意大利面有很多种,请问是哪种?
Traditional Spaghetti
Serve 6
1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked
1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)
2. Add the pasta with a stir and return the water to a boil.
3. Stir the pasta occasionally during cooking.
4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.
6. Drain pasta immediately and follow the rest of the recipe.
Basic Tomato Sauce:
1 tsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
2 28-oz. cans whole tomatoes
1 6-oz. can tomato paste
2 tsp. dried Italian seasoning
2 bay leaves
Salt and pepper to taste
In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. Simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving.
参考资料:http://www.ilovepasta.org/index.html
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