Great tips on how to cook your spaghetti the right way and 5 amazing recipes.
Spaghetti is one of my favourite forms of pasta. So humble yet can be
transformed into something quite special.
Spaghetti bolognaise is my ultimate go to dish
when I feel like something comforting.
I love this dish
so much that I created a healthy summery “spag bol” a few years ago. It goes down a treat especially in the warmer months.
Ways to lighten up your pasta dishes:
1. There are fantastic whole-wheat
and gluten free options available (Pick n Pay and Woolworths have them).
2. Try a Napolitana or Arrabiata sauce with Parmesan cheese and a good drizzle of grassy extra virgin olive oil.
3. Keep flavours simple with good
olive oil, infused olive oils, lemon and herbs.
4. Toss with some shredded ready
roasted chicken or smoked salmon. Try seafood, fried chorizo or simply buttery garlic
5. Use good quality shop-bought
pesto or make your own.
6. Most importantly, prepare the spaghetti
(or other pasta) correctly – it makes all the difference. See my top tips below.
Quick tips on how to cook spaghetti
- You don’t need to add oil to the
boiling water to prevent sticking (this is a myth): For even-cooking and to prevent sticking
simply cook in a large pot with lots of boiling water, allowing the spaghetti
lots of room to swim around in.
- Remember to add lots of salt to
the boiling water - it needs to be as salty as the sea. This really does take
the overall flavour to another level.
- Cook pasta 'al dente', meaning, 'to
the tooth' in Italian - cooked through but firm, giving a bit of resistance when biting
into it. There’s nothing worse than soggy, pap spaghetti!
- According to the American
Diabetes Association 'al dent'e pasta has a lower Glycemic Index than when cooked
soft (I find that so interesting).
- For saucy dishes, never rinse the
pasta. The remaining starch helps the sauce to cling to the pasta.
- For a light pasta dish with little/no sauce, rinse slightly and drizzle with
5 light and lush ways with spaghetti:
Lemon, rocket and Parmesan spaghetti - So fresh and light, perfect for a hot summers eve.Follow Carey on Twitter - @bitsofcarey and she is a contributor to Crush Magazine Online.
Seafood spaghettini - Filled with gorgeous seafood and a tomato, garlic and white wine sauce.
Roast chicken lemon and herb - Sit down with a lovey glass of Sauvignon Blance and enjoy.
Salmon, cucumber and crème fraiche - A lighter salmon dish with summer freshness.
Pesto chorizo and tomato spaghettini - Bold flavours for a seriously tasty meal.
- Carey Boucher-Erasmus