HOW TO COOK SIMPLE SPAGHETTI RECIPES

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CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...



Classic tomato spaghetti | Pasta recipes | Jamie Oliver ... image

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 8

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

Steps:

    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.
    12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Nutrition Facts : Calories 316 calories, FatContent 3.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 13.1 g protein, CarbohydrateContent 62.7 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.2 g salt, FiberContent 11.1 g fibre

SPAGHETTI SQUASH IN THE AIR FRYER: SO SIMPLE AND GOOD - A ...



Spaghetti Squash in the Air Fryer: So Simple and Good - A ... image

This simple recipe is easy to make in the air fryer and leads to perfectly cooked spaghetti squash.

Provided by Laura

Categories     Side Dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 4

1 medium spaghetti squash
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat the air fryer to 380 degrees F.
  • Slice the squash open lengthwise. Remove the seeds and pulp. Brush the flesh with olive oil. Sprinkle with salt and pepper.
  • Place the squash halves, flesh side up, into the air fryer and close the basket. Cook for 20 minutes. When done, scrape the flesh with a fork to remove it from the shell.

Nutrition Facts : Calories 106 kcal, CarbohydrateContent 17 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 623 mg, FiberContent 4 g, SugarContent 7 g, ServingSize 1 serving

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