Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander). In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.
Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook. (Wikipedia)
Ingredients:
- 1/2 pound spaghetti
- 3 packed cups basil leaves
- 1 medium-small clove garlic
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- 6 shakes salt
- 3 shakes pepper
- a little extra olive oil
- a little extra cheese
How to Prepare:
- The grown-up begins cooking the spaghetti.
- Take all the basil leaves off the stems. Discard the stems, and put the leaves into the food processor.
- Smash and peel the garlic. Add it to the basil, and blend.
- Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (called pesto).
- Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork.
*Optional: You can add extra oil and cheese.