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Anonymous10/19/25, 00:06No.21665317I made some Pasta today
Picrel kinda looks like what I made but, I wasn't bothered to take a picture and now the Pasta is sitting in a plastic container inside my fridge.
So, here's the quick rundown, this was partly inspired by some vague recollection of something I saw on youtube and mostly throwing together whatever I had on hand (which wasn't really much desu kek).
So, I stared off boiling the spaghetti in some salty water for as much time as the packet specified, then while that was going I chopped the onions.
I was in the mood for a lot of onions and a lot of garlic, so I chopped I would say about 2 whole onions (in actual fact it was 2 small onions, a big onion and like a third of a leftover red onion from something else) and I rough chopped nearly a whole head of garlic.
So, around this time the Pasta was done cooking so I turned the heat off and left it covered while I got a pan, put some olive oil on it then threw the onions on at medium high heat. The goal was to get the onions soft and caramelised but, not burnt so, I did pour a little water in at some point to help I also cracked some salt and pepper over the onions early on too. Eventually when I deemed the onions were sufficiently cooked I turned the heat down a touch then tossed in the garlic. I didn't put them both in at the same time because as you know, onions take longer to cook than garlic and I didn't want to burn the garlic.
After I threw in the garlic I started to prep the tomatoes. I used some tomatoes from my garden plus a few cherry tomatoes from the store. I'd suggest just using about 10-12 cherry tomatoes cut in halves or 2-3 regular tomatoes cut into cubes (the size of cherry tomato halves) I think Cherry tomatoes are better than normal ones for this.
So, before adding the tomatoes I added a bit more olive oil to the pot, then a healthy serving of tomato puree (I'd say about 2-3 big table spoons) then I put in the tomatoes with a pinch of salt.
[Continues in reply, it says the field is too long]
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Anon10/19/25, 00:07No.21665318
[CONTINUATION]
After that I added the spices (this is what I had on hand): Paprika, ground toasted coriander seeds (mine was homemade), some more pepper, like 1 gram of chilli flakes and a 2 dried red chillies I had sliced. Now, originally I was gonna add just chilli flakes but, I ran out hence the tiny amount added. I didn't feel like digging through the cupboard for the powder so, I added the 2 dried red chillies. You can choose to spice it however you want but, I did it like that and it turned out pretty well.I also want to mention that, I was thinking of adding some Worcestershire sauce too but, I forgot so, maybe add some if you've got it.After stirring those in and letting the tomatoes break down a bit I added the Pasta water from the Spaghetti. The water was pretty salty which is why I didn't add that much salt in the previous steps. Anyway, I think I added a little too much water because I ended up having to spend like 10-15 minutes boiling it off to reach my desired consistency (maybe, boiling the sauce for a long time helped it develop a better flavour, idk) one the sauce got a bit thicker and you could see the outline of the onions, etc when you lifted some of it out with a spoon, I added some cream to it. I sorta poured it in and eyeballed it without measuring so idk, like 1.5-2 cups, maybe. Just eyeball it.I stirred the cream in for a minute and got everything incorporated. It ended up like a very light orange colour, kind of like a dark yellow. Then I added the spaghetti (which I had strained earlier) and gave it all a mix on low heat for a second, then I cut the heat and made sure the spaghetti was mixed properly.I turned out well enough, I liked it
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Anon10/19/25, 00:14No.21665326
thanks chan gpt
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Anon10/19/25, 00:27No.21665350
not interested in your blabbering this is an imageboard
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Anon10/19/25, 00:55No.21665381
didn't read all that but I'm happy for you or sad that it happened
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Anon10/19/25, 05:59No.21665753
Looks good. Going to go boil some pasta right meow
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Anon10/19/25, 06:21No.21665788
another day it passes, and slow but surely /ck/ becomes a subreddit
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Anon10/19/25, 12:46No.21666181
>ctrl+f meatball
>0 results
wtf...?