Download Article Download Article Spaghetti makes a great inexpensive meal that cooks up fast. In the time it takes to cook the noodles, you can make a number of sauces. If you're in a hurry, quickly brown your choice of ground meat and then briefly simmer it with a jar of your favorite pasta sauce. For a non-red sauce option, toss the noodles with browned butter, garlic, and Parmesan. If you have the time to make a homemade red sauce, sauté red onion with tomatoes, garlic, and basil. Ingredients 8 to 16 ounces 446 to 892 g dry spaghetti noodles Water 1 to 2 tablespoons 17 to 34 g kosher salt Makes 4 to 8 servings 12 ounces 670 g spaghetti, cooked and drained 2 tablespoons 30 ml canola or vegetable oil 1 onion, chopped 2 tablespoons garlic, minced 1 24-ounce 680 g jar or can of red pasta sauce 1 pound kg ground meat such as beef, turkey, pork, or chicken Salt and pepper to taste Grated Parmesan cheese, optional Makes 4 to 6 servings 8 ounces 446 g spaghetti, cooked and drained 10 tablespoons 140 g unsalted butter 3 cloves garlic, minced 1 teaspoon 2 g crushed red pepper flakes, optional 1/2 cup 50 g freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 2 tablespoons g fresh parsley leaves, chopped Makes 2 to 3 servings 12 ounces 670 g spaghetti, cooked and drained 1 28-ounce 784 g can whole, peeled tomatoes 2 tablespoons 30 ml extra-virgin olive oil ⅓ of a red onion, diced 3 cloves garlic, chopped 1 to 2 handfuls of fresh basil, torn Salt and black pepper to taste 1 pinch of red pepper flakes, optional Makes 4 to 6 servings 1 Decide how much pasta to cook. Determine how many servings of spaghetti you'd like for each person you're feeding. Most packages of spaghetti will tell you how much of the box to cook to get a desired number of servings. For example, if you're making spaghetti for 3 people, cook half of the box. To measure spaghetti perfectly, you can use kitchen tools or household objects also. To avoid overcrowding the pot, don't cook more than 16 ounces 892 g of spaghetti at a time. 2 Fill a large pot with cold or cool water. If you're cooking 12 to 16 ounces 670 to 892 g of spaghetti, use a 5 to 6-quart to liter pot. For less than this, you can use a 3 or 4-quart to liter pot. Fill whichever size pot you're using 3/4 full of water. If you use a pot that's too small, the noodles will clump together as they cook. Advertisement 3 Add salt and bring the water to a boil. Stir 1 to 2 tablespoons 17 to 34 g of kosher salt into the water and put a lid on the pot. Turn the burner to high so the water begins to boil vigorously. You should see steam start to escape from under the lid once the water begins to boil. If you're using fresh not dried spaghetti, don't put salt in the water. 4 Stir the spaghetti into the boiling water. Use oven mitts to remove the lid from the pot. Slowly lower the noodles into the water so it doesn't splash and use tongs or a spaghetti spoon to stir the noodles well. The water should quickly come back to a breaking the noodles in half if you'd like shorter spaghetti noodles. 5 Set a timer for 8 to 11 minutes and stir the noodles frequently. Read the package instructions for the noodles you're making and set a timer for the recommended boiling time. Stir the noodles frequently as they boil so they don't clump together. Since noodles are made with different flours, it's important to follow the specific cooking instructions for your package. Leave the lid off of the pot as the spaghetti boils. 6 Test the spaghetti to see if it's as soft as you like. Lift a noodle out of the pot and bite it in half. The center shouldn't be hard at all. The noodle should have a soft center, but not be mushy once it's finished you test a piece and the center is still hard, cook the noodles 1 to 2 more minutes and then test another noodle. 7 Drain the cooked spaghetti using a colander. Once the noodles are done to your liking, turn off the burner and set a colander or strainer in the sink. Carefully lift the pot of spaghetti over to the sink and slowly pour it into the colander. Always pour the hot water and noodles away from your body so the steam moves away from your face. Avoid rinsing the drained noodles with cold water. Doing so will make it harder for the sauce to stick to the noodles. 8 Top the noodles with your favorite sauce and serve the spaghetti. Toss the drained noodles with the sauce of your choice or divide the noodles among serving plates. Then spoon the sauce over each serving of noodles. If you'd rather store the noodles, let the noodles cool completely and store them in an airtight container in the refrigerator for up to 3 to 5 days. To make it easier to use refrigerated noodles, consider tossing them with up to 2 teaspoons ml of olive oil before you store them. Advertisement 1 Sauté the onion and garlic over medium-high heat for 5 minutes. Pour 2 tablespoons 30 ml of canola or vegetable oil into a large skillet and turn the burner to medium-high. Once the oil shimmers, stir in 1 chopped onion and 2 tablespoons of minced and cook the onion with garlic until the onion becomes clear and the garlic smells fragrant. 2 Add 1 pound kg of ground meat and cook it for 7 to 8 minutes. Use a spoon to break up the meat as it cooks and stir it frequently until the meat isn't pink anymore. You can use beef, turkey, pork, or you like, you can use a combination of different meats. 3 Drain the meat if there's a lot of grease in the pan. Most ground meats will produce a lot of grease in the skillet. If there's more than a spoonful in the bottom of the skillet, you'll need to drain it off. Set a can or metal jar in the sink and put a lid on the skillet. Carefully tilt the pan so the grease gathers on 1 side of the pan and the lid stops the meat from falling out. Slowly pour the grease into the can. Let the grease cool before you discard it. Avoid pouring the hot grease directly into the sink because the grease will clog the pipes. 4 Stir in and simmer the pasta sauce for 10 minutes. Open the jar of red pasta sauce and stir it into the skillet. Stir until the sauce is combined with the meat and onions. Turn the burner to medium-low so the sauce bubbles gently and put the lid on the the sauce once or twice to keep the sauce from sticking to the bottom of the skillet. 5 Serve the meat sauce over the cooked spaghetti. Get out 12 ounces 670 g of cooked spaghetti and divide it among your serving plates. Then spoon some of the meat sauce over the noodles. Garnish the spaghetti with grated Parmesan cheese if you like. If you prefer, mix the noodles into the sauce and then divide the spaghetti between serving plates. Refrigerate leftover spaghetti and meat sauce in an airtight container for up to 3 or 4 days. Keep in mind that the noodles will soften the longer they're stored. Advertisement 1 Melt the butter with garlic and red pepper flakes over medium heat. Put 10 tablespoons 140 g of unsalted butter into a medium saucepan and turn the burner on to medium. Stir in 3 cloves of minced you want spicy pasta, add 1 teaspoon 2 g of crushed red pepper flakes. 2 Cook and whisk the butter over medium heat for 4 to 5 minutes. Keep the butter mixture over medium heat and whisk it constantly. Keep cooking the mixture until the butter turns a rich gold color. It's important not to walk away while the butter is browning because it can burn quickly. 3 Turn off the burner and stir in the cooked noodles and cheese. You'll need to add 8 ounces 446 g of cooked and drained spaghetti to the saucepan. Sprinkle 1/2 cup 50 g of freshly grated Parmesan cheese over the noodles. Then use tongs to toss the noodles with the cheese and garlic you don't have tongs, use a large spoon and fork to combine the noodles with cheese and butter. 4 Serve the Parmesan garlic spaghetti. Taste the pasta and add salt and pepper as needed. Sprinkle 2 tablespoons g of chopped fresh parsley leaves over the pasta. Then serve it immediately. Refrigerate leftovers in an airtight container for up to 3 or 4 days. The butter and cheese may separate from the noodles the longer the pasta is stored. Advertisement 1 Puree the canned tomatoes. Open a 28-ounce 784 g can of whole, peeled tomatoes and spoon the tomatoes into a blender or food processor. Put the lid on the blender and pulse it until they're as smooth as you like. If you'd like a chunky, rustic sauce, you can skip this step and just mash the tomatoes with the back of a spoon once the sauce has simmered. For a very smooth sauce, blend the tomatoes until no chunks remain. 2 Sauté the onion for 5 to 6 minutes. Heat 2 tablespoons 30 ml of extra-virgin olive oil in a large pan over medium heat. Once the oil shimmers, stir in 1/3 of a roughly chopped onion. Stir the onion frequently as it cooks to prevent it from sticking to the pan. The onion should soften a little and become translucent. 3 Stir in the garlic and red pepper flakes if you're using them. Peel and chop 3 cloves of garlic into in 1 cm pieces. Stir the garlic into the pan with the onions. Add 1 pinch of red pepper flakes if you want the sauce to have a little spicy heat. Let the sauce cook for about 30 garlic should become fragrant. Avoid cooking the garlic for more than a minute because it will burn quickly. 4 Stir in the tomatoes and add salt and pepper to taste. Pour the pureed tomatoes from the blender into the skillet. Stir the tomatoes so they're combined with the onions and garlic. Then taste the sauce and add as much salt and pepper as you the best flavor, taste the sauce frequently as it cooks. Continue to adjust the seasoning so the flavors develop. 5 Simmer the red sauce over medium-low heat for 30 minutes. Keep the burner at medium heat until the sauce begins to bubble. Then turn the burner down to medium-low so the sauce bubbles gently. Keep the lid off of the pot and simmer the sauce so it thickens a little. Stir the sauce frequently to prevent it from sticking to the bottom of the pan. 6 Tear fresh basil and stir it into the sauce. Get out 1 to 2 handfuls of fresh basil and tear each leaf into 2 to 3 pieces. Stir the torn basil into the sauce and then turn off of the burner. The basil should wilt once it's added to the hot red sauce. Remember to taste the sauce and add more salt or pepper if necessary. 7 Spoon the red sauce over cooked spaghetti and serve it immediately. Place drained spaghetti noodles on serving plates and pour some of the homemade red sauce over them. If you prefer, toss the noodles with the sauce in the pan before you put them on serving plates. Consider topping the spaghetti with grated cheese, more fresh basil, or a drizzle of extra-virgin-olive oil. Store the leftover sauce in an airtight container in the refrigerator for up to 3 or 4 days. Advertisement Spaghetti Recipes Add New Question Question My red sauce has become watery lately. How can I stop it from being watery? I make my own sauce from tomato puree, paste, garlic, onions, pork ribs and water and cook it for 3-4 hours. This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer Question What do I need to make spaghetti? This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer Support wikiHow by unlocking this staff-researched answer. At minimum, you’ll need spaghetti noodles, a big pot, some water, and a little salt. You’ll also need a topping for the noodles, which can be as simple as butter or olive oil. You can also buy pre-made sauce in jars for a quick and easy topping. Question How do I make spaghetti better? This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer Support wikiHow by unlocking this staff-researched answer. Try adding vegetables to the sauce to make it more nutritious and interesting. For example, you could cut up some mushrooms, zucchini, and eggplant, sauté them with garlic or onion in a little olive oil, then stir them into the sauce and let it simmer until the veggies are nice and tender. Throw in some browned meat or homemade meatballs too, if you like! See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement Fresh spaghetti takes less time to cook than dried pasta. You may only need to cook fresh pasta for about 2 to 5 minutes. To break dry spaghetti in half, try twisting instead of bending the dry noodles. If you'll be using the spaghetti noodles immediately after boiling them, avoid adding oil to the water. Oil will prevent the sauce from coating the noodles. Thanks for submitting a tip for review! Advertisement Things You'll Need Large pot with lid Strainer or colander Measuring spoons Timer Tongs or pasta fork Measuring cups and spoons Knife and cutting board Large skillet with lid Spoon Can or jar Measuring cups and spoons Medium saucepan Knife and cutting board Tongs Measuring cups and spoons Blender or food processor Knife and cutting board Large pan Spoon References About This Article Article SummaryXTo make spaghetti, add 4 quarts liters of water to a pot for every 1 pound kilograms of pasta you’re making. Bring the water to a boil and add 1 tablespoon 17 grams of salt to give it more flavor. Next, add the noodles to the boiling water and stir them for 1-2 minutes so they don't stick together. Cook for a total of 8-12 minutes, or until the spaghetti is “al-dente” - cooked but slightly firm in the center when you bite it. Drain into a colander. If you like, save about 1 cup 240 milliliters of the cooking water to thin out your spaghetti sauce if it’s too thick. Finally, put the noodles back into the pot, and pour your sauce on the top. Mix together and enjoy! To learn how to prepare spaghetti sauce, keep reading! Did this summary help you? Thanks to all authors for creating a page that has been read 1,571,280 times. Reader Success Stories Jesse Flores Dec 10, 2016 "I am a man who is to participate in a church outreach program later on this afternoon feeding homeless people. I..." more Did this article help you?

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Bahanbahan. Berikut adalah bahan-bahan yang diperlukan untuk memasak fettuccine cili padi dengan tuna. 1 paket 400 gm fettuccine (boleh diganti dengan spaghetti) 1 tin ikan tuna. 5 ulas bawang putih. 1 biji bawang besar. 10 biji cili padi. 3 biji buah tomato segar. 1 batang carrot.

3/19/2013 Hari minggu lepas saya memasak Spaghetti Goreng seperti yang diminta oleh Juita kerana katanya dia tak mahu makan nasi selepas sehari sebelumnya saya memasak nasi untuk hidangan tengahari. Alahaai jangan tak tahu, kami semua di rumah ini telah melancarkan operasi diet dengan mengurangkan pengambilan nasi dan kek serta kuih muih. Nak berjaya dalam diet ni, hati kena kuat. Bukan tak boleh makan nasi tapi bak kata Kevin Zahri, makan hanya segenggam nasi sahaja sehari sebagai bekalan karbohidrat yang diperlukan oleh tubuh kita. Tapi hari ini saya membuat Spaghetti ala ala versi Melayu lah pulak apabila dimasukkan telur, cili kisar dan daun sup. Saya suka sarapan sihat dengan spaghetti seperti ini. Makan sepinggan pun tak rasa bersalah seperti makan sepinggan mee goreng. Walaupun saya ni selera dan tekak Melayu, hari ni paksa juga makan makanan omputih yang sihat ini. Sedap pasta ni tak sama dengan sedap mee goreng basah atau mee goreng mamak yang sudah sebati dengan tekak anak kampung macam saya ni. Huhuhuhu.... Jom tengok resepinya di bawah ini... Spaghetti Goreng Oleh Azie Kitchen Bahan bahan 1 pek spaghetti - rebus ikut pembungkusan 300gm daging kisar 1 batang carrot 2 biji tomato 2 biji telur 1 biji bawang besar 5 ulas bawang putih 1 sb cili kisar - ikut pedas disukai 4 sb tomato puree Olive oil untuk menumis Garam Daun sup Cara cara Panaskan olive oil dan tumis bawang besar dan bawang putih yang telah di cincang halus sehingga kekuningan. Masukkan cili kisar dan goreng hingga cili kisar garing. Masukkan carrot yang telah dihiris nipis. Tumis lagi beberapa minit sehingga carrot lembut. Masukkan daging kisar. Tumis sehingga daging masak. Masukkan telur yang telah di pukul. Masukkan tomato puree dan buah tomato. Kacau sehingga sebati. Masukkan spaghetti dan gaul hingga sebati. Masukkan garam secukup rasa Selamat menjamu selera... Selamat datang ke blog Azie Kitchen. Saya seorang isteri dan ibu bekerjaya yang punya minat mencuba resepi masakan bila punya kelapangan masa. Ingin berkongsi resepi yang diperolehi dari kawan kawan atau dari blog blog yang telah dicuba. Saya ingin mengisi masa dengan melakukan sesuatu yang boleh memberi manafaat yang berpanjangan samada di dunia dan juga akhirat. Saya akan memaparkan pengalaman sendiri dalam kehidupan seharian saya di dalam bab masak memasak. Semua GAMBAR adalah HAK CIPTA TERPELIHARA! Harap minta izin terlebih dahulu jika ingin mengambil atau menggunakan gambar gambar di dalam blog ini. Sebarang komen atau pandangan, amat dialu alukan. Sekian terima kasih.

KakBell gunakan manual chopper untuk bawang. 4) Masukkan cili kisar/serbuk cili dan tumis hingga pecah minyak atau garing. 5) Masukkan tomato, lada merah dan lada hijau dan kacau seketika. 6) Tambahkan pasta spiral dan aduk rata. 7) Perasakan dengan garam, gula dan serbuk perasa secukupnya.

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3 Spaghetti rendang. Tumis dahulu bawang putih dan bawang bombay hingga harum. Masukkan daging yang telah diiris tipis bersama paprika dan jamur, lalu masak hingga berubah warna. Lanjutkan dengan menambahkan susu cair, gula, dan bumbu Royco Nasi Goreng Rendang. Masak hingga mendidih dan aduk bersama spaghetti yang telah direbus, lalu sajikan.

Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. Mohon verifikasi bahwa Anda bukan robot Referensi ID ac51fb58-0a29-11ee-9226-69484a535659 Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya. ^{Umumnya resep kari membutuhkan bumbu seperti salam, lengkuas, kemiri, kunyit, asam, cengkih, bunga lawang, dan banyak lainnya. Sehingga tak heran jika aroma yang dimiliki begitu kuat dan unik dibandingkan makanan lainnya. Berikut resep ayam kari dan cara membuatnya yang bisa kamu coba: 1. Resep Kari Ayam India.} Resepi spaghetti yang sedap ada banyak rahsianya. Salah satunya ialah melalui pemilihan bahan-bahan mentah dan kaedah memasak. Secara peribadi, saya gemarkan aglio olio kerana rasanya sedap dan sangat mudah untuk disediakan. Bahan-bahannya juga tak banyak. Untuk posting kali ini, saya senaraikan 5 resepi spaghetti kegemaran saya yang mudah untuk disediakan tapi rasanya sedap sampaikan mak mentua lalu belakang pun boleh tak perasan. 1. Resepi Spaghetti Bolognese Pedas Resepi Spaghetti Bolognese Pedas sangatlah mudah dibuat. Tak sampai 30 minit boleh siap terhidang di atas meja. Apa yang penting, spaghetti, daging cincang dan tomato puree sudah dibeli siap-siap. Bahan-bahan 1-2 sudu besar minyak zaitun 250gram daging cincang ½ biji bawang Holland Dicincang halus 2 ulas bawang putih Dicincang halus ½ biji lobak merah Dipotong dadu kecil 1 batang saderi Dicincang halus 2-3 tangkai daun rosemary Dicincang halus 5 sudu tomato puree 250gram spaghetti 2-3 biji cili Thai merah Sedikit garam Daun parsley Untuk hiasan Cara-cara Memasak Rebus spaghetti dengan sedikit garam. Toskan dan biarkan sejuk. Masukkan minyak zaitun dan goreng separuh daging cincang sehingga keemasan. Masukkan bawang Holland, bawang putih, lobak merah, batang saderi dan kacau sehingga sayur lembut. Masukkan pula daun rosemary, cili Thai merah, tomato puree dan separuh lagi daging cincang Biarkan sebentar. Setelah mendidih, perasakan dengan sedikit garam secukup rasa. Tuangkan sos Bolognese ke atas pasta dan hiaskan dengan daun parsley. Selesai. Resepi Spaghetti Bolognese Pedas siap! 2. Resepi Spaghetti Carbonara Simple Resepi Spaghetti Carbonara ini tampak simple tapi rasanya enak dan memikat. Mudah untuk disediakan dan sangat sesuai dihidang ketika kecemasan jika ada tetamu yang tiba-tiba datang melawat. Kanak-kanak gemarkannya dek rasanya lemak, berkrim dan tidak pedas. Bahan-bahan 1-2 sudu besar minyak zaitun 3 batang sosej Dihiris nipis ½ biji bawang Holland Dicincang halus 2 ulas bawang putih Dicincang halus 3 cendawan butang Dihiris nipis 350gram sos carbonara Prego 1 keping cheddar cheese 100ml susu full cream 250gram spaghetti Sedikit garam Sedikit serbuk lada hitam Daun parsley Untuk hiasan Cara-cara Memasak Rebus spaghetti dengan sedikit garam. Toskan dan biarkan sejuk. Masukkan minyak zaitun dan tumis bawang Holland, bawang putih sehingga naik bau. Masukkan cendawan butang dan sosej. Biarkan sebentar. Kemudian masukkan sos carbona Prego dan susu full cream. Setelah mendidih, perasakan dengan sedikit garam, serbuk lada hitam secukup rasa. Carik dan masukkan cheddar cheese dan kacau sebentar. Tuangkan sos carbonara ke atas pasta dan hiaskan dengan daun parsley. Selesai. Resepi Spaghetti Carbonara simple siap! Baca juga Resepi Meatball Ikea Versi Halalan Toyyiban Mesti Cuba 3. Resepi Spaghetti Aglio Olio Ayam Diet Resepi Spaghetti Aglio Olio Ayam sesuai untuk diet. Resepinya gaya klasik dan mudah untuk disediakan. Salah satu kunci untuk resepi aglio olio yang sedap adalah bawang putih. Bawang putih harus ditumis perlahan-lahan di dalam minyak zaitun hingga naik bau dan keperangan yang sempurna. Ingat ya, jangan sampai hitam dan hangit. Bahan-bahan 1-2 sudu besar minyak zaitun 1 ketul dada Dipotong dadu 3 ulas bawang putih Dicincang halus 250gram spaghetti Sedikit serbuk lada hitam Sedikit cili flake Sedikit garam Daun parsley Untuk hiasan Cara-cara Memasak Rebus spaghetti dengan sedikit garam. Toskan dan biarkan sejuk. Masukkan minyak zaitun dan tumis bawang putih sehingga naik bau dan keperangan. Masukkan dada ayam. Biarkan sebentar. Setelah ayam masak, perasakan dengan sedikit garam, serbuk lada hitam dan cili flake sesedap rasa. Masukkan spaghetti, gaul sekata dan hiaskan dengan daun parsley. Selesai. Resepi Spaghetti Aglio Olio Ayam Diet siap! 4. Resepi Spaghetti Marinara Prego Resepi Spaghetti Marinara Prego merupakan salah satu resepi kegemaran saya. Paling enak jika di masak bersama pelbagai jenis makanan laut. Boleh letak apa-apa sahaja seafood tak kiralah sotong, udang mahupun kupang. Letak ikan sardin pun boleh juga tau.. Bahan-bahan 1-2 sudu besar minyak zaitun 300gram udang dan sotong ½ biji bawang Holland Dicincang halus 2 ulas bawang putih Dicincang halus 2 biji tomato Dipotong dadu kecil 350gram Prego mushroom pasta sauce 250gram spaghetti Sedikit garam Sedikit serbuk lada hitam Daun parsley Untuk hiasan Cara-cara Memasak Rebus spaghetti dengan sedikit garam. Toskan dan biarkan sejuk. Masukkan minyak zaitun dan tumis bawang Holland, bawang putih sehingga naik bau. Masukkan tomato. Biarkan sebentar. Kemudian masukkan sos pasta mushroom Prego. Setelah mendidih, perasakan dengan sedikit garam, serbuk lada hitam secukup rasa. Masukkan spaghetti, gaul sekata dan hiaskan dengan daun parsley. Selesai. Resepi Spaghetti Marinara Prego siap! Baca juga Resepi Ayam Korea Pedas Tanpa Gochujang 5. Resepi Spaghetti Goreng Basah Resepi Spaghetti Goreng Basah ini khusus untuk orang Malaysia yang tekaknya tak berapa nak ngam dengan rasa klasik Italia. Jadi kita tune sikit resepinya jadi ala-ala mee goreng mamak. Boleh ke? Eh, kenapa tak boleh pula. Kita yang buat dia kan. Bahan-bahan 1-2 sudu besar minyak zaitun 200gram udang ½ biji bawang Holland Dicincang halus 2 ulas bawang putih Dicincang halus 2 sudu cili boh 1 sudu tomato puree 250gram spaghetti 100ml air kosong 2 biji telur Sedikit garam Sedikit serbuk lada hitam Daun parsley Untuk hiasan Cara-cara Memasak Rebus spaghetti dengan sedikit garam. Toskan dan biarkan sejuk. Masukkan minyak zaitun dan tumis bawang Holland dan bawang putih sehingga naik bau dan keperangan. Masukkan cili boh dan tomato puree. Masak sehingga mendidih kemudian masukkan udang dan air. Setelah udang bertukar warna, pecahkan telur dan kacau sekata. Kemudian perasakan dengan sedikit garam dan serbuk lada sesedap rasa. Masukkan spaghetti, gaul sekata dan hiaskan dengan daun parsley. Selesai. Resepi Spaghetti Goreng Basah siap! Semua gambar credit to 5hWb.

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cara masak spaghetti goreng pedas