Grocery
Spaghetti Pasta
What it is
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of Italian cuisine. The name "spaghetti" is the plural of the Italian word "spaghetto," which is a diminutive of "spago," meaning "thin string" or "twine." It is typically made from durum wheat and water. The texture and flavor are simple, allowing it to pair well with many sauces and ingredients.
How people cook with it
This pasta is incredibly versatile and forms the base for countless dishes. It is a fundamental ingredient for weeknight meals and more elaborate dinners.
- With marinara sauce
- With pesto
- In baked dishes
- With meatballs
To cook spaghetti, bring a large pot of salted water to a rolling boil. Add the spaghetti, stirring occasionally to prevent sticking. Cook according to package directions until al dente, which means tender but still firm to the bite. Drain the pasta well, reserving some of the cooking water. Toss the drained spaghetti immediately with your chosen sauce, adding a little reserved pasta water if needed to help the sauce coat the strands evenly. Serve hot.
How it differs from similar foods
Compared to thicker pasta shapes like fettuccine or penne, spaghetti's thinness allows it to cook more quickly and absorb lighter sauces more effectively. Its smooth surface also differs from ridged pastas, which are designed to hold chunkier sauces.
Who it is for
Home cooks and professional chefs alike use spaghetti for its familiar texture and broad appeal.
How to keep the rest
Store uncooked spaghetti in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Once cooked, refrigerate any leftovers in a sealed container for up to 3-4 days.