In the Gonzalez family, spaghetti is made very differently than American-style red sauce and parm. Not to give away any secrets, but a half an onion is added to the pasta as it boils. Tomatoes, onions, and garlic are pureed, then added to a pot with butter. The cooked pasta is then added to the sauce and cooked even further until the pasta becomes red and the sauce is mostly absorbed.At the table each person adds as much sour cream and queso fresco as they so desire. I always get excited when it's spaghetti time at home. So good.
The spaghetti topped with cream and cheese.
All mixed together. Yum. I am always looking for how other cultures take spaghetti and make it their own. If anyone has family recipes, please share!
These spaghettis always seem a bit disconcerting to me at first, but then I end up savoring every string by the end.
ReplyDeleteAnd I knew the pasta tasted funny! now I know what it is! thanks
Where have you had weird pasta? I'd love to go.
ReplyDeleteI mean pasta in the fashion you've described. I've had it at tropifood a couple of times, also in huntington station there are salvadoran places that do it. I'm not sure where else in the neighborhood, but I'm sure there are lots more in the steam tables.
ReplyDeleteHere's a post I made about "Jewish spaghetti":
ReplyDeletehttp://www.matadorrecords.com/matablog/2009/08/12/jewish-spaghetti/
Patrick, I love that! The only thing close to Jewish spaghetti that we make is good old kugel. Thanks for sharing!
ReplyDeleteI first had this in El Salvador. After the noodles are cooked, drained, add butter (real, not margarine), then mix in Lawry's season salt and about a cup of sour cream. Mix well and serve. Delicioso!
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