Melba's Jammin' wrote:
> In article . com>,
> mm > wrote:
>
>> I have the following pasta
>>
>> - a 17.6 oz of RAO'S HOMEMADE TRE-COLORI FARFELLE
>> - a 12 oz GOLDEN GRAIN PENNE RIAGTE
>> - a 12 oz Traders Joe's Garlic basil ROTELLE
>>
>> I want a simplest recipe for each the above pasta, preferably with
>> some meat (easy to cook version for the meat too).

Never fails, for one serving:

30 g any kind of bacon, diced
1/2 onion chopped
olive oil
100 g tinned tomato, diced
30 g freshly grate parmesan or other cheese

Cook from 65 to 100 g dry pasta in lots of boiling water.

When the pasta goes into the water, put the oil, bacon and onion in to
sauté. When the onion is transparent, add some of the pasta water and
just 2 minutes before the pasta will be cooked, add the tomato. Drain
cooked pasta, put it into the frying pan and toss for 30 seconds. Add
the grated cheese and toss, serve smoking hot immediately.

Works best with a pasta with a hole in it, like the penne.

There is a blog called Once Upon a Feast - Every Kitchen Tells Its Story
that has a weekly Presto Pasta Night feature in which pastas from around
the world are presented. It includes Asian recipes too.

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