Ingredients
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320g Spaghetti pasta
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30g Olive oil
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4 leaves Basil
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2 cans (400g ca. each) Italian peeled tomatoes
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1 clove Garlic
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1 pinch Salt
Directions
Hello everyone and welcome to the very first recipe of Cerere Food blog. I decided to start with something simple but very very common in Italian diet. Tomato spaghetti is a very basic plate among all of the italian recipes and it represents your baptism of fire in the Italian food world.
First of all, one basic lesson: How to cook pasta correctly.
If you buy a pack of original Italian pasta you will notice that is clearly indicated how many minutes it has to cook (in boiling salty water): usually around 10/12 minutes for dried pasta and 2/3 minutes for fresh/egg pasta. So, do not overcook pasta. This seems a very easy step but, trust me, it’s not. So, after you decided how much pasta you will cook, take a pot of the right size and put water and ½ tbsp of salt into it. Water should be enough to fully pour all the pasta you have to cook. So, don’t be a Scrooge when it comes to put water to boil. Then wait until it starts to bubble constantly, finally you can pour your pasta in and wait for it to cook.
It has to be “AL DENTE”, it means it’s cooked, but it’s in the middle between raw and overcooked, it means just perfection. Probably it derives from the ancient way to indicate the right cook timing for pasta, because only people with teeth (“denti” in Italian) could eat it. Don’t worry, you will be a master in pasta cooking with practice!
Just DO NOT pour pasta in cold water, and DO NOT leave pasta overcook, otherwise the result will be a carpenter product and not food anymore!
By the way, now let’s focus on the queen of Italian recipes in the world, tomato spaghetti!
The recipe is divided in two simple parts, as the name suggests: pasta and tomato. Let’s start with tomato.
Steps
1
Done
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Take a large pan (it will contain all the pasta and tomato in the end of the recipe so be sure it is large enough to contain everything) and pour 4 tbsp of oil (generally 1 tbsp each serve), and put it on the stove with the clove of garlic. Cook it until the clove becomes golden, but be careful: it burns veeery easily!! After that, you can add Italian peeled tomatoes to the pan, adding a pinch of salt. Here it is another Italian kitchen secret: taste what you cook. For someone, a pinch of salt can make the dish too salty, for someone else it could be bland, for someone your “sugo” (tomato sauce in Italian) could be too raw, for someone else it is overcooked and you can’t describe it just with your sight, so… pick a spoon and taste what you cook! When your sauce is bubbling gently (and constantly), it’s time to stop cooking it. Take it off the stove a let it rest. |
2
Done
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Now you can cook the pasta! When the timer says 2/3 minutes left, put the sauce on the stove, and warm it slowly. Add basil (remember not to use a knife with it or, at least, if you don’t like it whole, use your hands to chop it! The knife will make the basil bitter and without flavor). |
3
Done
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Now, when the timer is over, drain the pasta, and quickly pour it into the sauce, stir constantly and gently. It’s time to eat the queen of Italian recipes. Your tomato spaghetti is ready to be served! You can also add more basil leaves into the plates as decoration. Notes: |