"One Question" with Ryan Gill - Spaghetti Tricks

This week we explored the complex world of Spaghetti - from garlic bread to garlic, and our musicians and photographers responded with some fantastic tips.

ONE QUESTION

"What's the trick to a delicious spaghetti dinner?"

Lachele Leigh Photography

Reed Hutchins (Kings of Cavalier):
"You got to make sure you add wine and sugar to your sauce - and always drink while you cook."

Alex Sibbald (Toe Tag):
Garlic bread - Gotta toast it open face under the broiler.  Make your own garlic butter, don't get the pre-made stuff.  (I use minced garlic and real butter).

Make sure that it's evenly buttered - taking care to get it all along the edges.

Preheat the oven so the bottom gets toasted also.
If you don't the bottom doesn't get toasted, and that's just bread.

(photo: Tobias Cron)

Eric Elliott (Pink Muscles):

I think it's best when the pasta is 'al dente' and the sauce is not too sweet.

- I load the sauce up with garlic powder, bay leaves, minced onion and a little olive oil.  Add some spicy Italian sausage and you may have done the trick.

(Image by Ben Workman)

Darren Chase (Ancient Warlocks, Infinite Flux):

"Well you cook the noodles 'al dente' - soft noodles are for tossers and 

sheepshaggers.  Anyhow you get that done with, then pour a bunch of sauce on top.  But don't stop there!  Add a 

tiny drizzle of sriracha, one fast circle of Bragg's liquid aminos, a healthy but reasonable amount of garlic powder and a BUTTLOAD of onion powder.  Stir and then try not to get any down the wrong pipe as you rapidly skarf the delicious end result."

Jay T. Conrad (Person):
"Get someone else to make it for you - or have someone else make it for you, rather, maybe..."

Adam Dahlquist (Crawler, Gnarlene and the Frisky Pigs):
Serve pasta puttanesca.

Spaghetti puttanesca is yummy and easy.  It's heavy on the spaghetti and light on sauce, but the sauce packs a punch.
Garlic capers, anchovies, red pepper flakes.

Red red wine too of course.
- And some fuckin salad.

Liz Porcayo (Skies Below):

"Spaghetti has to have a great ragu sauce. I enjoy it with tons of garlic, 

mushrooms (minced), a nice crusty garlic bread, and 'al dente' pasta. YUM!
Oh and how did I forget the cheese! Pecorino Romano of course.

Brent Morgan (Brent Morgan Photography):

The trick begins with the noodle - It can't be too soft or too firm.  The noodle must be half mast. 

No, not 'al dente' you brainy bastards - half mast....this is important! 

To confirm the noodle is just right, invite a friend over and place the noodle in their hand. Wiggle it around and look your friend straight in the eyes and ask them if it's wet enough.

If your friend looks disgusted, they are not yet ready for

the noodle and you must try again.

If you receive a smile, you're ready to proceed to step two.
For some reason this leads to sex and Burger King.
I should've been Italian...

2016 - Ryan Gill
for PunkRockDiner.com