The more I think of Spaghetti the more I cook!
The more I cook obviously the more I savour!
And the more I savour, the more I write.
Italian cooking has deeply found worldwide reputation in pizza and pasta, and it has really roped my attention to its fine thin pasta – Spaghetti. A humble packet of spaghetti can be transformed into something truly special. Swirl in rich herbs, olive oil with your choice of veggies and saute them or bake them or serve with meatballs. There are endless options and many twists and tweaks to this wonderful food item are always welcomed, entertained and savored.
Originated in Naples, Italy the shape of spaghetti is perfectly designed to easily blend with any butter or oil-based sauce. I love spaghetti in many variants as well like spaghetti soused in pesto or spaghetti salad or even traditional Spaghetti Aglio E Olio (with garlic and oil with herbs).
My favorite remains is Spaghetti Pomodoro, a famous, classic and super-hit option for vegetarians. Oh, how I love these long skinny, slurpy and sassy durum wheat threads drenched in the goodness of tomato sauce and swirled in the freshness of basil and oregano. An absolute delight!
How about yours?
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The Platter Delights 