You can make spaghetti with your heart.

this time, I teach to make the most basic spaghetti with ketchup, which mainly comes from the work experience in the restaurant, as well as a little personal experience. The taste is not 100% authentic, but the knockoff is nowhere to go. The key, delicious.

the less complex the dish, the higher the requirement for the freshness of the ingredients. Choose the ideal ingredients carefully and never be stingy (not the more expensive the better). After that, as long as you master those key points and details, you can easily make delicious food.

Let's cut the crap and take a tutorial. (in fact, there is still a lot of nonsense in the tutorial)

Tomato is a magical thing. It is a fruit, but it only has a low sugar content of nearly 3%. It is often used as a vegetable. Ripe tomatoes contain about 0.3% of the total weight of salty glutamic acid (glutamic acid) and can give off the smell of meat (sulfides). Coupled with its original sweet and sour, the fruit can enrich the taste of the final dish when it is cooked in a sauce or with meat.

so the ideal marinara (ketchup) ingredient is naturally ripe Roman tomatoes. Second, canned ripe Roman tomatoes.

100 oz canned tomatoes, or sliced tomatoes with equal heavy ripeness

a big white! Onion (diced)

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half head of garlic (sliced)

two fresh basil

A fresh Italian parsley

olive oil, salt, black pepper

olive oil, oil micro-bubbles, add diced onions, lower garlic slices, do not stir-fry onions until translucent, the entrance should be soft, the taste of onions is not so heavy. In this step, add a little salt to let the onions out of the water to prevent coloring.

when the soft ones are all soft, the tomatoes on the side can take the stage. Pour it into the bubble for 45-60 minutes, and do whatever you have to do. Remember to stir the pot when you pass by and don't stick to the bottom.

and so on, it burns to about the consistency of the picture above. If there is a food mill, at home to pass through the contents of the pot, the texture is the best, which is also the sauce, while retaining the texture of small pieces of tomato. If not, you can follow my example and take a shovel with holes to run over a few times.

sprinkle chopped basil parsley in, let it bubble for five minutes, then remove the pan. I like to add a little bit of thyme early, and I think the final taste is more layered. But don't add more)

some Italians will do a lot in the summer, then can and seal it, give it away, sell it and spend the winter. All I have is a plastic box. Note that the pot is not glued to the bottom, which is very important.

then you can start noodles. The following picture is an old picture, which can be used as a reference for the proportion of required materials.

(for one person)

A handful of dry spaghetti

1Compact 4 or 1 white! Dice onions or shallot,

1-2 cloves of garlic. Slice

A small handful of pancetta, diced (pictured as chorizo)

1-2 tablespoons of homemade ketchup

an appropriate amount of olive oil, white wine, salt, freshly ground black pepper, chopped dried chili,

the right amount of chopped Italian parsley, now ground Parmigiano-Reggiano/butter

want to eat noodles, first, boil a pot of water and begin to prepare ingredients. It is advisable to add salt to the water and salt to the seawater. The dried spaghetti bought is boiled for about eight minutes. It just happens that the al dente is fried in a pan for a while, which is just right for the Asian taste. For the specific cooking time, see the box.

heat the pan with a little olive oil, pancetta, until the lard dissolves, heat the oil, add diced onions, then sliced garlic, stir-fry until fragrant, pour into the white wine, and spray, as shown below.

Let the wine dry, then spoon such as the ketchup made before, stir-fry hot, put aside and wait for noodles.

add the noodles to the pan, 1 tablespoon of butter (the Italians are about to jump), salt, pepper, chopped dried chili, stir-fry until the sauce covers every inch of the noodles, and there is almost no extra juice at the bottom.

finally, fresh chopped parsley and freshly ground cheese. (Italians seem to completely replace the emulsifying reaction of butter with the dense taste of melted cheese, whether it is a personal preference, knowing that butter = love)

my absolute confidence in the finished product comes from the taste, not the look because it looks the same no matter how it tastes.