Spaghetti Marinara. This favorite Italian pasta ... Mussels in Marinar sauce

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Preparation: first clean all seafood. Mussels in the sinks from everything that has nulipped on the sink, as we will be prepared directly with them. Shrimp remove heads. Seafood, if the mixture is frozen, it is not necessary to rinse, if they are fresh, then you can rinse with cold water, and you can not rinse. Clear garlic, divide on the slices and slightly crush each knife.

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On a large (very) frying pan pour olive oil (you can and sunflower, but with olive tastier). When it is heated and throw garlic there. Garlic squorthes, golden, begins to brown - we clean. Following the frying pan, prawns, fry, stirring, a couple of minutes, follow seafood, which stew from 2 to 5 minutes. Tracks the bank canned in its juice of tomatoes.

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Parallel 2nd. You ask, but where are the mussels? Mussels we are preparing in a separate saucepan. The saucepan is heated with a spoonful of olive oil, throwing mussels there, cover with a lid and wait for 5 minutes. We open, mix, mussels allowed juice and had to reveal. Unpassed mussels take out, they are not suitable. All the contents of the saucepans together with juice and mussels shift into our large pan to shrimps, seafood and tomatoes.

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Parallel 2nd and 3rd. Cooking pasta. I chose the pasta Barilla Spaghetti Lunghi Napolitano. But other pastes of this brand are also suitable (by the way one of the most popular in Italy), for example Pappardelle. Pasta is boiling in boiling salted water exactly 2 minutes less than what is written on the box. Next, we fold on the colander, without forgetting to cast the water in which it was cooked into a separate circle. Pasta shift into a large pan with a sauce, we also pour water from a mug and 2 minutes (it is those that the paste did not oborder) we all mix together.

Content:

The history of cooking dishes is a very exciting topic, so let's get acquainted with the history of the recipe for spaghetti before going to the cook.

Where did the Italian pasta come from?

Spaghetti with tomato sauce - a corona dish of Italian cuisine, which for sure I tried each. The history of the recipe is inextricably linked with the history of Italy itself. It is safe to say that Spaghetti would not be so popular if it did not have the development and improvement of delicious sauces, which give a special fragrance with a dish. Initially, the Italians used sauces so that the food is not just "dry". That is, the first sauces were nothing more than ordinary broth, and the cooks believed that the meat gives the main flavor of the dish. As various greens and spices imported the Romans, these sauces became tastier - at least for those who could afford them.

The most old of all Italian sauces is pesto sauce. This is a transparent sauce, the recipe of which consists of olive oil, basilica, nuts, cheese. All ingredients are finely melted with a mortar and pestle. Pesto was originally used as a seasoning to aromatize broths or simple soups. But the recipe for the Italian sauce for pasta from tomatoes has appeared much later. Why?

Because tomatoes were originally from South America, not from Italy. And they brought them somewhere in the 1500s to European markets. In addition, tomatoes were first considered to be poisonous, and thus they were considered only as a decorative plant. Only later they began to eat.

The earliest famous Italian red sauce was the famous Marinar sauce. His recipe came up with Naples. The word "Marinar" translated from Italian means "at sea", since Marinar's early sauces often contained seafood.

At the end of the 1800s, a significant number of Italians emigrated to the United States, Australia and other countries, taking with them a recipe for a national dish and spreading it among numerous other cultures. Thus, the combination of spaghetti and red sauce had to taste to other peoples.

Ultimately, the recipe for Italian pasta became famous and popular worldwide.

Recipe Paste with Marinar Sauce

Ingredients

• 100 g of large shrimp,
• 1 small squid carcass,
• 1 medium bulb,
• 2 cloves of garlic or ¼ teaspoon garlic powder,
• 1 small green sweet pepper,
• 1 tbsp. l. olive or vegetable oil
• 1 sliced \u200b\u200bby a cube of tomato,
• 1 tbsp. l. tomato sauce
• 1 tbsp. l. Sliced \u200b\u200bfresh basil or 1 tsp. dried basil
• 1 ½ tsp Sliced \u200b\u200bfresh oregano or ½ tsp. dry leaves oregano,
• ¼ h. L. salts
• ¼ h. L. Fennel seeds (if desired),
• 1/8 h. L. pepper
• 300 g of raw spaghetti.

Cooking:

1. Seafood defrost. In a saucepan boil the water, salt. Boil squid and shrimp for 2 minutes. Give a little cool and cut into small pieces.
2. Clean and apply onions. Clean and finely cut garlic. Cut pepper along half and clean it from seeds and membranes. Cut pepper.
3. In the pan heat the oil on medium heat from 1 to 2 minutes. Add bow, garlic and sweet pepper. Cushion 2 minutes by periodically stirring.
4. Add tomatoes, tomato sauce, basil, oregano, 1/4 h. Salt, Fennel Seeds, Pepper. Bring the mixture to a boil on a strong fire. As soon as it boils, reduce the fire so that the mixture is at all a little bit and did not spray.
5. Add seafood and mix the mixture.
6. Cover the lid and extinguish 35 minutes, stirring every 10 minutes. Reduce the fire if the sauce boils too intensively.
7. While the sauce is preparing, put a saucepan with water on the plate. Add 1/2 h. L. Salt. Cover the lid and on a strong fire to boil. Run spaghetti. Wait until the water boils again. Cooking spaghetti should be from 8 to 10 minutes, often stirring, until soft, but not before the robble.
8. Catch off pasta on a colander, and water in the sink. Give a little tack of water from spaghetti.
9. Serve spaghetti with marinar tomato sauce. You can decorate with olives and basil.

Recipe Paste Carbonara

Ingredients

• 400 g of paste of any kind,
• 150 g bacon,
• 1/2 bulbs (small cubes),
• 2 cloves of garlic, crush,
• 3 whole eggs,
• 3/4 cups finely grated parmesan,
• 3/4 cup of fatty cream,
• salt and black pepper,
• 1/2 Art. Fresh or canned pea.

Cooking:

1. Put the paste according to the instructions on the package.
2. At that time, the paste is preparing, fry bacon to barerine. Remove the bacon from the frying pan and put on the napkin to the excess fat stack. Pour all fat bacon from the frying pan, but do not wash it. Return the frying pan on the stove and put onions and garlic in it. Fry to golden brown. Set aside.
3. Mix eggs, parmesan, cream, salt and pepper to homogeneous mass in the bowl.
4. When the paste is ready, drain the cup of the water in which it was cooked. The rest can pour into the sink. Paste Put in a bowl. While pasta is still hot, slowly pour the egg mixture in them, stirring pasta all the time. The sauce will be thick and covered the paste. Add a little hot water to the paste, if necessary for the consistency.
5. Then add peas, bacon, roasted in oil with garlic. Mix well as you add ingredients
6. Serve immediately to the table, sprinkling parmesan. Bon Appetit!

How to choose sauce to spaghetti?

These tips will help to find compliance between different types of spaghetti and sauces that are most suitable for them. The main thing is that the sauce sticks well to the surface of spaghetti. When it happens, the noodle absorbs the taste of the sauce, and all the dish becomes tastier. This is the main reason why you should refuse to add oil to spaghetti during the cooking of the dish, because if the oil is added, it covers the outer surface of spaghetti and prevents the stitching of the sauce.

The general rule says that the thinner and longer spaghetti, the "easier" must be sauces for them; Conversely: the thicker and shorter spaghetti than the thick of the sauce.

Long pasta: Linguini, Fettuccini, TagliaThelle. They are suitable thick cheese or creamy sauces; Oil sauces with pieces of herbs, vegetables; tomato sauces; sauces with large pieces of meat, seafood.

Thin paste: spaghettini, spaghetti, Fedelini. They are characterized by medium thickness cheese and creamy sauces; Oil sauces with small pieces of herbs, vegetables; tomato sauces; Sauces with small pieces of meat, chicken or seafood.

Small paste: Vermicell and the other. Suitable liquid cream sauces; Oil sauces with very thin and small pieces of herbs, vegetables; Liquid tomato sauces.

2018-02-03

Hi Dear my readers! There are recipes that should always be at hand. Marinar sauce is very easy to cook at home, there is no need to buy it! Looked to my blog, opened the right page and prepare myself on health!

This year, winter bypassed our blessed Transcarpathia. Therefore, and my husband and I walk every evening to the open-air thermal pool. My organism descended in the mineral driver to cook anything complex for dinner completely refuses.

But if you have a harboring marina in the refrigerator and any pasta in the storeroom, the dinner question is solved in a couple of minutes! Sauce can be cooked in summer from fresh tomatoes, and in winter - from canned in its own juice or good tomato paste.

Marinar is so universal sauce that you can eat it with everything without anything. It is beautiful with a kebab, fried chicken breast, baked pork cut, pizza, seafood and sweaty chiabatta. And the magically draw on his spoon, straight from the bank, scornfully looking around, does not see who this disgrace does not see.
Homemade I, too, so eat.

Marinar sauce - Cooking recipe with photos

Classic recipe

Classic Marinara in the legend invented ship cooks - Coki. When about two hundred years ago, the taste of tomatoes typked in Europe, then the sauces of them acquired unprecedented popularity. The acid contained in tomatoes contributes to a long-term storage of tomato sauce, which is important with long marine transitions under sail.

A classic sauce recipe contains only a few components: tomatoes, garlic, basil, olive oil. Even somehow awkwardly write a recipe, so simple.

Ingredients

• One and a half kilo ripe summer tomatoes or a little more kilogram canned in their own juice.
• Three four slices garlic.
• Five large leaves of fresh basil.
• Three quarters of a teaspoon salt.

How to cook classic marinar

Fresh Tomatoes Okrew, lowering first in boiling water, and then in cold water. Skip through a meat grinder, work a blender or very finely cut. Canned should be simply chopped by any convenient way.

Purified garlic slices to distort, warm up on olive oil, preventing burning. When a pleasant garlic fragrance appears, send a tomato mass to garlic.

Comment

A large number of sauce can be poured over sterile jars, cool and put in the refrigerator, roll it with hermetically freeze in the plastic container.

My favorite recipe for cooking at home

Most often at home I am preparing this sauce from a good tomato or a thick tomato mashed potato. Basil for me grows all year round. In the warm season, I will issue huge pots with a basil to the street and sazing near the bitter pepper.
After the onset of the cold, all this design (basil plus peppers) We are transferred to the house.

Thanks to this, we have the freshest leaves all year round. See which handsome men are even on the background of a strong male hand.

Ingredients

• A half kilo good tomato paste.
• Half of garlic head.
• One onion bulb (optional).
• Generous handful of basil leaves.
• Two tablespoons of olive oil.
• One teaspoon of riming black pepper.
• By the pinch of dry thyme, oregano, acute red pepper.
• Sugar.
• Salt.

How to cook

Finely chopped garlic slightly warm at olive oil.

He must change the color slightly and soak.
Most often I am preparing only with garlic, but is beautiful and an option with a fried onion. In this case, the cubes of the bow and garlic fry together.

Add a tomato, stir.

Adjust the thickness with the help of water, salt slightly, pour black and red peppers, put a dry greens in your hands to boil (follow the sauce to be burned). Stop it on salt, if necessary, add some sugar.

Final Accord - Rwea Basilica. Marinar is ready!

Miydia in Marinar Sauce

Bourgeois dish, as is - Bourgeoisky. And delicious how ... I advise you to first bake a huge chiabatt or homemade bread. Explore the precious sauce with brutally broken slices of chiabatta - separate joy.

Ingredients

• Kilo live mussels in sinks.
• 250-300 ml of the finished sauce.
• A half cup (250 ml) of white wine.
• 120 g of butter.
• Small bowl.
• Fur parsley.
• 5-7 branches of black pepper.
• Salt.

How to cook

Multi sinks thoroughly rinse with a brush in several waters. They should be clean, but "... not to lose the smell of the sea", as my favorite George Amada wrote.

A warning

The cooking process from the beginning of boiling should not be more than ten minutes - seafood gentle, they are easy to digest.

I throw off the unpacted shells, the rest lay out on the plate. The remaining fluid is welded half, add ready-made sauce to it, the remains of the cream oil, bring to a boil, are a little cool, put the mollusks. Mussels under Marinar sauce serve in deep dishes.

There is still such a variant of the beautiful feed of Maryard Mardius in tomato sauce.

Paste with Marinara Sauce

I boil any paste - Linguini, TagliaThellile, Fetchini, Porphele, Spaghetti. We lay out a warm paste on the plates. Top of watering sauce, sprinkled with grated parmesan, fresh greens.

And here is the option of pasta with mussels and marinar sauce (we only put the edible part of the Malysov).

Preparation instructions

30 minutes print

1. For the sauce, heat the olive oil in a pan and fry finely chopped onions and carrots on medium heat 10 minutes to golden color. Add chopped 2 cloves of garlic and tomatoes, 125 ml of wine and sugar. Bring to a boil, reduce the fire and extinguish 30 minutes, sometimes stirring. Crib How to prepare tomatoes

2. Preheat the remaining wine, 1 crushed garlic clove and broth in a large frying pan. Add mussels, cover the lid and prepare on a strong fire, sometimes shaking the pan, 5 minutes. After 5 minutes of cooking, we will not get all over again and throw away.
Crib How to make mussels

3. Cook spaghetti in salted water. Drain and keep warm. Tool Paste for pasta The main rule is a good pot of cooking pasta - it should be big. In order to cook the entire shelter of spaghetti, you need at least five liters of water. Another problem is to merge such a number of hot water. The problem can be solved by purchasing a saucepan with a special insert, which can be removed from spaghetti, and all water will remain in the pan.

4. Meanwhile, melt the butter in a frying pan and roast the sliced \u200b\u200bsquid rings, sliced \u200b\u200binto small pieces of fish and shrimp about 2 minutes until readiness. Remove from the fire, add tomato sauce and juices from mussels, mussels, parsley and mollusks. Slightly heat and mix sauce with spaghetti.
Crib How to prepare shrimp