Sunday, April 29, 2012

Spaghetti with tomato sauce

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.
Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine.

Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).
In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.
Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. It is also sometimes served with chili
                                                                              ( Sources from Wikipedia)

Yesterday, I cooked the spaghetti with tomato sauce, trumpet royal mushroom, ground beef, onion....I did added in the Korean red pepper powder because my husband likes the spicy taste....
In Korea, we do use the ink of the squid to cook spaghetti....

300g of spaghetti ( for 4 person)
685g of Korean Ottoggi tomato sauce ( is available at the Korean supermarket)
3 fresh tomatoes
150g of ground beef
1 big onion
2 trumpet royal mushroom
1 Tsp of Korean red pepper powder
1 Tsp of sugar
50ml of water ( optional)
a pinch of pepper & salt
olive oil 1  1/2 Tsp respectively
l Tsp of minced garlic

l. Coarsely chopped the tomatoes, onion and trumpet royal mushroom.

2. Heat 1 1/2 Tsp of olive oil in a fry pan, fry the chopped onion,mushroom and tomato till soft , add in the ground beef and a pinch of pepper and salt,fry till fragrant.

3. Pour the tomato sauce into (2), add in the pepper powder and sugar. If you think the sauce is rather thick, you may add in 50 ml of water. Cook it till it is boiling. Set aside.

4. Cook a pot of boiling water, place the spaghetti in the boiling water, cook it till it is soft.
Remove from the water, drain in the runny water.

5. Heat the 1 1/2 Tsp of olive oil, add in the minced garlic, fry it till fragrant,add in the
spaghetti  , fry it till fragrant.

6. Place the fried spaghetti on a dish, pour the cooked tomato sauce on top of it..You may sprinkle the cheese powder  too, if you like...

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