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3 Spaghetti Recipes to Make Tonight

Spaghetti the Favorite

These nasty cold winter days call for comfort food, and there is no better comfort food than Spaghetti. Everyone loves a big piping hot bowl of delicious pasta either simply coated in butter or with some seafood extravaganza dripping all over it.

Spaghetti originates in China which may surprise some of you. It was Marco Polo who brought this delight back to Venice, Italy in the 13th century. However, it is really the Italians we have to thank for the delectable sauces that we know and love.

Here are our favorite Jamie Oliver recipes.

My family truly loves this simple dish, and you can whip it up in no time.

Ingredients

  • 1 bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 kg ripe tomatoes, or 2 x 400g tins of quality chopped tomatoes
  • olive oil
  • 1 tablespoon red wine or balsamic vinegar
  • 480 g dried wholewheat spaghetti
  • 15 g Parmesan cheese

Method

  1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
  2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
  3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
  4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
  5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
  6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
  7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
  9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
  10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
  11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

Crab & Fennel Spaghetti

Ingredients

  • 1 bulb of fennel
  • 150 g dried spaghetti
  • 1 fresh red chili
  • 160 g ripe mixed-color cherry tomatoes
  • 160 g mixed brown & white crabmeat, from sustainable sources

Method

Put a large non-stick frying pan on medium-low heat. Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Place in the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Deseed and finely slice the chili, stir into the fennel pan and cook uncovered until soft and sticky, stirring occasionally. Halve the tomatoes and toss into the pan for 2 minutes, followed by the crabmeat and, 1 minute later, the drained pasta. Loosen with a splash of reserved cooking water, if needed, then season to perfection with sea salt and black pepper, sprinkle over any reserved fennel tops and drizzle with 1 teaspoon of extra virgin olive oil. Enjoy.

TOPPED WITH A FINE GRATING OF PARMESAN

  • 2 cloves of garlic
  • 3 carrots
  • 3 sticks of celery
  • 2 sprigs of fresh rosemary
  • 2 rashers of higher-welfare smoked streaky bacon, or pancetta
  • olive oil
  • 500 g lean beef mince
  • 1 x 400 g tin of quality chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon balsamic vinegar, or red wine vinegar
  • 3 fresh bay leaves
  • 1 organic low-salt beef stock cube
  • 500 g dried spaghetti
  • 40 g Parmesan cheese, optional

Method

  1. On a chopping board, peel and finely chop the onions, garlic, and carrots, then trim and finely chop the celery.
  2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
  3. Put a large saucepan over a medium-high heat and add 1 tablespoon olive oil.
  4. Add the bacon, rosemary, garlic, and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
  5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over, stirring and breaking it up with a spoon as you go.
  6. Add the tomatoes, tomato purée, vinegar and bay leaves.
  7. Fill and boil the kettle.
  8. Crumble in the stock cube and pour in 400ml boiling water.
  9. Stir well, turn the heat up to high and bring to the boil.
  10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
  11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile…
  12. Re-fill and boil the kettle.
  13. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
  15. Using a Microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
  16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
  17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
  18. Carefully pick out and discard the bay leaves.
  19. Put half the sauce into a container, leave to cool, then freeze for another day.
  20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
  21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.So what are you waiting for, its time to grab your biggest pan and fill it with water to get that yummy stuff bubbling!“When faced with something I fear, I tend to eat spaghetti.”  Mark Helprin

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