To those who don’t know, Italians can be super particular about what pasta goes with which condiment. If the recipe says linguine, it’s linguine or you can’t cook the dish. Spaghetti aren’t acceptable.
Also if you sit with some Italians and want to troll them ask them what they think about farfalle (the bowties) and watch the show, most are super opinionated as well.
Ketchup and MSG are the secret ingredients in my marinara sauce. I go as far as to use proper other ingredients likes San Marzano tomatoes, fresh basil, and garlic, but I am fairly certain that my special additions to the recipe improve it. I’ve been told never to utter this to an Italian mother.
to an Italian
motherFTFY
Ketchup has a distinct taste to it that I feel you can taste through most sauces. But perhaps it’s the type of ketchup you use? I also don’t know what “Marinara Sauce” even is, never saw it in Italy or Italian restaurant.
Just standard Heinz works fine. Only a squirt or two seems to round off the flavors, giving just a hint of sweetness. Heinz ketchup is intentionally well balanced through countless trials with consumers. The exact proportions are super proprietary. People shouldn’t use any other brand because no one has invested nearly as much in getting the formulation correct. I don’t understand what you mean by not knowing what Marinara sauce is.
I don’t understand what you mean by not knowing what Marinara sauce is.
Well I never heard the term, I looked it up with Google and it seems to be a tomato sauce.
Perhaps I try the variant with Ketchup, but will it not simply change the taste? What kind of oil are you using and which tomatoes? In the recipe I found they simply say “olive oil” but it is super important. When you just use any oil or tomatoes it won’t taste as good.
Marinara is the most basic of Italian sauces. It is the red sauce on pizza and the default for most pastas at standard Italian restaurants in the US. I’d be surprised if you couldn’t find it in Italy since it isn’t like how Americans take a food like tacos and completely alter the original recipe. Sure, they make all varieties of jarred marinara in the grocery store where some are much better quality than others, but the basis is pretty much tomatoes, olive oil, garlic, salt, pepper, oregano, basil and something to add sweetness like letting a carrot stew in it, adding sugar, or a squeeze of ketchup per my shortcut. Most recipes call for whole canned San Marzano tomatoes that are crushed while you simmer the sauce. This allows for a nice chunky consistency. The olive oil is always supposed to be the best you can find, so extra virgin olive oil works since you aren’t really cooking it at sauté-level heat.
It’s funny because you are just doing the same thing in a different way. Tomatoes and mushrooms have msg naturally. The ketchup is mostly about adding some sugar.
A secret ingredient in a lot of sauces is anchovy paste and it’s partly for the msg. It does make a sauce taste great though.
‘Adding umami’ is just a fancy way of saying throw some MSG in there.
My wife insists that ketchup and marinara sauce are the same thing. At the same time she insists that 40 different Chinese dishes with the same mala flavor profile are vastly different because of some minor change to the cooking method.
To troll an Italian it is also good to cut the spaghetti in half before cooking them in water with oil, or also to order thick American style Pizza with pineapple. There were even killings for these things.
Calm down there leave some culinary carnage for the future.
Or ask them why they don’t just use Cascatelli for everything.
I got one riled up by saying Capellini is just thin spaghetti once.
I’ve never been death stared so hard in my life by someone half my size.
To be fair I won’t make cacio e Pepe without bucatini. There’s just something about the bigger noodle
But why would you make her watch?
Yeah I know, but weren’t they saving her from his savagery?
Well I guess not.
Cool website btw, thanks.
Probably because she called farfalle “bow ties”.
Sometimes I dream about a spherical pasta with riffles inside and one opening. With the size about 1 - 2 cm, they should be able to suck up and contain the maximum amount of sauce.
I’m afraid it would have to be 3d printed since the shape doesn’t allow for an easy production like spaghetti, macaroni or fusilli.
Sardinian thing mentioned
Just eat tortellini??
… mini fleshlight pasta?
Maybe using a mold?
TIL that farfalle are likened to bow ties in English. I always likened them to butterflies.
Good. Farfalle is literally the Italian word for butterflies.
Bow ties are called butterflies in several slavic languages ;)
Well, they do taste different. As a kid I only liked Fusilli and Gemelli. While there is other great pasta, I am still not a fan of Spaghetti and Farfalle. I think it is a waste many people use Spaghetti with everything. When you just want pasta with pesto for example, use Linguine otherwise you are ruining it!
