Boiling pasta, adding olive oil, layering ragu. Nothing fancy — just what’s for dinner today. A quiet moment, not a performance.
🎥 What’s in the video:
• Boiling pasta with style
• Post-drain olive oil technique to prevent clumping
• Ragu layering for modular flavor
• Minimalist dinner prep, no spectacle
🧠 Why it matters:
It’s not a recipe — just a simple dinner move. A way to keep pasta from clumping, add a little flavor, and make the evening smoother. Whether you’re eating alone or feeding a few, it gets the job done without fuss.
#vlog #spaghetti #pastarecipes #whatsfordinner #adayinmylife #oldercreatorchannels
Hello Everyone, welcome back to my channel. Today I’m
just a day in the life and I’m making some pasta and uh for dinner and for a few days in the
week and I’m going to go ahead and basically uh make the pasta. I boil it just a
whole package. It’s pretty simple. Then once I’m done boiling it at about 10 – 12
minutes, you put it in the strainer and you get it uh in there and boom, let it drain out. going to
get the pot off the burner. And um you could add your sauce or you could add something else, but
I like to add extra virgin olive oil because it it it gets a better flavor to the pasta and
it keeps it from separating I mean sticking uh when you’re in in a refrigerator. I don’t like
putting the pasta. So, uh, just dry in there. So, I like to put a lot of sauce on it. But, um, extra
virgin olive oil will make it flavorful and you can eat it eat it with just the olive oil or put
in some tomatoes or whatever else and that adds a flavor on a serving by serving, but just using
the olive oil and mixing it in nicely uh, will um, give it that flavor. Now, like I said, I I but
from this time, I’m putting on putting a whole bottle of ragu. And oops, there’s a straggler. I’m
going to put on a whole bottle of ragu because I have a reason for that. And you don’t have to
put this much sauce in. You can use a smaller amount. Depends on what you like. But I want this
But I want this to have enough sauce all the way through because I add other things. For example,
Kroger Italian Ker brand Italian meatballs style meatballs. You can find different kinds. I don’t
put these in. They’re very small. I don’t put these into the pot. I make these separately then
add them into portions depending on what who who wants what and that makes it really a simple
thing for us. And as this this will reduce a little bit. So, I’m going to go ahead and uh put
a top on it and let it let it sit there and put it back on the not back on the heat, but back on
the element that where I boiled it has been off for a bit. And here we are after I let it sit
for a long time. And you can see that it has less it’s not this saturated is with the with the
pasta. So this is actually when I’m trying to mix this in a bit more with the pasta. Some people
call this a spoon. Some call it a fork. It’s actually a hybrid. It’s a bowl. The pasta server,
but I always call it a fork. So there’s less of uh saturation. And that’s basically uh how I
do it. So it’s not really swimming in the pasta sauce. And uh I can add that separately as a side
dish or as a main dish and then put meatballs in as a main dish or something else or put it over
a chicken patty. It’s got enough sauce on it to flavor the chicken patty or the breaded chicken
patty. And so a lot of variations I could use. But generally what I do is I make the pasta
uh cook it uh put the olive oil on it and you could eat that just by itself and add other stuff
to it. But that compliments so many things and then it it adds even more flavor to the ragu.
So, that’s basically all I’m uh doing today is talking about spaghetti. Now, I’m going to go eat
some. Talk to you again at another time. [Music]
1 Comment
My hubby loves this. He calls it spaghetti ala week lol