Tomato, Basil, Garlic Linguine
Ingredients: 100% Durum Semolina, Tomatoes, Garlic,  Spices, Olive oil.

Nutrition Facts: Serv. size 3 oz. servings 4 Per Serving
Calories 258 Fat Cal 15 Total Fat 1.5 g (2%DV) Sat. Fat 0g (0%DV) Trans Fat 0g
Cholest. 0mg. (0%DV) Sodium 15mg (1%DV), Total Carb 49g (16% DV) Fiber 3g
(12% DV) Sugars 2g, Protein 11g, Vitamin A (25%DV) Vitamin C (8% DV) Calcium
(2% DV) Iron (20% DV) Percent Daily Value (DV) based on 2000 Calorie diet

Pasta and Baby Mozzarella Cheese:  Buy a pound or so of  Bocconcini (tiny handmade balls of mozzarella cheese) drain the whey from the cheese, add up to a 1/2 cup of minced fresh herbs, 3/4 cup good Extra Virgin Olive Oil, 1/4 cup good quality Balsamic Vinegar, 1 teaspoon crushed red pepper and marinate overnight in the fridge.  You can also get the Bocconcini already marinated in herbs and olive oil.  (it just isn't very good oil)  Cook one package Tomato Basil Garlic linguine or fettuccini in boiling salted water.  Reserve one cup cooking water, drain pasta.  Return to cooking pot, add the marinated cheese, toss well.  Add some of the cooking water to make a thin clingy sauce, serve immediately.  The warm pasta will begin to melt the balls of cheese and they will soften and become delicious with the pasta.  Feeds, me, I could eat the whole thing, or up to 6 regular people.

Fried Pasta with Sausage:  In a big skillet, heat well 1/2 cup olive oil.  Take a package of Tomato Basil Garlic Linguine and break into thirds.  Toss into the hot oil and stir.  Cook the pasta until it begins to turn medium brown color.  Do not skip this part, toasting the pasta brings an incredible nutty toasty flavor to the end product that will astonish you with the depth of flavor it adds.  Remove from heat and add a cup of white wine (optional) and 2 or 3 cups water, or stock.  Bring to a boil and reduce to simmer and cook until all the water is absorbed, about 7 to 8 minutes.  Add some grilled Italian Sausages and some grilled onions and peppers if you have them.  Toss with some grated Parmesan or Asiago cheese and serve.

Pasta and Meatballs: Take a pound of ground turkey and one of turkey breakfast sausage. (or use 2 lbs of your favorite Italian sausage) Mix together 2 beaten eggs, 1 1/2 cups good wholewheat bread crumbs, 1/4 cup italian seasoning (recipe to make your own below) 1 cup white wine, 1/2 tsp salt, 1 tsp fresh cracked pepper.  Mix well and form into small, 1 1/2 inch meatballs.  Fry in thin film of olive oil in batches, turning on several sides as they brown.  Remove and keep warm in oven at 300.  Dice a sweet onion and a red and green pepper, saute in pan you cooked the meatballs in adding only enough olive oil to film the pan.  When limp, add 1 cup red wine and reduce over medium heat for 3 to 4 minutes.  Add one cooked package of Austin-tatious Tomato Basil Garlic Linguine.and the reserved meatballs.  Add a bit of the cooking water from the pasta and a 1/4 cup olive oil and mix well, you should have a light sauce clinging to the linguine.  Garnish with chopped parsley and shaved parmesan cheese for an incredible dish.  This will serve 8 easily.

 Italian seasoning - in a glass jar mix together 1 oz basil, 1 oz oregano, 1 oz parsley, 1/2 oz crushed red pepper, 1/2 oz lemon pepper, 1/2 oz fennel seeds(crushed), 1 tsp. garlic powder, 1 tsp crushed rosemary, 1/2 tsp onion powder.  Close tightly and store in freezer.  Way better than any mixes from the store, and great to use as a base for italian dressing, just mix with balsamic vinegar and olive oil.  If you want, (and I always do, grind it fine in a clean coffee grinder)