Tomato spaghetti sauce: different cooking options. Tomato spaghetti sauce Tomato pasta sauce recipe

03.10.2021

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Traditional pasta gravies are ketchup or mayonnaise with mustard, but all this quickly becomes boring and begins to seem boring. To diversify the recipe, you should replenish your knowledge of various pasta dressings. Then the most ordinary horns will become an exquisite Italian-style dish, and you can serve them as an independent dish.

Spaghetti sauce

Making a delicious variety of pasta sauces at home is easy if you know the optimal combinations. Italians serve pasta as a standalone lunch dish, a different one every time. Knowing how to make spaghetti sauce can make them hearty, savory, and delicious. You can choose between options based on cream, tomatoes or herbs with nuts, add meat or seafood.

Creamy

The most satisfying is the creamy pasta sauce, which is made on the basis of cream or fatty sour cream, grated cheese and a lot of dry seasonings. The option with the addition of smoked ham, meat or minced meat - carbonara or meat, with the addition of chicken will turn out to be Alfredo's pasta more high-calorie. It is good to diversify the dish with fresh mushrooms, peas, celery.

Tomato

Spaghetti with tomato sauce, which can be made from fresh or canned tomatoes or juice, will become more familiar to Russians. Bolognese sauce is a great example. To prepare it, you need red wine, balsamic vinegar and basil, a large amount of minced meat. Another classic option is tomato paste with mushrooms, garlic cloves, minced meat or smoked meats (as in the photo).

Spaghetti Sauce Recipes

The easiest option for lunch or a quick bite is a recipe for how to make spaghetti with sauce. You need to boil pasta, make a filling based on sour cream, broth or tomato juice. Before preparing pasta for spaghetti, you need to evaluate what products are left in your refrigerator: you can make a delicious dish without even going to the store once again.

Cooking time: half an hour.
Servings Per Container: 20 Persons.
Calorie content of the dish: 153 kcal.
Purpose: for the second.
Cuisine: Italian.

Every culinary specialist should know how to make spaghetti bolognese sauce, because this is a classic recipe. It is based on the best spices: dried oregano, basil and garlic. A bright saturated color is provided by tomato juice, carrots, red wine with tomatoes, and satiety is provided by ground beef. Try making a meal for dinner.

Ingredients:

olive oil - 50 ml;
carrots - 1 pc.;
red onion - 1 pc.;
ground beef - 1 kg;
dried oregano - 40 g;
dried basil - 40 g;
tomato juice - a glass;
garlic - 5 cloves;
red wine - 250 ml;
Worcestershire sauce - 40 ml;
canned tomatoes - 0.8 kg;
milk - 250 ml

Cooking method:

Fry grated carrots, chopped onion, crushed garlic cloves.
After 5 minutes add minced meat, spices, wine, Worcestershire and tomato sauce.
Simmer until excess liquid boils away.
Add mashed tomatoes and milk. After boiling, turn off the heat, serve hot in a special saucepan.

Cheese

Cooking time: 10 minutes.
Servings Per Container: 6 Persons.
Calorie content: 237 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

An original simple option for how to make a cheese sauce for spaghetti is to add mustard to the main components - Dijon, whole beans or a regular dining room will do. The delicate aroma of soft gravy will appeal to many for its satiety and piquancy, especially since almost everyone loves cheese additives.

Ingredients:

mustard - 10 ml;
flour - 120 g;
hard cheese - 170 g;
milk - a glass;
butter - 20 g.

Cooking method:

Mix grated cheese, soft butter, flour and mustard. Heat over low heat, stirring constantly, pour in milk, boil.
Serve after 3 minutes.

Creamy

Cooking time: half an hour.
Servings Per Container: 5 Persons.
Calorie content: 224 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

The pasta cream sauce is distinguished by its delicate and mild taste. If you want to lower the calorie content a little, mix equal parts milk and heavy cream. Parmesan is recommended over soft cheese. When combined with eggs, it will provide tenderness and astringency, and the spices will provide flavor. Such a fill is ideal for bows, tubes. A couple of spoons are enough for one serving.

Ingredients:

hard cheese - 150 g;
eggs - 1 pc.;
cream - 125 ml;
milk - 125 ml;
butter - 100 g;
flour - 30 g.

Cooking method:

Fry flour, pour in milk, salt and pepper.
After 10 minutes, pour in the egg yolk whipped with cream, rub the cheese.
Stir in pasta immediately. Sprinkle with chopped herbs if desired.

Mushroom

Cooking time: half an hour.
Servings Per Container: 3 Persons.
Calorie content: 71 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

Spaghetti with mushroom sauce is distinguished by a bright aroma, for the manufacture of which fresh, salted, pickled or dried champignons, white, chanterelles, honey mushrooms are suitable. The result is a hearty meal rich in protein. It is recommended to season the dish with black pepper and a little fried onions.

Ingredients:

pickled mushrooms - 0.2 kg;
onion - 1 pc.;
butter - 50 g;
sour cream - 2 tablespoons;
flour - 30 g;
broth - half a liter.

Cooking method:

Fry the sliced slices with mushrooms until the liquid evaporates.
Add chopped onion, flour, mix quickly.
Pour with broth, cook for 5 minutes, add sour cream. Salt and pepper.

From tomato

Cooking time: 20 minutes.
Servings Per Container: 8 Persons.
Calorie content: 67 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

A more familiar option for every housewife will be tomato pasta sauce. It will sparkle with new notes if you enrich it with onions, and add basil, thyme, thyme and garlic cloves for spice. Fragrant vegetable frying will make spaghetti more attractive, especially since even a novice cook can cook it.

Ingredients:

onions - 3 pcs.;
canned tomatoes - 0.8 kg;
olive oil - 40 ml;
garlic - 2 cloves;
basil, thyme, thyme - 10 g.

Cooking method:

Finely chop the onion, fry, add crushed garlic cloves. Simmer until soft.
Add mashed, peeled tomatoes, pour out the juice from the jar.
Season with spices, salt and pepper. Boil, simmer for 10 minutes.

Creamy cheese

Cooking time: half an hour.
Servings Per Container: 3 Persons.
Calorie content: 374 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

Extremely satisfying will be the pasta in a creamy sauce with cheese, which Italians prefer to eat for lunch to provide the body with energy. Even a novice cook can learn how to make spaghetti sauce with creamy cheese flavors for a quick and tasty meal. Optionally, you can add seafood or vegetables to this base.

Ingredients:

butter - 40 g;
flour - 30 g;
cream - a glass;
parmesan - 100 g.

Cooking method:

Fry the flour until brown evenly.
Pour in the cream, boil, salt and pepper. Grate the cheese, let it melt.

Tomato and garlic

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 29 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

A simple tomato and garlic paste is suitable for those who are losing weight or vegetarians, especially if made with durum wheat pasta. The recipe for how to make garlic spaghetti sauce involves the use of fresh tomatoes, bell peppers. It is good to season it with dry spices - Provencal herbs, basil are suitable.

Ingredients:

bell pepper - 2 pcs.;
onion - 1 pc.;
tomatoes - 2 pcs.;
garlic - 3 cloves;
Provencal herbs - 5 g.

Cooking method:

Bake the peppers in the oven, cool, peel, chop the pulp.
Fry the diced onion, mix with the pulp of the peppers, add the peeled and chopped tomatoes. Season with crushed garlic cloves.
Simmer for 35 minutes under the lid, grind with a blender until puree, salt, pepper, season with spices.

From tomato paste

Cooking time: 15 minutes.
Servings Per Container: 5 Persons.
Calorie content: 211 kcal.
Purpose: for the second.
Cuisine: author's.
Complexity of preparation: easy.

If you can't find time for a serious dinner, try tomato pasta sauce, familiar to all Russians. A mixture of French herbs will add exquisite notes to the additive, and garlic and onion will add spices. Study the recipe from the photo carefully to achieve the perfect gravy consistency. If desired, you can add hot spices, chili pepper, adjika, tabasco to it.

Ingredients:

tomato paste - 75 ml;
garlic - 1 slice;
onion - 1 pc.;
butter - 30 g;
olive oil - 30 ml;
French herbs - 5 g.

Cooking method:

Fry the chopped onion in the oil mixture until golden brown.
Squeeze out the garlic, add tomato paste and herbs after 4 minutes.
After 3 minutes, season with salt and black pepper.

Meat

Cooking time: half an hour.
Servings Per Container: 3 Persons.
Calorie content: 188 kcal.
Purpose: for the second.
Cuisine: author's.
Complexity of preparation: medium.

For a complete lunch or dinner, use the recipe for spaghetti meat sauce. To cook it, any meat is suitable - chicken, turkey, pork fillets. You can take the pieces whole or roll them into the minced meat. Choose a base according to your tastes: for example, a spicy combination of green onions with sour cream.

Ingredients:

meat - 0.3 kg;
onion - 1 pc.;
butter - 30 g;
flour - 30 g;
broth - a glass;
parsley - a bunch;
green onions - a bunch;
sour cream - 50 ml.

Cooking method:

Chop the onion, fry until golden, sprinkle with flour, warm up.
Pour in broth, add chopped meat.
Cook for 8 minutes, add sour cream, chopped herbs, salt.

From sour cream

Cooking time: half an hour.
Servings Per Container: 8 Persons.
Calorie content: 135 kcal.
Purpose: for the second.
Cuisine: author's.
Complexity of preparation: medium.

Sauce for pasta made from sour cream, which was mixed with these ingredients for greater satiety, has a pleasant mushroom aroma and onion flavor. The recipe for how to make spaghetti sauce involves using French or Italian herbs, but they are easy to replace with any others. If you don't like mushrooms, replace them with green peas, beans, or a mixture of vegetables.

Ingredients:

onion - 1 pc.;
champignons - 0.3 kg;
sour cream - 75 ml;
vegetable oil - 40 ml;
broth - a glass;
flour - 30 g;
French herbs - 3 g.

Cooking method:

Chop the onion with mushrooms, fry, salt, season with spices.
Add flour, warm up, pour in broth with sour cream.
Remove from the stove after 5 minutes.

With shrimps

Cooking time: half an hour.
Servings Per Container: 4 Persons.
Calorie content: 236 kcal.
Purpose: for the second.
Cuisine: Italian.
Complexity of preparation: medium.

An effective festive option will be pasta with shrimps and mushrooms in a creamy sauce. To obtain the desired taste, you should take heavy cream - at least 33%. If there are none at hand, then any mixed with fat sour cream will do. You can take any shrimp, but it is better to give preference to large, royal ones, which will look beautiful on a plate along with spaghetti, herbs and cherry tomatoes (as in the photo).

Ingredients:

shrimp (peeled) - 100 g;
cherry tomatoes - 6 pcs.;
garlic - 3 cloves;
cream - ¾ glass;
olive oil - 40 ml;
parmesan - 20 g;
processed cheese - 40 g;
basil is a twig.

Cooking method:

Fry the garlic cloves quickly, remove, add the shrimps. Pour cream over, add cream cheese, pepper.
Simmer for 10 minutes, add cherry halves.
Sprinkle with grated Parmesan, garnish with basil.

To make delicious pasta sauces, follow the tips from the chefs:

it is better to bring the preparation of pasta for spaghetti to the al dente state so that the gravy does not completely soak them;
tomatoes with minced meat, mushrooms with cream, parmesan with bacon go well;
you need to salt the additives at the end so as not to spoil their taste.

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How to make spaghetti sauce: homemade recipes

Tomato spaghetti sauce can be prepared in very different ways. Today we will present to your attention two options, one of which requires heat treatment, and the other does not. It is worth noting that both of these methods make boiled spaghetti much more aromatic, tasty and satisfying.

1.from tomatoes without heat treatment

Required Ingredients:

dried basil - ½ small spoon;
ripe large tomatoes - 3 pcs.;
large fresh garlic - 1 clove;
olive oil - 2 dessert spoons;
iodized salt - ½ small spoon;
high fat mayonnaise - 2 large spoons.

Cooking process

Before making from tomatoes, all of the above products should be thoroughly washed and cleaned of inedible elements. After that, in a blender with knife attachments, put ripe red tomatoes cut into quarters, a large clove of garlic, fresh herbs (parsley and dill), red allspice and high-fat mayonnaise. Next, all the ingredients need to be chopped, and then add olive oil and dried basil to the resulting mass. Pour boiled hot spaghetti with ready-made aromatic sauce and serve them to the table along with sausages, cutlets or other meat delicacies.

2.for spaghetti in a skillet using chicken breasts

Required Ingredients:

dried basil - 1 small spoon;
ripe large tomatoes - 5 pcs.;
small onions - 2 pcs.;
freshly picked parsley and dill - a few branches;
sunflower oil - 45 ml;
chicken breasts - 550 g;
ground red pepper - 3 pinches;
large garlic - 1 clove;
iodized salt - 1 small spoon;
thick sour cream (20%) - 5 large spoons.

Cooking process

Spaghetti sauce made from tomatoes and white poultry takes much longer than the previous version. To do this, you need to wash the chicken breasts, peel them of bones and skin, and then chop them into small pieces. After that, the fillet must be put in a saucepan and fried over medium heat (using vegetable oil) along with chopped onions.

When the meat becomes soft and covered with a golden crust, it should be seasoned with pepper and salt, and then put the tomatoes chopped in a blender, chopped herbs, dried basil and thick sour cream. It takes another quarter of an hour to stew in all the ingredients. After this time, the sauce must be removed from the heat, and then add the grated fresh garlic clove to it.

How to serve correctly

Put the hot tomato spaghetti sauce on the boiled pasta and mix everything thoroughly. Next, the dish must be distributed on portioned plates, and generously sprinkled with grated cheese on top. This product will make your lunch more satisfying, flavorful and beautiful. This dish should be accompanied by fresh vegetable salad, herbs and wheat bread. Bon Appetit!

Store shelves are full of an abundance of various flavors to dinner dishes. However, we all know perfectly well that their composition does not shine with benefits for the body. Therefore, the best solution would be to prepare the addition to the side dish yourself. For example, pasta sauce.

Cheese pasta sauce is usually a traditional addition to a side dish. Few have not tried it. Try the following step-by-step recipe.

What you need:

flour - 2 tbsp. spoons;
milk - 1 glass;
rast. oil - 1 tbsp. spoon;
hard cheese - 200 g;
drain. oil - 50 g;
spices;
pepper;
salt.

Heat the frying pan well by pouring in vegetable oil. Choose a deep-bottomed appliance for easier cooking and better results. Add flour to the butter, mix gently and fry until the mixture acquires a slightly golden color.

Pour milk into the future sauce in a thin stream. Stir again and bring to a boil. After that, add cheese, grated on a medium grater, spices and soft butter. It is best to get it out of the fridge in advance, as a piece of ice will not be the best ingredient. Pasta is poured over with hot sauce immediately after it is ready.

Tomato paste recipe

Tomato paste sauce is a simple, but at the same time very tasty recipe for making an addition to even the most mediocre side dish.

What you need:

volume. pasta - 2 tbsp. spoons;
onion - 1 pc .;
tomatoes - 3 pcs.;
olive. oil - 4 tbsp. spoons;
sugar - 1 pinch;
salt;
pepper;
spices.

The onion is finely chopped and sautéed in a skillet with oil until it becomes transparent. Tomatoes are doused with boiling water, peeled, chopped and added to the onion. Simmer the mixture and stir, bringing it to a thick state. Then add tomato paste, salt, spices and sugar. We continue to cook over low heat for 15 minutes or until a certain richness or thickness is reached, whichever you like best.

How to make sour cream sauce?

Want to try something with a more subtle flavor? Then prepare sour cream sauce for pasta.

What you need:

sour cream - ½ cup;
lim. juice - 1 tsp;
salt - ½ tsp;
sugar - ½ teaspoon;
pepper.

We spread the sour cream in a small bowl, where the sauce will subsequently be prepared. Add salt, sugar and pepper there. Mix thoroughly. After that, you should definitely taste it. If it seems to you that there is not enough "acidity" in the supplement, then you can add a teaspoon of lemon juice. Also, sour cream sauce can be diluted with other ingredients. For example, herbs or garlic. You can only be limited by your own imagination and taste preferences.

Option with mushrooms

Making mushroom pasta sauce is easy. In addition, this additive can brighten up even the most meager dinner.

What you need:

mushrooms - 400 g;
onions - 2 pcs.;
dried basil - 2 tsp;
salt - 1 tsp;
medium fat cream - ½ cup;
pepper.

The onions are peeled, finely chopped and sautéed in a pan until they become transparent. Chop the mushrooms as small as possible and fry them along with the onions. You need to wait for the moment when all the moisture has completely evaporated from them. After that, we pour the cream into the pan, salt and pepper to taste, put the basil. You can also add your favorite condiments. The sauce is cooked until it is thick enough. It can be served immediately with pasta, without waiting for it to cool down.

Cream sauce

Creamy pasta sauce is also a classic recipe for how you can "spice up" a simple side dish.

What you need:

heavy cream - 1 glass;
drain. oil - 50 g;
flour - 1 tbsp. spoon;
garlic - 1 clove;
parsley;
salt;
pepper;
spices.

Turn on a slow fire on the stove and put a bowl of butter there so that it melts completely. Add cream, a tablespoon of flour and cook the sauce for no more than 5 minutes. Chop the parsley finely and chop the garlic clove in a garlic press. Immediately put them in the creamy sauce. Do not forget to stir constantly. At the very end, all the necessary seasonings and spices are added. As soon as the mixture starts to boil, remove the bowl from the stove and serve hot with the pasta.

Bechamel for spaghetti

Few have not heard of the Italian Bechamel sauce, which is traditionally served with real spaghetti or any other type of pasta. Be sure to try making it yourself!

What you need:

milk - 3 glasses;
flour - 2 tbsp. spoons;
rast. oil - 2 tbsp. spoons;
drain. oil - 50 g;
salt;
spices.

We mix both types of butter (the creamy component must first be melted), adding flour to them. We put the bowl on the stove, turning on medium heat, and gradually pour in the milk in a thin stream. In this case, the sauce is constantly stirring. Add salt, put it on low heat and cook Bechamel for 10 minutes.

If you want a not too thick sauce, you can add a little more milk if necessary. If, on the contrary, then you should cook until the mixture acquires the consistency you need in terms of density. After cooking, "Béchamel" is served with pasta immediately hot. You can store it in the refrigerator or even in the freezer. However, it should be defrosted exclusively in a water bath, or it will turn sour.

Italian Bolognese sauce

We can say that "Bolognese" is the Italian version of our traditional Russian pasta "navy style", but with its own special flavor. Delight your household with a delicious lunch or dinner using the following step-by-step recipe.

What you need:

minced meat - 400 g;
tomato - 1 pc.;
carrots - 1 pc.;
onion - 1 pc .;
garlic - 3 cloves;
volume. pasta - 3 tbsp. spoons;
salt;
spices.

The carrots are grated on a medium grater, and the onions are finely chopped. The vegetable mixture is fried in a pan with oil until softened. After that, fry the minced meat, after laying out the vegetables. It is best to use another clean skillet. This is done so that the minced meat retains its meaty flavor. Salt and pepper it, based on your taste preferences. As for the readiness, it is better to observe the golden mean: the minced meat should not be too raw, but it should not be dry either.

What you need:

smoked bacon - 300 g;
onions - 2 pcs.;
flour - 2 tbsp. spoons;
low-fat cream - 100 ml;
salt.

Cut onion and bacon into small cubes. First, fry the bacon until lightly transparent, then add the onion. If you like mushrooms, then you can add them to the sauce, having previously chopped finely. Fry the mixture thoroughly, put flour in it. Stir and carefully pour in the cream.

The sauce is brought to a boil over low heat and cooked until slightly yellowish in color. Salt and add spices. Spaghetti or pasta is poured over the sauce immediately after it is cooked, while it is still hot.

Variation of minced pasta sauce

Another recipe for a very tasty and satisfying pasta sauce, which will certainly embellish the side dish.

What you need:

tomatoes in their own juice - 1.5 kg;
minced meat - 0.5 kg;
onions - 2 pcs.;
bulg. pepper - 2 pcs.;
garlic - 5 cloves;
sugar - 2 tbsp. spoons;
basil - 2 tbsp spoons;
spices;
salt;
pepper.

You can use ready-made canned tomatoes in your own juice, or you can take fresh ones, cut them into pieces and grind them in a blender, but not until smooth. There should be some lumps. Peppers and onions are finely chopped, the garlic is chopped in a garlic press.

Fry the minced meat in a saucepan over medium heat, where the sauce will be prepared. Add vegetables and spices there. After that, the fire is reduced to the very minimum and chopped tomatoes are placed at the very end. Salt and pepper to taste. When the sauce is ready, it is served hot with fresh pasta.

Gone are the days when we ate pasta and cutlets for dinner. European cuisine is taking over our country more and more. Today it is fashionable to eat spaghetti bolognese or something else with an incomprehensible and strange name. What is spaghetti and what is it with?

Spaghetti is a long and thin pasta native to Italy. They are widely used in Italian cuisine and are the basis for a huge number of dishes. Spaghetti with tomatoes and garlic is most often served in Italy. But there are many other types as well. Popular, for example, are spaghetti with tomato sauce, spaghetti with tomatoes, cheese and garlic, spaghetti with garlic and butter. Spaghetti bolognese is also known in Russia. Still, one of the more classic recipes is spaghetti with tomatoes and garlic.

Spaghetti appeared in Italy as early as the 13th century, but acquired its name only in 1842 due to the fact that they looked like a thin twine (Italian spago). Today there are about 176 types of pasta. Initially, "spaghetti" was called pasta 50 cm long, but due to the fact that it was inconvenient to store them, the length was halved - to 25 cm. It is also interesting that in each region of Italy, pasta is prepared in its own way.

It is easy to guess that there are a huge number of recipes for spaghetti with tomatoes and garlic. Indeed, only in Italy there are 20 regions, each of which uses its own tricks and secrets in the preparation of spaghetti. We will focus on one of the simplest options. Cooking will take you about forty minutes. So how to cook spaghetti with tomatoes and garlic?

Ingredients

To prepare a dinner for 6 people, you will need:

4 ripe tomatoes;
2 tablespoons olive oil
1/4 teaspoon crushed red chili
salt and ground black pepper to taste;
2 tablespoons of sunflower oil;
1/2 cup grated cheese
8 fresh basil leaves
spaghetti.

For basil garlic oil:

olive oil - 1/4 cup;
8 whole garlic cloves
10 fresh basil leaves
1/4 teaspoon crushed red chili.

Tomato sauce

The first step is making tomato sauce. Peel the tomatoes with a sharp knife. Then cut the tomatoes in half and remove the seeds. Heat 2 tablespoons olive oil in a wide saucepan. Add the tomatoes, chopped red peppers, lightly season with salt and pepper. The tomatoes will soften after a few minutes. Then they need to be removed from the pan, finely chopped. Then cook the tomatoes for 20 minutes, until they are tender and the sauce is smooth. If the sauce is too tart (your tomatoes may have been unsweetened or not fully ripe), add 1/2 teaspoon of sugar. If you want to use a tomato and garlic sauce for your spaghetti, you can also add garlic along with the pepper.

While the tomatoes are cooking, make the basil garlic oil. Heat 1/4 cup olive oil in a small saucepan over low heat. Add chopped garlic, basil leaves, and chopped chili. The saucepan should be over low heat to allow the ingredients to slowly heat up. When the garlic begins to brown slightly, turn off the heat and let cool for 10 minutes. Strain the oil, discard all solids so that the mass is homogeneous.

Spaghetti

For high-quality cooking, you will need a saucepan with a volume of at least three liters. Fill it 2/3 full with water. Once the water boils, season with salt and place the spaghetti in the pot without breaking. If the spaghetti is sticking out, it's okay - wait a minute: they will soften and completely go into the water. They need to be carefully laid with a wooden spatula (so as not to cut the pasta with sharp metal). For the first two minutes, be sure to stir the spaghetti so that they don't stick together. When the water boils a second time, reduce heat to medium. Continue stirring the spaghetti periodically. Do not under any circumstances cover them with a lid!

See how much spaghetti is supposed to cook, according to the recommendations on the package. If you reduce this time by a minute, you get spaghetti al dente. These spaghetti should have a slight pop or crunch when eaten. Discard the spaghetti in a colander (do not drain the water from them for now). If you are used to rinsing pasta and then greasing them with oil, then do not rush to do this with spaghetti, experts do not recommend. According to the recipe, we send spaghetti to tomatoes.

Combining sauce and spaghetti

Add spaghetti to cooked tomato sauce. Cook over medium heat, stirring vigorously (you can even shake the pot a few times) until the pasta is tender and the sauce is smooth. If the sauce seems too thick, add some of the water left over from boiling the spaghetti. Remove the pan from the stove, throw in the butter, basil and grated cheese (the pasta should turn orange).

Time to serve

Place the cooked meal on plates. We recommend placing them in a slightly warmed deep plate. For convenience, use the spaghetti tongs to arrange them neatly and beautifully. Drizzle some garlic basil oil over each serving. If desired, garnish with herbs or basil sprigs and sprinkle with cheese again. It's important to remember that spaghetti will change its taste when reheated, so it's best to eat it right away.

What to serve spaghetti with?

If you are thinking about what to serve spaghetti with, we hasten to reassure you: spaghetti is an absolutely self-sufficient dish that is not considered a side dish. Experts say that pasta, together with meat, leads to disruption of carbohydrate metabolism. The Italians themselves are sure that pasta is impossible to get fat if you do not mix them with proteins of animal origin (meat, fish). It is recommended to use spaghetti with vegetable (tomato) and mushroom sauces.

In Russia, spaghetti began to be actively introduced in the late 80s - early 90s. At the same time, pizzerias came into use.

The multi-prong forks we are accustomed to were invented specifically for eating spaghetti.

Everyone in Italy is called the word "pasta", which means "pasta dough".