Spaghettio's from scratch

Serves 1
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Directions

  1. 1Dice a quarter of a white onion and mince some garlic.
  2. 2Sauté the diced onions on low heat until they are translucent, adding a little bit of salt to release moisture.
  3. 3Sauté the minced garlic and add some crushed chili flakes, cooking for a little bit longer.
  4. 4Add tomato paste and cook it out until it is very dry, without burning it.
  5. 5Add tomato sauce and seasonings: bouillon, granulated garlic (too much by accident), granulated onion, and more salt.
  6. 6Add a good amount of water to the sauce.
  7. 7Add pasta to the sauce and let it simmer, adding more water risotto-style and a bay leaf.
  8. 8Continuously stir the pasta to prevent it from sticking to the pot.
  9. 9Grate some Parmesan cheese and add crushed black pepper to the dish.
  10. 10Plate the dish and grate some fresh Parmesan on top.

Ingredients

  • 0.25 a quarter white onion, diced
  • garlic, minced
  • a little bit salt
  • some crushed chili flakes
  • some tomato paste
  • some tomato sauce
  • a little bit bouillon
  • too much granulated garlic
  • granulated onion
  • a good amount water
  • some pasta
  • 1 bay leaf
  • some Parmesan cheese, grated
  • some crushed black pepper
  • some fresh Parmesan, grated

Equipment

cherry stoppot

Tips

  • Next time, parboil the pasta outside of the sauce to reduce cooking time.
  • Keep stirring the pasta to prevent it from sticking to the pot.