Poll Should Spaghetti Be Served Mixed or Separate?

How Should Spaghetti Be Served?

  • Mixed

  • Separate

Results are only viewable after voting.
OGDirtyD said:
So mfs really not a fan of some sugar in spagetti sauce? Lol

And to be clear it doesnt kill the acid, it just balances it taste wise. Mfs using Ragu sauce anyway acting like Italian chefs up in here.
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I legit never heard of anybody doing it before here.


But on that note… I put sugar in my grits






















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Inori said:
you put the anchovies in whole or smash them up or somethin?
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Smash the garlic and fry it with the anchovies and red pepper in olive oil and mash it all up until it becomes a paste. Then dump in the tomatoes and other stuff and let it simmer.

You don't taste them but if you do it without them you'll know something is missing.
 
SneakDZA said:
Smash the garlic and fry it with the anchovies and red pepper in olive oil and mash it all up until it becomes a paste. Then dump in the tomatoes and other stuff and let it simmer.

You don't taste them but if you do it without them you'll know something is missing.
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I'ma keep it a buck. This shit here sounds fuego. I'ma definitely give this shit a try. Good lookin out.
 
SneakDZA said:
Now let's get into recipes.

All I need to get busy is a can of San Marzano tomatoes, one clove of garlic, a pinch of red pepper flakes, some olive oil, a couple anchovies, one white onion cut in half and a sprig of basil. Salt and pepper to taste. I might add an old rind of parmesan if I'm feeling froggy. Simmer that shit for 30 minutes, mix in 1/4 cup of the pasta boiling water and let it cook down for a few and you're done.

Short, simple and delicious.
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circling back to this cuz im looking to try this out sometime. You talkin bout peeled tomatoes? crushed? Why san marzano? 🤔
 
Inori said:
circling back to this cuz im looking to try this out sometime. You talkin bout peeled tomatoes? crushed? Why san marzano? 🤔
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I'm glad you asked because I wanted to clarify this but didn't want to make it a thing.

You get san marzanos in a can. They're basically plum tomatoes grown in italy in dryish volcanic soil and they have naturally high sweetness and low acidity but just the right balance of each that they can be canned without additives like citric acid or lemon or salt. There are a couple of american brands now that I can't taste the difference between but they'll say "san marzano style" or something like that.

But the san marzano tomatoes are important for that recipe since it's so simple. I don't think it would work with just any old canned tomatoes unless you want to do the unthinkable and add a teaspoon or two of sugar to it. Which is probably fine too. Also you take out the basil and onions when the cook is done.

That recipe is really basic but basic in the best way where you just let the few ingredients shine.

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SneakDZA said:
I'm glad you asked because I wanted to clarify this but didn't want to make it a thing.

You get san marzanos in a can. They're basically plum tomatoes grown in italy in dryish volcanic soil and they have naturally high sweetness and low acidity but just the right balance of each that they can be canned without additives like citric acid or lemon or salt. There are a couple of american brands now that I can't taste the difference between but they'll say "san marzano style" or something like that.

But the san marzano tomatoes are important for that recipe since it's so simple. I don't think it would work with just any old canned tomatoes unless you want to do the unthinkable and add a teaspoon or two of sugar to it. Which is probably fine too. Also you take out the basil and onions when the cook is done.

That recipe is really basic but basic in the best way where you just let the few ingredients shine.

View attachment 1253929
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Ended up trying this with some adjustments and it came out pretty damn good.. props
 
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