Spaghetti is a classic dish with so many homemade versions with all kinds of ingredients going into it and almost always served with a side of Garlic Bread. It's just too good, extremely filling and cheap to make.This recipe does not include a specific Spaghetti Sauce in the recipe. Instead, a choice of Spaghetti Sauces are offered, depending on what type you'd like to have. This is because this post is all about the technique of making a good Spaghetti. Pick a Sauce to make this first and have some Spaghetti for Pasta Night. Add in some Meatballs and/or include a Béchamel Cheese Sauce on top. Whatever Pasta Sauce you choose or additional add ins, don't forget the Garlic Bread, it's a really good one.
Servings: 2 portions
Equipment
- 1 Large Skillet for the Sauce & Pasta
- 1 Stockpot to boil the Spaghetti
- 1 Sauce Pot for the Sauce
- 1 Strainer or Tongs
- 1 Scale to weigh the Pasta & Sauce
Ingredients
- 200 g Spaghetti
- 400 g Spaghetti Sauce - see notes
- 16 Cups Water
- 1-2 Tbl Sea Salt
- To taste Salt & Pepper
Instructions
- Start by preparing your choice of Spaghetti Sauce, or use leftover Pasta Sauce. Keep warm on the back burner over low heat.
- Fill a pot up with 16 Cups of Water and 1-2 Tbl Sea Salt. Bring to a boil on the back burner. Add the Dry Spaghetti and mix until it returns to a boil again. Cook until almost done, mixing every so often.
- In a large skillet, weigh out 400 g of Pasta Sauce and heat over medium heat.
- Strain the Spaghetti, reserving some of the Pasta Water to adjust the Sauce consistency, or use tongs to pick up the Spaghetti and add it directly to the Skillet with the Pasta Sauce.
- Cook while mixing until the Spaghetti is Al Dente. Use the Pasta Water to adjust the consistency if needed. Adjust the Seasoning and Serve. Optionally, with more sauce on top.
Notes
Spaghetti Sauces
- Basil Tomato Sauce - 40 min to prepare
- Pasta Sauce - Ragu style, about 2 1/2 hours to prepare
- Bolognese - thinned out with Passata, about 4 1/2 hours to prepare