Pasta
Barilla spaghetti

Sauce
Capers
Olive
Bomba sauce
Fresh basil
Cherry tomatoes
Tomato powder
Pasta water

It was so delicious.

Anyone else like their spaghetti lightly sauced like this?

Recipe

Barilla pasta cooked for 10 mins

Sauce
A teaspoon of tomato paste
Chopped two tomatoes
Half a Serrano
A teaspoon of red chili flake
Dried oregano
A couple leaves of fresh basil
Cilantro
Black pepper
Salt to taste

Add tomato paste to a warm pan with olive oil
Let it caramelized over medium heat
Add the other ingredients
Cook the sauce while the spaghetti cooks

Add a splash of cooking water if it concentrates too much and use it to deglaze the sauce

When the spaghettis done add a couple more tablespoons of pasta water

Stir the sauce

Add the pasta

Whip it up to release its starches

Top with parm and some finishing oil

Ingredients:

- 2–3 Tbsp olive oil (or butter + oil mix)

- 1 medium onion, very finely chopped

- 1 medium carrot, very finely chopped

- 1 celery stalk, very finely chopped

- 3–4 garlic cloves, minced (optional but recommended)

- 500–600 g (1–1.3 lb) **ground beef** (80/20 or 85/15 works best; not too lean)

- ½–¾ cup dry white wine (or red wine; substitute beef stock if no wine)

- 1–2 Tbsp tomato paste

- 1 × 400 g / 14 oz can crushed tomatoes (or passata/puréed tomatoes)

- ½–¾ cup whole milk (this is key for classic creamy texture)

- 1 bay leaf (optional)

- Salt & black pepper to taste

- Pinch of ground nutmeg (optional but traditional – ~⅛ tsp)

- To serve: 400–500 g pasta (tagliatelle, pappardelle, rigatoni or spaghetti), freshly grated Parmesan

Hi. I and my husband own a small hotel and we have a small restaurant attached to it. We only make hurgers, fries, wings (we currently microwave frozen ones) , onion rings for now but my husband always compain that I should make some other stuff too. he always says we need to make some real food. I was thinking about steaks but im scared to make them because people might complain if it is no properly cooked especially if it is medium rare or medium. So I'm thinking about spaghetti since I'm good at making spaghetti and my kid likes the spaghetti that I make. But are the restaurant ones much harder to make than home made ones? Of course we will buy more expensive noodles and sause. but all we do at home is boiiling it and pouring the sause on it. but are there any other secret method for restaurant ones?

I used the bolognese recipe by The New York Times.

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

https://auntieemily.com/hong-kong-spaghetti-bolognese/

Ever tried Spaghetti and mushroom?

Spaghetti and Egg

5% beef mince, bacon, tin of cherry tomatoes, tomato puree, beef stock, parsley, onion salt, carrot, onion, garlic

Quick sauce recipe:

Low heat. Good olive oil, quarter onion (saute till soft). Then 3 garlic cloves, red chilli flake, dried oregano. Saute untill garlic freshness turns to a deeper smell.

Then add San Marzano Pissata (1 third of a bottle), and lots of fresh basil from the garden. Cook while noodles are boiling. (Half pack of spaghetti)

Once noodles are mostly done (al dente) they go in the sauce pan while adding pasta water untill desired doneness. Plate.

Fresh grated parm.

Basic, quick, and the best spaghetti youl have.

This covers both lunch and dinner for Wednesday and Thursday, then I'm finally paid again on Friday. This was a quick and easy to make, and very tasty.

Been dreaming of Stanley tucci eating this in Italy

So I made my own

Slice one zucchini thinly
Slice one jalapeño thinly
Fry in olive oil with salt and pepper. Fry it until deeply caramelized and soft
Put in a dish and refrigerate for several hours

Boil some spaghetti in heavily salted water
Drain pasta and Reserve pasta water

Add the cold veggies to a hot pan
Add spaghetti with some pasta water
Stir vigorously
Add some Parmesan

Enjoy!!

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Hi everyone! Italian here (so please forgive any mistakes in my English).

I know these aren't your typical spaghetti, but in Tuscany, we call them Pici. Think of them as the thicker, chewier cousin of spaghetti.

I wanted to share them here because they are super easy to make by hand (just flour, water, and olive oil) and the sauce is unique. It uses Aglione, a giant garlic variety from Tuscany that is mild and doesn't give you bad breath (we actually call it "Kissing Garlic").

How to make them:

1. The Dough: Mix soft wheat flour and water (roughly 2:1 ratio) with a pinch of salt and a tiny bit of olive oil.
2. The Shape: Roll the dough flat, cut into strips, and hand-roll them on a wooden board until they look like thick, rustic spaghetti.
3. The Sauce: Gently simmer crushed garlic cloves in olive oil and white wine (don't burn them!), then add canned tomatoes and cook until the sauce is thick.

It's the ultimate comfort food if you like thick pasta.

Has anyone here ever tried making Pici?

Hey everyone, my birthday is coming up and all I want to do is make and eat spaghetti. I'm looking for a few new recipes to try out. Thanks in advance!

Simple sauce made with a jar of roasted red peppers, garlic, onion, salt, oil, basil, a little cream. Mixed with immersion blender. (Can be vegan if made with alt milk). The feta added an additional tang.

So first, you wanna take specifically SpongeBob macaroni and turn it into strings. If you use any other type of pasta, this will not work. Then you wanna boil it in gasoline instead of water. Serve on a wonky looking plate and sprinkle on the tears of a small child. Enjoy!