• Laura Masia

Mom’s Spaghetti

‘Look, if you had mom’s spaghetti would you capture it? or just let it slip?’ I personally, have never met anyone who didn’t like pasta. Not to toot my own horn or anything, but I also haven’t met anyone who didn’t like this recipe in particular.

It’s simple and so delicious that I don’t think Eminem would even mind vomiting it up (ayyyooo). The best thing about this recipe is that it’s also super versatile. It serves four to five people, however, you can make it into a dinner for one by quartering the ingredients, and speeding up the process by simmering the sauce in a frypan instead. Or just eat 4 to 5 servings yourself... no judgement here. Here it is, part one of the beginners recipe series. Oh, and while you’re cooking, don’t forget to lose yourself in the moment.

Ingredients 1 can of diced tomatoes 1 bottle of passata (a sauce made only of sieved tomatoes, found in any supermarket) 1 onion 2 cloves garlic 2 stalks of fresh basil 500g spaghetti 1 tablespoon olive oil parmesan cheese (optional) salt + pepper + sugar to taste(optional)

Method 1. Dice up onion and finely chop the garlic 2. Heat up olive oil in pan. To test if the oil is hot enough, drop a small piece of onion into the oil. If it sizzles immediately, it’s ready to go and you can add in your onion and garlic. Make sure to put it down to medium to low heat. 3. When the onion is translucent and the garlic aromatic you can add in pepper to spice up the flavour. 4. Add in your can of diced tomato and cook for 1-2 minutes. 5. Remove the basil leaves from the stalk. Tear the leaves in half or thirds and throw them straight into the pan. Save a couple of leaves for presentation if you’re into that fancy shit. 6. Add in the passata sauce and let it simmer for about 20-30 minutes on a low to medium heat. It’s important to stir it every ten or so minutes to make sure the bottom doesn't catch or burn. 7. My Nonna always used to say that the most important step is the taste testing, so after about 15 minutes make sure you taste your sauce. Is it a bit acidic? Add a pinch of sugar. Is it bland? Add a lil’ salt. If you’d like more pepper, throw that in too. 8. Once it’s thickened up, fill up another saucepan 3/4 full of water. Put it on the stove and wait until it has begun to boil. 9. Add a pinch of salt and a drizzle of oil to the water. This prevents the pasta from sticking together. 10. Add the pasta to the boiling water, cook for as long as it specifies on the packet. You can test if it’s done by tasting it, or follow Honey Boo-Boo’s culinary tips, by throwing a strand of spaghetti against a wall to see if it sticks. 11. Drain the pasta in the sink, and put it back into the pot. 12. Add in enough sauce to coat the pasta evenly and mix it up 13. Serve it up into bowls or plates and top with parmesan.

Optional Alterations More Protein: Add tuna in step 7. More Fibre: Add veggies such as eggplant, zucchini or even fresh tomatoes into step 2. Vegan: Nutritional yeast instead of parmesan Health kick: Brown rice or wholemeal pasta

*Now the weirdness below...

Laura is a 21 year old Italian grandmother who likes coffee, going to bed early and snapchat filters. Follow her on instagram @laurajmasia

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