Can you please give me quick and easy recipes for spaghetti?

I want to make something different because I usually use tomato paste and beef pieces. I want a new tasty, easy and delicious recipe. Please help me.Can you please give me quick and easy recipes for spaghetti?
http://www.thatsmyhome.com/venettos/past…


http://allrecipes.com/Recipes/Pasta/Spag…


http://www.cdkitchen.com/recipes/cat/23/


http://www.recipezaar.com/recipes/spaghe…


http://allrecipes.com/Recipes/Pasta/Main…


http://southernfood.about.com/od/spaghet…





Look at all the above, hope one will


help you out:)


-LanaCan you please give me quick and easy recipes for spaghetti?
Tomato paste? Eww, that makes it so thick and pasty! Try one of these for a change:








Olive Garden Spaghetti Carbonara





1/4 C. flour


1/4 C. butter


1 qt. milk


1/8 tsp. pepper


1/2 tsp. salt


24 slices extra thick bacon, fried until crisp, then cut into ¼” slices


1/4 C. olive oil


3 C. mushrooms, sliced


6 Tbsp. scallions, finely minced


1 lb. spaghetti, uncooked


2 tsp. fresh parsley, finely chopped


1/2 C. Parmesan cheese, freshly grated





Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.





Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.


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Pasta Puttanesca





2 Tbsp. extra-virgin olive oil


4 to 6 cloves garlic, chopped


1 tin flat anchovy fillets, drained


½ tsp crushed red pepper flakes


20 oil-cured black olives, pitted and coarsely chopped


3 Tbsp. capers


1 (32-oz) can crushed tomatoes


1 (14.5-oz) can diced tomatoes, drained


A few grinds black pepper


1/4 cup flat leaf parsley, chopped


1 pound spaghetti, cooked to al dente


Crusty bread, for mopping


Grated Parmigiano Reggiano or Romano, for garnish





Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.





Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.





--Rachael Ray
I always buy ragu old world style and use ground beef. I've tried the tomato paste option and it just isnt as good and it takes too long. Its there job to make it yummy for you!
Try adding some garlic!
Try adding those cheese triangles and melting them in. Or pesto?