Clean Eating Skillet Spaghetti Recipe (2024)

FAQs

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

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.

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.

One Pot Skillet Spaghetti recipe is a quick and easy weeknight dinner! Everyone loves spaghetti and this one won't disappoint. This homemade spaghetti is prepared in one skillet for a one pot meal! The spaghetti noodles are cooked right in the homemade pasta sauce with ground beef which gives it an amazing flavor!

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says. It was while working at Delfina in San Francisco that he really started to understand why.

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.

But you should consider simmering for three or more hours, letting it lazily cook away, no more than a few straggling bubbles surfacing at a time. Time plus low heat and fresh ingredients make for a great sauce.

So here's a really quick way to transform. spaghetti into ramen. You cook it in water that has baking soda in it. What that does is helps the proteins, the gluten, connect in the pasta, which gives it a toothier, more springy texture.

Most food critics will tell you that homemade pasta is always better than store bought. However, it's important to remember that making pasta is an exact science, and it may take a few batches before you get your ratios right. Do a few test runs when making homemade pasta to make sure you have the recipe correct.

Sun-dried tomatoes

“If you're looking for it to substitute as tomato sauce, you'll need to start cooking it down in some water or chicken broth until it's a little bit more rehydrated.” Then, blend it up into a paste, add garlic, olive oil, salt, and sugar.

What can I use instead of sauce? ›

Add pasta water to the sauce

If you realize you haven't made enough sauce, Lidia Bastianich says you can stretch it by adding pasta water to the mix (via Today). She recommends pouring some leftover pasta water into the sauce mixture and cooking it on low until the liquid fully absorbs into the pasta.

Step 1: Heat Your Sauce Separately

You don't want your cooked pasta to heat up in a cold pan of sauce, slowly absorbing more water and becoming mushy.

If you love pasta, there's no reason to cut it out from your diet, the experts say. It can be a great way to pack in vegetables, healthy fats from nuts, olive oil and pasta sauces, Linsenmeyer says. "It's fine to include in a regular diet as often as every day. It really is."

The first step is to make sure you have plenty of water in your pan. Use a large, high sided saucepan and add at least 500ml, or up to 1 litre of water per 100g dried pasta (depending on the capacity of your pan). Make sure there's still enough room at the top because you don't want the water to bubble up and overflow.

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).

It is widely held that Italian immigrants began adding sugar to their sauce to make up for the overly acidic tomatoes they were forced to work with in their new home. But the history of sugar in pasta sauce actually goes back to Italy itself.