Easy pasta recipes never get old. Especially spaghetti as it is the easiest dinner to make if you know the correct way. With very simple, handful of ingredients, you can very easily make a tasty spaghetti preparation. A good dinner helps to heal anxiety: my exclusive findings. If there’s one thing that I have learnt about spaghetti making process, it’s this: correct amount of ingredients added at the correct time. Alright, I don’t want to sound very complex. Let’s jump into our recipe. This serves one. INGREDIENTS FOR THE SPAGHETTI 1. Spaghetti ̴ 60 grams 2. Olive oil ̴ 25 grams 3. Garlic ̴ 20 grams 4. Onion ̴ 60 grams 5. Dried parsley, oregano, thyme ̴ 5 grams each ̴ 15 grams all together 6. Sugar ̴ 6 grams 7. Chilli flakes ̴ 2 grams 8. Tomato puree ̴ 60 grams 9. Milk ̴ 40 grams 10. Cheddar cheese ̴ 15 grams 11. Basil ̴ 2 to 3 medium sized leaves 12. Black pepper ̴ 6 grams 13. Italian seasoning ̴ 6 grams *There isn’t one hard and fast rule that you HAVE TO measure the ingredients by gram only. Otherwise, you will wind up a plate of shit. It isn’t like that. You can measure the ingredients with spoon or even with your eyes, like I do. It’s for the blog that I noted down the measurements. Otherwise, my eyes are my measurement unit* LET’S MAKE IT 1. Cook the spaghetti according to packet instructions in salt water. Save some of that pasta water. Keep it al dante. 2. Chopping isn’t fun but you gotta do what you gotta do. Chop the onion into small cubes and garlic finely. 3. I prefer cast iron in this kind of recipes but you can use non-stick or any kind. Add some (or may be, a lot more than ‘some’) olive oil. Keep the heat on medium. 4. Add the garlic and onion. Fry for a minute. Don’t burn it or brown it too much. 5. Next, add the dried herbs and chili flakes and a pinch or two of sugar. Fry until the onion’s translucent. 6. Time for the tomato puree to go in. Mix well and cook for 2 minutes. 7. Add a splash of milk and mix and cook for 2 minutes. 8. Drop a little pasta water and cover & cook for 10 to 12 minutes or until the raw smell of tomato disappears. 9. Uncover and do a taste check. If needed, add salt (most probably, you won’t need to add anything). 10. Add the cheese and cover until the cheese melts. 11. Now add the spaghetti and cook for 2 to 3 minutes. 12. Rip the basils and drop ‘em in the pasta. 13. Serve hot with a sprinkle of black pepper and Italian seasoning. TIPS or so: Do NOT cook the spaghetti and store it. Cook the spaghetti WHILE you make the sauce. This will give a better taste and texture to your spaghetti. I hope I didn’t scare you with the long steps. Trust me, it’s easy.
BigDrakow
My italian heart almost stopped working while reading this atrocity.
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Easy pasta recipes never get old. Especially spaghetti as it is the easiest dinner to make if you know the correct way. With very simple, handful of ingredients, you can very easily make a tasty spaghetti preparation. A good dinner helps to heal anxiety: my exclusive findings. If there’s one thing that I have learnt about spaghetti making process, it’s this: correct amount of ingredients added at the correct time. Alright, I don’t want to sound very complex. Let’s jump into our recipe.
This serves one.
INGREDIENTS FOR THE SPAGHETTI
1. Spaghetti ̴ 60 grams
2. Olive oil ̴ 25 grams
3. Garlic ̴ 20 grams
4. Onion ̴ 60 grams
5. Dried parsley, oregano, thyme ̴ 5 grams each ̴ 15 grams all together
6. Sugar ̴ 6 grams
7. Chilli flakes ̴ 2 grams
8. Tomato puree ̴ 60 grams
9. Milk ̴ 40 grams
10. Cheddar cheese ̴ 15 grams
11. Basil ̴ 2 to 3 medium sized leaves
12. Black pepper ̴ 6 grams
13. Italian seasoning ̴ 6 grams
*There isn’t one hard and fast rule that you HAVE TO measure the ingredients by gram only. Otherwise, you will wind up a plate of shit. It isn’t like that. You can measure the ingredients with spoon or even with your eyes, like I do. It’s for the blog that I noted down the measurements. Otherwise, my eyes are my measurement unit*
LET’S MAKE IT
1. Cook the spaghetti according to packet instructions in salt water. Save some of that pasta water. Keep it al dante.
2. Chopping isn’t fun but you gotta do what you gotta do. Chop the onion into small cubes and garlic finely.
3. I prefer cast iron in this kind of recipes but you can use non-stick or any kind. Add some (or may be, a lot more than ‘some’) olive oil. Keep the heat on medium.
4. Add the garlic and onion. Fry for a minute. Don’t burn it or brown it too much.
5. Next, add the dried herbs and chili flakes and a pinch or two of sugar. Fry until the onion’s translucent.
6. Time for the tomato puree to go in. Mix well and cook for 2 minutes.
7. Add a splash of milk and mix and cook for 2 minutes.
8. Drop a little pasta water and cover & cook for 10 to 12 minutes or until the raw smell of tomato disappears.
9. Uncover and do a taste check. If needed, add salt (most probably, you won’t need to add anything).
10. Add the cheese and cover until the cheese melts.
11. Now add the spaghetti and cook for 2 to 3 minutes.
12. Rip the basils and drop ‘em in the pasta.
13. Serve hot with a sprinkle of black pepper and Italian seasoning.
TIPS or so: Do NOT cook the spaghetti and store it. Cook the spaghetti WHILE you make the sauce. This will give a better taste and texture to your spaghetti.
I hope I didn’t scare you with the long steps. Trust me, it’s easy.
My italian heart almost stopped working while reading this atrocity.