We can't even imagine some dishes without tomato sauces, and we don't always want to buy ready-made ones. Actually cook at home tasty addition to main courses is much easier than it seems.

How to make tomato sauce for pasta from tomato paste - recipe

Ingredients:

• - 200 g;
• water - 200 g;
• sugar - 100 g;
• onion - 1 pc.;
• ground black and red pepper - pinch at a time;
• paprika - 2 tsp;
• lavrushka - 1 leaf;
• oregano - 1 teaspoon;
• garlic - 2 cloves;
• refined oil - 30 g;
• salt.

Preparation

Peel and finely chop the onion, you can even do this with a blender, but very carefully, you should not get onion puree. Crush the garlic and chop finely with a knife. After pouring oil into the pan, put the onion to it and set it to a low temperature, the onion does not need to be fried, it just has to warm up well and lose color, namely, become transparent. And then add garlic to it, stir and wait until it smells like garlic. Then put the tomato paste in a skillet, stir it with the onion and garlic and continue heating without raising the temperature. Tomato paste simply needs to be thermally processed, despite some recipes for sauces, which describe a simple dilution of tomato paste with boiled water with spices. Pour water into a small cooking container on the stove, add sugar, peppers, oregano and lavrushka. Wait until it boils, reduce the temperature and boil for another 7 minutes, then strain and pour into the pan to the tomato paste. When the sauce starts to boil, add the paprika, add a little salt and vinegar. When the taste is exactly what you wanted, just turn off the hotplate.

Recipe for a delicious tomato sauce for pasta from tomatoes, tomato paste and meat

Ingredients:

• beef - 200 g;
• garlic - 10 g;
• carrots - 1 pc.;
• onion - 1 onion;
• bell pepper- 1 PC.;
• dry red wine - 100 g;
• tomatoes - 2 pcs.;
• tomato paste - 70 g;
• olive oil - 40 g;
• rosemary;
• thyme;
• paprika;
• salt.

Preparation

Wash the beef and chop it very finely, then chop it with a knife on a board, you should get almost minced meat. Pour oil into the pan and turn on the heat, and after a couple of minutes, put the chopped meat there. Chop the garlic finely and then add it to the meat. Chop the onion finely and add to the pan, then small cubes chop the carrots and also attach to the meat, after that, also chop the peppers, tomatoes into small cubes and add them to the pan. Wait 5 minutes, add wine and add chopped rosemary and thyme. And after another five minutes, add paprika and tomato paste, mix and boil for about 10 minutes.

Gone are the days when we ate pasta and cutlets for dinner. European cuisine more and more captures our country. 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, 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. But still 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 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 most simple 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 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 pan 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 together with meat they lead 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.

Everything pasta in Italy they call it the word "pasta", which means "pasta dough".

If you believe the theory that each person lives several lives, then for sure in a past life I was Italian. I really like spaghetti (though in Russia, they call them that, but in Italy this dish is called fettuccine pasta). This product is prepared easily, without requiring special trouble, but the output is very tasty dish, especially if supplemented with some kind of seasoning or sauce. To spice up the spaghetti, I cook them with tomato sauce. In this combination, spaghetti acquire a somewhat unusual pleasant taste and it is not even necessary to supplement them with any meat product or vegetable salad.

Spaghetti with tomato sauce on site

This is an independent dish in itself.

To prepare spaghetti with tomato sauce, a very simple and small composition of products is required:

Spaghetti with tomato sauce on site

spaghetti - 200 g.
some vegetable oil
tomato paste - 70 g.
1 fresh tomato
1 onion
pepper
dried basil - a third of a teaspoon
salt
clove of garlic

Cooking spaghetti with tomato sauce will take just over half an hour according to the photo steps of the recipe:

Dip the spaghetti into salted water, boil until tender, drain the water with a colander.

Spaghetti with tomato sauce on site

While the spaghetti is boiling, prepare the sauce. Finely chop the onion, chop the garlic using a special press (you can also grate it).

Spaghetti with tomato sauce on site

Warm up the pan vegetable oil and throw chopped onion into it along with garlic. Fry for a couple of minutes.

Spaghetti with tomato sauce on site

Cut the tomato into small cubes and, together with the tomato paste, add to the pan with onions and garlic.

Spaghetti with tomato sauce on site
Spaghetti with tomato sauce on site

Mix the contents of the pan thoroughly, season with salt, basil and pepper, pour in half a glass of water. We close the pan with a lid and simmer our sauce for 6 minutes over low heat.

Spaghetti with tomato sauce on site

Then put spaghetti in a pan with ready-made sauce and mix (I mix with two forks - very convenient).

Spaghetti with tomato sauce on site

While still hot, we lay out the finished very fragrant dish on plates, pour with a small amount of the same sauce (I put it a little in a bowl before putting the spaghetti in the pan).

Spaghetti with tomato sauce on Kyxapka.su

Fresh Tomato Recipe:

1. tomatoes - 3 pcs (medium)
2. onions - 2 pieces
3. garlic - 3 cloves
4. basil
5. tomato paste - 1 tablespoon
6. vegetable oil for frying

Sun-dried tomato recipe:

I only recently appreciated all the charm and taste of Italian spaghetti. In principle, I have always loved spaghetti sprinkled with grated cheese on top, but to fill them with various sauces - no, it didn’t seem to me very tasty.

What else confused me was appearance their. In all the photos, the spaghetti with sauce looked, shall we say, not presentable.

But how wrong I was! Sound like this simple form hid a whole palette of taste. In short, spaghetti with sauce is a VERY TASTY dish.

You, most importantly, figure out which kind of sauce is closer to you and tastier for you.

Tomato sauce - italian classic... And today I have prepared 2 types:

• 1st understandable for absolutely everyone - spaghetti sauce from fresh tomatoes
• The second one seems to be more exotic (not more delicious) - from sun-dried tomatoes.

Sun-dried tomatoes appeared in my refrigerators for the first time this year. And I'll tell you - it's delicious. It is not for nothing that in Italy almost all roofs are covered with them during the season. So I recommend it.

So let's start cooking. For the 1st sauce, I took leeks. But this is optional. Can be finely chopped as usual.

finely chop the onion

Put the onion in a frying pan with vegetable oil. Since we are making spaghetti sauce, do not use a strong-smelling oil, so as not to overpower the taste. Ideal olive or deodorized.

Add finely chopped garlic and basil to the onion. If there is no fresh one, you can sprinkle it dry (but not a little). Fry it all.

fry the onion with garlic and basil

Three tomatoes on a grater and

three tomatoes on a grater

... put the pulp in the pan. We extinguish.

put the pulp of the tomato in the pan

When the tomatoes and onions have boiled down a little, add 1 tablespoon of tomato paste. This will make it possible to make the sauce thicker and add tomato flavor.

add a spoonful of tomato paste

In total, from the very beginning, the sauce was stewed for 30-40 minutes.

simmer the sauce until thick

Ready sauce put the tomato on the spaghetti.

tomato sauce for fresh tomato spaghetti

Sauce for spaghetti from sun-dried tomatoes is even easier to prepare. But here you need a preparation from the summer or a trip to the supermarket will save you.

take sun-dried tomatoes

Finely chop the sun-dried tomatoes, three Parmesan cheese on a grater. Is it possible to replace Parmesan with another cheese. The taste will change, but in principle it is possible. Only hard cheese is needed.

tomatoes finely mode, three cheese

Mix the ingredients in a blender. I brought sun-dried tomato oil to the desired consistency.

mix in a blender

Put the finished sauce on the spaghetti and let the guests enjoy the process of mixing them. Very tasty!

Cooking Tomato-Minced Spaghetti Sauce:

1. Make criss-cross cuts on the washed tomatoes and pour boiling water over them for 1-2 minutes. Then take them out of the water, gently peel them off and puree with a blender or grater.
2. Finely chop the peeled onion and one clove of garlic and fry in a skillet in hot olive oil or vegetable oil.
3. Add minced pork and fry it for 5 minutes, stirring occasionally.
4. Put on the minced meat tomato puree, season with freshly ground pepper and salt. Stir everything, cover and simmer over low heat for 10 minutes.
5. Turn off heat, add chopped basil and parsley, finely chopped second garlic clove, stir, cover and let sit for 5 minutes.
6. Put the spaghetti in a saucepan with boiling water, season with salt and cook for about 10 minutes or according to the manufacturer's instructions on the packaging.
7. Throw the finished spaghetti in a colander so that all the liquid is glass and place on a plate, and put the sauce on top and decorate the dish with green leaves.

In addition to monotonous pasta with meat or cheese, there are many delicious exquisite dishes for example Italian pasta. One of the classic recipes for its preparation is pasta with tomatoes and parmesan (cheese). The main advantage of this dish is the speed and ease of preparation, and, of course, excellent taste! The most important thing for a successful meal is to find fresh and quality products.

Ingredients:

• Spaghetti hard varieties wheat - 250 g
• Garlic - 2 cloves
• Onion - 1/2 pc.
• Tomatoes - 2 pcs.
• Parmesan - 100 g
• Olive or sesame oil - for frying
• Basil, parsley, oregano - bunch

To make the tomato and parmesan sauce:

1. Heat a frying pan with olive oil and put finely chopped garlic cloves and half the head of an onion to fry.
2. Rinse the tomatoes, cut into small cubes and add to the pan.
3. Salt and pepper the food and simmer over low heat for about 5-7 minutes. At the end of cooking, put chopped herbs, mix everything, close the lid and leave for 5 minutes.
4. Meanwhile, boil the water and cook the spaghetti with salt for 7 minutes until the consistency is al dente - cooked until half cooked.
5. Drain the water from the spaghetti through a colander, stir them with 1 tablespoon. sesame oil or olive oil and place on a plate.
6. The tomato pasta sauce is ready. Place it on top of the pasta, sprinkle with grated Parmesan, chopped parsley and serve.

3. Recipe for cooking spaghetti with tomatoes in a creamy sauce

Do you like spaghetti, but are you tired of them on their own? Then cook them in creamy sauce with tomatoes. It will take a little longer than the usual food, but the dish will turn out to be much more refined and tastier.

Ingredients:

• Spaghetti or pasta made from flour - 450 g
• Tomatoes - 2 pcs.
• Butter - 40 g
• High fat cream - 200 g
• Dry herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp
• Parmesan cheese - 100 g
• Freshly ground salt and pepper - to taste
• Ham - 300 g

Preparation:

1. Put in the pan butter, which you melt to a liquid state.
2. Cut the tomatoes into small wedges and add to the butter, reduce the heat so that the tomatoes give juice, then increase the heat and fry them for 5 minutes.
3. In another skillet over low heat in butter, melt the parmesan cheese grated on a coarse to medium grater.
4. Pour cream into the melted cheese, season with salt, pepper and herbs. Boil the food for 3 minutes without stopping stirring.
5. Cut the ham into thin strips and fry in a separate pan in butter until light golden brown.
6. Add the fried ham, cheese-cream mass to the pan to the tomatoes and mix everything well.
7. Boil the spaghetti in slightly salted water for 7-10 minutes, then tip them in a colander.
8. Place the spaghetti in the skillet. tomato-cream sauce, stir quickly and place on a plate. Garnish with a basil leaf and serve warm.

4. Fresh tomato sauce with spaghetti

We present to your attention a real cooking masterpiece- bright and delicious sauce from tomatoes for spaghetti.

Ingredients:

• Spaghetti - 400 g
• Ripe tomatoes - 5 pcs.
• Red sweet bell pepper - 1 pc.
• Chicken broth - 200 ml
• Onion - 1 pc.
• Garlic - 2 cloves
• Freshly ground salt and pepper - to taste
• Olive or sesame oil - for frying
• Tomato paste - 2 tablespoons
• A mixture of Italian herbs - 1 tsp

Preparation:

1. In a heated olive oil sauté the diced onions and peppers in a skillet until soft, about 7 minutes.
2. Add finely chopped garlic and blended tomatoes to the skillet.
3. Pour the broth into the products, bring to a boil, reduce the temperature and simmer for 6 minutes.
4. Stir in the tomato paste, season with salt, pepper and Italian herbal mixture. Boil food over low heat until thickened for about 20 minutes.
5. Meanwhile, in a little salted water, cook the pasta until al dente (half cooked). Then discard them in a colander (do not rinse with water) and put them on a dish.
6. Put the sauce on top of the spaghetti, a few leaves of herbs and serve the dish to the table.

5. How to make spaghetti sauce yourself

Spaghetti served without sauce does not taste strong. And to make them unique and somehow diversify, you just need to prepare a delicious sauce, there are dozens of recipes. Naturally, you can buy them ready-made, especially since their choice is huge. However, it is best to make the sauce yourself at home. This is much tastier, and most importantly healthier.

If you want to make the pasta vegetarian, then it will be enough to remove the meat from the recipe. In this case, the dish will also be less high in calories. If you don't like garlic, then add it at the beginning of the sauce. To obtain refined taste prepare white sauce pesto with parmesan cheese and pine nuts... You can make a green pesto with garlic and basil. Red sauce with olives is also popular. The most simple sauce considered creamy. It is with him that they recommend starting their culinary experiments. The main thing to remember is that the spaghetti sauce must certainly be liquid.

Of course, in order to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe popular spaghetti sauce, which is very often used by many housewives.

Ingredients:

• Spaghetti - 250 g
• Water - 0.5 cups for the sauce and 50 ml for boiling pasta
• Tomatoes in own juice- 1 bank
• Freshly ground salt and pepper - to taste
• Carrots - 1 pc.
• Basil - 1-3 sprigs
• Onion - 1 pc.
• Garlic - 2 cloves
• Olive or vegetable oil - for frying
• Celery greens - 2 stalks

Preparation:

1. In a preheated skillet in olive oil, lightly fry the chopped onions and grated carrots.
2. Scald the tomatoes with boiling water, remove the peel from them, cut into small slices and put in the pan.
3. Add chopped garlic, celery and season with salt and pepper.
4. Pour 0.5L of filtered drinking water into a frying pan and boil. Then lower the temperature and, under the lid, small fire simmer for 20 minutes. Grind the finished sauce with a blender until puree.
5. Put the spaghetti in salted boiling water and boil for about 10 minutes. Then put in a colander and put on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve.

6. How to make spaghetti sauce quickly

Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to make a delicious sauce in a matter of minutes. This sauce is often used not only for spaghetti, but also for lasagna and other dishes.

Ingredients:

• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Freshly ground salt and pepper - to taste
• Olive or sesame oil - 4 tablespoons
• Tomato paste - 2.5 tablespoons

Preparation:

1. In a skillet over medium heat in olive oil, simmer finely chopped onions until transparent.
2. Pour boiling water over the tomatoes for 2-3 minutes. After that, pry the skin with a knife and remove it. Cut the tomatoes into small cubes and send to stew to the onion. Cook the food until the mixture thickens.
3. Then add tomato paste, salt and pepper. Reduce heat to low and cook for another 15 minutes to make the sauce rich and thick.
4. Pour the prepared sauce over the boiled spaghetti and serve.

7. How to make tomato spaghetti paste

Homemade tomato spaghetti paste in a classic Italian style is very easy to prepare. The most important thing is freshness and high quality all components of the recipe. Try it according to our recipe, and this taste will add a special piquancy to your pasta.

Ingredients for tomato paste:

• Spaghetti - 400 g
• Tomatoes - 6 pcs.
• Basil - 1 bunch
• Garlic - 2 cloves
• Freshly ground salt and pepper - to taste
• Tomato paste - 3 tablespoons
• Vegetable oil - 1 tablespoon
• Parmesan cheese - 100 g
• Butter - 10 g

Step by step preparation of tomato paste:

1. Scald fresh tomatoes with boiling water, peel and cut into medium-sized pieces.
2. Heat the vegetable oil and send the tomatoes to simmer over moderate heat, season them with salt, pepper and garlic squeezed through a press.
3. When the tomatoes reach homogeneous mass, add tomato paste and chopped basil to them. Stir, simmer for 2 minutes and turn off heat. The tomato spaghetti sauce is ready to eat, so now get to your pasta.
4. Boil the spaghetti with a little salt and place in a hat-shaped plate. Top with butter and sauce. Garnish with tomato wedges and a sprig of basil. Ready dish serve.

Tomatoes are classic vegetable, and the dressing prepared from them always decorates the spaghetti. Therefore, do not be afraid to cook it, especially since now you own all the secrets of fast and delicious cooking.

Video recipe for tomato paste sauce: