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In Kitchen 3.0, present and future become execution in the present.
Science, misticism, spirituality, wellness and pleasure melt together.
Big pots of smoking stories and spicy thruths keep boiling continuosly.
Urban legends become cold cuts and fresh theories are vacuum closed.

We’re on line. Kitchen is ready to move its journey out of the box.

All we need is spaghetti

“It’s time to eat and to talk less” grandma said.

Since most of the readers are in U.S., Europe and Asia, here something to eat in family style, to start our empathic food trip.

It’s a welcome dish. No implatement theories are required; this will give a warm feeling of home and hospitality to the guests.

Spaghetti makes happy all.  Scientifically proved.

And as chess, pyramids and women, spaghetti are still considered a mistery on this Planet.

11 Spaghetti all'arrabbiata

Prepare a tomato sauce. Planning in advance is required.

With fresh tomato, would be better then cans, isn’t it? Forget the word ketchup.

Make it with love, with some chopped onion, avoid celery and carrots, please.

Tomato sauce has to be naturally tasty, no sweet, no watering. Boil it gently and carefully.

Whole tomato, peeled, pulp. Have to be tomato, no other things.

Boil spaghetti in salty water, at the same time go with garlic and chili in a good extra virgin olive oil.

Sliced garlic if you’re diplomatic, whole if you’re radical chic, mashed for elegant souls, chopped if you want to make it properly.

Extract the flavours on low fire.

Don’t play with chili, you don’t need to be impactive with nobody about chili.

Use it properly. Same about salt. People with fears over use salt. Don’t be scared.

Make it tasty, not salty.

When olive oil is ok, add some cherry tomatoes and smash them slightly, then add some chopped parsley just if you feel, otherwise add directly the tomato sauce, warm it up all and wait for the pasta.

Don’t start to cook any arrabbiata if you don’t have fresh italian parsley in your hands!

Exception for who lives in Asia ;). If you don’t have the italian one, go with the asiatic one.

Chop it properly. Chopping parsley is one of the most macro things that shows if you’re a chef, a beginner or a bandit. Chop it properly.

Pasta has to be al dente. Mix all and go with parsley now.

Serve as a mum would do.

Welcome any hungry soul, any walk-in-guest or relative. Be lovely and make sure that all  guests are happy.

Silence please, it’s time to eat now.


Buon appetito!


Video: Mostly Martha


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