Spaghetti With Garlic and Oil  1/2 cup White wine Salt and pepper to taste 1/4 cup Olive oil 1 16 ounce thin spaghetti- cooked 1/4 Stick butter according to direction. 3 tablespoon Chopped garlic Grated cheese for serving 2 tablespoon Fresh chopped parsley Melt the butter in olive oil. Add garlic and saute for 5 min on low. Add wine and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with grated cheese on the side. Serve with crusty bread and salad.

Summer Spaghetti This has been regular dish in our house for the last 15 years. 1 lb pasta cooked per instructions Put the following together and sit in frig to chill. 3-4 fresh tomatoes from the garden sliced with juice. (You can sub canned tomato in the off season) 1/4 cup olive oil Splash of wine vinagar 1 small can of sliced black olives Hand full of fresh parsley and basil chopped (sub dry in off season) 3 cloves of garlic chopped Serve over hot pasta and top off with Romano or Parmesan Cheese

Penne with Prosciutto, Onions and Sage 1 pound (500 g) penne 2 sweet onions, sliced 1/3 pound (150 g) prosciutto, diced About 1 cup (250 ml) moderately packed fresh sage leaves, chopped. 2 Tbsp each olive oil & butter Bring pasta water to a boil and salt it. Sauté the sliced onions in olive oil/butter over medium flame until they begin to brown; while this is happening begin cooking the pasta (assuming it takes 10-12 minutes to cook; check the package). Add the prosciutto and sage to the onion, and continue to cook until the sage gives up most of its aromatic oils. The sauce should be a medium brown. If the pasta isn't done yet, keep the sauce warm. When the pasta is done, add pepper and toss the sauce with the pasta. Add additional olive oil if necessary.

Spaghetti Bolognese Another of my all time favorites. 3 tb oil 1 onion, chopped 2 cloves garlic, minced 1 carrot, finely diced 1 stalk celery, finely diced 1 lb extra lean ground beef 1 c white wine 1/2 c milk 1 1/4 ts salt 3/4 ts pepper pinch nutmeg 28 oz can tomatoes, chopped 2 tb tomato paste 1 bay leaf 12 oz spaghetti 1 Parmesan cheese, freshly grated 1 fresh parsley, chopped Heat oil over medium-high heat, cook onion, garlic, carrot and celery for 5 minutes. Add ground beef, cook, stirring, until beef id no longer pink. Do not brown. Drain off fat. Pour in wine, cook over medium-high heat until evaporated. Add milk, salt, pepper and nutmeg, cook until milk has evaporated.Add tomatoes, tomato paste and bay leaf, bring to boil. Reduce heat to low, cook, stirring for 2 hours or until thickened. Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti with half sauce, top with the rest. Sprinkle with Parmesan cheese and parsley, to taste.

BAKED MACARONI AND CHEESE 8 oz elbow macaroni, cooked 2 tbsp butter 2 tbsp flour 2 cup milk 1 tsp salt 1/8 tsp pepper 1/2 lb Cheddar cheese cubed bread cubes melted butter Preheat oven to 350 degrees. Place macaroni in 2-quart baking dish. Place butter in a glass bowl; melt in microwave oven. Blend in flour, salt, and pepper; add milk and microwave until thickened and bubbly. Add cheese and stir until melted. Pour over macaroni and mix. Bake 10 minutes; cover with bread cubes and melted butter, then return to oven to brown. Serves 4