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OfflinegeokillsA
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2006.04.02 - Fresh 'n Oily Angel Hair
    #5477327 - 04/03/06 11:36 PM (17 years, 9 months ago)

Fresh. Simple. Tasty.
Just the way it should be!

This here is what one might consider a "dry" pasta, in that
it isn't smothered in some hefty sauce (which also means
that one needn't spend hours stirring that slow-simmering
sauce to perfection).  This dish can be prepared within 15
minutes, and allows for tons of tweaking to personal taste.


I'll start ya off with the Essentials:
  • Angel Hair Pasta (or Spaghettini)
  • Extra Virgin Olive Oil
  • Bunch o' Italian Flat Leaf Parsley
  • Bunch o' Parmesan Cheese
  • Garlic, Salt, Pepper

Simple, no?  You betcha.. now here's where you get to be creative!





Optional (but Oh So Good Ingredients):
  • Chives (highly recommended)
  • Meat Sausage (used here would be Smoked Pork Keilbasa)
  • Meat Slices (used here would be Prosciutto)
  • Olives
  • Mushrooms
  • Mo' Herbs (used here are dry Oregano, Basil, and Thyme)
  • Tomato (for garnish)


Preparation:
First, chop up all your herbs, meats, mushies, and olives to
your liking.  I'm not specifying the amount of ingredients
('cause I didn't measure 'em myself) - but you should be able
to get an idea from the pictures.  I enjoy finely chopped herbs,
sliced olives, diced mushroom, kielbasa, and prosciutto.  But
hey, you're the one eating it - so do what you will!





Next, you're going to want to brown your sausage and mushies
in a small amount of oil (you needn't use the extra virgin at
this point, though you can - just try not to make your pan
molten, as extra virgin has a lower smoking point than most
other conventional cooking oils).  I probably used Canola or
regular Olive Oil during this process. 

You're lookin' for your sausage to get nice and golden crispy
on the edges.  Throw in the mushrooms soon after the
sausage (add more oil if necessary), and finally add minced
garlic and dry herbs to taste. Be sure not to let the garlic burn
to a crisp or it will become bitter.  If you prefer, broiling the
sausages is also an excellent option to get 'em nice 'n crispy.





While we're at it, let's get some o' that dried Angel Hair rolling. 
This is a very thin pasta, so it can cook in 5 minutes or less
depending on altitude.  I generally like to cook mine for about
1 minute less than the package's recommended directions, in
order to retain some texture and chewiness.  You know.. that
whole "al dente" thing.  Feel free to season your water with
salt to taste.





After the pasta is done, drain it very well and return it to your
large pot.  If your pasta is sticky, don't fret - but work quickly
here in order to combat any extraordinary stickiness.  Add
your extra virgin olive oil and stir the pasta.  Add a good
amount, don't be shy; after all olive oil ain't that bad for ya
and you'll be sorry if you under do it 'cause that's what's so
magic about this dish!  Toss the pasta until it glides around
freely and won't stick together. 





Finally, throw in all your chopped herbs (chives/parsley) along
with the sliced cold cuts (in this case prosciutto), olives, and
here's the real kicker; a nice big handful of parmesan cheese! 
Mix well to incorporate all your ingredients and pile up on to
your plate.





Once on your plate, you can garnish however you please.  I
choose to sprinkle some additional parmesan atop the mass
of good eats, along with about a quarter chopped medium
tomato, seasoning the tomato with salt, pepper, the dried
basil and oregano I had on hand, and some more chives...
salt and and freshly ground black pepper too.. and voila! 
Quick 'n easy, massively tasty, and holy shit it's even pretty
healthy!

Enjoy :sun:



[Click here for an even larger closeup]


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InvisibleStein
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5477351 - 04/03/06 11:42 PM (17 years, 9 months ago)

Wow!

Simple and easy to make.

I still don't buy thats a 3.1 mpx camera

cripes mines a 6 mpx and it sucks or I just suck at taking pics :sad:


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OfflinegeokillsA
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: Stein]
    #5477390 - 04/03/06 11:50 PM (17 years, 9 months ago)

Off-topic: Definitely 3.1 mpix... though I did a fair lot of research and bought the camera with the best lens and macro function that I could, given my $300 budget and the available technology at the time (in 2002 I believe).  Just be friendly with your macro function - That is truly the secret to crisp close-ups! :thumbup:

(color-balancing and sharpening in Adobe Photoshop won't hurt either :wink: )


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Offlineabsolute zero
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5477601 - 04/04/06 12:42 AM (17 years, 9 months ago)

*mouth waters*

I just need to find a girl to come over and have dinner with me now :smile: I'll post and let you know how I like it in a few days or so...


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Offlineabsolute zero
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: absolute zero]
    #5477810 - 04/04/06 01:54 AM (17 years, 9 months ago)

Quote:

Zero__Glass said:
*mouth waters*

I just need to find a girl to come over and have dinner with me now :smile: I'll post and let you know how I like it in a few days or so...





And in the spirit of being confident, i change my statement to "now I just need to decide which lucky girl gets to come over and have dinner with me"


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Invisiblesucklesworth
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5478196 - 04/04/06 07:29 AM (17 years, 9 months ago)

fantastico

tonight we feast on the fresh n oily


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Offlinedaimyo
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5478697 - 04/04/06 10:51 AM (17 years, 9 months ago)

This reminds me of grandma. She used to always make this. I'll do her proud.

Not today though. I just had cavatelli last night.


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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OfflineLiquidSmoke
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5485123 - 04/05/06 11:45 PM (17 years, 9 months ago)

down with pregrated parmesian cheese!

hahahaha just givin yah shit. but yeah, freshly grated is the way to go.

looks delicious and fairly light. definitely gonna give it a shot and report back.


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OfflinegeokillsA
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: LiquidSmoke]
    #5486993 - 04/06/06 04:41 PM (17 years, 9 months ago)

What can I say?

I know T. Jefferson once said, never buy anything because it is cheap.
But I just can't help myself.. a tub o' grated parmesan for little over $1? 

Gotta grab it!  :yesnod:

Not to mention, this recipe is largely designed to be quick and easy - grating cheese is just one more step :razz:


But hey, if it'll keep you from crying yourself to sleep at night :wink:, I do happen to have some proper block cheese in my small arsenal de queso; including extra sharp aged white cheddar, cave aged gruyere (which I've quickly found to be one my new favorite cheeses), and asiago.  Shredded varieties of cheese on hand at the moment include romano, a five cheese italian pre-mix, colby jack, and yellow sharp cheddar.

For this particular recipe, I would use either the parmesan, romano, or asiago.  It's all about the drier cheeses on this oily pasta. :drooling:

Cheese rocks :rockon:


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Offlinedaimyo
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5493106 - 04/08/06 01:37 PM (17 years, 9 months ago)

I made this for lunch part 2.  Got some greasy food in me to settle my body after last night, then I wanted something lighter.  I stuck with the essentials.  Pasta, EVOO, pepper, parsley, and parmesean.  Simple, tasty, and just what I wanted.  Wouldn't have minded some mushrooms though.  There's always next time :grin:


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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InvisibleGabbaDjS
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5500236 - 04/10/06 03:29 PM (17 years, 9 months ago)

I bought some salami and cheese yesterday so Ill be making this dish as you described sometime this week.

I did make an asian version so far.  Just used Suckys Asian marinade and an equal part by volume olive oil.  Stirred it up and tossed with the noodles.  Im eating the cold leftovers now.  Im sure the italian version will make for good lefrovers too. :grin:


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InvisibleGabbaDjS
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: geokills]
    #5565477 - 04/28/06 12:38 AM (17 years, 9 months ago)

Finaly got to make this. 

USed Barilla pasta and Pre grated Parmesan too. It is good stuff and pretty cheep :grin:

I de seeded some roma tomatoes and stirred into the cooked pasta and tossed with some dried basil and olive oil.  The tomatoes heated through but were uncooked and delicious with the pasta..  I topped it with a saute of Baccon, portabellows, garlic and green onion.  Just a touch of olive oil and balsamic vinegar spashed on for a kick.







I buy these take out containers at Smart and Final.  Only $8 for 150 containers which is about a years worth.    I put my leftovers in them all the time and bring them to work for lunch.  Ive also got 2oz cups with lids for salad dressing.  200 lids for $5.  So for about $15 a year I can avoid losing tupperware.


Thats a slice of pumpkin bread and pasta ala Geo.


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Edited by GabbaDj (04/28/06 12:41 AM)


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Invisibleroach6
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Re: 2006.04.02 - Fresh 'n Oily Angel Hair [Re: GabbaDj]
    #5821453 - 07/04/06 09:04 PM (17 years, 6 months ago)

Thanks for the recipe! I made it tonight with some porto burgers and it was a very nice dinner.


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