Lucola Tomato Spaghetti: I'm in love with Lucola
I only made tomato spaghetti with commercial pasta sauce and put Lucola on it, but I could taste a huge upgrade. Try Lucola, not only on pizza but also on pasta.
2 serving
Within 30 minutes
재미마미
Ingredients
  • onion
    1ea
  • crushed garlic
    1TS
  • leek
    1ea
  • Broccoli
  • Shiitake mushroom
  • cherry tomato
  • If it's spaghetti
    180g
  • a thick salt
    11TS
  • It's Lucola
  • Parmesan cheese
  • Extra Virgin Olive Oil
Cooking Steps
STEP 1/10
Chop the green onions and onions, wash the lucola and drain.
STEP 2/10
Chop the green onions and onions, wash the lucola and drain.
STEP 3/10
Pour plenty of pure olive oil and stir-fry minced garlic, green onions, and onions
STEP 4/10
Pour the commercial spaghetti sauce and boil it. Add all the prepared ingredients such as cherry tomatoes, mushrooms, and broccoli and boil it.
STEP 5/10
Pour the commercial spaghetti sauce and boil it. Add all the prepared ingredients such as cherry tomatoes, mushrooms, and broccoli and boil it.
STEP 6/10
Pour the commercial spaghetti sauce and boil it. Add all the prepared ingredients such as cherry tomatoes, mushrooms, and broccoli and boil it.
STEP 7/10
When the water boils while preparing the sauce, add spaghetti noodles and boil.
Don't forget to add plenty of salt when you boil spaghetti. No olive oil. Noodles prevent the sauce from getting onYes.
STEP 8/10
Mix the noodles in the sauce for 1 to 2 minutes. Pour in one or two ladles of noodles if necessary.
Up to here, it's normal... No, it's delicious tomato sauce spaghetti. You can eat it like this. But
STEP 9/10
Place pasta on a plate, top with lucola and sprinkle with extra-vergine olive oil
STEP 10/10
Sprinkle with parmesan cheese to taste
Pure and Extra Virgin, as you all know, mean the grade of olive oil. Extra-vergine is not good for heating olives by squeezing them out without heating them, or because it has a low smoking point. Pure is an olive oil extracted with a mixture of compression and purification methods, and it is not as good as extra oil, but it is an olive oil made to be used in cooking with a high smoke point. Some people say that the extra vergine sold at the mart should not be heated, but the really good extra vergine should not be a problem even if it is heated, but if possible, it would be good to use it separately with two types, pure and extra vergine. It's not oil, but it's an olive oil that's made to be used for cooking with a high smoke point.
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