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Fried pasta with tomatoes and cheese. Spaghetti with fresh tomato sauce

Italian spaghetti is characterized by very quick cooking. First, cooking pasta is, in principle, quite easy and quick. And secondly, one of the basic principles of Italian cuisine is to preserve the natural taste of products with minimal heat treatment.

By the word spaghetti it is customary to mean a certain type of pasta: round products made from durum wheat with a diameter of 2 mm and a length of 15 cm. All other types of pasta are not spaghetti, and it is no longer possible to call them that. Ideally, the spaghetti should not be crumbled when cooking, it should be long and should be eaten on a fork. Fortunately, a large number of Italian and Russian-made spaghetti are sold in Russian stores.

Spaghetti recipe with tomato and cheese

The simplest classic spaghetti recipe is spaghetti with tomatoes and cheese.

Must (for 4 servings):

1 pack (300 gr.) Spaghetti,

4-5 large tomatoes (ripe, "fleshy" tomatoes are ideal),

half a large onion,

200-250 g of cheese,

basil, oregano, salt and pepper to taste.

How to cook:

    Boil the spaghetti in boiling salted water. Usually, the required cooking time is indicated on the package, but it rarely exceeds 5 minutes. Do not forget that classic Italian pasta should never be boiled over, they must be hard.

    While the pasta is boiling, peel the tomatoes and chop them finely.

    The onion should also be chopped quite finely as it will give the tomato paste flavor and will not be noticeable.

    Fry onions and tomatoes in a hot skillet with a medium amount of vegetable oil.

    After the tomatoes turn into a homogeneous gruel, reduce the heat to a minimum, add salt, add pepper and spices, chopped fresh or dried basil, oregano and, covered with a lid, leave for another 10-15 minutes.

    While the sauce is cooking, you can grate the cheese on a medium grater. Ideally, in addition to the usual hard cheese, Parmesan should be added to the finished spaghetti, but its absence will not become critical.

    After the tomato sauce is cooked, mix the pre-cooked spaghetti with it and let it stand for 1-2 minutes.

    The finished dish is laid out on flat plates and sprinkled with grated cheese on top.

    You can decorate it with a couple of basil leaves (purple basil is ideal for taste) and cherry tomatoes.

Other recipes for spaghetti with tomato paste and cheese include mushrooms, chicken, beef, or pork, which must be sautéed in the same skillet before cooking the tomatoes in it. In addition to these ingredients, you can add finely chopped garlic and various herbs (thyme, rosemary, etc.).

Serve spaghetti with cheese and tomato with chilled white wine. Homemade lemonades and berry fruit drinks, as well as chilled tea, are ideal for non-alcoholic drinks.

: it has nothing but spaghetti and fresh tomato sauce. To some, the idea of ​​turning fresh tomatoes into a sauce may seem irrational, because high-quality ones are available all year round, while good ripe tomatoes are not cheap even in season. But the fact of the matter is that the taste of fresh tomato sauce is incomparable. I do not like to over-praise my recipes, but this pasta turns out to be so delicious that the mind can be eaten away. That is why there is no grated cheese or other excesses in it - with such a chic sauce, she simply does not need them.

Spaghetti with fresh tomato sauce

Dip the tomatoes in boiling water for 1-2 minutes, let cool, then peel and cut into small pieces. Melt the butter in a frying pan, add finely chopped onion and, stirring, fry until transparent (if you want the sauce to turn out slightly spicy, add a little dried hot peppers with the onion). It would seem that it is more logical to cook a dish with Italian roots with olive oil, but the trick is that with creamy tomato sauce it turns out just awesome.

After frying the onions, add the chopped tomatoes to the pan, add a pinch of salt and let the liquid come to a boil. Then fry the tomatoes with a slight boil, periodically kneading them with a spatula and stirring: after 20-30 minutes the excess liquid will boil away, and you will get a thick sauce that is not too uniform in consistency. Add thinly sliced, stir and remove from heat. This sauce can be used immediately, or it can be prepared in reserve: it will spend at least several days in the refrigerator without any problems.

A few minutes before the sauce is ready, start boiling the spaghetti or any other pasta you like, taking 1 liter. boiling water and 10 g of salt for every 100 g of pasta. Boil the paste for the time indicated on the package, try to make sure it has reached its state, and drain the water. Stir the pasta with the sauce (if it turns out to be too thick, add a spoonful or two of the water in which the pasta was cooked), arrange on plates, season with black pepper and garnish with small leaves of basil. You can add grated cheese, drizzle olive oil over the pasta, and so on, but this is not necessary: ​​the spaghetti with fresh tomato sauce is already completely incomparable.

History of the origin of pasta

Italians believe that pasta is their national dish and originated in Italy. Although it is documented that Marco Polo is an Italian traveler who brought pasta from China. The Italians in this regard answer that Polo only stated that the Chinese also eat pasta. You can't argue with Italians here, such is their hot temper! Two poets of ancient Rome at once - Cicero and the equally famous Horace argued that the pasta should be cooked only in salted sea water. In our time, such culinary experiments would hardly take root, and the pasta is still prepared not in sea water, but in fresh, salted water.

By the beginning of the 9th century, the first pasta presses appeared. Such a device makes a huge contribution to the development of pasta: it helps to preserve pasta for much longer. Italian pasta is quickly winning the hearts of Europeans, who are starting to add it to a wide variety of dishes: salads, soups, desserts and even baked goods. By the end of the 9th century, pasta-making technologies have improved, and pasta with tomatoes is becoming a truly popular and affordable dish for all residents of Italy.

Ingredients for tomato pasta

Italian pasta with tomatoes for two persons is prepared with the following ingredients:

  • Durum wheat pasta (you can take any kind, however, keep in mind that fettuccine or linguine are best suited) - half a package, 250 gr.
  • 2 tomatoes
  • 2 cloves of garlic
  • Half onion
  • A piece of cheese of any kind (parmesan is preferred)
  • Chicken or fillet - 150 gr.
  • Olive oil
  • Salt and black pepper to taste
  • Parsley - half a bunch
  • Dry spices (basil, oregano, cumin) - to taste.

Stages of cooking pasta with tomatoes and garlic

  1. We put water in a saucepan for cooking pasta, add a couple of pinches of salt there.
  2. While the water is boiling, we are preparing the sauce. To do this, pour olive oil into a frying pan and put two cloves of garlic. Garlic is necessary for the oil to absorb its juice and aroma, resulting in aromatic garlic oil. It is important to ensure that the garlic does not burn as soon as it is browned - we immediately remove it from the pan.

  3. Cut the onion into half rings and place in the pan.

  4. Finely chop the chicken fillet.

  5. Add it to the toasted onions. Stir the mixture periodically with a wooden spatula.

  6. Finely dice the tomatoes.

  7. Then put in a pan with onions and chicken. Salt and pepper the resulting dressing and put on a slow fire to simmer.

  8. We check the water, if it boils, then add 250 gr. pasta and leave to cook for 5-7 minutes. After this time, you will have healthy al dente pasta - cooked until half cooked. Italians advise to eat only such pasta, they retain more useful properties than cooked until cooked.

  9. Carefully, so as not to burn yourself, drain the water from the pasta through a colander. Do not rinse pasta! Add a little olive oil and mix.

  10. Remove the prepared dressing from the heat. If you want to make a tomato and basil pasta, add dried basil to the sauce. The combination of tomatoes and basil is considered perfect! Put the pasta on a plate, place the dressing with tomatoes on top. And the final touch for a wonderful pasta with chicken and tomatoes is to grate the cheese and chop the parsley finely.

  11. Sprinkle cheese and herbs on top.

And that's it, delicious pasta with tomatoes is ready! Serve the dish immediately, warm.

Cooking options for Italian pasta with tomatoes

Pasta is a unique dish that can be prepared differently every time, simply by adding or removing ingredients.

  • In order to make the pasta vegetarian, it is enough to remove the chicken from the recipe. In this case, the pasta will be less high in calories.
  • If you don't like the garlic flavor, just skip adding this ingredient at the beginning of the recipe. Garlic sometimes leaves a metallic taste, so it's best to only use young garlic.
  • Lean meals often do not saturate the body, and a fast mode of work requires activity, and, consequently, energy. The paste is great for fasting people. To do this, you need to remove cheese and chicken from the dish, and then you will get a great pasta with vegetables.

The benefits of pasta with tomatoes

Italian pasta is made only from durum pasta, so it is enriched with B vitamins (B1, B2, B6, B9) and minerals that our body needs so much. This paste can be used by people with diabetes, because it does not contain a high glucose content compared to soft pasta varieties. Italian pasta contains carbohydrates that are slow to digest and give you a long feeling of fullness. Pasta lovers never gain weight, especially if they use slimming sauces and dressings. Vegetable sauces contain fiber, which has a beneficial effect on the gastrointestinal tract.

Italians like to season the pasta with olive oil, which significantly increases the calorie content of the dish, but not in the same way as sauces made from heavy cream. It is better to give preference to healthy olive oil, which contains essential amino acids. An easy recipe for pasta with tomatoes will not make you work for a long time in the kitchen. Despite the fact that Italians consume pasta every day, they do not get tired of it! The secret is that Italians don't just boil pasta and sprinkle it with butter, they prepare true little masterpieces using a variety of sauces. They make a new dish out of pasta every day. A properly prepared sauce is the key to a delicious dish. Let's take advantage of the Italians' trick and make healthy and delicious pasta experimenting with sauces!

step by step recipe with photo

Appetizing steaming pasta with aromatic garlic sauce is appropriate at any time of the day. A simple recipe will allow you to cook them as quickly as possible. For the preparation of real pasta, only high-quality, non-boiling pasta is suitable.

Tomatoes should be thoroughly peeled, scalded with boiling water, and the onion should be chopped as small as possible. Tomato gravy needs a little sugar. Do not boil the garlic for a long time; it can give the sauce an unpleasant bitter note.

The leafy greens are added directly to the plate. Shredded cheese shavings will enhance the soft creamy taste of the dish.

Ingredients

  • pasta - 200 g
  • tomatoes - 230 g
  • butter - 30 g
  • onions - 150 g
  • salt to taste
  • ground black pepper to taste
  • green onions - 20 g
  • meat broth - 100 ml

Preparation

1. First, prepare the tomato sauce. To do this, peel the onion and cut into small pieces. Melt the butter in a deep skillet or saucepan. Add the chopped onion. Fry over low heat to soften the onion pieces.

2. Rinse the tomatoes and pat dry with a towel. Cut out a spot from the stalk. Cut the fruit into small cubes. If you have time and desire, remove the skin. To do this, make a cross-shaped cut on top of the tomato, dip the vegetables in boiling water for 30-40 seconds. Then fill it with cold water. After this procedure, the skin peels off very well. Add the tomato cubes to the onion. Stir and simmer for about 10 minutes until tender. You can cover it with a lid. Stir from time to time.

3. Peel the chives. Cut into cubes or slices. Add meat broth or water, garlic to the pan. Stir and boil for 5-7 minutes.

4. Add salt and ground black pepper, some chopped green onions. Stir and simmer for 5-7 minutes over low heat. You can experiment with spices.

5. Pour your favorite pasta into boiling water. Add some salt. Cook for 8-10 minutes according to package directions. It is better to undercook the pasta a little. Discard in a colander. Rinse with hot water. Shake to glass excess liquid.

6. Add to the skillet with the tomatoes. Stir and simmer for 1-3 minutes. Taste it, if everything suits you, turn off the heat and let it brew under the lid for 5-10 minutes.

7. Sprinkle with green onions. From greens, you can take dill, parsley, celery. Pasta with tomatoes and garlic is ready. Serve immediately for lunch or dinner. Bon Appetit!

Pasta with tomatoes and garlic is a very tasty, simple and quick dish. In addition, it helps to replenish vitamins, the lack of which the body experiences in winter. In addition, garlic, which is part of the tomato paste, helps fight viruses and colds. Some pluses on the face. So let's cook pasta with tomatoes and garlic at home and delight our loved ones?

Ingredients for Tomato and Garlic Pasta:

  • Tomatoes - 2 kilograms
  • Olive oil - 3 tablespoons
  • Garlic 6-8 cloves
  • Sugar - a pinch
  • Sprinkle cheese
  • Pepper
  • Greens
  • Paste

Recipe for cooking pasta with tomatoes and garlic

  1. Peel the tomatoes. To do this, put them in a saucepan and fill them with hot water so that the tomatoes are completely under water. Leave for 10 minutes or until cracks appear on the skin
  2. Drain the water, peel and cut in half. We clean tomatoes from seeds and pulp.
  3. We put them in a sieve and collect the juice (do not pour it out, it will come in handy later).
  4. Grind the garlic with a blender, knife or garlic press. Heat the olive oil in a frying pan, add the garlic and fry it lightly until the aroma appears.
  5. Add the diced tomatoes to the pan and simmer for 20 minutes.
  6. Pour out the tomato juice that we saved earlier and continue to boil until the consistency of the sauce. Add a little sugar, pepper, salt.
  7. While preparing the sauce, you can boil your favorite pasta.
  8. When serving, pour the sauce over the pasta, sprinkle with grated cheese and garnish with herbs.

Pasta with tomatoes and garlic is ready. You can call the household to the table!
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