The history of cooking is a fascinating topic, so let's get to know the history of the spaghetti pasta recipe before we get into the cooking.

Where did the Italian pasta come from?

Spaghetti with tomato sauce - the signature dishAn Italian dish that everyone has probably tried. The history of the recipe is inextricably linked with the history of Italy itself. It is safe to say that spaghetti would not be so popular if it were not for the development and improvement of delicious sauces that give a special aroma to the dish. Initially, Italians used sauces so that the food was not just “dry”. That is, the first sauces were nothing more than a regular broth, and cooks believed that meat gives the main aroma to the dish. As various herbs and spices were imported by the Romans, these sauces became tastier - at least for those who could afford them. The oldest of all Italian sauces is pesto sauce. This is a clear sauce, the recipe for which consists of olive oil, basil, nuts, cheese. All ingredients were finely ground with a mortar and pestle. Pesto was originally used as a seasoning for flavoring broths or simple soups. The recipe for Italian tomato pasta sauce, however, came much later. Why? Because tomatoes were originally from South America, not Italy, and were brought to European markets sometime in the 1500s. Also, tomatoes were initially considered poisonous, and thus were considered only as an ornamental plant. Only later were they eaten. The earliest known Italian red sauce was the famous marinara sauce. Its recipe was invented in the Naples area. The word marinara means “by the sea” in Italian, as early marinara sauces often contained seafood. In the late 1800s, a significant number of Italians emigrated to the United States, Australia, and other countries, taking the recipe with them and spreading it to numerous other cultures. Thus, the combination of spaghetti and red sauce caught on with other peoples. Eventually, the recipe for Italian pasta became known and popular all over the world.

The recipe for pasta with marinara sauce

Ingredients

• 100 grams of large shrimp,
• 1 small squid carcass,
• 1 medium bulb,
• 2 cloves garlic or ¼ teaspoon garlic powder,
• 1 small green sweet pepper,
• 1 tbsp. l. olive or vegetable oil,
• 1 diced tomato,
• 1 tbsp. l. tomato sauce,
• 1 tbsp. l. chopped fresh basil or 1 tsp. dried basil,
• 1 ½ tsp. sliced ​​fresh oregano or ½ tsp. dry leaves of oregano,
• ¼ tsp. salt,
• ¼ tsp. fennel seeds (if desired),
• 1/8 tsp. pepper,
• 300 grams of raw spaghetti.

Preparation:

Seafood defrost. In a saucepan, boil water, salt. Boil the squid and shrimp for 2 minutes. Allow to cool slightly and cut into small pieces.

Peel and slice onions. Peel and finely chop the garlic. Cut the pepper along in half and peel it from seeds and membranes. Cut the peppers.

In a frying pan heat the oil over medium heat for 1 to 2 minutes. Add the onion, garlic and sweet pepper. Stew for 2 minutes, stirring occasionally.

Add in the frying pan tomatoes, tomato sauce,basil, oregano, 1/4 tsp. salt, fennel seeds, pepper. Bring the mixture to a boil over high heat. As soon as it boils, reduce the heat to such an extent that the mixture quite a bit of bubbling and not splashing.

Add the seafood and mix the mixture.

Cover and simmer for 35 minutes, stirring every 10 minutes. Reduce the heat if the sauce is boiling too much.

While the sauce is being prepared, put a pan on the stovewith water. Add 1/2 tsp. salt. Cover with a lid and bring to a boil on high heat. Start the spaghetti. Wait for the water to boil again. Cook spaghetti should be from 8 to 10 minutes, often stirring, until soft, but not until boiling.

Throw the pasta in a colander, and pour the water into the sink. Give a little water to drain from the spaghetti.

Serve spaghetti with tomato sauce marinara. You can decorate with olives and basil.

The recipe for Carbonara paste

Ingredients

• 400 g of paste of any kind,
• 150 g of bacon,
• 1/2 onion (small cubes),
• 2 cloves garlic, chop,
• 3 whole eggs,
• 3/4 cup finely grated parmesan,
• 3/4 cup thick cream,
• salt and black pepper,
• 1/2 tbsp. fresh or canned peas.

Preparation:

Cook the paste according to the instructions on the package.

While preparing the pasta, fry the baconto a barely crispy crust. Remove the bacon from the frying pan and place on a napkin to allow excess fat to stack. Pour all of the bacon fat out of the pan, but do not wash it. Return the frying pan to the stove and place in it onion and garlic. Fry until golden brown. Set aside.

In a bowl, mix the eggs, parmesan, cream, salt and pepper until smooth.

When the paste is ready, pour yourself a cup of water,in which it was cooked. The rest can be poured into the sink. Place the paste in a bowl. While the pasta is still hot, slowly pour the egg mixture into them, stirring the pasta all the time. The sauce will become thick and cover the paste. Add a little of our hot water to the paste, if necessary for consistency.

Then add the peas, bacon, fried in oil onions with garlic. Mix well as you add ingredients

Serve immediately to the table, sprinkled with Parmesan cheese. Bon Appetit!

How to choose a sauce for spaghetti?

These tips will help you find the right match betweendifferent types of spaghetti and the sauces that go best with them. The key here is for the sauce to stick well to the surface of the spaghetti. When this happens, the noodles absorb the flavor of the sauce better, and the whole dish becomes tastier. This is the main reason why you should avoid adding oil to spaghetti when cooking, because if oil is added, it coats the outside of the spaghetti and prevents the sauce from sticking. The general rule is that the thinner and longer the spaghetti, the “lighter” the sauces should be for it; and vice versa: the thicker and shorter the spaghetti, the thicker the sauce should be. Below are specific recommendations for each of the different types of spaghetti. Keep in mind that these are not hard and fast rules that no one dares to break. These are just tips that have stood the test of time and experience. Long pasta: linguine, fettuccine, tagliatelle. Thick cheese or cream sauces are suitable for them; oily sauces with pieces of herbs, vegetables; tomato sauces; sauces with large pieces of meat, seafood. Thin pasta: spaghettini, spaghetti, fedellini. They are characterized by medium-thickness cheese and cream sauces; oily sauces with small pieces of herbs, vegetables; tomato sauces; sauces with small pieces of meat, chicken or seafood. Fine pasta: vermicelli and others. Liquid cream sauces are suitable; oily sauces with very thin and small pieces of herbs, vegetables; liquid tomato sauces.

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