There are many ways to make spaghetti. In fact, sauce plays a decisive role, similar to noodles with gravy in China. In Shanghai, it is called "covered noodles" and in the north, it is called "halogen". Pasta toppings or marinades are called sauces.

Ingredients: a handful of ordinary pasta (not macaroni, but slender noodles). One is to buckle the fingertip inside the first joint of the thumb, and at the same time, the middle finger, ring finger, little finger and index finger are curled side by side into a barrel shape, and the hollow part is filled with dry pasta, which is almost enough. About one person or two people.

12 cloves peeled garlic, 3 dried red peppers, 2 fresh parsley (together with roots), and appropriate amount of salt. A tablespoon of olive oil.

Exercise:

1. Add about one-third of the water to a deep and large pot and boil. Add a little salt and cooking oil to the water. After boiling, put the noodles into the pot radially, cover and cook for about 12~ 15 minutes. Remove the filtered water.

2. Chop garlic, pepper and coriander separately, heat them in a pot, and add a tablespoon of olive oil. When a small amount of smoke rises in the oil, add dried Chili, then add chopped garlic, and turn off the heat to prevent garlic from being fried. Add a tablespoon of warm water, chopped parsley and a proper amount of salt after fragrance.

3. After the sauce is sticky, put it into the cooked pasta and stir well. You can eat without soup.

4. How does it taste? Try it yourself. I like it myself, because it is relatively simple to make and the taste is more stimulating and appetizing.

note:

When cooking noodles, stir them slightly once or twice in time to prevent adhesion between noodles. If you want to know whether the noodles are cooked, you can take one and bite it off to see if there are any white spots on the cross section. If there is, it means it is not cooked and needs to be cooked.

There is enough water, too.