What Makes Spaghetti Such a National Passion?

The consumption of this food is a worldwide success and drives the economic sector.

São Paulo, December 2021 – According to the Brazilian Association of Biscuit, Pasta, and Industrialized Bread & Cake Industries (ABIMAPI), pasta is present in 99.3% of Brazilian households. The most popular types are dry pastas: traditional, homemade, semolina, whole grain, durum wheat, and egg-based.

Spaghetti, in turn, is one of the most popular kinds, with variations of sauces and ingredients that provide delicious gastronomic experiences. The dish is so successful that January 4 is celebrated as National Spaghetti Day.

According to nutritionist Marilia Zagato, from the Umami Committee, spaghetti’s popularity can be attributed to its practicality in preparation as well as its ability to offer new flavors and textures to the palate through the addition of different ingredients.

“Besides being practical, the combination of sauce with various ingredients such as tomatoes and mushrooms is attractive because it gives the dish the fifth taste. And we can’t forget the final touch of any good pasta dish, the famous Parmesan cheese, which adds even more flavor to the preparation as it is one of the foods richest in umami,” explains Zagato.

The nutritionist shared the appetizing spaghetti with mushrooms recipe below:

SPAGHETTI WITH MUSHROOMS

INGREDIENTS

• 1 piece (7 cm) of kombu seaweed
• 1 cup (200 ml) of water
• 2 tablespoons of olive oil (30 ml)
• 1 medium onion, thinly sliced (150 g)
• 300 g shimeji mushrooms
• 300 g shiitake mushrooms
• 2 tablespoons soy sauce (30 ml)
• 500 g spaghetti, cooked “al dente”
• 3 tablespoons unsalted butter, cold (45 g)
• 4 tablespoons bonito flakes (katsuobushi)
• 2 tablespoons nori seaweed, cut into thin strips

PREPARATION METHOD

1. In a bowl, soak the kombu seaweed in water for 10 minutes. Transfer to a small saucepan and cook over low heat for 20 minutes, taking care not to let it boil. Remove from heat and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté for 1 minute, or until translucent.
3. Add the mushrooms and sauté for 5 minutes or until they begin to soften. Add the reserved kombu broth and soy sauce. Cook for 3 minutes to allow the mushrooms to release their natural flavor.
4. Remove from heat, add the butter, and stir until melted. Add the cooked spaghetti and mix until the pasta is fully coated with the sauce.
5. Sprinkle the katsuobushi and nori on top and serve immediately.

Want to learn more about the umami taste? Visit the website here.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the lingering taste that remains for several minutes after eating. To learn more, visit www.portalumami.com.br.