We say "Italy", but we mean "pasta." We say “pasta,” but we mean “Italy.” This is not surprising, because it is the most varied types of pasta of the most bizarre shapes, colors and sizes that are a real symbol of this beautiful sunny country. Also, there is nothing surprising in the fact that the name, for example, "Italian spaghetti" is completely clear. Under this mysterious name can hide an infinite number of recipes, each of which will be characteristic of a particular region of Italy. Therefore, we will not focus on any one of them, but consider a couple, each of which will be completely Italian.
The first version of Italian spaghetti will be, perhaps, the simplest pasta called "Alio, olio, pepperoni". Translated from Italian, these words mean nothing more than garlic, butter and hot pepper. Actually, that’s all you need. And, of course, good quality pasta. So, put a pot of water on the fire at the rate of 1 liter for every 100 grams of pasta - it should “dance” to the water. By the way, 100 grams is a traditional serving for one person. Be sure to remember to salt the water, as well as add a couple of tablespoons of olive oil to it. You must know that you need to cook the paste, as they say, “by the tooth” - al dente. This can be achieved if you spend less time cooking for a minute than indicated on the package. In any case, better try. While the pasta is boiling, you need to cook everything else. Heat a few spoons of olive oil in a pan. While it is warming, chop the garlic. It is desirable that the garlic is young - the taste will be much better and finer. Throw garlic in a pan and remove it from the heat. Believe me, garlic will be cooked in any case, but it will not have time to burn. Then add hot pepper to the same garlic. It can be either dry or fresh, and adjust the amount to your taste. By this time, your spaghetti should already be ready. Drain, but not completely. Leave a couple of spoons and the pasta will be much more juicy. Everything, it remains only to throw the ready-made spaghetti in a pan with garlic, mix well and serve immediately.
The second Italian spaghetti recipe I would like to draw attention to is pasta with pesto sauce. As in the previous recipe, put the spaghetti to boil, and in the meantime, work on the sauce. The name "pesto" itself characterizes not constituents, but the method of preparation - the sauce must be prepared by grinding the ingredients in a mortar. Based on two servings, you will need dozens of three fresh juicy leaves of green basil, a clove of garlic, a little salt, a spoonful of pine nuts, three tablespoons of grated cheese and milliliters of one hundred olive oil. The last three ingredients require special explanation. Most likely, you won’t find pine nuts, so replace them with pine nuts. Now the cheese. It is best to take one and a half tablespoons of parmesan and pecorino romano. If you don’t have the opportunity to use these cheeses, take some other, but equally fragrant. As for the oil, then someone may be too much of this amount. Naturally, if you want a less oily sauce, then just take less oil. But it should be enough to give the sauce the necessary consistency. So, when you have prepared all the ingredients, start making the sauce. First, grind the basil in a mortar, then add garlic, nuts, finely grated cheese and butter. In the absence of a mortar, you can use a blender, but it still will not be so good. As in the previous recipe, by this time your pasta should just be ready. Drain the water, leaving a couple of spoons, and then mix the spaghetti and sauce in a large bowl. Serve immediately while the sauce, interacting with hot pasta, gives off its delicious taste.
Now you know how to cook Italian spaghetti . There is absolutely nothing complicated in these recipes, but the result will be quite not only you, but also your loved ones who have to taste these magnificent dishes.