Spaghetti with tomato sauce (proportions on 2 persons)
20 day spaghetti, spoon of oil or olive oil, a small onion, a few sprigs of fresh basil or half a teaspoon of dried, 5 a dag of bacon, 1/3 glasses of dry white wine, 25 a dag of tomatoes, a flat teaspoon of oregano (origan) or the Bulgarian czubrica, salt, pepper, clove of garlic
First, prepare the sauce. Heat the olive oil over low heat and add the crushed garlic clove. When it turns golden, take it out and put in the finely chopped onion and bacon. Mix all ingredients and fry until ready, until the onion starts to change color. Then pour the wine and cook, and when the wine is absorbed, add parboiled and peeled tomatoes, cut into pieces and stripped of seeds. Add half a cup of hot water and simmer through 1 at. covered on medium flame. At the end, season with salt and pepper, add the marigold and basil, then thicken the sauce, cooking uncovered. It can be rubbed through a sieve or served without chafing.
Boil water in a large pot (ok. 3 l na 20 day spaghetti). When it concludes, salt it in the proportion of a teaspoon of salt on 1 l of water. Take a bunch of spaghetti in your hand and put it in the water, not breaking, but "screwing."” gradually into the pot as it goes, how it softens in the boiling water. Stir with a fork, so that the noodles do not stick together, and cook on a reduced flame; they must be firm, not overcooked. Put out the flame, add as much cold water, to stop boiling suddenly, and pour off immediately. After draining, the pasta should be slightly moist. You can add a piece of butter to it, so that it does not stick together. Serve very hot, immediately spreading on plates. Make a recess in each portion and pour the thick sauce into them. Separately give the grated cheese to sprinkle the dish.
