Spaghetti - thin, long Italian pasta, usually made from durum wheat. Due to their shape, they are not combined with all sauces. To get a tasty dish, you should know what to cook them with.
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A long and thin paste should be served with light butter, cream or tomato sauces that envelop each pasta. These simple rules are followed by Italian housewives, choosing what to cook spaghetti with.
Some culinary experts are surprised and ask - what about the famous spaghetti with meatballs? Or world-famous spaghetti bolognese? In a sense, these dishes are not Italian cuisine, because they were invented in America. Adherents of traditions are firmly convinced that heavy sauces, especially with pieces of meat, fish or vegetables, will not mix with pasta, but will slide off it, remaining in a plate. An exception to the rule are only spaghetti carbonara. In them, fatty, fried bacon “sticks” to viscous egg sauce.
One of the classic spaghetti sauces is marinara. To cook it, chop one head of onion, grate one carrot on a medium grater and finely chop the celery stick. In a deep, wide saucepan, heat two tablespoons of olive oil and fry over a low heat for 10 minutes, fry the vegetables, stirring occasionally. Add three minced cloves of garlic and fry for another 1-2 minutes. Pour 800 grams of chopped canned tomatoes, one glass of water and one glass of dry red wine, add one tablespoon of thick tomato paste and chopped herbs: three tablespoons of parsley and 2 tablespoons of basil leaves. Season with two teaspoons of sugar, salt and freshly ground pepper. Bring the sauce to a boil. Reduce heat to minimum and cook for another 45-50 minutes, stirring occasionally. From the specified amount of products, 3-4 cups of sauce will be obtained. If you need less marinara, you can freeze the excess. To this spaghetti sauce you can add a little fresh cheese, such as ricotta, and then sprinkle the whole dish with aromatic Parmesan.
A great addition to spaghetti is pesto sauce. If you want to surprise guests or household members who are accustomed to many culinary delights, cook it with almonds and orange zest. Put 100 grams of basil greens in a blender bowl, add 200 grams of peeled almonds and a pinch of salt. Add 50 grams of washed and dried capers, zest with three oranges and one tablespoon of freshly squeezed orange juice. Grind everything in a pulsed mode, then turn on the blender at low speed and pour a little 60 ml of olive oil.
Modern and at the same time traditional is the recipe for avocado sauce. Serving it with whole grain spaghetti will produce a very healthy and healthy meal. Put two peeled cloves of garlic in a blender bowl, squeeze the juice from half a lemon and add 30 ml of olive oil. Mix at medium speed until smooth. Remove the pulp from one avocado and add it to the sauce along with 100 grams of basil greens, season with salt and pepper and smooth until smooth.