Quote:
Originally Posted by TambaBerry
wait im confused you're supposed to call it gravy?
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No. People are ****ing clueless about Italian food. It's also not called "marinara." There's no such thing as "marinara sauce."
It's called "sugo di pomodoro." Which literally means "sauce of tomato."
This is how you cook tomato sauce.
Cut white onion.
Put them in low heat olive oil
add tomatoes
add fresh basil
season with salt
That's it. That's the whole sauce. There's no meat. No meat balls. No sausage or peppers or oregano or shrimp or breaded chicken or anything else that makes it disgusting.
Additionally, "spaghetti" is a type of pasta, thicker than linguine. When you say you don't think spaghetti has to have... well... spaghetti noodles, it makes no sense. It is not synonymous with pasta.
But the biggest thing you likely do wrong - that almost every "italian" restaurant not run by an actual Italian chef does wrong - is that
YOU DON'T SALT THE WATER. YOU HAVE TO PUT SALT IN THE PASTA WATER.
How much salt? Two handfuls.
The water pasta cooks in should taste like the ocean. Pasta - even spaghetti - has actual flavor to it. When you just cook it in plain water, it's bland and gross. So, you add a bunch of shit to it to make it marginally interesting. The entire concept of italian food is based on simple recipes using few ingredients. If you add 20 things to the sauce, you're missing the entire point of why the food is good, inexpensive, and delicious.
There are other recipes for spaghetti noodles, like clam sauce (red or white), mussels, carbonara (the best), or Spaghetti alla Norma (southern recipe using eggplant).
throw away your jars of sauce.
Keep your polpette (meatballs) separate from your pasta.
Salt your water.
Open your world.