Pasta with cherry tomatoes: tomato flavors. Macaroni with tomatoes and cheese

Hello dear readers!

Italian cuisine is very colorful, it is saturated with a number of culinary products that are both easy to prepare and excellent in taste. Pasta rightfully occupies a special place among them. Indeed, this is an amazing dish that is firmly entrenched in the menu of our people, though in a simplified form. But for Italians this product are not an ordinary culinary product on duty, it is a matter of their pride and part of food culture.

When they cook pasta, they don't cook, they create a piece of art by pairing it with various types sauces, herbs, vegetables and seasonings. When you look at the result - tears well up - what a beauty. When you try - the soul sings - such a pleasure. That's what pasta is.

I advise you to follow the example of the inventors of pasta and not just boil them and eat them with ketchup and, for example, sausages, but follow one of the recipes, which, believe me, will not disappoint. I would like to suggest a similar way to you. It was suggested by my husband's friend. I myself did not expect that ordinary pasta, following the recipe of Italians, can be turned into an amazing-tasting pasta that does not need additional meat additives.

I especially want to mention the sauce. It is he who makes the dish so fragrant and juicy, thanks to herbs and tomatoes. The process of its preparation is simple, like everything ingenious, and does not require much time.

Four servings in our family sold out with a bang, and in a matter of minutes there was nothing left. Everyone was delighted.

So, I propose to start preparing this wonderful dish as soon as possible ...

Nutritional value of the dish per 100 gr.

BJU: 5/10/12.

Kcal: 159.

GI: medium.

AI: medium.

Cooking time: 15-20 min.

Servings: 4 servings of 300 g.

Dish ingredients.

• pasta from durum varieties wheat - 200 g.
• Fresh tomatoes - 400 g (2 pcs).
• cilantro or parsley - 50 g.
• Hard cheese "Russian" - 150 g.
• Spices ( Provencal herbs and pepper) - 3-4 g.
• Salt - 8-10 g (1 tsp).
• Water - 3 liters.
• Vegetable oil for frying - 80 ml (4-5 tablespoons).
• Olives - 30 g (8 pcs).

Recipe of dish.

Let's prepare the ingredients. Wash tomatoes and herbs well under running water. Drain liquid from olives. Pasta can be chosen according to your taste, but only from durum wheat. Today I have spaghetti.

Place a pot of water on the stove and bring the liquid to a boil. Keep in mind that in order for the pasta not to stick together in the future, there should be at least 15-20 times more water than the dry ingredient.

Without wasting time, let's start preparing the sauce. Put a frying pan on the stove to heat up vegetable oil(4 tablespoons). To make the dish more dietary, the amount of oil can be reduced by 3 times and replaced with water in further cooking. Tomatoes (2 pcs) cut into small cubes, the smaller the better.

We spread the prepared vegetable on a hot frying pan, reduce the heating power and fry it for 3 minutes.

Greens (50 g) finely chopped.

Add cilantro (40 g) to the tomatoes and continue to simmer the mixture over medium heat for 3 minutes.

In the meantime, the water in the pan boiled, put the spaghetti in it and mix so as not to stick together. Cooking pasta about 10-12 minutes until cooked (depending on the type flour product required cooking time is always indicated on the packaging).

And don't forget to salt. Add 1-2 tsp of salt to the pan. We mix.

Olives (8-10 pieces) cut across into three parts.

Add spices (1 tsp) and salt (1/4 tsp) to tomatoes and herbs.

Lastly, add the olives to the pan. We continue heating, stirring occasionally, for another 5 minutes until the vegetable is soft, make sure that the tomatoes do not become dry, if necessary, you can add a little water or vegetable oil.

WITH cooked spaghetti drain the water. At the same time, the mass of the product became approximately three times greater than the original one.

We spread the pasta on a plate (200 g per serving), put 4-5 tablespoons (100-150 g) of sauce on them, sprinkle grated cheese and herbs on top to taste.

Before eating, the dish must be mixed so that the threads of melted cheese envelop the entire surface of the pasta, and the sauce is evenly distributed, then the cooked pasta will become incredibly juicy and appetizing and will bring you not only satiety, but also unforgettable taste sensations.

Bon appetit!

Gone are the days when we ate pasta and meatballs for dinner. European cuisine is increasingly capturing our country. Today it is fashionable to eat spaghetti bolognese or something else with an incomprehensible and strange name. What is spaghetti and what are they eaten with?

Spaghetti is a long and thin pasta native to Italy. They are widely used in Italian cuisine and are the basis of a huge number of dishes. Most often in Italy, spaghetti is served with tomatoes and garlic. But there are many other types as well. Popular, for example, spaghetti with tomato sauce, spaghetti with tomatoes, cheese and garlic, spaghetti with garlic and butter. Known in Russia and spaghetti bolognese. However, one of the most classic recipes are 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 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, the length was halved - up to 25 cm. It is also interesting that in each region of Italy, pasta is cooked in its own way.

It is easy to guess that there is great amount spaghetti recipes with tomatoes and garlic. After all, only in Italy there are 20 regions, each of which uses its own tricks and secrets in cooking 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 dinner for 6 people you will need:

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

For the 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 to prepare the tomato sauce. Remove the skin from the tomatoes with a sharp knife. Then cut the tomatoes in half and remove the seeds. Heat 2 tablespoons of olive oil in a wide saucepan. Add tomatoes, crushed red pepper, season lightly with salt and pepper. After a few minutes, the tomatoes will become softer. Then they need to be removed from the pan, finely chopped. After that, cook the tomatoes for 20 minutes until they are soft and the sauce is smooth. If the sauce is too tart (perhaps your tomatoes were unsweetened or not fully ripe), add 1/2 teaspoon sugar. If you want to use a tomato and garlic sauce for 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 peppers. The saucepan should be on low heat so that the ingredients heat up slowly. When the garlic starts to brown slightly, turn off the heat and let cool for 10 minutes. Strain the oil, discard all solid particles so that the mass is homogeneous.

Spaghetti

For high-quality cooking, you will need a pan with a volume of at least three liters. Fill it 2/3 full with water. As soon as the water boils, salt it and put the spaghetti in the pan without breaking. If the spaghetti sticks out, don't worry - 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). Be sure to stir the spaghetti for the first two minutes so that they do not stick together. When the water boils a second time, reduce the heat to medium. Continue to stir spaghetti occasionally. Never cover them with a lid!

Look at how long you should cook spaghetti, according to the recommendations on the package. If you reduce this time by a minute, you will get spaghetti al dente. Such spaghetti should make a slight click or crunch when eaten. Drain the spaghetti in a colander (it's better not to pour the water from them yet). If you are used to washing pasta and then greasing it with oil, then do not rush to do this with spaghetti, experts do not recommend it. According to the recipe, we send spaghetti to tomatoes.

Combination of sauce and spaghetti

Add spaghetti to cooked tomato sauce. Cook over medium heat, stirring steadily (you can even shake the pan a few times), until the pasta is soft and the sauce is smooth. If the sauce seems too thick, add some of the water left over from cooking the spaghetti. Take the pot off the stove and toss in the butter, basil and grated cheese (the pasta should be turning orange).

Time to serve

Arrange cooked food on plates. We recommend putting them in a slightly warmed deep plate. For convenience, use special spaghetti tongs to lay them out neatly and beautifully. Drizzle a little basil-garlic oil over each serving. If desired, you can decorate with herbs or basil sprigs and sprinkle with cheese again. It is important to remember that spaghetti changes its taste when reheated, so it is better to eat them 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 together with meat they lead to a violation of carbohydrate metabolism. The Italians themselves are sure that it is impossible to get fat from pasta if you do not mix them with animal proteins (meat, fish). It is recommended to eat spaghetti with vegetable (tomato) and mushroom sauces.

In Russia, spaghetti began to be actively introduced in the late 80s and early 90s. In parallel, pizzerias came into use.

The multi-pronged forks we are used to were designed specifically for eating spaghetti.

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

Imagine modern cooking without Italian pasta 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, agnolotti, fettuccine, pappardelle, campanelle. 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 name familiar to everyone: pasta. Her soul is the sauce, the base is pasta. The sauce should soak the pasta, give it a taste, make it tender, spicy, satisfying or light.

The simplest option pasta - pasta with tomato sauce. It's incredibly simple and amazingly delicious. The dish is prepared quickly, saturates for a long time, and also gives a light Italian mood.

Pasta with Tomatoes - General Cooking Principles

To cook pasta with tomatoes, you need a pot of water, salt, a pack of pasta, ripe tomatoes, onion or garlic and a spoonful of olive oil. This is a basic list of ingredients that can be supplemented to taste and possibilities with various types minced meat, cheese, olives, mushrooms, fish, shrimps.

Sauce for pasta 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 leaf, black, allspice or bell pepper, garlic, carrots, basil, seasonal herbs allow you to create various variations dishes. It is no coincidence that every Italian family is proud own recipe pastes.

The basic principle of making pasta is to proper boiling. It is important not to overexpose the products in boiling water, to prevent boiling. The famous culinary concept "al dente" (translated as "to the tooth") is the ideal degree of readiness. The heart of the pasta should remain slightly firmer than the outside. You need to cook them in sufficiently salty water, rinsing after cooking.

Tomatoes for pasta should be selected juicy, fleshy. Instead of fresh tomatoes canned are allowed. In extreme cases, you can use ketchup, preferably home cooking.

Serve pasta with tomatoes immediately. You can’t heat this dish - it will lose its taste and meaning. Therefore, it is worth deciding in advance on the number of servings.

Pasta with tomatoes in bolognese sauce

One of the most famous Italian sauces- Bolognese. Italians prepare it from minced meat, onions, carrots, tomatoes, celery and dry red wine. The taste of pasta with tomatoes according to this recipe is impossible to forget, it is simply magical. From specified quantity makes five servings of excellent sauce.

Ingredients:

Pasta packaging;

Half a kilo of onions;

250 grams juicy carrots;

The same amount of celery (stalk);

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 canned tomatoes;

One or two bay leaves;

Salt and pepper.

Cooking method

Heat olive oil in a frying pan, fry in it mixed minced meat.

Pour the red wine into the meat and simmer until it is absorbed and evaporated.

Remove the skin from the tomatoes, cut into cubes.

Remove the skin from the peeled carrots, finely grate.

Cut in small pieces onion and celery.

Once the wine has been absorbed, add to the meat. Bay leaf, onions, carrots, tomatoes, celery. Simmer until done for a very low fire, without covering with a lid, about two hours.

Shortly before the end of the stew, cook the pasta.

Transfer the cooked pasta to a plate, pour over the sauce and serve immediately.

Pasta with tomatoes and shrimps "Mediterranean breeze"

Useful, easy hearty meal- pasta with tomatoes and shrimp. The freshness of basil, tomato sourness, the sharpness of garlic, the aroma of olives give incredible taste 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;

Cooking method

Drain the boiled spaghetti in a colander.

Grind basil, garlic, 80 ml of oil in a blender, add a little salt and turn into homogeneous mass.

Cut two tomatoes into circles, the last one into cubes.

Fry thawed shrimp in the remaining oil for no longer than two minutes, salt, put in a separate plate.

In the pan where the seafood was fried, put the cubes of tomatoes, salt, 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 shrimps and tomatoes in circles, mix.

Put boiled spaghetti to vegetables and shrimp, mix and serve.

Pasta with tomatoes and chicken fillet in cream

Spicy taste gives pasta with tomatoes and chicken breast sweet bell pepper. Cream will give special tenderness. Delicious, simple beautiful dish delight the family and delight unexpected guests.

Ingredients:

Half a kilo chicken fillet;

400 grams of pasta;

Two large sweet peppers;

Four medium ripe tomatoes;

Three cloves of garlic;

Cup heavy 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.

Remove the skin from the tomatoes and cut into small cubes.

Peel the pepper, cut in the same way - into cubes.

Chop the greens with a knife.

Heat olive oil in a frying pan and fry the garlic crushed with a knife handle for two minutes. Slices can be cut into large slices, but the taste of the oil will be different. Take out the garlic that has given off the taste and aroma and discard.

IN garlic oil fry the fillet pieces for five to seven minutes.

Put the cubes of tomatoes and peppers to the chicken, pour everything with cream and warm it up well, without bringing to a boil.

Remove pan from heat, add pasta, stir and serve.

Pasta with tomatoes in olive-garlic sauce

The simplest recipe gives true pleasure with the taste of natural useful products. Excellent everyday or holiday dish for fasting people or vegetarians. And everyone else will definitely like properly boiled pasta with tomatoes, onions, garlic, basil and cheese.

Ingredients:

Half a kilo of spaghetti;

Five medium-sized tomatoes;

Large bulb;

Five cloves of garlic;

Half a glass of olive oil;

Two tablespoons chopped fresh or one teaspoon dried basil

A little parmesan or something hard cheese(optional).

Cooking method

Boil pasta.

In the water where the pasta was cooked, dip the tomatoes. After two minutes, take out and peel off the skin.

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 frying, simmer for five minutes.

Pour a little water from cooked pasta into the pan. If the tomatoes are juicy enough, then you do not need to add water. Onion-garlic oil sauce tomato juice should soak the tomatoes, but do not let them boil.

Add the pasta to the pan, combine with the sauce and let it saturate the base for five minutes.

Divide the pasta and tomatoes into bowls, top with grated hard cheese and chopped basil, if desired, and serve.

Macaroni with tomatoes and cheese

Very interesting recipe for macaroni with tomatoes and cheese. The dish turns out very tasty, with a distinct creamy note cheese, and quite satisfying.

Ingredients:

Pasta;

Six large tomatoes;

Two medium bulbs;

150 grams of cheese (hard or semi-hard);

Spices: fragrant pepper, coriander, black pepper;

Olive oil for frying;

A little sugar;

Favorite green.

Cooking method

Remove the skin from the tomatoes and chop finely.

Heat the oil in a frying pan and fry the finely chopped onion in it.

When the onion acquires 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.

Boil pasta, drain water.

Pour grated cheese into hot pasta, mix well.

Put the cheese pasta in the tomato sauce, mix again, arrange on plates.

Serving pasta with tomatoes to the table, you can sprinkle each serving with a small amount of grated cheese and chopped herbs.

Pasta with tomatoes "Three cheeses"

Compared to previous recipes, Three Cheese Pasta with Tomatoes is 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 spicy, tender, satisfying, fantastically tasty dish!

Ingredients:

450 grams of pasta;

One pod of hot pepper;

Large bulb;

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 different sort;

Spices (nutmeg - a must);

Cooking method

Finely chop the hot pepper and onion.

In a frying pan, mix a little vegetable and butter, heat and fry the onion until a transparent golden state.

Add ground beef and chili to skillet. Simmer for fifteen minutes.

Put diced tomatoes and chopped garlic to the meat, simmer until the liquid has completely evaporated.

Salt the sauce, add half a spoon of grated nutmeg and spices to taste.

Bye meat sauce stewed, you need to cook the pasta and mix finely with one of the varieties grated cheese.

Lubricate the mold generously with oil, lay out part of the pasta.

Cover with grated cheese of another variety and meat sauce.

Lay the remaining pasta on top.

Whisk sour cream with eggs, salt and nutmeg, pour pasta.

From above, fill everything with the third grade of cheese.

Bake for about forty minutes at a temperature of 180-200 degrees. Divide pasta and cheese among bowls and serve.

• To properly cook pasta, you need to know some secrets. First of all, it is necessary to strictly observe correct proportions water, dry products and salt. One hundred grams of pasta should be boiled in a liter of water with ten grams of salt. Ideal for cooking thick-walled saucepan a fairly large volume, regardless of the amount of water and pasta.
• Salt should be boiled, and not cold water. Salt slows down the boil.
• Throw pasta into boiling water. If you hurry and lower the products into a cold or warm pan, they will boil.
• After putting the pasta in the pan, you need to cover it with a lid and wait for a new boil. From now on, pasta should be cooked without a lid over low heat.
• Very important point- boil time. Ideal pasta should be turned off two minutes before the end of cooking and allowed to just lie in the water for two or three minutes to infuse.

Pasta with tomatoes - a real hit Italian cuisine! Insanely delicious, light and beautiful pasta won millions of hearts around the world. The recipe is very simple, which is probably why it has gained such popularity.
Recipe content:

Pasta in our country is a national side dish, which, probably, competes with potatoes in its polarity. Some call them pasta, some call them pasta, and some call them spaghetti. However, the essence of this does not change at all. Dishes with them are always tasty, nutritious and satisfying. This recipe pasta with tomatoes fast option hearty breakfast, lunch and dinner. Its main advantage is the ease, speed and availability of cooking, and, of course, excellent taste! You do not need to have special culinary skills to prepare the dish, the main thing is to choose fresh and quality products and also have the desire to make delicious pasta.

Pasta for the dish can be used in any shape: horns, bows, cobwebs, spaghetti and others interesting products. On the result ready meal it won't have any effect. It will still be spicy and interesting. For a change, the food can be made even tastier. For example, show imagination and add garlic, onions, herbs, cheese chips, butter, anchovies, olives or other products of your choice. All of these ingredients are great to pair with this pasta.

• Calorie content per 100 g - 203 kcal.
• Servings - 1
• Cooking time - 15 minutes

Ingredients:

• Durum wheat pasta - 200 g
• Tomatoes - 1 pc.
• Olive oil - for frying
• Salt - 0.5 tsp

Step by step cooking pasta with tomatoes:

Pasta with tomatoes is a very fragrant and easy-to-cook dish that goes well with various foods.

Pasta with Sun Dried Tomatoes

Pasta with sun-dried tomatoes includes the following ingredients:

• Pasta-200 grams;
• Canned tuna - 1 can;
• Dried tomatoes - 100 g;
• Onion - in the amount of 1 piece;
• hard cheese;
• Fresh greens.

Duration-30 minutes. The number of servings is 2.

Cooking steps:

1. Cook the pasta according to the instructions on the package.
2. Remove skin from onion. It should be cut into half rings. According to the recipe sun-dried tomatoes must be cut into strips.
3. Fry the onion in a frying pan until it begins to acquire a golden hue. Put in the garlic and let it simmer for about a minute. Now put sun-dried tomatoes and stew them for about a minute.
4. Divide the tuna into pieces and add to the fried vegetables. Mix well and turn off the fire.
5. The prepared dish is consumed with the sauce.

Spaghetti with minced meat and tomatoes

Pasta with minced meat and tomatoes involves the use of such ingredients:

• Spaghetti-250 grams;
• Ground beef-250 grams;
• Tomatoes - 2 pieces;
• Tomato paste - 1.5 tablespoons;
• Olive oil;
• Wheat flour - 1/2 tablespoon;
• Bulb-1 piece;
• Dry basil - half a teaspoon;
• Black pepper;
• Garlic-1-2 cloves;
• Hard cheese.

Cooking time-35 minutes. The number of servings is 2.

Sequencing:

1. Boil spaghetti according to package instructions.
2. When the spaghetti is cooked, you can prepare the sauce. Peel the onion from the husk, wash and chop finely. Saute chopped onion in olive oil until golden brown.
3. Add minced meat, a little salt and simmer over medium heat for 20 minutes.
4. Pass the tomatoes through a meat grinder. Place in a bowl tomato paste, basil, parsley and pepper. Mix well.
5. Dissolve the flour in ¼ cup of water and place it in the tomato sauce, mixing thoroughly.
6. Put the prepared sauce on minced meat, mix and salt. Cover the pan with a lid and cook for another 2-3 minutes.
7. Finely chop the garlic clove and add to the pan. Simmer for 2-3 minutes.
8. Spaghetti with minced meat is prepared as follows: put the dish on a plate, and put the meat sauce on top of the pasta. Arrange everything on plates and top with chopped herbs and grated cheese.

Pasta with cherry tomatoes

Pasta with cherry tomatoes is very delicious dish which is also very easy to prepare. Such a dish is not high-calorie, but even dietary, if you use the right varieties of spaghetti.

Pasta with cherry tomatoes involves the use of such ingredients:

• Pasta-120 grams;
• Cherry tomatoes - 60 grams;
• Basil - 5 grams;
• Thyme - to taste;
• Butter - 15 grams;
• Olive oil, salt and pepper - to taste;
• Onion - 1/2 pc.

The cooking time is 30 minutes. The number of servings is 2.

Pasta with cherry tomatoes: sequence of actions

1. Boil spaghetti. Remove skin from onion and chop finely.
2. Cut cherry tomatoes in half.
3. Saute the onion in a skillet until golden brown - 10 minutes.
4. Then add cherry tomatoes. Fry everything, stirring constantly. Tomatoes should release juice - 10-12 minutes.
5. Finely chop the basil.
6. Pour spaghetti over fried tomatoes and put a piece of butter.
7. Place the basil in the pan and stir everything together.
8. Add pepper, salt and thyme to taste.
9. Mix the finished dish and serve for dinner.

Pasta with tomatoes and basil

Pasta with tomatoes and basil is a real masterpiece of Italian cuisine. Pasta with basil is distinguished by its lightness, taste and beauty. Preparing pasta with tomatoes and basil is quite simple.

Pasta with tomatoes and basil involves the use of the following products:

• Pasta-500 grams;
• Tomatoes - 6 pieces;
• Garlic - 3-4 cloves;
• Basil;
• Salt;
• Olive oil;
• Cheese Parmesan.

The time spent on cooking is 25 minutes.

How to cook pasta with tomatoes and basil:

1. Grease a deep-bottomed frying pan with olive oil and fry the garlic sliced ​​\u200b\u200bin thin plates until it turns golden.
2. Wash the tomatoes and cut into medium pieces. The basil should be finely chopped. Add everything to the pan, salt, pepper and cover with a lid. Fry for 2-3 minutes.
3. Boil the spaghetti, drain the water and add them to the prepared sauce. Mix everything and serve the dish for dinner.

Italian pasta with tomatoes and cheese

Required products:

• Pasta-250 grams;
• Tomatoes - 2 pieces;
• Onions - ½ pieces;
• Parmesan cheese;
• Chicken meat - 150 grams;
• Olive oil;
• Salt and black pepper to taste;
• Parsley, basil, cumin, oregano.

Sequencing

1. Boil pasta.
2. In a frying pan with olive oil, put two cloves of garlic. It is placed so that the oil absorbs its aroma and juice. As soon as the garlic has changed its color, it must be removed from the heat.
3. Peel the onion, wash, cut into half rings and put in a frying pan. The onion should be golden in color.
4. Chicken meat, cut into small pieces, pour to the fried onions. Stir occasionally.
5. Wash the tomatoes and finely chop small cubes. Add them to the pan, salt, pepper and let stew over low heat for about 15 minutes.
6. Put pasta on a plate, and top with dressing with tomatoes.
7. Top the dish with grated cheese and chopped parsley.

How to cook italian pasta with tomatoes

Pasta is a unique dish, which can be prepared in different ways:

• If you want the dish to become vegetarian, then you need to exclude chicken meat from the recipe. Then it will be less caloric.
• If you don't like the taste of garlic, then just don't add it at the beginning of the recipe. When using garlic, a metallic taste may be observed. Therefore, it is advisable to use young garlic.
• Pasta is great for people who sit on pasta. You just need to leave out ingredients like cheese and chicken.

There are many a variety of recipes cooking. It all depends on your preferences and desires. Regardless of the recipe you choose, such a dish always turns out very fragrant and tasty.