Spaghetti are vey simple and fast to cook. Go to your market and buy "Spaghetti n°5" with the "Barilla" brand (I think that the "Barilla" brand is exported also in Norway, I easily found it in Mozambique too... The "right" spaghetti are made with hard-corn, but abroad they are usually made with soft-corn because they are cheaper and foreign people doen't care of the difference, the final result is that the spaghetti attach together like glue
. If you buy that brand you are sure they are the "right" spaghetti).
Take a big pot, half fill it with water and add 1 and a half spoon of salt. When the water boils take the spaghetti (you've to calculate the right amount of them... mmmh... about 100 gr for 2 persons when they are dry, or less, I don't know, I simply take the right amount...), brake them in the middle and throw them in the pot. Mix them often or they will attach one to another. After about 6 mintues take one spaghetto with a fork and taste it, if it is too much hard boil them one or two minutes more and taste again. When the spaghetto is "not hard but not too soft" (in italian "al dente"), close the gas (
) and pour them in the colander. While they are in the colander put in the pot the usual little cube of butter (you can even use margarine if you're in diet or vegetarian) and cook the sauce for about 1 minute.
There are a lot of types of sauce, but you can add what you want to spaghetti, a very fast sauce is a can of tuna, or the same panna used for tortellini. I like a lot "pesto alla genovese" (you can easily find it at the market). Mix and cook the sauce a little with the butter (no more than a minute) and Pour the spaghetti from the colander. Mix all and put in the dishes
. Over them Parmigiano cheese (grated ! I forgot to mention it, grated
), Don't use cheese if the sauce is made with fishes (I use it anyway, but it's not the right taste).
It is all done in 15 minutes maximum.
P.S. And NO cans
home and now my freezer is stuffed with already made "LASAGNE AL RAGU'" !!!
