A place to discuss spaghettis and show off everyone's spaghettis. Whether you make it, eat it, throw it at a wall, or wear it on your head - we can all come together and bond over some spaghetti.
Spaghetti policy:
Be Respectful.
No Spam.
No Advertising.
No off-topic posts.
Keep it spaghetti.
No pasta-shaming.When making your red sauce add a 1/4 tsp of ground star anise.
Green canister parm is better than no parm.
Don't buy sauce. Get a 28 ounce can of crushed tomatoes and season it before simmering for at least 40 minutes.
Brass extruded pasta is so much better for gripping sauce.
Garlic bread can be made with olive oil instead of butter.
If you aren't adding a pinch or red pepper flakes to your red sauce you should be shamed.
This individual spaghettis.
I'm grew up Italian. I default to Mexican (as my posts in c/cooking will show) but I learned Italian first.
Garlic cheese bread.
A classic
cheap white wine in my lemony-caper sauce (Piccata?) i love it sooo much i could immerse myself in it (not recommended).
I converted my partner and my kid to the “real Genovese pesto”.
Recipe: half trofie (or any pasta), half small cut potatoes, same quantity of fresh green beens. Boil all together (requires a certain eye to determine when to trow each item in, but the original recipe is adamant this is the only way). Drain and add copious pesto sauce Encourage to add grated parmigiano or pecorino on your plate.
We love it so much, my partner has learned to make pesto from scratch and it’s better than most if not all commercially available ones.
Absolutely, the best basil for pesto. We also make it ourselves but due to where I am it's cheaper to use macademia nuts instead of pinenuts. Going to try your potato bean concoction this week with it.
This sounds fantastic! Thanks for sharing
carbonara, aglio e olio; in restaurants also frutti di mare
Other pasta sauces I like are pesto and bolognese, but those work better with other pasta shapes than spaghetti.
<3 frutti di mare <3 I have to learn to make it.
I always assume “spaghetti” is the general name for Italian pasta, that includes spaghetti and other pasta shapes. Maybe this community has a more restrictive interpretation!
Brown a protein in a pan, add a can of drained mushrooms and an onion, add a can of diced tomatoes, salt and pepper, some Italian seasoning, and diced garlic then throw the cooked spaghetti in.
You can never go wrong with mushrooms.
I add herbs to the noodle water even before salting
I like it.
I make a great puttanesca.
It’s been years since I’ve had some puttanesca. Core memory from childhood