In fact, there is no need to make spaghetti so deliberately, such as fried noodles in China and cold noodles in Zhajiang. Because spaghetti is made of buckwheat, it is more resistant to cooking and stronger, and it will not get fat after eating, which is also helpful to the body. However, from a health point of view, don't cook it too badly, just cook it until there is no hard core. Eating more pasta is better than eating more noodles. Spaghetti sauce is best cooked and diced with fresh tomatoes, which will be more delicious than tomato sauce. Here, I recommend one of the most commonly used pasta sauces: diced onion and tomato, preferably with butter, which is more fragrant. If there is no butter for cooking at home, melt a piece of butter in the pot, add a little minced meat and stir-fry until fragrant, then add onion and diced tomatoes, add salt and a little pepper, and add a bowl of water until the soup thickens. Finally pour it on the cooked spaghetti. If there is an oven (microwave is ok), sprinkle it on the sauce.