If there would be nothing else to eat I could eat spaghetti night and day. It is so versatile and can be made in many different ways. Spaghetti in Italy is made from durum wheat semolina but in other countries, it can be made from different types of flour. The traditional length of spaghetti was 50 cm (20ins) but shorter lengths appeared in the latter half of the 20th century. Today’s spaghetti is usually 25-30cm (10-12in) in length. Spaghetti may be served with cheese and pepper or garlic and oil and with a variety of sauces such as tomato and meat.
Spaghetti was first made in Southern Italy around the 12th century. Its popularity spread throughout Italy and pasta factories were established in the 19th century. When spaghetti arrived in the United States and gained popularity most restaurants served spaghetti and meatballs. Canned spaghetti was developed as well as kits for making spaghetti. These days, of course, the best thing about spaghetti is that it can be made cheaply and you can still eat your fill and it is so delicious.
Once the spaghetti is boiled and sauce is added grated hard cheeses such as Pecorino Romano, Parmesan, and Asiago may be sprinkled on.
Some spaghetti dishes:
Spaghetti with Garlic and Oil – a sauce is made with minced garlic, salt, pepper sautéed in oil then crushed red pepper flakes, parsley, lemon juice and some liquid from the pasta cooking water is added and mixed to combine. Tossed with spaghetti and sprinkled with Parmesan cheese.
Spaghetti Carbonara – chopped bacon is fried until crisp then removed and drained. To skillet after draining some fat add chopped onion, minced garlic and sauté. Add some white wine then return bacon to the pan and add cooked spaghetti. Toss well and add beaten eggs and cook turning spaghetti constantly with tongs and eggs are just set. Add Parmesan and toss again. Serve with chopped parsley on top.
Spaghetti Bolognese – chop onions and fry. Then add chopped celery, diced fresh tomatoes, minced garlic and if you prefer some chili pepper. Then add ground beef and cook on very low flame for 2-3 hours. When done toss with spaghetti and add parmesan.
Spaghetti with Tuna Sauce – sauté celery, mushrooms, onion, oregano, and garlic in skillet. Stir in flour until blended. Stir in clam-tomato juice. Simmer 10 minutes. Add tuna and simmer 5 more minutes. Toss with spaghetti.
Baked Spaghetti – brown ground beef, stir in jarred spaghetti sauce and simmer. When spaghetti is done mix with meat sauce and pour it into a baking pan. Top with shredded Cheddar cheese and bake for 30 minutes or until heated through and cheese is bubbly.
You can create recipes yourself simply. If I don’t have the ingredients to make a traditional sauce I do different things. One is adding boiled spaghetti to a mixture of chicken bouillon, lemon juice, crushed garlic, and freshly ground pepper. Another is to sprinkle boiled spaghetti with Parmesan cheese and soy sauce and toss. A favorite of mine is to melt margarine on hot spaghetti and add ketchup and simply toss. So the choice is yours and you can always be sure of great and delicious meals with spaghetti.