| ArtofAngels said: Ever wanted to go out and buy a Pizza but put it in the Freezer so you can have it later? Well now you can, thanks to me. |
Thanks for the er... récipé, ArtofAngels. For all of those who've just moved out of home, think of all the money you'll save with this cheaper, non-delivered form of pizza. Think of the satisfaction you'll feel inside when you're able to tell people that yes, as a matter of fact, you do use your oven. Continuing with the theme of Italian cuisine, here's a pasta cost-cutter.
Ever wanted spaghetti... at home?! Yes, spaghetti. A ubiquitous Italian dish you might see listed on a trendy alfresco dining menu in Sicily. Sound interesting? Read on.
*** Preparation ***
Step 1: Go to the supermarket and buy yourself a tin of Wattie's Spaghetti. I recommend the "with extra cheese" style, though all of the Wattie's styles are as traditional as each other.
Step 2: Using a can opener, clasp one side of the top of the tin. You'll need to apply a little force to ensure that the grabby wheel bits are firmly attached to the tin. If you're doing it right, the wheel bits should sit above and below the ridge at the top of the tin, at slight angles from it.
Step 3: Turn the handle of the can opener, continuing to apply force to hold the can opener in place as you do. The idea here is to separate the lid of the tin from the rest of the cylinder. If you make a clean cut all of the way around, the lid should just lift off. If you lose the lid in the tin, don't panic. Use a butter knife or the back end of a spoon to dig it out.
Whew! On to the main part.
*** Cooking ***
Step 4: Turn on a hot plate on your stove, setting it to high. Place a large saucepan on the stovetop.
Step 5: Empty the contents of the tin into the saucepan.
Step 6: Heat for about five minutes, stirring occasionally. Cooking time varies depending on the stove. The spaghetti will start bubbling when it's ready ("al dente"). It will start sticking to the base of the pot when it's well-done.
That's really all there is to it. Serve in a medium-sized bowl. Goes well with buttered toast (though it's not very traditional).
