# Spaghetti in restaurants **URL:** \ **Category:** Cafe Society\ **Created:** [March 8, 2014, 6:55am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178 "2014-03-08T06:55:08Z")\ **Posts on this page:** 20\ **Page:** 9
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [March 16, 2014, 4:46pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/161 "2014-03-16T16:46:28Z")
I suspect that the spaghetti in [a commercial Cincinnati two-way chili](http://recipes.howstuffworks.com/cincinnati-5-way-chili-recipe.htm) is not exactly _al dente_, but more like _al squishy_. But I have no urge to find out. ---
**Author:** ![Guinastasia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guinastasia/32/5751_2.png) [@Guinastasia](https://boards.straightdope.com/u/Guinastasia)\ **Post date:** [March 16, 2014, 4:52pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/162 "2014-03-16T16:52:01Z")
The only time I’ve seen someone use ketchup on spaghetti was on an episode of “Honey Boo Boo”. _shudders_ Yes, it looked as disgusting as it sounds. Taco Bell actually has spaghetti? Please tell me I’m being whooshed. (I haven’t been there in ages) ---
**Author:** ![Accidental\_Martyr](https://avatars.discourse-cdn.com/v4/letter/a/ce7236/32.png) [@Accidental\_Martyr](https://boards.straightdope.com/u/Accidental_Martyr)\ **Post date:** [March 16, 2014, 5:42pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/163 "2014-03-16T17:42:28Z")
> [@Guinastasia](#): > > Taco Bell actually has spaghetti? Please tell me I’m being whooshed. (I haven’t been there in ages) Uh, yeah it was a joke. 😉 Taco Bell doesn’t have spaghetti with or without soap. ---
**Author:** ![GrandWino](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grandwino/32/67_2.png) [@GrandWino](https://boards.straightdope.com/u/GrandWino)\ **Post date:** [March 16, 2014, 7:18pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/164 "2014-03-16T19:18:04Z")
> [@Guinastasia](#): > > The only time I’ve seen someone use ketchup on spaghetti was on an episode of “Honey Boo Boo”. _shudders_ Yes, it looked as disgusting as it sounds. Sorry, you’re thinking of “Sketti.” ---
**Author:** ![Charlie\_Wayne](https://avatars.discourse-cdn.com/v4/letter/c/4bbf92/32.png) [@Charlie\_Wayne](https://boards.straightdope.com/u/Charlie_Wayne)\ **Post date:** [March 16, 2014, 7:42pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/165 "2014-03-16T19:42:03Z")
I’m surprised no one seems to have recognized the line “noodles with ketchup”. I first heard that in HBO’s Band of Brothers where one Italian-American soldier told that to a white boy American soldier who said something about how much he liked spaghetti. I can’t imagine the army would have served a very authentic spaghetti to their troops. The Italian-American soldier seemed to realize it was not a very good imitation of real spaghetti. Spaghetti is one of the very first dishes I learned how to cook. I was about 13 years old. It is so easy to make and it’s plenty tasty too. Everyone should know how to make spaghetti. Even if you get the sauce from a can or bottle. Ragu brand makes some really good sauces. They may not be terribly authentic. But for a dollar or two, their sauces are very hard to beat. You would have to be a very good cook to prepare a sauce from scratch that would be better than their sauces. I usually use their sauce and that makes the preparation of spaghetti incredibly quick and easy. For anyone living on a limited budget (like students), it’s a great dish to serve once a week or so. Extremely inexpensive. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 16, 2014, 8:22pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/166 "2014-03-16T20:22:45Z")
It’s quite famous as a line from the end of Goodfellas. Also, tomato sauce is ridiculously easy to make. You don’t have to be a good cook to make sauce better than Ragu. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 16, 2014, 8:31pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/167 "2014-03-16T20:31:38Z")
> [@Labrador\_Deceiver](#): > > Also, tomato sauce is ridiculously easy to make. Seems like a hassle to make, what with having to peel the tomatoes and getting rid of the seeds and glop, and then having to reduce it for hours. Much easier to start with canned tomato sauce and tomato paste, and make the spaghetti sauce from there. They even used canned tomatoes and canned tomato paste in _The Godfather_. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [March 16, 2014, 10:07pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/168 "2014-03-16T22:07:17Z")
> [@Johnny\_L.A](#): > > Seems like a hassle to make, what with having to peel the tomatoes and getting rid of the seeds and glop, and then having to reduce it for hours. Much easier to start with canned tomato sauce and tomato paste, and make the spaghetti sauce from there. They even used canned tomatoes and canned tomato paste in _The Godfather_. Every Italian household I’ve even been in, including my FOB Dear Grandmother used canned tomatoes. There’s no shame at all if you use a quality product. ---
**Author:** ![Trinopus](https://avatars.discourse-cdn.com/v4/letter/t/2bfe46/32.png) [@Trinopus](https://boards.straightdope.com/u/Trinopus)\ **Post date:** [March 16, 2014, 10:11pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/169 "2014-03-16T22:11:20Z")
> [@Charlie\_Wayne](#): > > . . . Everyone should know how to make spaghetti. . . . My sin is that I don’t drain it. I know exactly how much water to add, such that it all gets absorbed. There’s nothing to drain! ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [March 16, 2014, 10:30pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/170 "2014-03-16T22:30:26Z")
> [@Charlie\_Wayne](#): > > I’m surprised no one seems to have recognized the line “noodles with ketchup”. > > […] > > Ragu brand makes some really good sauces. They may not be terribly authentic. But for a dollar or two, their sauces are very hard to beat. You would have to be a very good cook to prepare a sauce from scratch that would be better than their sauces. > > I usually use their sauce and that makes the preparation of spaghetti incredibly quick and easy. For anyone living on a limited budget (like students), it’s a great dish to serve once a week or so. Extremely inexpensive. Well, that’s the problem. I don’t have HBO and would not have rercognized that “line.” My guess is that you never eat spaghetti in a restaurant. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 16, 2014, 10:41pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/171 "2014-03-16T22:41:28Z")
> [@zoid](#): > > Every Italian household I’ve even been in, including my FOB Dear Grandmother used canned tomatoes. There’s no shame at all if you use a quality product. Unless you’re using sun-ripened tomatoes fresh from your own garden, canned tomatoes are vastly superior. The greenhouse tomatoes at the supermarket were probably picked days ago and have been sitting around ever since. Tomato paste adds a whole 'nother level of flavor and sweetness. For each big can of tomatoes, I always add a small can of paste. I’ve heard it’s okay to use dried oregano in tomato sauce, but not dried basil. While fresh basil is certainly wonderful (I use it in salads for sure), I flavor my tomato sauce with a homemade blend of dried oregano, basil, parsley, sage, rosemary, and thyme, and the results are wonderful. The other _sine non qua_s are extra virgin olive oil and fresh chopped garlic. I also like to stir in some hot red pepper flakes to give the sauce a little bite. The other ingredients (e.g., ground beef, pork, calmari, mushrooms, onions, green peppers) vary, depending on my mood. One thing that’s really great is to stir in a whole tin of anchovies along with the olive oil they’re packed in. Mmmmmmmmmmmmmmmmmm! :o ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [March 16, 2014, 11:20pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/172 "2014-03-16T23:20:31Z")
> [@zoid](#): > > Every Italian household I’ve even been in, including my FOB Dear Grandmother used canned tomatoes. There’s no shame at all if you use a quality product. I make my own cans. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 16, 2014, 11:29pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/173 "2014-03-16T23:29:18Z")
> [@terentii](#): > > One thing that’s really great is to stir in a whole tin of anchovies along with the olive oil they’re packed in. Mmmmmmmmmmmmmmmmmm! :o I’ll second that, along with some minced pine nuts. Or, a pasta de la sardna (or however it’s spelled) with sardines. ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [March 16, 2014, 11:53pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/174 "2014-03-16T23:53:44Z")
I am personally revulsed at the thought of anchovies, but that’s MY taste. That’s way too exotic a spaghetti enhancer for me. I’ll settle for tomato sauce, meatballs, Parmesan cheese, and Italian seasoning. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 17, 2014, 12:11am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/175 "2014-03-17T00:11:30Z")
> [@kayaker](#): > > I’ll second that, along with some minced pine nuts. > > Or, a pasta de la sardna (or however it’s spelled) with sardines. It’s best if you take an extra minute or two and saute the anchovies until they break up. Tip the tin into the pot and do the fish first; then stir in a bit more olive oil and some chopped green pepper, onion, and garlic. Once they’re lightly sauteed, add the tomatoes, paste, Italian seasoning, and red pepper flakes. Add salt and freshly ground black pepper to taste. Don’t overcook the sauce; it just needs to be heated gently until it’s hot enough to be combined with (and then ladled over) the _al dente_ pasta. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 17, 2014, 12:18am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/176 "2014-03-17T00:18:01Z")
> [@Labrador\_Deceiver](#): > > It’s quite famous as a line from the end of Goodfellas. > Also, tomato sauce is ridiculously easy to make. You don’t have to be a good cook to make sauce better than Ragu. Yeah, I agree. No offense to anyone who likes it, but I prefer just plain crushed tomatoes with a bit of garlic and olive oil (don’t even need any herbs) to any of the Ragu sauces. They’re just way too sweet and over spiced and over cooked for my tastes. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 17, 2014, 12:25am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/177 "2014-03-17T00:25:13Z")
> [@Johnny\_L.A](#): > > Seems like a hassle to make, what with having to peel the tomatoes and getting rid of the seeds and glop, and then having to reduce it for hours. Much easier to start with canned tomato sauce and tomato paste, and make the spaghetti sauce from there. They even used canned tomatoes and canned tomato paste in _The Godfather_. Who said anything about starting with fresh tomatoes? I, too, almost exclusively use canned. They’re almost always better than any fresh tomatoes you can get at the supermarket. For smooth and thick sauces (like Ragu consistency) 6-in-1 brand can’t be beat, in my opinion. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 17, 2014, 12:36am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/178 "2014-03-17T00:36:37Z")
> [@pulykamell](#): > > Who said anything about starting with fresh tomatoes? I, too, almost exclusively use canned. They’re almost always better than any fresh tomatoes you can get at the supermarket. For smooth and thick sauces (like Ragu consistency) 6-in-1 brand can’t be beat, in my opinion. **Labrador Deceiver** said it’s easy to make tomato sauce from scratch. Tried it once. Once. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 17, 2014, 12:44am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/179 "2014-03-17T00:44:06Z")
> [@Johnny\_L.A](#): > > **Labrador Deceiver** said it’s easy to make tomato sauce from scratch. Tried it once. Once. I don’t see “from scratch” in his quote or your quote of his quote. I assume it must have been edited right when you quoted it or something. Anyway, “from scratch” isn’t difficult, but almost always will produce lackluster results, unless you have really fresh and the right tomatoes. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 17, 2014, 12:44am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/180 "2014-03-17T00:44:46Z")
It is easy. You can peel and seed tomatoes in just a few minutes. Regardless, I usually use San Marzano tomatoes in a can, which still counts as scratch in my book. I also think making biscuits from flour someone else has ground counts. ETA: I didn’t edit the word “scratch” from that post, for the record. [Previous page](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178.md?page=8) [Next page](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178.md?page=10)