Popular dish- spaghetti - even novice cooks can do it. It is not time consuming, but at the same time it has some preparation nuances. This is especially true when it comes to how long to cook spaghetti.

Cooking on the stove

Spaghetti means “twine” in Italian, so this pasta is long, more than 15 cm. The cooking time depends on its type and the type of wheat from which it is made.

If we take into account that their mass becomes 3 times larger when boiled, then for 1 serving in dry form for a side dish you need only 50 g. To boil them, you need to take 10 times more water, i.e. ½ liter per serving. To ensure that the food is contained in it freely and does not stick together, the container must be large.

1. Place the cooking container on high heat and wait until it boils.
2. Add salt - 0.5 tsp.

Immerse spaghetti in boiling water like a fan. As soon as the lower part becomes limp, gradually fold them completely deep with a special spatula.

Reduce the heat slightly so that the boil does not produce foam. In the first 120 sec. It is worth stirring, otherwise they may stick to the pan.

There is no need to close the lid, but cook for 9 minutes. Before finishing cooking, try to see if they are soft or not.
Ready to place in a colander, let the water drain for about 3 minutes.

Place in the container where they were boiled butter or pour 1 tsp. vegetable, then the product will not stick together.
Boiled pasta is placed in heated oil.

The container is covered. You need to take the pan by the handles with oven mitts and shake it. This will mix the spaghetti. Shaking, alternating with pauses, can be repeated several times.

Spaghetti does not need to be rinsed. The exception is when they are overcooked or stick together because of this. Maybe the pasta is of poor quality.

Advice: it is better not to break “twigs”, even long ones. In China, for example, you cannot break long noodles, because they symbolize longevity. In Italy, the birthplace of spaghetti, it is customary to cook such pasta only as a whole, even if the length reaches 30 cm. But in Russia, everything is not so strict. However, why then take up spaghetti when there is such a variety of pasta.

Cooking time depending on shape and thickness

How long to cook this paste depends on the shape (round or flat) and the thickness of the threads. The thinnest - 3–4, thicker up to 8 and the thickest, round - up to 12 minutes.

No.	View of Barilla	Spaghetti number	Cooking time, min.
1.	Capellini	1	5
2.	Spaghettini	3	5
3.	Spaghetti	5	8
4.	Bavette	13	8
5.	Spaghettoni	7	11

Tip: to prevent them from sticking together, before cooking them, you should immediately add ½ tsp. oil (lean) into water. There is no need to do this later; it is better to add the oil after cooking and after the broth has drained in a colander. Excellent product from sticking - boiling water.

It happens that you need to cook a semi-finished product and cook something from it. If it is still under the influence of heat, then cook it a couple of minutes less, i.e., do not finish cooking it. These are “al dente” - “to the tooth”, because they are slightly harsh, which further cooking is completely eliminated.

Tip: the cooking time is often indicated on the packaging, you need to pay attention to this.

A secret method will help you cook even thin spaghetti from soft varieties wheat in a frying pan: they must first be fried, then pour boiling water, covering the product by 5 cm, cook for 180 seconds.

Cooking with Kitchen Gadgets

If you can’t cook spaghetti on the stove, a multicooker will come to the rescue. Pouring required amount water. In the “steam” or “paste” mode, it is brought to the point of boiling. On average it takes up to 7 minutes:

- Products are placed in the multicooker bowl.

Add a piece of butter or a little vegetable oil (to taste), as well as salt. Everything is mixed carefully.
Cook until boiling, up to 9 minutes.

Tip: if you plan to serve spaghetti in sauce, do not rinse it. The starch remaining on the strings blends well with the consistency of the sauce. When spaghetti has been kept in a colander longer than necessary, it is possible to revive it by scalding it with boiling water. The remaining cooking liquid can be used to make the sauce.

You can also cook microwave. The product is poured with boiling water, covering it by 5 cm (or 1:2 ratio). Put spaghetti, salt, spoon into boiling water vegetable oil. You need to cook for 8 minutes. to the maximum extent possible. Every 2 min. pause cooking and stir. As soon as the product is cooked, the oven turns off, and the paste remains there a little longer. Then just drain the water and you are ready to eat.

Tip: if the microwave power is low, the cooking time should be increased to ¼ hour.

Spaghetti is good with various sauces, as a side dish, first and second, for salad, etc. They cool quickly, so they are served in heated plates. Cooking spaghetti is easy when you know what to do. There is no doubt that then everyone will be happy with the result.

It would seem a strange question: how to cook spaghetti correctly? Well, what difference does it make what you cook: spaghetti or horns, they are pasta and in Africa they are pasta. But no.

First of all - will you have spaghetti as the first course or the only dish served at the table? If they are the first course, then the portion per person will be approximately 50g, and if it is not only the main, but also the only dish, then the calculation should be 100g per person.

Now choose a suitable pan. It should hold a lot of water. Experts disagree on exactly how much water should be poured: they call proportions from 1:3 to 1:10. In fact, it is important that the spaghetti does not stick together during cooking and feels free. Therefore, take a large pan and fill it 2/3 with water. Why is that? Yes, because during cooking the spaghetti will begin to foam and can “run away”, flooding the burner and the stove. Give them some space. That's how they are, freedom-loving people.

To cook spaghetti, it is better to choose a pan with a wide bottom. It would be even better, of course, to cook them in a special bowl, rectangular, corresponding to the length of the spaghetti. But we’re not in a restaurant, so we just take a wide-bottomed pan, fill it 2/3 full with water and bring the water to a boil. Then add salt and place the dry spaghetti in boiling water. Under no circumstances should you break spaghetti. This could even give Italians a heart attack, because the length of spaghetti, in their opinion, is ideal, 25-30 cm. Naturally, we see that spaghetti “does not fit” into the water immediately and entirely. It’s okay, literally in half a minute the part of the spaghetti that got into the water will become plastic, and we will be able to put all the spaghetti in the pan without breaking it.

After that, mix. This should be done to prevent the pasta from sticking together. You can, of course, stir with any spoon, but you need to ensure that even with vigorous stirring, your spaghetti remains long and does not break. Therefore, a wooden spoon or spatula is more convenient.

So, the spaghetti has boiled, and you have slightly reduced the heat under the pan. Do you think that everything is over and you can distract yourself? Nothing like this. Spaghetti loves to be cooked “in company”, and one should not forget about it. Therefore, stir them periodically, and at the same time monitor the degree of their readiness.

Some housewives add to the water vegetable oil, approximately 1-2 spoons. This will not spoil the spaghetti; housewives believe that this will protect the spaghetti from sticking together, but, in general, spaghetti is not prone to sticking too much if there is enough space for it in the pan and you don’t forget to stir it. Therefore, whether to add oil to the water when cooking is up to your personal taste and culinary experience.

So, we cook the spaghetti and monitor its readiness. Why is this necessary? Yes, because Italians do not approve of overcooked pasta, preferring to finish cooking when the spaghetti has reached the “al dente” state, “to the teeth.” Over time, you will learn to detect this state of slightly undercooked spaghetti not only by tooth, but also by eye. For now, let's do it simpler. Read the recommended cooking time on the package. Usually it's 8 minutes. Well, reduce the recommended cooking time by one minute, and you will just get that “al dente”, when, when cutting soft pasta, a small dark spot remains in the middle. You may ask, why is this so? But because the spaghetti, when you throw it in a colander, will continue to “cook” for some time under the influence of its own heat. And they’ll just finish cooking.

Don’t rush to throw out the water drained from the spaghetti! You may need it for the sauce if the sauce is too thick.

Drizzle the spaghetti with olive oil or butter, whichever you prefer, and it's time to plate the spaghetti.

Rinse? No, you don't need to rinse the spaghetti. The best thing is that immediately after draining the water, you place the spaghetti on plates. But, if suddenly you didn’t calculate the time, and your spaghetti lay in a colander longer than required, you can pour boiling water over it.

The plates on which you will place the spaghetti should be deep and, preferably, heated, so as not to take away the heat from the spaghetti.

That's all, put the sauce on top of the spaghetti, and bon appetit!

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From | Tue, 28/11/17 - 18:12

cool it turned out very tasty

From anonymous| Mon, 03/11/14 - 10:51

If anyone wants spaghetti, you need to put oil in a saucepan and wait until it boils, then add salt and add spaghetti. Cook for 8 minutes.

From | Mon, 18/08/14 - 19:51

Thanks a lot. All worries dispelled! Now everything will be fine :)

From mega| Fri, 28/03/14 - 17:37

From IRINA| Sat, 09/11/13 - 23:03

I heard that after cooking you need to add a SMALL amount of water, because... The pasta continues to cook without water for some time. 1 glass is too much, you need 80 grams of the water in which they were boiled.

From Julia| Wed, 06/11/13 - 21:00

Of course, there is nothing difficult about cooking spaghetti. However, in order to cook spaghetti correctly you need to know a few secrets. Main secret is that they need to be slightly undercooked. Slightly undercooked - they will reach readiness on their own due to preservation high temperature after you have removed them from the heat and drained the water. If, however, it is still cooked until done, then as a result they will turn out to be overcooked. So how to cook spaghetti correctly?

spaghetti 500 grams;
butter 100 grams;
salt 1 tablespoon;
sunflower ( olive oil) 1 tablespoon.

Cooking time: 20 minutes.

Calorie content - 300 kcal.

The recipe is for 4 servings.

Step-by-step cooking recipe:

Take a large (3-5 liter) saucepan and pour about ⅔ of water into it. Place on the fire and bring to a boil. Then, add 1 tablespoon of sunflower (olive) oil to a pan of water. This is done so that the spaghetti does not stick together during cooking. Plus, they will be more flavorful.
You also need to add 1 tablespoon of salt to the boiling water.
Now put the spaghetti in the shape of a fan into a pan of boiling water and cook. How long does it take to cook spaghetti? Approximate boiling time is 6-12 minutes. The exact time depends on the quality, variety and size. You can check it on the packaging. If it is not indicated on the packaging exact time cooking, you need to constantly try, while each time removing the pan from the heat. When they are almost ready, quickly drain the water.
The first two minutes of cooking must be stirred constantly so that they do not stick to the walls of the pan or stick to each other.
Once your pasta is ready, drain the water, place it in a colander, and let the excess water drain.
While they are dripping excess water, put a piece of butter in the same pan (in which you cooked it).
Then, the spaghetti is poured back into the pan with butter. Now cover the pan with a lid (+ it is advisable to cover the top with a towel so as not to burn your hands) and mix thoroughly by shaking. Set it for 1-2 minutes and repeat the process.

Tip: If you've already put your spaghetti in boiling water and completely forgot to add vegetable oil, you shouldn't add it anymore. Just when you drain the almost finished spaghetti in a colander, don’t drain all the water, add a little to the butter in the pan.

See how to cook spaghetti correctly:

And I sunflower oil I never add it to spaghetti, only creamy, I think it tastes better

Cooking spaghetti is actually not difficult. The main thing is that the spaghetti itself is made from good flour.

It really tastes better with butter. I haven’t added it at all before, neither butter nor sunflower...

I add oil without fail. Because if you don’t do this, it won’t turn out tasty. And everything will stick together instantly.

I don’t really understand those people who don’t add butter to spaghetti afterwards.

I definitely add olive oil afterwards. It tastes better this way and they don’t stick together.

The duration of frying depends on what type of wheat the pasta is made from. On average it takes me up to 20 minutes to cook.

I always add vegetable oil and more Bay leaf. Makes amazing spaghetti.

In general, it seems to me that you can’t do without oil at all. I tried cooking with oil, and then without it I liked it better with oil.

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What could be easier than cooking a pack of spaghetti? I poured the pasta into boiling water, it boiled and you can fish it out. As practice shows, it is not easy to cook spaghetti according to all the rules so that the pasta does not stick together and is well cooked. We will learn further how to find the golden mean and how to cook spaghetti.

Traditional way to cook spaghetti

How to cook pasta correctly. Advice from experienced chefs:

Requirements for the dishes: it must be a wide, spacious saucepan with the same bottom.
Proportions of liquid and pasta: for 1 liter of water you will need 100 g of spaghetti. As for salt, you need to add it to the water before adding the main product. Amount of salt – from 10 g.
Wait for the water to boil, add sea or table salt, stir. Place the pasta into boiling water without breaking it. The bookmark is fan-shaped.
Cook the spaghetti, stirring occasionally. To make sure the pasta does not stick together, you can add a little olive oil to the water.
Do not close the lid while cooking spaghetti.
Regarding the cooking time for spaghetti, read the information on the package carefully.
Do not miss the most important point: it is important to remove the pasta from the stove slightly undercooked - “al dente”.
Spaghetti is not washed! Drain the water and quickly drain the pasta in a colander. That's it, you can season the spaghetti with oil and serve.
Rinse cold water allowed only if the spaghetti is used for preparing cold appetizers.
The serving plate is deep, slightly warmed. Spaghetti is laid out in the center in a mound and sauce is added on top.
For 1 person take 100 g of spaghetti. If you need to feed a family of 3 people, then the amount of the main product needs to be multiplied by 3, you get 300 g and 3 liters of water.

How to cook spaghetti without the pasta sticking together

What you need to do to cook spaghetti correctly:

add vegetable oil (preferably olive) to the water during cooking in the amount of 1 tbsp;
do not allow the pasta to stick to the walls and bottom of the pan, so you need to stir the pasta periodically;
spaghetti is not washed;
After boiling, you need to drain the pasta in a colander, which should stand on the pan. You need to vigorously shake the colander several times. This will remove excess liquid.

What to do if spaghetti sticks together?

How to save the finished product:

if the pasta sticks together, it means you didn't wait for the water to boil;
in this case, you need to try to distribute the pasta with a spoon, add vegetable oil and continue cooking;
spaghetti, as soon as it gets wet, immediately sticks together, so you need to lay out the pasta in a fan manner. If this moment is missed, then you need to try to separate the sticky lump with a spoon or fork. If to no avail, throw it away;
overcooked pasta should be washed thoroughly, remove all water, add vegetable oil, mix, fry in a frying pan with small quantity oils

How to eat spaghetti

If the pasta was cooked according to all the rules, most likely attempts to catch the elusive pasta from the plate will be in vain. In Italy, it is customary to eat pasta with a fork, grabbing one piece at a time with your lips and sucking it into yourself. You need to use a spoon to help grab a portion of spaghetti onto your fork. Hold a fork in one hand and a spoon in the other. The spaghetti is rolled onto a fork, and any overhanging spaghetti is cut off.

If you eat spaghetti from a deep plate, then you can twist a few pasta on your fork. Don't try to wrap up to 10 pieces of spaghetti at once.

If wrapping pasta on a fork is not for you, try simply cutting the spaghetti in a plate with a fork and taking the desired portion.

Despite the completely different technology for creating flour products than now, we have always loved pasta. They cook quickly and are great side dish. Often they boiled over, taking on huge sizes, or stuck together into a single lump. For the most part, this was due to the fact that such products were made from flour premium, now they are made from durum varieties wheat.

Pasta, pasta, spaghetti are perhaps one of the favorite dishes of many people. They are prepared from dried wheat dough on the water. Varying in appearance (shells, feathers, spirals, spaghetti, etc.), with correct delivery necessary seasonings, every pasta turns into a special dish.

Cooking time for pasta by type

Traditionally, the cooking procedure looks like this. Pasta is poured into boiling water salt water. Boil them for 7-10 minutes. Ready dish drain through a colander and serve. Various sauces and cheese are a common accompaniment to it.

The most important point in preparation pasta side dish is the question: “How long to cook pasta?” After all, many have become convinced from their own deplorable experience that even quality product can be ruined by improper preparation. But there is no definite answer, because... The cooking time will depend on their type and the type of flour from which they are made.

Even during the cooking process, you should check the information on the packaging. The manufacturer always indicates the cooking time for their product. Another factor influencing the time regime is the further use of pasta. With their subsequent heat treatment(baking or frying) the cooking time is reduced.

How many minutes to cook:

You should only buy quality products. Broken products will spoil the taste of the entire dish.
If the product includes egg powder, then the products will turn out soft and boiled.
You should always remember that products increase in size by 3 times. Therefore by 2 large portions 100 gr is enough.
It is better to cook the pasta in oil water so that it does not stick together. Therefore, it is recommended to add 1 tbsp to the water. a spoonful of any vegetable oil.
The water ratio must be at least 1:3. For 100 grams of dry products you can take from 300 ml to 1 liter of water.
To avoid sticking after cooking, drain the water immediately after cooking.
When preparing dishes from non-durum wheat varieties, rinse them with hot water after cooking.
It is believed that pasta that is undercooked for 2-3 minutes will become less caloric.
Proper cooking should be done in a wide pan without a lid.
Slightly overcooked ones can be saved by rinsing them with cold water.
If boiled pasta used for cooking complex dishes with further heat treatment, then they should not be cooked for as many minutes as they will be cooked further.

Methods for preparing curly pasta

To ensure that the result of your favorite side dish is always successful, you should remember a few cooking rules pasta in different ways: in a saucepan, microwave, double boiler or slow cooker, and even in an electric kettle.

The traditional method using horns as an example

The classic cooking method always guarantees an excellent final result. Let's look at it using the example of a specific type of product to understand how to cook pasta horns in a saucepan.

Required ingredients:

horns - 200 gr;
water - 1 l;
vegetable oil - 1 tbsp. spoon;
salt - 1 teaspoon.

Pour water into a wide bowl. Add butter to prevent the horns from sticking together. Salt the water. When the liquid boils, add the cones. Mix them well with a spoon so that the products do not stick together and stick to the bottom of the dish. Boil the horns for 7-10 minutes until tender. Drain the water and place the pasta in a colander. If necessary, then finished goods rinse with cold water. Serve with sauces and gravy or sprinkle with grated cheese.

Cooking shells in a slow cooker

A quick and tasty dish if you cook pasta in a slow cooker. For this type household appliances Curly types of products are better suited: horns, bows, spirals. The multicooker will allow you to cook from the simplest to the most sophisticated and original dishes from pasta.

Required ingredients:

shells - 200 gr;
water - 400 g;
salt - to taste;
vegetable oil/butter.

Simple cooking option:

Pour the shells into the bowl and fill them with water so that the water covers them by 2 cm. Add 1 spoon of butter. How long to cook pasta will depend on the selected mode. It is better to cook them in the “Steam” or “Pilaf” mode for about 12 minutes.

Roasted option:

Pour vegetable oil into the multicooker bowl until it covers the bottom. Add dry shells and mix them well so that the oil coats each product. Using the “Baking” or “Frying” mode, fry the shells for 10-15 minutes until they take on a pale brown color. During the frying process, you should stir everything 2-3 times.

As soon as the pasta has changed color, pour in the hot boiled water so that it rises above the shells by 2 fingers. Salt the liquid and season with spices to taste. You can add black pepper or suneli hops. Further cooking takes place in the “Pilaf” mode until the liquid has completely evaporated.

In this recipe, you can add chopped onions and carrots to the shells. They should be fried and boiled together.

Cooking feathers in the microwave

A microwave gives you an easy way to cook. Having such household appliances will allow you to cook dinner away from home without hassle. In addition, this cooking method ensures that the pasta will not “run away.”

Required ingredients:

feathers - 200 gr;
boiling water - 400 ml;
vegetable oil - 1 tbsp. spoon;
salt - to taste.

To save time on cooking, the prepared water should already be hot. It can be boiled with a kettle. Pour boiling water into a deep bowl and add feathers. The liquid should cover the products by 2-3 cm. After boiling, add salt and a spoonful of oil.
Stir, close the container with a lid and cook the feathers for 20 minutes at 300 W. If the power is increased to 550 W, then the cooking time should be reduced to 10-15 minutes. In general, how long to cook pasta in the microwave depends on the thickness of the product. The indicated parameters are typical for pasta with thick walls (feathers, horns), but for thin noodles the cooking time is significantly reduced.
Remove the finished feathers from the microwave, place in a colander and rinse them under running cold water.

Cooking spirals in an electric kettle

The method is suitable for students and those who are “impatient” to eat pasta here and now. The method is rather humorous, but it makes it clear that cooking pasta under any conditions is not so difficult. Naturally, it is necessary to take into account that an electric kettle is only suitable for a certain type of product; spaghetti, cannelloni and nests cannot be cooked in it.

Required ingredients:

spirals - 100 g;
water 1 l;
sauce, salt, cheese - to taste.

Pour liquid into a clean kettle. Bring it to a boil. Add pasta to boiling water. It is difficult to say how long you need to cook pasta using this method.
With the kettle on, bring the water to a boil and turn it off. Perform this operation every 30 seconds, turning the kettle on and off for 7-9 minutes. At the end of cooking, drain the water and place the spirals on a plate.
Sprinkle them with salt to taste, add sauce and cheese if desired. It is recommended to wash the kettle immediately after use.

Features of the preparation of some types

Despite the simplicity of preparing all pasta, some types of products require a special approach, because... do not fit into the framework of “ordinary” options. For example, incorrectly welded sockets will change their appearance and lose their individuality. A classic spaghetti If cooked incorrectly, they can easily break or form into a large lump.

Cooking nests correctly

Many are attracted by the original appearance of these pasta, reminiscent of bird's nest. However, careless handling can easily turn them into ordinary vermicelli. To keep them in their original form, you can cook them in two ways.

Frying method

Prepare a small clean tin can without cover. Grease the inside of the mold with oil. Put a nest in it. The dish itself is prepared in a frying pan with oil. To do this, pour vegetable oil and butter into the frying pan in equal portions. Heat the fat and very low heat fry the nests, turning them over after a while.

Place the finished nests on a plate and stuff with any filling.

Cooking method

For lovers traditional way When cooking, you need to stock up on a wide pan. Fill the bowl with water so that it covers the nests by 2-3 cm. Salt the liquid brought to a boil to taste. Place the pasta in the pan, being careful not to let it turn over while cooking.

Cook them in a saucepan according to package instructions. Perfect for ready-made nests creamy mushroom sauce with cheese.

Cooking perfect spaghetti

Served as the only or second course for lunch or dinner, spaghetti requires some nuances during its preparation.

Unlike short pasta, spaghetti requires maximum water. Therefore, it is worth boiling them in liquid, taking it at the rate of up to 10 units. The cooking pan must also be of the appropriate size.

Long pasta should not be broken. It is enough to just leave them in the pan. After 1-1.5 minutes, the ends will soften in the water and all products can be lowered to the bottom.

The cooking time for spaghetti is usually indicated on the package, but should not exceed 8 minutes. But you should cook black spaghetti in half the amount of time, up to 3-4 minutes.

Since spaghetti is not regular pasta, then washing after cooking does not apply to them. With the right approach, based on the opinion of Italians, long pasta should be slightly hard. Most The best way check readiness - taste. The finished products should be laid out using special tongs, lifting them high. This way it will be easy to separate the portions from each other. A the best supplement they will come to them a variety of sauces, which can be prepared using the water where the pasta was cooked.

Simple pasta recipes for everyone

Having understood the rules for preparing pasta, it’s time to create complete, nutritious and delicious dishes for the whole family. Meat and vegetable options will appeal to avid gourmets and convinced vegetarians.

Navy pasta with stewed meat

Fast hearty dinner on a quick fix is able to feed the whole family, saving time for rest. A camping or country version with stewed meat instead of minced meat is simple and ingenuous. Mix pasta boiled in any way with the contents of the jar and serve. But even such a simple “navy” option can be slightly diversified, giving it bright flavor notes.

Required ingredients:

horns - 200 gr;
stew (350 g) - 1 can;
onion - 1 pc.

How to cook:

Cook the horns in salted water, without cooking them for 1-2 minutes. Drain the water, leaving some at the bottom of the pan.
When choosing stew, focus on the quality of the product, not the price. Melt the fat from the can in a frying pan. Chop the onion into small cubes and fry it in melted fat until golden brown.
Place the stewed meat pieces on the horns. Cook the pasta and stew over low heat until the fat is completely dissolved and the liquid boils.
Place the onion in the dish and mix everything carefully. Hearty and quick dinner ready for 2-3 people.

Spaghetti Al Dente with vegetables

Al Dente - special way Cooking pasta until “tender crunchy” or “to the tooth”, when it is already cooked but remains firm. Simply, it is a kind of slightly undercooked pasta, when during eating the tooth bites into the product, but at the same time feels a slight density. Italians consider this type of cooking the most correct and low-calorie. It should be noted that only durum varieties can be cooked al dente.

Required ingredients:

spaghetti - 350 gr;
tomatoes - 500 gr;
olives - 100 gr;
garlic - 2 cloves;
capers - 1 teaspoon;
hot pepper - 1 pc.;
olive oil - 6 tbsp. spoon;
parsley, oregano - optional;
salt - to taste.

How to cook:

basis of this dish it will be tomato vegetable sauce. To do this, peel the tomatoes by pouring boiling water over them and removing the skin. Grind the pulp.
Finely chop the oregano and parsley.
Heat olive oil in a frying pan. Flatten the garlic cloves with a knife and fry them in oil along with the pepper. Once the garlic is fried, remove it from the oil and add the tomatoes, capers, pitted olives and oregano to the pan. Cook the sauce for 10-12 minutes, then add parsley and simmer for another 2-3 minutes.
Throw the spaghetti into boiling water with salt and cook it al dente. It is impossible to say with certainty how long to cook al dente pasta. The main thing is to constantly taste and taste, because seconds count. If, when breaking, the pasta has a white mark in the middle, it means it is not yet cooked.
Boiled al dente spaghetti pour over the sauce and serve in portioned bowls.