2 ms·
Agreed that spaghetti sauce doesn't have to be tomato based. Just olive oil doesn't cut it, though - you need more than that.
by bigstrat2003 1y ago
Agreed that spaghetti sauce doesn't have to be tomato based. Just olive oil doesn't cut it, though - you need more than that.
- andreareina 1y agoButtered noodles are good, I have no a priori reason that simple oil wouldn't be also.
- louistsi 1y agoButter emulsifies into a sauce just from the residual heat of the spaghetti (and some mechanical action - stirring, pan flip, etc) Oil needs a bit more help, otherwise it's just grease on noodles. The starchy water the pasta was cooked in can do most of the heavy lifting there, but the addition of garlic helps too.
- Arch-TK 1y agoIt was most likely garlic and olive oil (and salt and pasta water).
- mrighele 1y agoMy guess is that the pasta mentioned above is spaghetti "aglio olio e peperoncino" (garlic, olive oil, red pepper), so not just olive oil. Could be the recipe with the highest ratio taste/effort you can find, something that even a drunk student can pull off a 4 in the morning, so they probably just continued their tradition from the university years