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. 14. 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.
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INGREDIENTS
* Spaghetti ̴ 60 grams
* Olive oil ̴ 25 grams
* Garlic ̴ 20 grams
* Onion ̴ 60 grams
* Dried parsley, oregano, thyme ̴ 5 grams each ̴ 15 grams all together
* Sugar ̴ 6 grams
* Chilli flakes ̴ 2 grams
* Tomato puree ̴ 60 grams
* Milk ̴ 40 grams
* Cheddar cheese ̴ 15 grams
* Basil ̴ 2 to 3 medium sized leaves
* Black pepper ̴ 6 grams
* Italian seasoning ̴ 6 grams
DIRECTIONS
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.
14. 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.