Savory Spaghetti

This was a recipe that resulted from some creativity in the pantry. I didn't have what I usually use to make my regular spaghetti. So I improvised and the result was actually quite tasty! The herbs used in this spaghetti give it a yummy robust flavor. The sugar is used to cut the acidity of the the tomatoes and it also adds just a hint of sweet to the sauce.

2 tbsp. olive oil

6-8 large mushrooms, sliced

1/2 onion, chopped

3 large cloves garlic, chopped

1 lb ground beef or Italian sausage (or a mix of the two)

2 medium tomatoes, diced

1 can diced tomatoes

1 can stewed tomatoes

1 can tomato paste

3/4 tablespoon salt

1/2 tsp. pepper

1/4 tsp. savory

1/4 tsp. oregano

1/4 tsp. thyme

1/2 tsp marjoram or sweet basil

1 tbsp. sugar

Sauté onion and garlic in olive oil, (If adding meat, remove onion and garlic mixture from pan and brown meat.) Add onion and garlic mixture back to pan and add spices, herbs and sugar. Add tomatoes and tomato paste and stir until all is combined. Cover and let simmer until sauce thickens and tomatoes are tender, about 1/2 an hour.

Serve over your choice of cooked angel hair or spaghetti pasta.

Tirza Hellyar

Stuffed Manicotti

I always enjoy making this traditional Italian recipe. It's a nice way to fill my craving for something yummy and Italian, but something different than same old spaghetti or lasagna. The tomato sauce mixes with the filling when you eat it and ends up a little like tomato cream. It's very yummy and easy to make. It can even be prepared ahead of time then popped in the oven right before you are ready to eat.

12 Jumbo manicotti shells

2 eggs, beaten

1 (15 oz.) container ricotta cheese

2 1/2 cups shredded mozzarella cheese

1/4 cup Parmesan cheese, grated

1/2 teaspoon Italian seasoning

1 (15 oz) can tomato sauce

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Cook pasta according to package directions for half the time; drain, rinse and drain again. Set aside.

Mix eggs, ricotta, 2 cups mozzarella, grated Parmesan and Italian seasoning in a bowl.

Stuff pasta with cheese mixture and arrange in a large greased baking dish

Preheat oven to 350 degrees. Mix tomato sauce, basil and garlic powder.

Pour sauce over stuffed pasta. Sprinkle with remaining mozzarella. Bake for 20 minutes or until bubbly.

Pasta with Pesto, Shrimp and Sweet 100S

This pasta dish has a great, light pesto flavor throughout. It's a nice, not too flavorful dish, but distinct enough to be served as the main dish. Light garlic sourdough bread compliments this dish nicely.

Serves: 2

Kosher salt

Freshly ground pepper

8 ounces angel hair pasta

1 tablespoon olive oil

8 ounces large shrimp, peeled and deveined

2 teaspoons minced garlic

1/2 cup pesto, homemade or purchased

1 cup halved sweet 100S or other cherry tomatoes

Grated Parmesan, preferably Parmigiano-Reggiano, for serving.

Lemon wedges for garnishing

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add the kosher salt. (I add 1 -1/2 teaspoons kosher salt per quart of water.) Add the pasta and cook, stirring occasionally, until barely tender, about 4 minutes. Drain pasta, reserving 1 cup of the cooking water.

Heat the olive oil in the same pan over medium heat. Add the shrimp and cook for about 1 minute. Turn the shrimp over and add the garlic. Continue cooking until the shrimp is opaque in the center, about 1 minute more. Add the reserved cooking water and the pesto and stir until incorporated. Add the pasta and tomatoes and toss to combine. Season with kosher salt and pepper to taste.

Divide the pasta between two plates and top with cheese. Garnish each with a lemon wedge.