Best 4 12 Best Spaghettini Pasta Recipes

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS

Steps:

• Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
• Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
• Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
• Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
• Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

12 BEST SPAGHETTINI PASTA RECIPES

Steps:

• Gather all of your ingredients together, along with the tools you will need like the food processor, large bowl, colander, and citrus juicer.
• Salt a large pot of water, and then set it on the stove to boil. Once the water is boiling, add your spaghettini pasta and cook for 8-10 minutes, until al dente, or to package instructions.
• Meanwhile, blend your canned diced tomatoes, fresh tomatoes, fresh basil, garlic, olive oil, and pepper in the food processor. Season to taste. You want this to still have some chunks and texture to it, so be careful not to overly blend!
• Drain your pasta in a colander.In a large bowl, toss the cooked, hot pasta along with the tomato sauce. Sprinkle the dish with lemon juice and top with crumbled goat cheese. Serve immediately!

SPAGHETTINI WITH SPICY SEAFOOD

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

GERMAN SPAGHETTINI

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
• Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.