Cookbook:Spaghetti

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Spaghetti
Spaghetti served with meat sauce.jpg
Category Pasta recipes
Servings 4
Time 30 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of Italy | Italian-American cuisine


Ingredients[edit]

  • One container of pasta sauce, usually about 2.5 cups or 24 ounces
  • About four servings of spaghetti - amount may vary by package, but generally about 8 ounces or 224 grams.
  • 1 litre of water per 100 grams of pasta, so about 2.25 litres, or about 10 cups.
  • About 1/4 cup water for the sauce

Procedure[edit]

  1. On a stovetop, bring the water to a boil on high heat.
  2. Reduce heat to medium and add the pasta.
  3. While the spaghetti is cooking, pour desired amount of sauce into pan and set stove to medium. Add about 1/4 cup water, just enough to thin it out but not enough to dilute the taste.
  4. Set a timer for 7 minutes. When the timer goes off, fish out a strand of spaghetti and bite into it. What you're going for here is al dente, meaning that the pasta is just soft enough to eat; no longer crunchy in the middle, not mushy and over-done.
  5. When the sauce begins to bubble, reduce the heat to its lowest setting and cover.
  6. Once the pasta is ready, carefully drain it through a colander into a sink.
  7. Serve sauce over pasta in bowls.

Tips[edit]

  • Add a liberal amount of salt to the pasta water before cooking, as this is the only chance you will have to season the pasta.
  • Before cooking the sauce, consider sautéing some finely minced onions, garlic, ground beef (or pork/sausage/veal/etc.), cheese (parmesean/mozzarella/etc.), mushrooms, or anything else that catches your fancy. Then add the sauce.
  • Cooking is about experimentation, never be afraid to try anything once!