Several variants of spaghetti in Italian

We say "Italy", but we mean "paste". We say "paste", but we mean "Italy". This is not surprising, because it is the most diverse types of pasta of the most bizarre shapes, colors and sizes that are a real symbol of this beautiful sunny country. Also, there is nothing surprising in that from the name, for example, "Italian spaghetti" absolutely nothing is clear. Under this mysterious name can be hidden an infinite number of recipes, each of which will be characteristic of a certain region of Italy. Therefore, we will not focus on one of them, but consider a couple, each of which will be completely Italian.

The first version of spaghetti in Italian is, perhaps, the simplest paste, called "Alio, olio, pepperoncino." Translated from the Italian language, these words mean nothing more than garlic, butter and hot pepper. Actually, that's all you need. And, of course, good quality pasta. So, put a pan of water on the fire at a rate of 1 liter for every 100 grams of pasta - it should "dance" to the water. By the way, 100 grams is a traditional serving per person. Be sure to add water to salt, and also add a pair of spoons of olive oil. You must know that the paste must be cooked, as they say, "in the teeth" - al dente. You can achieve this if you spend less time for cooking than indicated on the package. In any case, better try. While the pasta is brewed, it is necessary to cook everything else. Spread a few spoons of olive oil in a pan. While it is warming up, chop the garlic. It is desirable that the garlic was young - the taste will be much better and thinner. Throw garlic in a frying pan and remove it from the fire. Believe me, garlic will cook anyway, but it will not have time to burn. Then add the same to garlic, hot pepper. It can be both dry and fresh, and adjust the amount to your taste. By this time, your spaghetti should already be ready. Drain the water, but not completely. Leave a couple of spoons and the paste will be much more juicy. All that's left is to throw ready-made spaghetti into a frying pan with garlic, stir well and serve immediately.

The second recipe for spaghetti in Italian, which I would like to draw attention to, is pasta with pesto sauce. As in the previous recipe, put on spaghetti, and in the meantime, make sauce. The name "pesto" characterizes not the ingredients, but the way of preparation - the sauce must be prepared by grinding the ingredients in a mortar. For two servings, you need a dozen fresh juicy leaves of green basil, a clove of garlic, a little salt, a spoonful of pine nuts, three tablespoons of grated cheese and milliliters of one hundred olive oil. The last three ingredients require special explanation. Nuts of Pinia, you probably will not find, so replace them with cedar. Now cheese. It is best to take one and a half tablespoons of parmesan and a pecorino romano. If you do not have the opportunity to use these cheeses, take some other, but equally fragrant. As for the oil, then someone may be too much of this amount. Naturally, if you want a less fatty sauce, then just take less oil. But it should be enough to make the sauce the necessary consistency. So, when you have prepared all the ingredients, start to prepare the sauce. First, start rubbing the basil in a mortar, then add garlic, nuts, grated cheese and butter. If you do not have a mortar, you can use a blender, but it will not be so good after all. As in the previous recipe, by this time your paste just needs to be ready. Drain the water, leaving a couple of spoons, and then in a large bowl, stir spaghetti and sauce. Serve immediately, while the sauce, interacting with hot pasta, gives its delicious taste.

Now you know how to make spaghetti in Italian. In these recipes there is absolutely nothing complicated, but the result will be not only you, but also your loved ones, who will have to taste these magnificent dishes.