Fettuccine with Olive Oil, Garlic, and Red Pepper Flakes

I am a big fan of pasta and olive oil thanks to my Italian mama. Many nights our plates would have a side dish of pasta noodles drizzled with olive oil. It is a comfort food of mine since it immediately transports me back to my mama's table.

This recipe is quick and simple. It makes for a perfect weeknight meal and even for a "Meatless Monday" like our family enjoyed with a side of fresh green beans.

The garlic and red pepper flakes get infused into the olive and then tossed into the pasta with a sprinkling of parmesan cheese and parsley. This pasta packs a heat kick. If you are not a fan of spicy then I would recommend adjusting the red pepper flake amount to your liking.

Fettuccine with Olive Oil, Garlic, and Red Pepper Flakes

MyRecipes.com and Cooking Light, April 2011

Makes 4 servings

Stars of the Show:

• 1/4 cup olive oil, divided - I used half this amount and didn't drizzle the remaining amount over the pasta. I felt it would make it too oily.
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes - This amount makes for quite a spicy kick. Adjust to your liking.
• enough water for boiling fettuccine
• 3 1/4 tsp salt, divided - I only used enough salt for salting the boiling water the noodles cooked in. I decided not to add any extra salt to the pasta since parmesan cheese has a salty bite.
• 8 oz uncooked fettuccine
• 1/2 cup (2 oz) grated Parmesan cheese
• 1/3 cup coarsely chopped fresh flat-leaf parsley - I used dried parsley since that was what I had on hand.

And Action:

Heat a large skillet over medium-high heat. Add 2 tbsp of olive oil and the garlic. Stir constantly for 30 seconds, stir in the red pepper flakes and then remove from heat.

Prepare pasta according to package directions. Drain over a large bowl and reserve 1/2 cup of the liquid. Add the pasta, cooking liquid, and salt (optional) to the garlic mixture. Toss to combine well. Add the parmesan cheese and parsley. Drizzle the pasta with remaining olive oil if desired.

Nutritional Information Per Serving:

Calories: 397
Fat: 19g
Saturated fat: 4.6g
Monounsaturated fat: 11.3g
Polyunsaturated fat: 2.5g
Protein: 13.2g
Carbohydrate: 44g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 2.4mg
Sodium: 559mg
Calcium: 180mg

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Golden Olive Oil Roasted Potatoes

Go to any "Country" cafe here in Texas for breakfast and homestyle potatoes are sure to be on the breakfast menu. Crispy golden fried potatoes that are well seasoned.

Loving a hearty breakfast any day of the week and not just for Sunday morning I decided to make a "Sunday" style breakfast for Monday morning. Nothing like starting the day off with good food and a full belly. Breakfast gave me the energy to push through the Monday wall.

Now I know the recipe title says Golden Olive Oil Roasted Potatoes and my photo is telling a different story. The original recipe directed me to soak my potatoes overnight in cold water in the fridge, then in the morning boil for 10 minutes, drain and dry out for 10 minutes, then roast in a 475° oven. I think the 10 minute boiling time was too much making these mushy and more like mashed potatoes which didn't make for very good roasting or for a golden color. (I didn't read the directions correctly, what else is new? The directions say boil until the potatoes are barely fork tender. That would be why.)

The end result was still a very tasty olive oiled potato. It made for a great breakfast side dish with fried egg whites and jalapeno sausage. Since these didn't turn out as they were supposed to I think I like my first breakfast potato recipe I made much better. The Yukon Gold Potatoes Sauteed in Clarified Butter tasted and photographed much better.

I'm not ruling out making these Golden Olive Oil Roasted Potatoes again though because they would make a wonderful side dish with any meat.

Golden Olive Oil Roasted Potatoes

MyRecipes and Sunset, December 2008

Makes 8 Servings

Stars of the Show:

• 5 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
• 3 tbsp extra virgin olive oil
• 1/2 tbsp sea salt

And Action:

Put the potatoes in a large bowl, cover with cold water, and refrigerate overnight.

Preheat the oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry for 10 minutes.

Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt and stir gently to coat.

Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Sprinkle the potatoes with more sea salt to taste.

Nutritional Information: (per serving)
Calories: 255 (18% from fat)
Protein: 6g
Fat: 5.2g (sat 0.8)
Carbohydrate: 45g
Fiber: 3g
Sodium: 383mg
Cholesterol: 0.0mg

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