Spaghetti are almost universally liked as either a main dish or an accompaniment.

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Ingredients for 4

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800 gramsspaghetti
1 1/4 tablespoonbutter (16 grams)
3/4 teaspoonssalt (4 grams)
2.5 litreswater (2500 mls)
1 1/4 tablespoonolive oil (20 mls)
Salt content: 0.1% (by weight, not counting salt in other ingredients)


Bring the water to a boil. Add the olive oil and salt, then the spaghetti.
I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety.
Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander).
Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.

Step-by-Step Instructions

Recipe PhotoBring the water to a boil, add salt and olive oil. Put the spaghetti into the boiling water. You can bend them around the saucepan once they have been in the boiling water for a couple of seconds. These photos show a single portion of spaghetti.
Recipe PhotoNothing wrong with using a timer - taste the spaghetti after the recommended cooking time is over. They should be "al dente".
Recipe PhotoWhen the spaghetti are to your liking, pour them into a colander and rinse them under cold water - yes, you want the pasta to actually cool down.
Recipe PhotoMelt the butter in your saucepan ...
Recipe Photo... and put the well-drained spaghetti back into the saucepan.
Recipe PhotoNow stir whilst re-heating the pasta in the melted butter until they are hot.
Recipe PhotoPresto - your spaghetti bolognese! This is my favourite dish of all times. Serve with grated Reggiano and some chopped basil.