|4 cups||Dry pasta twists; 10 oz|
|½ cup||Grated parmesan cheese;|
|1 teaspoon||Italian herb mix; =OR=-|
|1 teaspoon||Crumbled dry basil leaves;|
|¼ teaspoon||Dry thyme leaves;|
|¼ teaspoon||Crumbled dry oregano leaves;|
|¼ teaspoon||Garlic powder;|
|Salt and cayenne;|
In a 5 to 6 pan, bring about 3 quarts water to a boiling. Add pasta and boil uncovered, until barely tender to bite, 6 to 8 minutes.
Drain, rinse with cold water, drain well. Spread out in a single layer on a double thickness of paper towels; let stand 20 to 30 minutes. In a bowl, mix mix pasta with 2 tablespoon oil to coat. Into a deep 3 to 4 quart pan, pour about 1 inch salad oil. Heat to 375 on a thermometer. Drop pasta, 1 piece at time into the oil ( don't 1 piece on top or it will stick); add ½ to ¾ cup at a time. Cook, with out stirring, until pasta is crisp and light gold, 3 to 5 minutes. Lift out with slotted spoon and set on paper towels to drain. Repeat to cook the remaining pasta. Place pasta in large paper or plastic bag. Add cheese, Italian herbs, garlic powder, and salt and cayenne to taste. Shake well to coat pasta. Serve or, if made ahead, let cool and store airtight up to 5 days. Makes about 6 to 7 cups, 12 to 14 snack servings. Source: Sunset Recipe Annual; 1989 Brought to you and yours via Nancy O'Brion and her Meal-Master.
From: Nancy O'brion Date: 09-26-94
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