Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.
This easy spaghetti recipe with sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, flavored, homemade spaghetti for the best family favorite dinner.
10 Minute Spaghetti Recipe with tomato sauce, garlic. I call it “a million dollar spaghetti” because it is quick and easy but tastes like a fancy Italian restaurant dinner.
Cook spaghetti. Fill large pot with cold water 3/4 full and bring to a boil. Add 2 tsp salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking to ensure it does not stick. Keep cooking uncovered for 5 more minutes or until al dente, stirring occasionally.
Drain pasta. Taste spaghetti for doneness towards the end by grabbing one strand onto a plate with tongs. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.
Cook garlic. Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly. Garlic cooks fast, so don’t walk away and not burn. Turn off the heat.
Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 more fresh garlic clove. Stir gently until warmed through. That 1 clove of fresh garlic at the end is a must!
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_Contents of this video _______
0:00 – Beginning
0:35 – Ingredients
1:08 – Boiling Spaghetti
1:46 – Prep of Chicken/ vegs
5:03 – Mixing Spaghetti
5:55 – Presentation
6:22 – Finalized pictures
7:04 – Endnotes
Ingredients
12 oz any spaghetti uncooked
Onions
cabbage
carrots
Capsicum
15 oz can tomato sauce low sodium
Soya Sauce
Chilli Sauce
2 tbsp olive oil extra virgin
5 large garlic cloves minced
2 1/2 tsp salt
Ground black pepper to taste
vinegar
Chicken
Instructions
Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil.
Add 2 tsp salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.
Cook pasta uncovered for 5 more minutes or until al dente, stirring occasionally. Taste for doneness while cooking. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.
Return pot to medium heat and add olive oil, 4 garlic cloves. Cook for 20 seconds, stirring constantly.
Add chicken and all vegs and fry them gently
Turn off the heat. Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 garlic clove. Stir gently until warmed through.
Serve immediately. This is the best cheap and quite healthy spaghetti I have ever had anywhere!
Notes
Spaghetti. Any pasta will work. I prefer to use whole wheat or whole grain because it contains fiber and nutrients. Gluten free spaghetti like brown rice, quinoa etc. will work. Please note it cooks much faster than wheat. So watch to avoid a mushy mess.