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- 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
- On a stovetop, bring the water to a boil on high heat.
- Reduce heat to medium and add the pasta.
- 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.
- 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.
- When the sauce begins to bubble, reduce the heat to its lowest setting and cover.
- Once the pasta is ready, carefully drain it through a colander into a sink.
- Serve sauce over pasta in bowls.
- 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!