Presenting modern cooking without Italian pasta is impossible.
Short and long, thin and wide, curly and rectangular, for cooking, soup or baking - they won the hearts of millions.
The names of pasta seem to have been invented by a generous composer: ravioli, farfallini, tortellini, anjolotti, fettuccine, pappardelle, campanella. And this is not all varieties of pasta!
The beauty of pasta is that they easily create an excellent gastronomic union with almost any additional ingredient: vegetables, cheeses, meat, fish, seafood, butter. This union has a familiar name: pasta. Her soul is a sauce, the basis is pasta. The sauce should soak the pasta, give it a taste, make it tender, sharp, nourishing or light.
The simplest pasta option is pasta with tomato sauce. It is incredibly simple and deliciously delicious. The dish is prepared quickly, saturates for a long time, and also gives a light Italian mood.
Tomato pasta - general cooking principles
To cook pasta with tomatoes, you need a pan of water, salt, a pack of pasta, ripe tomatoes, onions or garlic and a spoonful of olive oil. This is a basic list of ingredients that can be supplemented to taste and ability with various types of minced meat, cheese, olives, mushrooms, fish, shrimp.
Pasta sauce with tomatoes can be prepared on the basis of olive oil, mayonnaise, tomatoes, sour cream, cream. Adding spices, herbs, vegetables turns cooking into an endless creative process. Bay leaves, black pepper, allspice or Bulgarian, garlic, carrots, basil, seasonal greens allow you to create different variations of the dish. It is no accident that every Italian family is proud of its own pasta recipe.
The main principle of cooking pasta is their proper boiling. It is important not to overdo the product in boiling water, to prevent cooking. The famous culinary concept of "al dente" (translated as "teeth") is the ideal degree of readiness. The heart of the pasta should remain slightly more resilient than the outside. It is necessary to boil them in sufficiently salty water, washing after boiling.
Tomatoes for pasta should be selected juicy, fleshy. Instead of fresh tomatoes allowed canned. In extreme cases, you can use ketchup, preferably homemade.
Serve pasta with tomatoes immediately. It is impossible to warm this dish - it will lose its taste and meaning. Therefore, it is worth pre-determine the number of servings.
Pasta with tomatoes in bolognese sauce
One of the most famous Italian sauces is Bolognese. Italians make it from minced meat, onions, carrots, tomatoes, celery and dry red wine. The taste of pasta with tomatoes according to this recipe cannot be forgotten, it is simply magical. From the specified amount, five servings of excellent sauce are obtained.
Ingredients:
• pasta packaging;
• a pound of onion;
• 250 grams of juicy carrots;
• the same amount of celery (stem);
• a pound of mixed minced meat (pork and beef in equal parts);
• half a liter of dry red wine;
• one and a half kilograms of canned tomatoes;
• one or two bay leaves;
• salt and pepper.
Cooking method
Heat olive oil in a pan, fry mixed minced meat in it.
Pour red wine into the meat and simmer until it is absorbed and evaporated.
Peel the tomatoes and dice them.
Peel the peeled carrots and grate finely.
Finely chop the onion and celery.
Once the wine is soaked, add bay leaf, onions, carrots, tomatoes, and celery to the meat. Simmer until cooked on very low heat, without covering, for about two hours.
Shortly before the end of the quench cook pasta.
Put cooked pasta on a plate, pour sauce and serve immediately.
Pasta with tomato and shrimp "Mediterranean breeze"
A healthy, light, hearty dish is pasta with tomatoes and shrimp. The freshness of basil, tomato sourness, the sharpness of garlic, the aroma of olives give an incredible taste to this masterpiece of Mediterranean cuisine. The highlight of pasta cooked according to this recipe is a combination of stewed and fresh tomatoes.
Ingredients:
• 250 grams of spaghetti;
• three large tomatoes;
• 250 grams of peeled shrimp;
• a bunch of basil;
• two cloves of garlic;
• one hundred milliliters of olive oil;
• salt.
Cooking method
Boiled spaghetti recline in a colander.
Grind in a blender basil, garlic, 80 ml of oil, add a little salt and turn into a homogeneous mass.
Two tomatoes cut into slices, the last - into cubes.
Fry thawed shrimps in the remaining oil for no longer than two minutes, add salt and put in a separate plate.
In a pan where seafood was fried, put the cubes of tomatoes, add salt, pepper and simmer for five minutes under the lid.
Put a mixture of garlic and basil in a pan to tomatoes, mix, turn off the heat.
Add shrimp and tomato slices, mix.
Put boiled spaghetti to vegetables and shrimp, mix and serve.
Cream pasta with tomato and chicken
Sweet pepper is attached to the pasta with tomatoes and chicken breast. Cream will give special tenderness. A tasty, simple, beautiful dish will delight the family and delight unexpected guests.
Ingredients:
• a pound of chicken;
• 400 grams of pasta;
• two large sweet peppers;
• four medium ripe tomatoes;
• three cloves of garlic;
• a glass of fat cream;
• olive oil;
• salt and pepper;
• Basil, parsley, dried Italian herbs.
Cooking method
Chilled chicken fillet cut into small pieces, sprinkle with freshly ground black pepper and leave for fifteen minutes.
Peel the tomatoes and cut into small cubes.
Peel the pepper, cut into the same way - into cubes.
Chop greens with a knife.
Heat the olive oil in a pan and fry the garlic crushed with the knife handle for two minutes. Slices can be cut into large slices, but the taste of the oil will turn out different. Remove the garlic and give out the garlic.
In garlic oil, fry the fillet pieces in five to seven minutes.
Put the chicken cubes of tomato and pepper to the chicken, pour all the cream and warm thoroughly, not bringing to a boil.
Remove the pan from the heat, add the pasta, mix and serve.
Tomato pasta with olive-garlic sauce
The simplest recipe gives true pleasure to the taste of natural healthy products. An excellent casual or festive meal for fasting people or vegetarians. Yes, and all the rest properly boiled pasta with tomatoes, onions, garlic, basil and cheese will surely be to your taste.
Ingredients:
• a pound of spaghetti;
• five medium-sized tomatoes;
• large onion;
• five cloves of garlic;
• half a glass of olive oil;
• two tablespoons of chopped fresh or one teaspoon of dried basil;
• A little parmesan or other hard cheese (optional).
Cooking method
Boil the pasta.
Dip the tomatoes into the water where the pasta was cooked. Two minutes later, remove and peel.
Finely chopped onion and chopped garlic fry in hot olive oil.
Cut tomatoes into small cubes, put in a pan with olive oil and garlic-onion fry, simmer for five minutes.
Pour some water from the cooked pasta into the pan. If the tomatoes are juicy enough, you do not need to add water. Sauce of garlic-onion oil and tomato juice should soak the tomatoes, but do not let them boil soft.
Add the pasta to the pan, combine with the sauce and give it five minutes to soak the base.
Arrange pasta with tomatoes in plates, optionally sprinkle with grated hard cheese and chopped basil on top, serve.
Pasta with tomatoes and cheese
A very interesting recipe for pasta with tomatoes and cheese. The dish turns out to be very tasty, with a distinct creamy hint of cheese, and quite satisfying.
Ingredients:
• pasta;
• six large tomatoes;
• two medium onions;
• 150 grams of cheese (hard or semi-hard);
• spices: allspice, coriander, black pepper;
• olive oil for frying;
• salt;
• a little sugar;
• favorite greens.
Cooking method
Peel the tomatoes and chop finely.
Heat oil in a pan and fry finely chopped onions on it.
When the onions take on a beautiful golden color, add tomatoes to it, simmer under the lid for about ten minutes.
Salt the sauce, add a pinch of sugar (optional), pepper, coriander.
Cook the pasta, drain the water.
Pour grated cheese into hot pasta, mix well.
Put cheese pasta in tomato sauce, mix again, arrange in plates.
Serving pasta with tomatoes to the table, you can sprinkle each portion with a small amount of grated cheese and chopped greens.
Three Cheese Pasta with Tomatoes
Compared with previous recipes pasta with tomatoes "Three cheeses" are more difficult to prepare. But the result will really surprise and please, especially cheese lovers - cheese lovers. The composition of the dish includes sour cream, egg, minced meat, garlic, hot pepper and nutmeg. It turns out a sharp, tender, satisfying, fantastically delicious dish!
Ingredients:
• 450 grams of pasta;
• one pod of hot pepper;
• large onion;
• oil for frying (vegetable and butter);
• 250 grams of minced meat;
• five large tomatoes or a can of canned (450 grams);
• five cloves of garlic;
• one hundred grams of sour cream;
• three eggs;
• one hundred grams of cheese of different varieties;
• spices (nutmeg - required);
• salt.
Cooking method
Finely chop hot peppers and onions.
In a frying pan, mix in a little vegetable and butter, heat and fry the onions to a transparent golden state.
Add minced meat and chili pepper to the pan. Simmer for fifteen minutes.
Put diced tomatoes and chopped garlic in meat, simmer until liquid is completely evaporated.
Salt the sauce, add half a tablespoon of grated nutmeg and spices to taste.
While the meat sauce is stewing, you need to cook the pasta and mix with one of the varieties of finely grated cheese.
Abundantly grease the form, lay out a portion of pasta.
Cover with grated cheese of a different grade and meat sauce.
Lay the remaining pasta on top.
Beat sour cream with eggs, salt and nutmeg, pour pasta.
Top with all the third grade of cheese.
Bake about forty minutes at a temperature of 180-200 degrees. Arrange pasta with tomatoes and cheese on plates and serve.
Tomato Pasta - Tricks and Tips
- To properly cook pasta, you need to know some secrets. First of all, it is necessary to strictly observe the correct proportions of water, dry products and salt. One hundred grams of pasta should be boiled in a liter of water with ten grams of salt. For cooking, a thick-walled pan of a rather large volume is ideal, regardless of the amount of water and pasta.
- Salt needs to be boiled, not cold water. Salt slows boiling.
- Throw pasta should be in boiled water. If you hurry up and dip the items in a cold or warm pan, they will boil.
- Putting pasta in the pan, you need to cover it with a lid and wait for a new boil. From now on, the pasta should be cooked without a lid on low heat.
- A very important point is the boiling time. Ideal pasta should be turned off two minutes before the end of cooking and allowed to lie for two or three minutes in water to insist.
