Do you think you know how to cook spaghetti?

Cooking spaghetti is not a science, but you need to follow a few rules to get a top-notch end result.

Everyone knows how to cook spaghetti, right? Well, at least we didn’t get off without explaining ourselves first. However, even the most self-confident chef doesn’t mind checking from time to time how the nation cooks pasta, which it considers a national heritage.

Italian chef, caterer and famous TV face Gennaro Contaldoa former mentor to another cooking star Jamie Oliver, about some of his basic tricks to getting perfect spaghetti on Oliver’s YouTube channel for all you spaghetti lovers. For starters, you shouldn’t skimp on water or salt. For every hundred grams of spaghetti (dry) you need at least a liter of water, and for every three liters of water about 10 grams of salt.

Do not add oil to water
Put the spaghetti in the water only when it is boiling. To avoid splashing the boiling water and burning fingers, drop the spaghetti into the water by holding the package of spaghetti at one end, dip the other end into the water, and slowly lower it until softened. When the spaghetti is in the water, cover the pan so the water will boil faster again, then rediscover it. Do you think something is missing? That’s right, adding oil to water isn’t mentioned anywhere, which is supposed to prevent the pasta from sticking. If the water is too hot, this will not happen even without oil, especially if you gently stir the spaghetti a few times while cooking.

Save the water in which the spaghetti was cooked
The packaging says how long the specific type of spaghetti should be cooked, in which case, check for yourself when it’s cooked enough—this will be when it’s soft and pliable, but still firm to the bite. Al Dent, then. When you filter the spaghetti, keep some of the water in which it was cooked. Cook it in the sauce to pour it over the spaghetti – the starch in the water will make it creamier and above all delicious.

Spaghetti with broccoli pesto

400 g dried pasta 1 kg broccoli 50 g pine nuts half a clove of garlic 2 dl olive oil 60 g fresh chili parmesan

Bring the water to a boil and cook the spaghetti noodles.

Meanwhile, clean the broccoli florets and cut the larger flowers into halves or quarters. Pour 2 fingers of water into the pot, add salt, bring to a boil, add broccoli and cover. Steam for five minutes or until the broccoli is tender. Using a kitchen mixer, blend together the pine nuts, garlic, 1 dL of oil, and 2 tablespoons of the water in which the pasta was cooked. Add the grated Parmesan cheese and the rest of the oil.

Mix cooked spaghetti with broccoli pesto, add salt and pepper to taste. Put on plates and sprinkle with chopped hot pepper.

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