I have to admit that I’ve never made a really good spaghetti. I like my spaghetti with just a little love, a little extra seasoning, a little extra olive oil, and a few extra sprinkles of sea salt. This is the one spaghetti I make that I always make from scratch, and I’ve made it with just about every type of pasta.
You can use any kind of pasta water you want, just so long as the water is at least slightly acid (we like the pasta water from a great Italian restaurant, which is made with a little lemon juice and a little olive oil). Add a little extra olive oil, and the rest is up to you.
I’m not sure which is my favorite, mine is this pasta sauce. I just love how easy it is to make, and how much it tastes good. The only bad thing is that I usually use a lot of extra salt, but that’s easy to go without.
So far the most successful recipe I’ve found for the sauce is to use regular water plus a few drops of lemon juice, salt, olive oil, and a little extra olive oil, and then just blend it all together. I don’t personally use salt, but it’s hard to beat the flavor. Also, if you want a vegan version, you can use the same ingredients without the lemon juice.
You could also use all-purpose flour but I don’t think it’s going to be a very effective sauce. I think the flavor is so bad that I think it’s going to be awful, but you can always serve it with a little water or oil instead of salt, or a bit of water.
My advice is to use lemon juice to cut some of the saltiness from the sauce, or you can substitute olive oil for a little more of the flavor. Also, you could try getting a bit more olive oil in there and let the flavor soak in, which I think might work. Lastly, don’t forget to add a bit more salt and olive oil to the recipe. If you want to make it vegan, just substitute the all purpose flour with your favorite vegan flour.
That said, I think that a little olive oil can really make the sauce. It seems like it takes a bit longer to cook but it is definitely worth it.
This is one of those sauces that I always think I know how it should taste and then I realize I don’t. When you add too much olive oil the olive oil will begin to separate from the oil and when it does it will be too oily and taste too heavy. To fix this you can just add a bit more olive oil to the recipe or even add it directly to the pan.
Olive oil, garlic, and rosemary (or maybe basil) make a great base for this sauce. Its good in its own right and is one of those sauces that you can add different flavors to by adding spices or herbs. The only problem is you can’t really taste it until it is all combined on the stove. That said, it can definitely be added to a simple pizza or pasta dish.
To get a little more flavor you can add an extra tablespoon of olive oil or use a blend of olive oil and olive paste. Olive paste is a great addition because it is a wonderful thick and creamy solution for everything from pesto to pesto sauce.