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June 1998 Issue
Cooking Italian
by Philip R. Gantt
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Spaghetti The old Italian favorite. There are many variations upon this theme, but here is a basic recipe that is suitable for most occasions:
  • 1 lb. spaghetti noodles
  • Water for boiling noodles
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • 3 cups Marinara sauce
  • ¼ cup grated Romano or Parmesan cheese
In a large pot, put about 1 gallon of water and add the salt and olive oil. Bring to a boil over high heat and then add the noodles, making sure to separate them as they are placed into the water. Stir and allow the water to return to a boil. Boil for approximately 8 to 10 minutes, or until al dente (this means firm but not soft). Remove noodles from heat and drain in a colander and rinse with hot water. Drain and serve immediately with hot Marinara sauce over the top, or you can toss the noodles with the sauce before serving. Garnish with grated cheeses and serve with Caesar Salad and garlic bread.
  • Yields: 4 servings
  • Preparation Time: 15 minutes

 
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