1) Make spaghetti (don't overcook them like lots of americans do)
2) You can use the same pot you cooked them in, once you've dumped them out (less stuff to wash): put some olive oil in it - not much, maybe enough to cover the bottom, but just barely. Be sure to use extra vergine - life's too short for anything else.
3) Crush a clove of garlic with a garlic crusher, or cut it up finely, add in some red pepper (not too much though - it should be spicy, not hot).
4) Mix the spaghetti into the whole thing, until the garlic and peperonci and oil are evenly distributed.
Serve hot, and grate some Parmesan cheese on top. If your startup is successful, buy some real Reggiano Parmeggiano - otherwise, it's going to be too expensive, most likely.
Very quick, simple, and filling, and it tastes pretty good. It's a real recipe from Italy.
Despite all the questionable spaghetti we've all whipped up in college, well made spaghetti and meatballs is a true dish.
If any of you Silicon Valley guys have time, try a little joint called Emmy's Spaghetti Shack in SF Mission. It's on Virginia Ave. Eat there all the time, Spaghetti and Meatballs is killer.
1) Make spaghetti (don't overcook them like lots of americans do)
2) You can use the same pot you cooked them in, once you've dumped them out (less stuff to wash): put some olive oil in it - not much, maybe enough to cover the bottom, but just barely. Be sure to use extra vergine - life's too short for anything else.
3) Crush a clove of garlic with a garlic crusher, or cut it up finely, add in some red pepper (not too much though - it should be spicy, not hot).
4) Mix the spaghetti into the whole thing, until the garlic and peperonci and oil are evenly distributed.
Serve hot, and grate some Parmesan cheese on top. If your startup is successful, buy some real Reggiano Parmeggiano - otherwise, it's going to be too expensive, most likely.
Very quick, simple, and filling, and it tastes pretty good. It's a real recipe from Italy.