Today is National Spaghetti Day, but this Examiner is down for the count with the “Creeping Crud” that is going around the city. (Can you say “Z Pack”?)
This rarely happens – and I do mean rarely - but the only interest I have in the kitchen today is to microwave a bowl of chicken soup and then crawl back into bed.
So I’ve decided to look back into my older posts and repost some of the pasta dishes I have shared with you in the past, though only one actually mentions the word “spaghetti” as the highlighted pasta. That is the Spaghetti Carbonara recipe I posted, which was based on a wonderful dish at Bella Via Restaurant in Long Island City.
The other posts include recipes that feature other long pasta strands such as linguine or fettuccini, twirled into tasty sauces. These pastas can be easily substituted with spaghetti:
I’m also adding in my recipe for Classic Marinara Sauce which is perfect tossed in spaghetti.
Then there is Pasta Primavera, which can be made with any type of pasta available. Do try it with spaghetti!
My hope is that you all are in good health and in the mood to get in the kitchen and do some cooking with spaghetti today. It’s a national celebration for pasta lovers everywhere – and I’m with you in spirit!