The name spaghetti comes from the Italian for string – spago. An incredibly versatile pasta that works especially well with tomato-based or seafood sauces. Perfect simply with basil pesto or aglio e olio (garlic & oil).
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add spaghetti and cook for 10 minutes until al dente. Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Durum wheat semolina, water
Portion Size: 500g – 5 – 6 portions (80g – 100g per person) Storage: Store in a cool, dry place and consume by use-by date.