Presenting modern cooking without Italian pasta is impossible.
Short and long, thin and wide, curly and rectangular, for cooking, soup or roasting - they conquered 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 types 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 the sauce, the base is the pasta. The sauce should soak the pasta, give it a taste, make it tender, sharp, nourishing or light.
The simplest version of pasta - pasta with tomato sauce. It is incredibly simple and deliciously delicious. The dish is prepared quickly, saturates for a long time, and still gives a slight Italian mood.
Pasta with tomatoes - the general principles of cooking
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 according to taste and possibilities by various types of minced meat, cheese, olives, mushrooms, fish, shrimps.
Pasta sauce with tomatoes can be prepared on the basis of olive oil, mayonnaise, tomatoes, sour cream, cream. Adding spices, herbs, vegetables makes cooking in an endless creative process. Bay leaf, black pepper, fragrant or Bulgarian, garlic, carrots, basil, seasonal greens allow you to create different variations of the dish. Not by chance, every Italian family is proud of its own recipe for pasta.
The basic 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 “tooth”) 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 enough salty water, rinsing 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 in this recipe can not be forgotten, it is just 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);
• half a kilo 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.
Method of preparation
Heat olive oil in a pan, fry mixed mince in it.
Pour red wine into the meat and simmer until it is absorbed and evaporated.
Peel the tomatoes and dice them.
With peeled carrots, remove the skin, finely grate.
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, do not cover with a lid, about two hours.
Shortly before the end of the quench cook pasta.
Put the cooked pasta on a plate, pour over the sauce and serve immediately.
Pasta with tomatoes and shrimps “Mediterranean breeze”
Healthy, light, hearty dish - pasta with tomatoes and shrimps. The freshness of basil, tomato sourness, the sharpness of garlic, the aroma of olives impart an incredible taste to this masterpiece of Mediterranean cooking. 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;
• bunch of basil;
• two cloves of garlic;
• one hundred milliliters of olive oil;
• salt.
Method of preparation
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 the shrimp fry in the remaining oil for no longer than two minutes, add salt and put in a separate plate.
In a frying pan, where seafood was fried, put the diced tomatoes, add salt and pepper, and simmer under the lid for five minutes.
Put a mixture of garlic and basil in a pan with tomatoes, mix, turn off the heat.
Add shrimp and tomato slices, mix.
Put boiled spaghetti to vegetables and shrimps, mix and serve.
Pasta with tomatoes and chicken fillet in cream
Spicy flavor gives the pasta with tomatoes and chicken breast sweet bell pepper. Cream will give a special tenderness. Tasty, simple, beautiful dish will delight the family and delight unexpected guests.
Ingredients:
• a pound of chicken fillet;
• 400 grams of pasta;
• two large sweet peppers;
• four medium ripe tomatoes;
• three cloves of garlic;
• a glass of heavy cream;
• olive oil;
• salt and pepper;
• Basil, parsley, dried Italian herbs.
Method of preparation
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 be different. Remove the garlic taste and aroma and discard.
In the garlic butter for five to seven minutes, fry the fillet pieces.
Put the diced tomatoes and peppers into the chicken, pour in all the cream and warm well, not boiling. Remove the pan from the heat, add the pasta, mix and serve to the table.
Pasta with tomatoes and olive-garlic sauce
The simplest recipe gives true enjoyment of the taste of natural healthy products. Excellent option for everyday or holiday meals for fasting people or vegetarians. And the rest of the properly cooked pasta with tomatoes, onions, garlic, basil and cheese will surely come to taste.
Ingredients:
• a pound of spaghetti;
• five medium sized tomatoes;
• large onion;
• five cloves of garlic;
• half a cup of olive oil;
• two tablespoons of chopped fresh or one teaspoon of dry basil;
• A little parmesan or other hard cheese (optional).
Method of preparation
Boil the pasta.
In the water, where they cooked pasta, omit the tomatoes. Two minutes later, remove and peel.
Finely chopped onion and chopped garlic fry in hot olive oil.
Cut the tomatoes into small cubes, put in a pan with olive oil and garlic-onion roast, 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 the pasta with tomatoes in plates, if desired, sprinkle with grated cheese of hard varieties and chopped basil on top, serve to the table.
Pasta with tomatoes and cheese
A very interesting recipe for pasta with tomatoes and cheese. The dish turns out very tasty, with a distinct creamy hint of cheese, and quite nourishing.
Ingredients:
• pasta;
• six large tomatoes;
• two medium onions;
• 150 grams of cheese (solid or semi-solid);
• spices: fragrant pepper, coriander, black pepper;
• olive oil for frying;
• salt;
• a little sugar;
• favorite greens. Method of preparation
To release the tomatoes from the skin and finely chop.
Heat the oil in a frying pan and fry finely chopped onion 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 the cheese pasta in tomato sauce, mix again, arrange in plates.
Serving pasta with tomatoes to the table, you can sprinkle each serving with a small amount of grated cheese and chopped greens.
Pasta with tomatoes “Three cheeses”
Compared with the previous recipes pasta with tomatoes "Three cheeses" are more difficult to prepare. But the result will really surprise and delight, especially cheesemans - cheese lovers. The composition of the dish includes sour cream, egg, minced meat, garlic, hot pepper and nutmeg. It turns out spicy, tender, satisfying, fantastically tasty dish!
Ingredients:
• 450 grams of pasta;
• one pod of hot peppers;
• large onion;
• oil for frying (vegetable and butter);
• 250 grams of minced meat;
• five large tomatoes or a jar 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.
Method of preparation
Finely chop the hot peppers and onions.
In a frying pan, mix in a little vegetable and butter, heat and fry the onion to a transparent golden state.
Add mince and chilli to the pan. Stew for fifteen minutes.
Put diced tomatoes and chopped garlic in meat, simmer until the liquid is completely evaporated.
Salt the sauce, add half a spoonful 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, put a portion of pasta. Cover with grated cheese of another variety and meat sauce.
Lay the remaining pasta on top.
Beat sour cream with eggs, salt and nutmeg, pour the pasta.
Top sleep all third grade cheese.
Bake about forty minutes at a temperature of 180-200 degrees. Arrange pasta with tomatoes and cheese in 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 the ideal thick-walled pan is quite large volume, regardless of the amount of water and pasta.
- Salt needs boiling, not cold water. Salt slows boiling.
- Throw the pasta in boiling water. If you hurry and put the products in a cold or warm pan, they will be released.
- Putting the pasta in the pan, you need to cover it with a lid and wait for the new boiling. From now on, the pasta should be cooked without a lid on low heat.
- A very important point is the time of boiling. Ideal pasta should be turned off two minutes before the end of cooking and allow two or three minutes just to lie in the water to infuse.
