"We try some of the best - and worst - versions on the market Spag bol is a contender for our national dish (and everyone's mammy makes the best one there is) but whether the sauce comes out of a jar or is the result of many hours slow-cooking on the hob, the spaghetti is unlikely to be something you'd consider making from scratch, however much you fancy yourself as an Italian nonna."
"Spag bol is a contender for our national dish (and everyone's mammy makes the best one there is) but whether the sauce comes out of a jar or is the result of many hours slow-cooking on the hob, the spaghetti is unlikely to be something you'd consider making from scratch, however much you fancy yourself as an Italian nonna. Dried spaghetti has many uses, and spaghetti aglio e olio - with just oil, garlic and perhaps a little chilli -"
Spag bol competes as a national dish and is widely claimed as the best by family cooks. Sauces can be shop-bought or slow-cooked for hours on the hob. Spaghetti is commonly used dried rather than made from fresh dough, even by those who admire Italian cooking traditions. Dried spaghetti provides versatility across recipes. Spaghetti aglio e olio, made with oil, garlic and optionally a little chilli, offers a simple, flavorful meal. That dish is particularly useful when pantry supplies are limited and there is a need to eat pronto.
Read at Independent
Unable to calculate read time
Collection
[
|
...
]