Dad, how do I?
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Transcript provided by YouTube. Slightly edited with AI.
Hey kids, welcome to another edition of Cooking with Dad. Today, I’ll be showing you how to make spaghetti. But first, I have two dad jokes for you. I will actually be using capellini instead of spaghetti noodles since I like thinner noodles, so you might call it an impostan.
Also, where did the spaghetti go to dance? A meatball! Anyway, let’s get started.
Okay, so there are going to be a few things that you’re going to need besides the spaghetti mixings. You know you want to have a side dish too, or a couple of side dishes. The traditional ones we like to add—you can do it however you want, but these are the ones that we’ve kind of landed on. When you go to an Italian restaurant, these are usually the sides. We’re going to add a Caesar salad. I’m not going to show you how to make that; this actually came from Costco as a kit. But basically, it’s Roma lettuce, chopped up in about 2-inch lengths. Then you add Caesar dressing, croutons, and Parmesan cheese. You can even add those little tomatoes if you want to. I think they usually used to come in this kit, and they’re not there anymore, but anyway, that’s all that is—pretty simple. But that usually goes good with lasagna, with spaghetti, with anything like that.
Then, French bread too. So, I will show you how to make that. It’s pretty simple. We’re just going to slice it down the middle, add mixed butter and garlic in a container, then spread it over the top of that. Put it in aluminum foil and put it in the oven while we’re waiting for everything else to finish up. That usually only takes 3 or 4 minutes because you’re just basically trying to warm it up and melt that butter and that garlic. Besides that, you’re going to need, and like I mentioned, I like capellini. It’s a thinner pasta; angel hair pasta is kind of a similar style. You can use spaghetti; that’s fine. It’s just a thicker noodle, or you can use other types of pasta too. It doesn’t have to be spaghetti, but this is a traditional type of spaghetti that we would have.
Then you’re going to need some sort of meat too. You can put in just regular ground—I said hamburger last time and confused people—ground beef. Get ground beef and then just chop it up. But I’m going to use these Italian-style meatballs; they’re really good, I think, and they tend to be a little bit bigger, so I might even cut them in half once they warm up, but we’ll see. They’re kind of a nice treat. We always like to start off with an onion, so we’re going to chop this onion up, and we’re going to sauté it in some butter first, along with a little bit of garlic too. Then we’ll get that going.
We always like to add olives; you can add whatever you want. You don’t have to add olives. I know a friend of mine back in college, he hated olives in his spaghetti, and I love them. You can leave those whole or you can slice them, whatever you want. You can add mushrooms too; mushrooms are another popular thing to add to spaghetti sauce. Then you need some sort of spaghetti sauce. You can make this from scratch; you can use tomato paste and my dog’s making some noise. You can use tomato paste and tomato sauce and stewed tomatoes; you do whatever you like. I like this Trader Joe’s vodka sauce; it’s really, really good. Don’t be fooled by the name; it makes it sound like it’s an alcoholic beverage or something. It’s got a little bit of vodka in it, but that’s it. It won’t do anything. Anyway, that’s about it. That’s what I’ve kind of landed on as my favorite type of spaghetti, and you can do it however you like. I’ll just start going to town here, and we’ll have some spaghetti or some capellini.
Okay, so we add a little bit of butter and melt it. Then we add some chopped onions. I like a lot of onions, as you can tell. We’ll let those simmer for a little bit.
[Music]
We want to boil our water for our noodles, and I add a little bit of olive oil. I like to snap my noodles in half to make them smaller, so they’re not so long, but you can do whatever you want to do. Now I’m going to add some chopped up garlic; you can add more or less, whatever you like. Stir that up good and let it simmer a little bit. Now we’re going to go ahead and add our spaghetti sauce. Then I add a little bit of water to the jar and shake it up to get all of that out of there. Don’t add too much water, though, otherwise your sauce will be watery.
A lot of cooking is timing; you can see that my noodles are boiling pretty rapidly there, which is good. Like I said, they’re going to cook for about 10 minutes. Now we add our can of olives; you can cut these in half, whatever you like to do. Notice I turn down the heat a little bit on my noodles so they weren’t boiling so rapidly. That’s the timer for my noodles; now I add my meatballs. I went ahead and microwaved them just so they weren’t completely frozen, but you don’t have to. You can put them in here, and they’ll just simmer and be fine. Let’s cover that and reduce the heat and just let it simmer. I set the timer for 10 minutes on my noodles; looks like they’re ready to go. We’re going to go ahead and use this colander, and I’m going to put it in the sink. I’m just going to go ahead and dump the noodles in there.
Okay, our noodles are ready to go. You can add a little olive oil if you want so they don’t stick together, and then we’ll just go ahead and put a cover back on to keep them warm.
Okay, I’m going to make garlic bread, and I like to use this garlic press. You just put the cloves of garlic in it, and you squeeze it out, and then you just scrape it off. You can just use a knife if you want and cut your garlic down fairly fine, but I like to use this because it works really well. Repeat the process with about four or five cloves, whatever you like. You can add more or less.
[Music]
Now mix the butter and the garlic up really good because you’re going to spread that over your bread. Now get a piece of aluminum foil that will cover your bread; mine’s a little bit short. I would have gone a little bit longer so that the top can fold over a little bit nicer than what I have there. Now slice your bread down the middle.
[Music]
Now add your butter-garlic mix to both sides. Put the pieces back together and then just go ahead and slice it the other way. It’ll be way easier to serve individual slices if you do it now rather than later
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This post was previously published on YouTube.
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