Clean Eating Skillet Spaghetti Recipe (2024)

FAQs

What to put in spaghetti to make it taste better? ›

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

The name assassina, which means killer, refers not to the felony, but rather the risottatura cooking technique that cooks pasta like risotto. Instead of boiling the spaghetti, it's cooked directly in the pan by consistently adding water to it each time the pasta absorbs it.

For the best spaghetti, cook it in salted water.

Pasta water should taste salty. I add a lot of salt to our pasta water (it makes the pasta taste delicious). I add about one tablespoon of salt for every four quarts (16 cups) of water, which is perfect for cooking one pound of pasta.

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

Pasta with olive oil, salt, pepper, garlic, and whatever veggies you want is a deceptively delicious way to pasta. Also known as “Aglio e Olio” (garlic and oil) pasta, this easy alternative to tomato sauce is quick, easy, and delicious.

Carrot and Beet Sauce

Similar to marinara but with a different flavor, carrots, and beets offer a ton of nutrition and can be supplemented in many dishes that use tomato sauce. Try sauteeing the vegetables with onion, garlic, and olive oil, then blend to desired texture. Add seasonings to taste.

Spaghetti means "little twine," and variations include spaghettini (thinner), spaghettoni (thicker), bucatini (thicker and straw-like, with a hollow center), capellini (very thin) and angel's hair (thinnest). Spaghetti is traditionally served with simple, thin sauces such as olive oil or marinara (tomato sauce).

Etymology. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning 'thin string' or 'twine'.

What is penny spaghetti? ›

Golden Penny Spaghetti is a thin, long, dried cylindrical pasta that is very tasty, does not get soggy and is enjoyed as Plain, Jollof, fried with Vegetables, and cooks in ten minutes. It is a staple food of traditional Italian cuisine.

Try adding something acidic! Acidity is a great “secret ingredient” that will add brightness to your pasta dish and give it a more lively flavor. While warming up your pasta sauces, add a splash of red wine vinegar, lemon juice, or balsamic vinegar, or add some chopped olives or capers.

Just as you should never snap your spaghetti before cooking it, neither should you cut up the strands once they reach your plate. Spaghetti, linguine and other strand pasta shapes were deliberately designed to be twirled around your fork, rather than cut, and all Italians learn to master this technique as children.

Focus on the primary tastes or dip in to the Herbs/Spices. A really simple way to fix a tasteless spaghetti sauce is give it more depth, this canbe achieved with more tomato puree as well as salt and pepper. On top of that adding Bay Leaves, Italian Herbs, Stock (I tend to use Vegetable Boullion and a Mushroom stock).

A generous sprig or two of fresh herbs like basil, parsley, rosemary, or sage can all amp up the flavor of a jarred pasta sauce. Alternatively, some of those herbs, like parsley, sage, and rosemary, can be great minced up and gently fried into fresh olive oil before adding the sauce to the pot.

Add some anchovy paste, fish sauce, or parmesan cheese. (You can also add a parm rind, but try to add it early on.) All three of these bring that savory flavor your mouth craves. Tomato paste can also be added, but you need to brown in first.