Sparghetti (Spaghetti with Cheese and Tomato)
A classic Anglo-Indian take on Italian spaghetti from 1900. This simple preparation treats pasta as a starter, tossing it with grated Parmesan until stringy ('cobwebs') and finishing with a touch of tomato conserve. The original text notes the peculiar resemblance of spaghetti to wax-tapers rather than the 'gas-pipes' of macaroni.
Ingredients
- 0.5 pound Spaghetti (Approx. 225g)
- 4 liters Water (For boiling)
- 1 tbsp Salt (For pasta water)
- 3 tbsp Parmesan cheese, grated (Freshly grated is best for melting)
- 2 tbsp Tomato conserve or paste (Concentrated tomato paste or thick puree)
Instructions
- 1Bring a large pot of water to a rolling boil and add the salt.
- 2Wash the spaghetti briefly in cold water (per original instructions), then throw it instantly into the boiling salted water. Boil until tender. The original recipe suggests 20 minutes, but modern pasta typically requires 8-12 minutes. Check for desired tenderness.
- 3Drain the spaghetti thoroughly and transfer it immediately into a hot vegetable dish or serving bowl.
- 4Add the grated Parmesan cheese. Toss the pasta lightly with two forks until the cheese melts and forms stringy 'cobwebs'.
- 5Stir in the tomato conserve (paste) and serve immediately.