Updated: Mar 31, 2020
I going to keep these dishes, short tangy and a little sweet. Here are two of my go-to pastas. I used a bucatini for both, but please feel free to your choice of pasta including veggie spirals. All will work well with these recipes. Just prepare them according to the package instructions.
Spicy Thai Basil Sauce
INGREDIENTS - (Makes 2-3 Servings)
1 1/2 cups of fresh or frozen green beans (sub: broccoli, more bell peppers)
3 cloves of garlic, sliced thin
2 tsp grated ginger (1 tsp dry ground)
1-2 Thai chilies, sliced thin (you can sub 1/2 jalapeno, sliced thin or red bell peppers and 2 tsp crushed red pepper flakes for heat)
1/2 TBS vegetable oil for frying
1 tsp of oyster (or fish) sauce
1.5 tsp of dark soy sauce, add a little more if needed. Not Too much!
1/2 tsp sugar (sub: sweet chili sauce)
1 handful of Thai basil leaves (sub: regular basil)
2 cups of cooked pasta
Cut the green beans into small bite sized pieces.
Rinse and peel the garlic. Slice your garlic and chilies (jalapenos or red bell peppers), finely.
Remove basil leaves from stems.
Heat wok over high heat and add about 1.5 tablespoon of oil to the pan.
When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or until fragrant, without burning them.
Add green beans, while tossing/ stir-frying it around continuously. Cook for 1-2 minutes. Add a little oil, only if needed.
Add sauces and keep stirring for about another 30 seconds.
Remove pan from burner and fold in the basil.
Toss pasta with sauce and serve hot.
You can garnish with fresh cilantro, green onion, and lime wedges.
Classic Pasta & Tomato Sauce
Use my Classic Tomato Sauce recipe.
2 cups of cooked bucatini pasta (or your pasta of choice.
Toss pasta in the tomato sauce
Divide it into two bowls.
Garnish with lemon wedges, parsley, and top with Parmesan.