Photo by MadMax Chef on Unsplash
Sometimes, there’s just no need to mess with perfection. This dish is an all-time classic that is normally adapted into insulting alternatives at mortal schools. Thankfully, the café staff at AOA know how to cook the pasta just right, how to achieve the appropriate viscosity with the tomato-based sauce, and how to make wonderfully seasoned, larger-than-average meatballs.
Since the pasta, sauce, and meatballs are all cooked and served separately, I went ahead and served myself a hearty helping of spaghetti, added three meatballs (yes, only three–they were that big), ladled about a one-third cup of tomato sauce, sprinkled shredded mozzarella and parmesan cheese (at least a tablespoon of each), and topped the dish with a sprig of parsley. It almost looked too good to eat, but I was famished.
The sauce itself had cilantro and hints of crushed red pepper, which heightened my experience. Feliks also plated his spaghetti similarly to mine and had this to say:
That’s all for this week, Citizens! Tune in next week around this time–until then, leave a like on this post, and I’ll see you at Middy.