Easy Spaghetti
Easy Spaghetti makes for a perfect for a weeknight dinner. Its quick to make, liked by all, simple yet delicious. And you know what is the best part of this dish? Next day you can make spaghetti pie from the leftovers.
Servings: 4 people
Ingredients
- 260 gms Spaghetti
- 2 tbsp Light Olive Oil
- 8 cloves Minced Garlic
- 1.5 cups Finely chopped Shallots (350 gms or approx 15 pcs)
- 150 ml Tomato Paste
- 2 tbsp Butter
- 2 tsp Salt
- 1 tsp Sugar
- 1 tsp Black Pepper Powder
- 1 tsp Red Chilli Flakes
- Fresh Chopped Parsley (handful)
- 1 cup Parmigiano Reggiano
Instructions
- Fill a large pasta pot with water and keep it for boiling on medium-high flame. Once the water starts boiling, add 1 tsp salt and put 260 grams spaghetti in the water to boil. Cook it until the spaghetti is al dente.
- Meanwhile, in another deep non-stick skillet or pan heat 2 tbsp oil and 2 tbsp butter together on medium heat.
- Once the butter melts, add 8 cloves of minced garlic, 1.5 cups of finely chopped shallots, 1 tsp salt and mix it all together.
- As soon as the shallots are caramelized, add 150 ml tomato paste, 1 tsp sugar, and 1 tsp red chilli flakes. Stir well until everything is well combined.
- Now take ¾ cup spaghetti water from the same pot in which you boiled the spaghetti and add it to the onion and tomato mixture. Stir well and let this sauce come to a boil.
- Then add the boiled pasta direvtly from the pot of boiling water into the skillet. Add handful of freshly chopped parsley and 1 cup of good quality shredded parmigiano reggiano. Toss them together. At this point you should do a taste check for salt. If you like more spicy, you can add some more chilli flakes.
- Serve hot.
Notes
To get the desired look as in the photo, serve spaghetti by swirling individual portions on a big fork and sliding it onto the plate. Garnish with parmigiano reggiano.