Not the best visualization I made. I followed this recipe (By filtering search region and language to Italy. Try it.) after my parents bought me two peeled tomato cans and a fresh basil pack, and as someone who was used to eating Jollibee spaghetti and a typical Filipino spaghetti in my childhood during birthday and other holiday, I thought it was time for me to prepare it myself. At least I still have olive oil in the kitchen, but I got cheaply made White King Fiesta spaghetti because I did not have time and money to get the De Cecco ones unfortunately. Maybe next time.
As for the taste, it's very savoury as opposed to sweetness despite having sweet tooth, and considering some of the ingredients can be found far away from my hometown and the economy of the Philippines, I think it is a bit expensive to get in my opinion if I counted fresh basil but worth the taste. Now that we have tomato supplies imported, I do hope Filipinos try and make spaghetti al pomodoro for the party since it has 6 simple ingredients because for some reason, they tend to over complicate the pasta sauce with evaporated milk, garlic, red hotdogs and banana ketchup (It's because tomato was so scarce in the Philippines back in WW2 that Maria Orosa had to invent it) for their children. Same thing with carbonara. I hope this is a good try!
by soleful_smak
1 Comment
as an italian, I can give you some advice:
-the pasta-sauce ratio isn’t really good, you should try using more sauce
-the pasta should be al dente: add water and salt and boil, then put the pasta and stop the cooking at -2 minutes from the time in the box. then add the sauce and pasta to a pan and turn the heat on for a bit, then plate
-i suggest grating some parmigiano reggiano over the pasta, and personally, make a bigger portion!
-if you can, buy some higher quality pasta(it makes a difference)
i don’t know how the tomato sauce is made, but since you said that you followed a recipe, it should be fine.
good job trying to make an authentic recipe🫶🏻