

Quote:

Originally Posted by Dirty (Post 1032059)

Instead of making sauce, just cover the noodles in butter and garlic powder. It's awesome.

Garlic salt all the way, man.

Quote:

Originally Posted by dreadnaught (Post 1042174)

Garlic salt all the way, man.

no way!

Garlic powder is the way to go.

Or even garlic cloves but Garlic Salt is a bit much.

I like putting on a lot of garlic, so if I'd use garlic salt I'd probably get hypertension within the year. And I don't really use salt all that much. I only use it if it's completely necessary.

exactly that's the thing about garlic salt it's sodium content is super high. I even feel like somethings it is higher than just using table salt itself.

Don't much care for spaghetti. Too irrational format. I prefer macaroni.

100% Serious: I eat spaghetti with a tomato/meat sauce between 8-12 times a week, every week. I've got a bunch of killer recipes for pasta that I've saved over the years. Here's a really, really good one:

Presidio Pasta

• 2 tbsp olive oil
• 1/4 cup diced garlic
• 4 boneless skinless chicken breasts, cut into strips
• 2 chilies poblanos, seeded and cut into matchsticks
• 3 plum tomatoes, seeded and diced
• 1/2 cup thinly sliced fresh basil, divided
• 3.5 oz chopped prosciutto
• 1 cup grated parmesan cheese, divided

Heat oil in a small skillet over medium heat. Add garlic and sauté until light golden brown, about 6 minutes. Do not burn. Strain oil into a glass measuring cup, reserve garlic. Break garlic apart when cooled.

Heat reserved oil in a heavy large skillet over medium high heat. Add chicken and sauté 5 minutes. Add chilies and sauté another 2 minutes. Add tomatoes, 1/4 cup basil, prosciutto, and half the garlic and sauté until the chicken is cooked through, about 1 minute.

Remove from the heat. Add 1/2 cup parmesan cheese and season with salt and pepper. Sprinkle with remaining basil and garlic.

Serve over pasta with the remaining parmesan cheese.