Napolitano Spaghetti – Pairing

Since you probably already know, spaghetti is a kind of noodle rather than something you escape from a Chef Boyardee can. Therefore there are literally thousands of things that you can do using spaghetti (consequently, stating spaghetti noodles is redundant).


The conventional way to eat spaghetti is using a marinara sauce over the noodles and perhaps a huge meatball at the top. It’s not hard to make. Just take my abundant tomato sauce and spread it on the skillet. Eat it with meatballs in case you like and a few Parmesan on top. However, I have a baked spaghetti dish I expect you’ll discover special.



Ingredients (6 servings):

3 to 4 cups tomato sauce
1/2 into 1 lb of my meatballs fried till brown (made to the size of ping pong balls)
8 ounces. Of fresh chopped mozzarella cheese (enough to cover the baking dish)
20 Kalamata olives halved – it is possible to utilize green olives if you would rather
1/2 tsp fresh coriander
2 tbsp of butter
1 lb of spaghetti (fresh if you have sufficient time to create it)


When it’s boiling, add the spaghetti and cook until al dente (about 5 minutes for new spaghetti – add some oil if it’s new to keep it split ). Pour off the water with a colander and place the spaghetti back in the pan used to boil it spaghetti recipe. Pour two cups of the tomato sauce in with all the spaghetti and blend.

Set the spaghetti to a large skillet and set the meatballs on top (really stick down them into the skillet ). If you would like to have less meat, then utilize 1/2 pound of meatballs. Sprinkle the olive halves on the top then pour 1 or 2 two cups of tomato sauce on the mix based on how much sauce you prefer. Drizzle the butter on the top and scatter.

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