- gwangwani gwangwani - 450 Grams (ko game da kofuna 2 na dafa kafa)
- miya kaza - 1/2 kofin
- man zaitun - 5 Art. spoons
- naman alade - 1/2 kofin
- bulb matsakaici - 1 yanki
- tafarnuwa - 4 hakora
- chili - 1 tsunkule
- bankin tumatir - 1 yanki (420 g)
- Basil bar - 10-15 guda
- gishiri - Don dandana
- Spaghetti - 450 Grams
- Cikali Parmesan - Don dandana
1. Yanke naman alade cikin cubes. Finely sara albasa da tafarnuwa. Yanka tumatir. Saka 1/3 kopin kaji. A cikin mai yalwaci ko abincin abinci, hada sauran kaji tare da broth kaza sau da yawa. 2. A cikin babban sauƙi a kan matsakaici zafi, zafi man zaitun. Ƙara mai naman alade. Gasa na tsawon minti 3 zuwa 4 har sai an yi launin ruwan. Ƙara albasa, tafarnuwa da tsunkule na barkono. Fry har sai da albasarta da tafarnuwa su ne translucent, kimanin 5 zuwa 8 da minti. 3. Add a cakuda kaji, tumatir da Basil, dafa don minti 20. Sa'a don dandana da gishiri. Duk da yake an dafa miya, kawo ruwa salted zuwa tafasa a cikin babban saucepan. Ƙara spaghetti kuma dafa har sai da shirye, bisa ga umarnin kan kunshin. Ka ajiye ƙoƙon ruwa daga spaghetti, kwantar da sauran ruwa. 4. Mix da spaghetti tare da shirya miya, ajiye 1/3 kopin kaza da rabi na tanada ruwa har sai spaghetti an yi a ko'ina tare da miya. Cook don kimanin minti 1. Idan sauya har yanzu ya yi yawa, ƙara ƙarin ruwa kamar yadda ake bukata. Sa'a don dandana, yayyafa da Parmesan mai daɗi da kuma bauta.
Ayyuka: 4-8