yes it does but it may include lots of sugar and salt too
a liquid
It depends on the size and type of pasta. Orzo and angel hair need about 6 minutes or a little more. Thicker pastas need 10 - 12 minutes, or longer. Take out a piece to taste it and test the doneness.
It may or may not be good. I would not recommend that you use it.
You can cook the pasta earlier in the day, or the day before, then refrigerate it. You can then use it in a pasta salad or refry it.
You could use corn starch as you would in making gravy, if it wasn't a large amount, tomato paste could be added without changing the taste a great deal. Do not rinse the pasta. When you rinse the pasta under water, you remove the starches that are naturally present and the pasta doenst stick to the sauce. Big mistake.
Cioppino is a type of fish stew, specifically clams, mussels, scallops, quid, shrip, clams and crab (ideally the catch of the day) which is mixed with tomato and wine sauce.
It is Spaghetti. That is the national food of Italy. Also Pizza and wine are popular there.
I've been making my own sauces, tomato puree, tomato paste, etc. for decades. The sauce should stay good if properly sealed for 3 days. If you plan on making it ahead of time for any occasion - place in clean freezer containers and freeze. I freeze and can my own sauces - for my frozen sauces I keep them no longer than 30 days. Thaw in the refrigerator over night and reheat the next day. No waste - no loss - and a time saver. To freeze - make sauce and refrigerate in glass or ceramic bowls over night; the next day fill freezer containers, seal and freeze (la bel and date as well).
Spaghetti is relatively high in both calories and carbohydrates. You can save some calories by not adding any sauce, butter, oil, cream, or meat, etc. Some people who feel that they need carbohydrates for working out, eat spaghetti beforehand.
pick a day and just eat as mush pasta as you can,add a lot of sauce....the spicier the better. it works for me.no cravings for about six months. good luck
The Romans were very fond of a sauce called garum which was made from fermented fish. It was similar to the fish sauce used in present day Thai cooking and probably acted as a flavour enhancer. The tomato was unknown to the Romans and not intoduced to Europe until the 15th./16th. Century when Europeans reached the Americas.
Well, it depends on the condition of the tomato. Fresh tomatoes will start to deteriorate a few days after being left on a shelf. Make sure the lid on a canned tomato is completely sealed. Tomatoes are perishable. That is, their lifespan is short and they will parish very quickly. Store them in a cool place with no humidity, and they will last longer.