Spagetti

From 1ste Gimnechiske Wiki

There are many different ways of making spagetti, and it might go under many other names. The recepies might be more or less the same even if it is called Tagliatelli, Macaroni, or other. Spagetti is threads of pasta, where the other names are different ways of preparing the pasta.

Cooking Pasta

Is it really necessary to add a recepie for that? Doesn't everybody know how to do that? I can add a few advices here then. We add salt in the water just before we put the pasta in the cooking pan, and pour a dash of oil afterwords. When the pasta is ready we pour off the water and put it in something for serving, there we add richly with butter so it doesn't stick.

Spagetti alá Aun

This is a recepie I developed when I realized that making a proper pasta sauce from natural ingrediences wasn't so much more work, and didn't need to take more time than using one of the prepared pasta sauces found on supermarkets in Norway, and most other places around the world. The key secret to make this as effective as the pre-made sauces is the way you organize your kitchen for preparing the meal.

• 500g ground meat
• 2 sweet chilis
• 1 red bell-pepper
• 1 onion
• 1 - 2 tomatos
• 2 - 4 cloves of garlic
• 1 fistful of Basilicum
• Cooking oil
• Salt
• Cottage cheese or similar

Cut garlic, chili, bell-pepper, onion, and tomato into small pieces. Fry the meat with the garlic and the chili, add the onion and heat it. Add tomato and bell-pepper. To add fluid and colour, add purreé of tomato. Taste with salt and add the basilicum. At the end add a little cottage cheese to make it stickier and add a little fuild to it.

Spagetti de Bacilika

This recipie is how I remember it after seeing it prepared by a TV chef and seeing it in a music video. It is different, simple and good.

• sun ripe tomatos
• basilica
• cooking oil

Scold tomatos and remove the skin. Heat cooking oil in a pan, and add the tomatos when the oil is hot, cook the tomatos to a sauce and add chopped basilica. Ready to be served.