Thick Spaghetti, also known as Spaghettoni, is a wider version of an old favorite. Spaghetti is long and round, and the name means "lengths of cord" in Italian.
Thick Spaghetti originally comes from Central and Southern Italy, where pasta lovers prefer it because they generally eat pasta that is more al dente ("firmly cooked") than pasta prepared by Northern Italians. Thick Spaghetti retains the traditional shape and full-bodied flavor of Barilla Spaghetti, but is thicker, with a more substantial mouth-feel and deliciously nutty flavor.
Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to each sauce. Try Thick Spaghetti with extra virgin olive oil with fresh aromatic herbs and garlic, fish-based sauces, or carbonara.
01. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
02. Add contents of package to boiling water. Stir gently.
03. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
04. Remove from heat. Drain well.
05. Serve immediately with your favorite Barilla sauce.