Pasta

While spaghetti night is great once in a while, I'm not generally wild about pasta with heavy sauce. I think noodles have enough weight of their own. I prefer oil with herbs and seasonings, and these recipes are among my favorite variations. When my oldest son was still at home, cleaning up leftovers of the BTO Fettucine was never a problem!


BTO FETTUCINE
8 oz. fettucine
1/2 cup chopped onion
4 tbsp. fresh OR 1 tbsp. dried basil 		4-6 slices bacon
1-19 oz. can diced tomatoes
Cook bacon until crisp, remove from pan and drain, reserving 1 tbsp. drippings. Add onion, cook until crisp-tender. Crumble bacon. Add to onion with tomatoes and basil. Cook until heated through. Toss with cooked fettucine.




CAPELLI D'ANGELO WITH SHRIMP
2 tbsp. olive oil
1 lb. shrimp, peeled and deveined
4 cloves garlic, minced
1 cup chicken broth 		1/4 cup lemon juice
1/4 tsp. cayenne pepper
375 g capelli d'angelo pasta
1 tbsp. butter
Heat oil in large skillet. Saute shrimp for about 6 minutes. Stir in garlic, broth, lemon and cayenne; heat thoroughly. Cook pasta, toss with butter, then shrimp mixture. Sprinkle with Parmesan cheese and serve.



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