How to cook spaghetti to make it, like in an Italian restaurant? How much time to cook spaghetti

How to cook spaghetti to make it, like in an Italian restaurant? How much time to cook spaghetti

Surely there is no such hostess who has not cooked spaghetti at least once in her life.

As a rule, we break them and boil them in small saucepans, then wash them.

This is fundamentally wrong.

How to do it right and how much time to cook spaghetti?

That's about it and talk.

How to cook spaghetti - the basic principles of cooking

To properly cook spaghetti, you need a large pan. A pound of spaghetti will need at least five liters of drinking water.

So, in a saucepan, with a volume of at least seven liters, pour water and put it on the stove. Water should be immediately salted. As soon as it boils, spaghetti is spread into it like a fan. Do not break them in any way!

After some time, a portion of the spaghetti, immersed in water, will become soft. Spaghetti bend until they are completely submerged. From this moment, note the time that is indicated on the package. After which the water is drained. Spaghetti is not washed. So that they do not stick together, add olive or butter and mix.

How much time to cook spaghetti? Cooking time depends on the shape and diameter of the spaghetti. So, round and thick spaghetti without a hole is cooked for 5 to 11 minutes, round spaghetti with a hole and flattened (medium thickness) cook for 8 minutes, the thinnest - 3 minutes.

This time is calculated so that the spaghetti is fully prepared.

Today, spaghetti is often brewed to the state of “al dente”, that is, slightly undercooked. And many are wondering how much time to cook spaghetti “al dente”. The difference between these two states is half a minute. It is very important to correctly calculate the time, otherwise, they will be simply undercooked.

The most delicious spaghetti is made with various sauces. They are cooked with meat, seafood, mushrooms, vegetables, etc.

Recipe 1. Spaghetti in nut sauce


50 g Parmesan;

300 g spaghetti;

1 g of freshly ground black pepper;

75 g butter;

3 g of salt;

120 grams of walnuts;

1 small bunch of parsley;

200 ml of 20% cream;

garlic - 1 clove.

Method of preparation

1. Pour water into a large pot and send it to the stove. Bring it to a boil and salt.

2. Pour walnut kernels into a blender tank and chop them into fine chips. 3. Put a frying pan with a thick bottom on the fire and put a piece of butter in it. As soon as it has melted, pour nutmeal crumb into it and fry on a quiet fire for three minutes, stirring constantly.

4. Put spaghetti in a boiling water and gradually immerse them completely. Boil, adhering to the recommendations on the package.

5. Pour cream into roasted nuts and mix. Bunch of parsley finely crumbled and pour into the pan. We also squeeze a peeled garlic clove through the garlic press, pepper, salt and boil it all together for about three minutes.

6. Recall boiled spaghetti in a colander, pouring a glass of broth. Send the spaghetti to the pan with the peanut sauce and mix. If necessary, pour in a little broth from spaghetti. Serve spaghetti hot.

Recipe 2. Spaghetti with Cherry Tomatoes and Almonds


a pinch of black ground pepper;

250 g spaghetti;

5 g of kitchen salt;

200 g cherry tomatoes;

80 ml of olive oil;

90 g Parmesan;

1 clove of garlic;

80 g of almonds;

several leaves of basil.

Method of preparation

1. Pour the almonds into a pre-heated dry frying pan and lightly fry it. Pour the roasted almonds into the blender tank and grind it into crumb.

2. Parmesan finely three.

3. Peel the garlic clove and pass through the garlic press. Basil leaves finely chopped. Grind garlic with basil in a mortar.

4. Cherry rinsed and removed from the twigs. We wipe them with a towel and cut them in half.

5. In a separate dish combine cherry with almond chips, basil with garlic, parmesan. Add olive oil and mix, slightly crushing tomatoes.

6. Spaghetti boil in large quantities of filtered water to the state of “al dente”. Lean them in a colander and combine with the sauce.

Recipe 3. Spaghetti with cheese and spicy vegetable sauce


three tomatoes;

200 g spaghetti;

vegetable oil;

three tomatoes;


kitchen salt;

medium carrot;

ground black pepper;

onion head;

pinch of dried basil;

100 g leeks;

clove of garlic;

50 ml tomato paste.

Method of preparation

1. Clean the carrot, wash it and cut it into a short, thin straw. Peeled onion head chop quarter rings. Wash and wipe a tomato with a napkin. Finely chop it. Leek with crumbled rings. 2. We put the cast-iron pan on the fire, pour in the oil and spread the prepared vegetables, except tomatoes. Fry them on medium heat until golden brown. Then add the chopped tomato. Season everything with spices, mix and cook another five minutes.

3. Fry the vegetable frying in the capacity of the blender and smash it all together until smooth. Pour the sauce into a frying pan and heat it for five minutes, putting in finely chopped garlic. Tomato paste combine with water and pour into the pan.

4. Boil spaghetti in plenty of water, adhering to the recommendations on the package. We take out with special tongs and lay them on plates. Pour over the sauce and sprinkle liberally with cheese chips.

Recipe 4. Spaghetti with Meat Sauce


30 grams of dried oregano;

230 g spaghetti;

5 g of salt;

1 Bulgarian green pepper;

3 g of ground black pepper;

400 g canned tomatoes without peel;

50 ml of olive oil;

onion head;

50 ml tomato paste;

1 clove garlic;

two thirds glasses of red wine dry.

Method of preparation

1. Clean and wash all vegetables. Finely chop them.

2. Put a deep frying pan on the stove, heat the olive oil in it and put chopped onion in it. Fry it until transparent. Add the minced meat and fry all together, stirring constantly, over high heat until rosy.

3. Add chopped garlic and Bulgarian pepper to roasted minced meat. Stir, reduce the heat and fry for about 5 minutes.

4. Put the chopped tomatoes and tomato paste in the pan. All seasoned oregano. Fill with wine, pepper, salt and mix. From the moment of boiling, prepare the sauce for another two minutes, cover with a lid and cook, stirring occasionally, for half an hour.

5. Adhering to the recommendations on the package, boil spaghetti to readiness. We take them out with special tweezers and put them in the sauce. Stir and lay out on plates.

Recipe 5. Spaghetti with bacon and fennel


one and a half glasses of grated cheese;

450 g spaghetti;

black pepper and salt;

two fennel stalks;

80 ml of olive oil;

230 g of bacon;

7 g ground fennel seeds;

3 garlic cloves;

freshly squeezed lemon juice - 50 ml;

2 chilli peppers;

one and a half glasses of broth; a bunch of fresh parsley.

Method of preparation

1. Finely chop the bacon and fry in a pan until rosy. Shift bacon on paper napkin to stack fat. Pour into a frying pan, where bacon and olive oil were fried. We lay out finely chopped garlic cloves and chili pepper, fry, stirring, a minute.

2. Cut the fennel into slices and put into the frying pan and cook, stirring, five minutes, until soft. Pour broth into the pan, add chopped parsley, fennel seeds and lemon juice. Bring to a boil, reduce the heat to low, and cook, covered with a lid, for 20 minutes. Turn off the fire, pepper sauce and salt.

3. Boil spaghetti in purified water, lightly salted it, to the state of “al dente”, adhering to the recommendations on the package. Fold the spaghetti in a colander, pouring a glass of liquid. Return the spaghetti to the pan.

4. Put the frying pan with the sauce on high heat and cook the sauce until all the liquid has evaporated. We shift the sauce from the pan to spaghetti, pour in two tablespoons of olive oil, add half a cup of grated cheese and roasted ham. Pour in a little broth and mix. Spaghetti laid out on plates and sprinkle liberally with grated cheese.

How to Cook Spaghetti - Tips and Tricks

  • Spaghetti should be placed only in salted water.
  • When cooking, strictly adhere to the time indicated on the package.
  • Pour some vegetable oil into the water and your spaghetti will not stick together during the cooking process.
  • While cooking spaghetti, do not cover the pan with a lid.
  • Always pour some water left over from cooking spaghetti. It can be useful if the spaghetti will be dry or the sauce is too thick.
  • Spaghetti is better not to recline in a colander, but to get them with special tongs. So they will be convenient to lay out the plates.
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