At first glance, our recipe for making pasta with tomatoes and garlic is very simple. This is true, you will spend no more than 15 minutes. The best part is that this dish is as simple as it is delicious. If you want to treat your loved ones to delicious Italian pasta, but you are short on time (and ingredients) for cooking, then I recommend serving this dish.
Cherry tomatoes are much sweeter than regular tomatoes, and they also hold their shape better, so I don’t recommend replacing cherry tomatoes with regular tomatoes. The taste will not be the same. We also recommend that you familiarize yourself with the recipe for making pasta with.
Ingredients:
- quality pasta, such as spaghetti or linguine,
- 300-400g. cherry tomatoes,
- 4-5 cloves of garlic,
- 2 tbsp. olive oil,
- a small bunch of basil,
- dried oregano,
- salt.
Recipe with photos step by step:
First of all, put a pan of water on the fire for spaghetti or linguine. Boil them according to the instructions on the package, usually 8 minutes. During this time we will have time to prepare the sauce.
Heat the olive oil in a deep frying pan and fry the garlic in it until golden brown. The garlic needs to be sliced, but not very finely.
Wash the cherry tomatoes and cut them in half. The smallest ones, about the size of a fingernail, can be left whole.
Add the tomatoes to the garlic, add salt and fry over medium heat for 7-9 minutes.
Season the tomatoes with dried oregano. If you have it fresh, even better.
We chop the basil leaves, you can use a chopper, or you can just chop them very finely with a knife. When the tomatoes are almost ready, add the basil. If you add it earlier, it will lose most of the vitamins.
By this time the pasta should be ready. Drain the water, place the linguine in the pan and mix with the sauce. After a minute, remove from heat.
What a fragrant dish this turns out to be! It is very good to sprinkle it with grated Parmesan cheese and garnish with basil leaves before serving. We also recommend looking at the recipe for making pasta with
: It contains nothing but spaghetti and fresh tomato sauce. To some, the idea of turning fresh tomatoes into sauce may seem irrational, because quality ones are available all year round, while good ripe tomatoes, even in season, are not cheap. But the fact of the matter is that the taste of fresh tomato sauce is incomparable. I don't like to overly praise my recipes, but this pasta turns out so delicious that you can eat your mind. That is why there is no grated cheese or other frills in it - with such a chic sauce, she simply doesn’t need them.
Spaghetti with fresh tomato sauce
Place the tomatoes in boiling water for 1-2 minutes, let cool, then peel and chop 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 be slightly piquant, add a little dried hot pepper along with the onion). It would seem that it would be more logical to cook a dish with Italian roots with olive oil, but the trick is that with creamy tomato sauce it turns out simply awesome.
Once you have sautéed the onions, add the chopped tomatoes to the pan, add a pinch of salt and let the liquid that comes out of them come to a boil. Then fry the tomatoes at a low simmer, periodically mashing them with a spatula and stirring: after 20-30 minutes, the excess liquid will boil away, and you will get a thick sauce of not too uniform consistency. Add thinly sliced, stir and remove the pan from the heat. This sauce can be used immediately, or you can prepare it in reserve: it will stay in the refrigerator for at least several days 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. Cook the pasta for the time indicated on the package, taste to make sure it has reached , and drain. Stir the pasta into the sauce (if it is too thick, add a spoon or two of the pasta water), place on plates, season with black pepper and garnish with small basil leaves. You can add grated cheese, drizzle the pasta with olive oil and so on, but this is not necessary: spaghetti with fresh tomato sauce is already absolutely incredible.
Appetizing steaming pasta with aromatic garlic sauce is appropriate at any time of the day. A simple recipe will allow you to prepare them as quickly as possible. To prepare real pasta, only high-quality, non-overcooked pasta is suitable.
The tomatoes should be thoroughly peeled, scalded with boiling water, and the onion should be chopped as finely as possible. Tomato sauce needs a little sugar. You should not boil garlic for a long time: it can give the sauce an unpleasant bitter note.
Leafy greens are added directly to the plate. Shavings of grated cheese will enhance the soft creamy taste of the dish.
Ingredients
- paste - 200 g
- tomatoes - 230 g
- butter - 30 g
- onion - 150 g
- salt - to taste
- ground black pepper - to taste
- green onion - 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 frying pan or saucepan. Add chopped onion. Fry over low heat until the onion pieces become softer and more tender.
2. Rinse the tomatoes and dry with a towel. Cut away from the stem. 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, lower the vegetables into boiling water for 30-40 seconds. Then fill with cold water. After this procedure, the skin comes off very well. Add tomato cubes to the onion. Stir and simmer for about 10 minutes until soft. You can cover it with a lid. Stir occasionally.
3. Peel the garlic cloves. Cut into cubes or slices. Add meat broth or water and 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. Add your favorite pasta to boiling water. Add some salt. Cook for 8-10 minutes according to package instructions. It is better to undercook the pasta a little. Drain in a colander. Rinse with hot water. Shake to remove excess liquid.
6. Add to the pan 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.
What we call pasta and noodles, the Italians call pasta. And they prepare it in different ways, using the most unexpected additives. Pasta with tomatoes is a fragrant and appetizing dish that your household will surely enjoy. Let's learn some simple Italian pasta recipes.
- If you prefer vegetarian food, do not use chicken.
- If you don't like the taste of garlic, omit it from the recipe if it is to be used for tomato and garlic pasta. Since this vegetable gives a metallic taste, use young garlic so as not to spoil the impression of the finished dish.
- If you are on a diet, you can eat pasta with tomatoes every day, but just avoid the cheese component and chicken.
How to make pasta with tomatoes
There are quite a few recipes for making Italian pasta with tomatoes, so you can easily choose the right option for yourself. In any case, the dish always turns out fragrant and attractive in appearance.
With basil
Pasta with tomatoes and basil is one of the masterpieces of Italian cuisine. Prepare a light hearty dish from the following ingredients:
The cooking process takes 25 minutes.
How to make pasta with tomatoes and basil - step by step recipe:
- Grease the bottom of a deep frying pan with olive oil and fry the garlic slices until golden brown.
- Cut clean tomatoes into medium pieces, chop the aromatic herbs finely. Add these ingredients to the pan, add salt and pepper. Fry for 2 - 3 minutes covered.
- Combine pre-cooked spaghetti with the contents of the frying pan and mix thoroughly.
With cheese and chicken
A nutritious pasta with tomatoes and cheese is obtained in combination with chicken. You will need Parmesan cheese, the amount of chicken meat - 150 g, pasta - 250 g per serving. You will also need half an onion, olive oil, black pepper, salt, oregano, parsley, cumin and basil.
Detailed description of preparation:
- Boil the pasta.
- Fry 2 cloves of garlic, divided into slices, in olive oil.
- Cut the onion into half rings and fry until golden brown.
- Fry the chopped meat together with the prepared onions.
- Cut the tomatoes into small cubes, place in a frying pan, season with pepper and salt. Simmer vegetables over low heat for 15 minutes.
Already on the plate, the pasta is poured with dressing and decorated with grated cheese and chopped parsley. Pasta with tomatoes and cheese is ready!
With dried tomatoes and white wine
Don't be surprised by a dish like pasta with dried tomatoes. This is a light lunch or dinner for those on a diet. Its taste is incredibly rich and conveys all the notes of Italian cuisine. Tomatoes must first be dried in the sun.
List of ingredients:
The quantity of products is designed for 2 servings.
Step-by-step recipe for pasta with sun-dried tomatoes:
- Heat the nuts in a dry frying pan (1 minute).
- Using a blender, process the roasted nuts, cheese, salt, garlic, tomatoes, peppers, lemon juice, basil and olive oil (you should get a homogeneous mass).
- Place the frying pan over moderate heat and heat the contents of the blender bowl in it for 1 - 2 minutes.
- Pour in and evaporate the wine.
- Add cooked pasta, stir and heat through. Once they stick to the pesto, remove the pan from the stove. Pesto is what you put out of the blender (sauce).
Now you can put the dish on plates and eat. Bon appetit!
With zucchini
Zucchini is a type of zucchini that is widely used in cooking. Pasta with zucchini and tomatoes is easy to make and suitable for vegetarian meals. In half an hour, the specified set of products produces 3 servings of delicious fettuccine pasta.
What ingredients will you need:
How to make pasta with zucchini and tomatoes and sweet peppers:
- Boil fettuccine according to package instructions.
- Cut the tomatoes in half, cut the onion into half rings, and cut the bell pepper and zucchini into cubes.
- Heat the olive oil and fry all the vegetables until tender. At the end, add salt and chopped garlic, mix everything.
- Divide the pasta into bowls, season with the roasted vegetables and sprinkle with chopped basil. Additionally, decorate the dish with whole leaves of aromatic herbs.
If you are a fan of meatless foods, carefully study the composition of fettuccine on the package. The product must not contain eggs.
Pasta with tomatoes and cheese is one of the most common in the world. The advantage of this dish is the speed of preparation and ease, as well as excellent taste. Most importantly, to prepare Italian pasta you don’t need to have any special cooking skills, you just need to choose good products. Now we will tell you how to prepare delicious pasta with tomatoes.
Pasta with tomatoes and cheese
Ingredients:
- pasta - 250 g;
- tomatoes – 2 pcs.;
- garlic – 2 cloves;
- onions - 1 pc.;
- hard cheese (preferably Parmesan) - 100 g;
- chicken fillet – 150 g;
- olive oil;
- salt, black pepper;
- dry seasonings (basil, oregano, cumin).
Preparation
Prepare the sauce by pouring olive oil into a frying pan and adding two cloves of garlic. It is necessary for the oil to have a pleasant garlic aroma. As soon as the garlic has browned, remove it from the pan. Next, fry the onion, cut into half rings, in the same oil. Cut the fillet into small cubes. Add it to the onion. We also cut the tomatoes into cubes and place them in a frying pan, add salt and pepper and leave to simmer over low heat.
Now cook the pasta, add the pasta to the boiling water and boil it for 6-7 minutes. During this time, they will be cooked until half cooked, which is considered healthier than pasta cooked until cooked, drain it in a colander, but do not rinse, add olive oil and stir. Place the pasta on plates and pour the tomato dressing over them. Sprinkle grated cheese and finely chopped parsley on top. The dish is served warm.
Pasta with mushrooms and tomatoes
Ingredients:
- champignons – 150 g;
- pasta – 200 g;
- onion – 1 pc.;
- tomatoes – 4 pcs.;
- garlic – 1 clove;
- Parmesan cheese – 50 g;
- ground black pepper;
- oregano;
- basil;
- olive oil.
Preparation
We peel the onion and cut it into small cubes, we also peel the garlic and cut it lengthwise. Wash the champignons and cut them into medium pieces. In a frying pan, first fry the garlic until golden brown (then discard it immediately). Next, fry the mushrooms and onions in the same oil. Remove the skin from the tomatoes and cut them into small cubes. Add them to the pan with the onions and mushrooms. Simmer all this for 10 minutes. Salt, pepper, add a pinch of oregano and basil leaves.
Now let's take care of the pasta, cook it for as long as indicated on the package without a lid and without adding oil. Place the finished spaghetti in a colander and add it to the frying pan with our mixture. After this, immediately remove the pan from the heat, add the grated cheese and mix well. Place everything on a plate and sprinkle cheese and basil on top. The pasta is ready, serve warm.
Pasta with sun-dried tomatoes
Ingredients:
- pasta – 100 g;
- garlic – 3 cloves;
- arugula – 50 g;
- processed cheese – 50 g;
- parmesan – 50 g;
- sun-dried tomatoes – 50 g.
Preparation
Cook the pasta one minute less than indicated in the instructions. 
Now let's prepare the remaining ingredients. Chop the garlic and lightly fry it in olive oil together with (literally 2 minutes, until a pleasant aroma), rinse the arugula thoroughly, grate the parmesan.
When the pasta is almost cooked, drain the water from it, but not all of it, leaving just a couple of tablespoons. Place the saucepan with pasta on the lowest heat. Add arugula and... Add tomatoes and fried garlic there, mix it all. Heat our pasta over low heat until the liquid evaporates. Place on a plate and sprinkle with grated Parmesan cheese.
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