The most delicious tomato sauce for spaghetti: cooking together! Tomato spaghetti sauce Fresh tomato sauce for spaghetti.

If you believe the theory that each person lives several lives, then surely in a past life I was Italian. I really love spaghetti (however, in Russia, they are called that, and in Italy this dish is called fettuccine pasta). This product is prepared easily, without requiring much hassle, and the result is a very tasty dish, especially if it is supplemented with some seasonings or sauce. To spice up spaghetti, I cook them with tomato sauce. In this combination, spaghetti acquires 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 a 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.
a little vegetable oil
tomato paste - 70 g.
1 fresh tomato
1 bulb
pepper
dried basil - a third of a teaspoon
salt
garlic clove

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

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


Spaghetti with tomato sauce on site

While the spaghetti is cooking, prepare the sauce. Finely chop the onion, chop the garlic using a special press (it can also be grated).


Spaghetti with tomato sauce on site

We heat the vegetable oil in a frying pan and throw chopped onion into it along with garlic. Fry for a couple of minutes.


Spaghetti with tomato sauce on site

We cut the tomato into small cubes and, together with tomato paste, add to the pan with onion and garlic.


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

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


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 over 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 at Kyxapka.su

When you open a cookbook, you will find a lot of recipes, the obligatory addition to which is a tomato sauce with various ingredients. Shish kebab, spaghetti, pizza flavored with tomato sauce acquire a delicious taste and stimulate appetite. In addition to palatability, tomatoes have invaluable benefits for our body.

The red handsome man helps us fight stress, improves blood composition, eliminates digestive problems, and improves mood. Several interesting recipes help to diversify the home menu and allow you to treat the household original dishes.

Classic recipe for tomato sauce for meat and fish

The ingredients used for this sauce are a classic combination of products, when each of them organically complements the taste of the whole dish. For our sauce, take:

  • tomatoes (preferably unripe) - 2 pieces;
  • garlic - 4 medium cloves;
  • parsley, green onions and dill - 1 bunch each;
  • vegetable oil - 50 grams;
  • salt and ground black pepper - to your taste.

Let's start cooking:

  1. We take a deep bowl in which we will mix our ingredients. Peel the garlic cloves and finely chop. Put in a bowl.
  2. Salt and pepper, pour a little vegetable oil.
  3. Cut fresh tomatoes with a sharp knife into thin rings, then again cut into small cubes. We send the tomatoes to the bowl with the rest of the ingredients.
  4. green onion chop finely and fall asleep to the tomatoes, mix.
  5. Finely chop the parsley and dill and add to the bowl.
  6. Knead everything again and let it infuse for 10 minutes.

Original seasoning from sun-dried tomatoes

Dried tomatoes came to us from Italian cuisine, where they are made with special love. We will prepare the sun-dried tomato sauce according to home recipe. For him we need to take:

  • sun-dried tomatoes and pulp from them - 3-4 pieces;
  • garlic - 4 cloves;
  • chili pepper - 1 piece;
  • wine vinegar - 2-4 tbsp. spoons;
  • adjika - 1 teaspoon;
  • vegetable oil for dressing;
  • parsley and dill - 1 or half a bunch each;
  • salt and sugar - to taste.

Step by step preparation:

  1. Cut fresh tomatoes into four, take out the pulp in a separate bowl. We spread the tomato slices on a shallow dish and load it into the microwave to warm up for 5-6 minutes at the maximum temperature. Then lower the temperature and dry the vegetables for another 10 minutes. You can take more tomatoes and make them for the future.
  2. We recline the pulp of tomatoes in a colander so that all the juice comes out. Salt, pepper, season with spices.
  3. We mix the finished sun-dried tomatoes with the rest of the ingredients and put everything in a blender. Grind so that small pieces of the ingredients are preserved. Put the finished sauce in a gravy boat or a deep bowl.

Sharp, even sharper

We have prepared this tomato and garlic sauce especially for fans of hot spices. It combines products that provide not only spicy notes, but also give the dish an interesting flavor zest. We should take:

  • tomatoes - 5 pieces;
  • onion head;
  • sweet bell pepper- 1 piece;
  • hot pepper - 1 pod;
  • garlic - 3 cloves;
  • butter- 2 tbsp. spoons;
  • sugar - 1 teaspoon;
  • salt - to taste;
  • starch - 1 teaspoon.

Let's move on to step by step cooking:

  1. Remove the skin from the tomatoes by pouring boiling water over them. Crush with a fork.
  2. Bulgarian pepper should be baked in the oven.
  3. Hot peppers clear of grains.
  4. Mince the garlic. We chop the onion.
  5. Heat up a frying pan, add oil, fry the onion and garlic. Add crushed tomatoes, evaporate to half the original volume.
  6. finely chopped Bell pepper, sharp we take whole and add them to the tomatoes, simmer for another 2-3 minutes.
  7. Remove the hot pepper from the sauce.
  8. Dissolve starch in 2/3 cup of water. Pour into seasoning. Salt and sweeten. We continue to simmer for 2 minutes, cool. We beat in a blender.

Tomato sauce for spaghetti

There is a little secret in our recipe, because we will prepare the proposed vamp sauce not only from fresh vegetables. Actually, if you were looking for how to make a sauce from canned tomatoes then he is in front of you. We will need:

  • red canned tomatoes- 800 grams;
  • fresh tomatoes - 4 pieces;
  • head onion;
  • garlic - 3 small cloves;
  • olive oil - 2 tbsp. spoons;
  • oregano - 1 tbsp. a spoon;
  • sugar and salt - to taste.

How to cook:

  1. We chop the onion fine grater.
  2. Heat up a frying pan, add olive oil, lightly fry the onion in it.
  3. Add crushed garlic and finely chopped fresh tomatoes to the onion.
  4. Remove skin from canned tomatoes and mash with a fork. We send it to the pan to other ingredients.
  5. Pour the rest into the pan tomato juice from the bank.
  6. We are waiting for the whole mass to warm up. We introduce oregano into it and, if you want, spices to taste.
  7. Bring everything to a boil and salt. Add sugar, reduce heat and simmer the sauce for 7-10 minutes. Turn off and cool down a bit.

Tomato sauce for the winter

When making stocks for the winter, it is impossible to pass by ripe fragrant tomatoes. I would like to enjoy their amazing taste in the winter cold. So why not prepare the sauce for the winter while you can. For seasoning you need to take:

  • tomatoes (take large fruits) - 8 pieces;
  • large head of onion;
  • garlic - 5-6 large cloves;
  • carrots - 1 piece;
  • celery - take a root the size of a carrot;
  • green basil - a handful with a top;
  • sugar, ground black pepper and salt - to taste;
  • vinegar 9% - 1-2 teaspoons;
  • ground paprika - according to your desire.

Cooking:

  1. Peel the onion and garlic, cut into cubes.
  2. We clean the celery and carrots, three on a coarse grater.
  3. Scald the tomatoes with boiling water, remove the peel, cut into slices.
  4. Finely chop the basil.
  5. We take a pan with a thick bottom, pour in the oil, fry the garlic and onion until golden brown. Bring the rest of the vegetables to a boil.
  6. Reduce the intensity of the fire, cook until the vegetables are soft. We fall asleep basil.
  7. Place the mixture in a blender and blend until smooth.
  8. We introduce vinegar, spices, salt, pepper into the sauce, add sugar. We lay out in pre-sterilized jars.
  9. Filled jars are sterilized again in a water bath. Roll up the lids.

You can store our preparation of tomatoes and vegetables at room temperature, but avoid sun exposure to jars. This is suitable for a bird. It will also improve the taste of pasta.

Tomato sauce for pasta

A great addition to pasta dishes, done quickly, looks appetizing. By the way, in winter you can make a sauce from frozen tomatoes according to this recipe. Ingredients:

  • tomatoes 4 pieces;
  • garlic - 2 cloves;
  • tomato paste - 50 grams;
  • salt, herbs and red pepper to taste.

How to cook:

  1. Scald the tomatoes, remove the skin, chop finely, heat in a pan.
  2. Add tomato paste, simmer for 7 minutes, add garlic, finely chopped greens, pepper and salt. Stir, let cool slightly. Delicious tomato pasta sauce is ready.

That's how much wonderful recipes sauces can be made from tomatoes, and this is only a small fraction of the culinary wealth of the world.

Who doesn't love a delicious Italian pasta with a classic tomato sauce? Such people practically do not exist - this dish has captivated the hearts of millions of adults and children around the world. Wherein simple products, which are used for tomato sauce, allow any housewife to cook it in her home kitchen. In order for you to enjoy the dish as soon as possible, we have collected the most best recipes savory seasoning and accompanied them with detailed photos and videos.

Tomato Spaghetti Sauce

Ingredients

Servings: - + 4

  • tomatoes 300 g
  • bell pepper (red) 1/2 piece
  • onion 1/2 piece
  • chicken broth) 1/2 st.
  • garlic 2 cloves
  • tomato paste 2 tbsp. l.
  • olive oil 2 tbsp. l.
  • italian herb blend 1 tsp
  • salt to taste

per serving

Calories: 99 kcal

Proteins: 2.4 g

Fats: 6.9 g

Carbohydrates: 6.8 g

45 min. Video recipe Print

    As always, we will first deal with the processing of vegetables - you need to peel them, rinse them thoroughly under a cold stream and dry them with paper towels.

    Then the halves of the onion and bell pepper (if there is no red one, then you can replace it with any other) you need to chop into tiny cubes according to the brunoise method (1-2 mm), chop two cloves of garlic as finely as possible, and cut the tomatoes, after removing the skin, into blender.

    Next, take a saucepan with a thick non-stick bottom, pour a few tablespoons of unrefined olive oil into it and place it on a burner with a medium flame. As soon as it warms up, reduce the heat to a minimum and throw the chopped onion and pepper into the saucepan. Let simmer for about 2-3 minutes until the onion is translucent.

    As soon as the vegetables become soft, pour the chopped tomatoes into the saucepan, half a glass of chicken broth and throw in finely chopped garlic. Stir everything thoroughly and simmer for about 7 more minutes.

    After this time, add 2 tbsp to the sauce. shop or homemade pasta(puree) of tomatoes, a teaspoon of a mixture of dried Italian herbs and salt to taste. Simmer, stirring occasionally, until thickened, about 20 minutes.

    The wonderful sauce is ready - it remains only to boil the spaghetti, season them and invite the family to the table!

    Advice: to make the peel easier to move away from the tomatoes, pre-pour the fruit with boiling water.

    Tomato sauce for spaghetti with minced meat

    Time for preparing: 1 hour

    Servings: 8


    The energy value

    • calorie content - 117.7 kcal;
    • fats - 6.4;
    • proteins - 6.5;
    • carbohydrates - 8.6.

    Ingredients

    • tomatoes - 750 g;
    • Bulgarian pepper - 1 pc.;
    • onion - 1.5 pcs.;
    • garlic - 5 cloves;
    • minced meat (beef) - 250 g;
    • olive oil - 2 tablespoons;
    • sugar - 10 g;
    • basil (dried) - 1/2 tbsp;
    • oregano (dried) - 1/2 tsp;
    • ground black pepper - 1 pinch;
    • salt - to taste.

    Step by step cooking

  1. First of all, thoroughly clean and thoroughly wash the stored vegetables, blot them from excess moisture with disposable paper towels or napkins.
  2. Chop the bell pepper, onion and garlic cloves with a knife as finely as possible, and send the tomatoes to the bowl of a stationary blender and smash.
  3. Put a deep frying pan on a not too low fire (it is best to use a wok for this), heat the olive oil in it and put the minced meat there. Fry it for a couple of minutes until crumbly, stirring constantly so that lumps do not form.
  4. Then put the onion, garlic and sweet bell pepper to the minced meat - mix everything well and leave to fry until the minced meat is fully cooked, about 20 minutes.
  5. Pour the chopped tomato mass into the pan, season everything with sugar, salt, pepper and dried herbs. Stir the sauce thoroughly and simmer over low heat, uncovered, for about 30 minutes until thickened.
  6. Delicious tomato sauce is ready - take it off the stove and season your pasta with it!

Advice: To make the minced meat more juicy, add a little milk, broth or heavy cream to it.

Pasta Tomato Sauce with Parmesan

Time for preparing: 35 minutes

Servings: 3


The energy value

  • calorie content - 203.2 kcal;
  • fats - 16.6;
  • proteins - 6.3;
  • carbohydrates - 7.3.

Ingredients

  • tomatoes - 400 g;
  • hard cheese (parmesan) - 50 g;
  • olive oil - 3 tablespoons;
  • oregano (dried) - 1 tsp;
  • paprika (flakes) - 5 g;
  • salt - to taste;

Step by step cooking

  1. Wash the tomatoes thoroughly under running water, blanch them and carefully remove the skin. Then get rid of the attachment point of the stalk and cut the tomatoes into small cubes.
  2. Send the chopped tomatoes to a saucepan with a thick bottom and, putting them on a small fire, cook for about 20 minutes.
  3. While the tomatoes are cooking, do not waste time and grate the Parmesan on the finest grater you have.
  4. As soon as the tomatoes have boiled down and thickened, remove the stewpan from the burner, cool a little and add the previously grated Parmesan and oil (according to the recipe - olive oil, but in the absence of such, you can take another vegetable oil). Thoroughly mix all the ingredients together, add paprika, dried oregano and season with spices to taste - the sauce is ready!

Advice: when there was no parmesan at hand - do not be discouraged. It can be replaced with any cheese hard varieties, for example, Russian or Dutch - it will not spoil the taste.

Fresh tomato sauce for pasta

Time for preparing: 25 minutes

Servings: 4


The energy value

  • calorie content - 150.2 kcal;
  • fats - 12.6;
  • proteins - 1.3;
  • carbohydrates - 8.

Ingredients

  • tomatoes - 500g;
  • olive oil - 50 ml;
  • garlic - 5 cloves;
  • basil (fresh) - 4 sprigs;
  • a mixture of peppers - to taste;
  • salt - to taste.

Step by step cooking

  1. To begin with, let's deal with tomatoes - they need to be soaked for a couple of minutes in cool water, then wash each fruit under a running stream and dry with paper towels. After that, you should get rid of the attachment point of the stalk and seeds, and chop the pulp into small cubes of 1-2 mm (the cutting method is called brunoise).
  2. Garlic cloves must be peeled, washed and chopped with a knife.
  3. Remove all twigs from the basil, and carefully rinse and dry the leaves. Without being too zealous, chop the basil.
  4. Take the container allocated for the sauce and put vegetables and spicy herbs there. Add extra virgin olive oil to them and season with spices to taste. Mix thoroughly and leave to brew for about 3 hours, then boldly serve.

Advice: to make the sauce more dense, rich and appetizing, choose optimally ripe and fragrant tomatoes for it.

Puttanesca tomato sauce

Time for preparing: 30 minutes

Servings: 4


The energy value

  • calorie content - 217.3 kcal;
  • fats - 18.9;
  • proteins - 2.8;
  • carbohydrates - 7.2.

Ingredients

  • tomatoes - 400 g;
  • anchovy (fillet) - 4 pcs.;
  • garlic - 3 cloves;
  • tomato paste - 40 g;
  • olives (pitted) - 20 pcs.;
  • capers - 3 tablespoons;
  • olive oil - 70 ml;
  • chili pepper (ground) - 1/2 tsp

Step by step cooking

  1. Peel and rinse vegetables under a cold stream, dry from excess moisture.
  2. Then carefully chop separately: tomatoes, garlic cloves, olives and salted anchovy fillets.
  3. Take a thick-walled non-stick saucepan and, after pouring olive oil into it, place it on a medium flame. Throw in the garlic and fry it for 1-2 minutes.
  4. Then add tomatoes to the garlic and, after mixing well, simmer for another 5 minutes.
  5. Throw finely chopped anchovies and olives into the softened tomato mass, add three tablespoons of capers, tomato paste and season ground pepper Chile. Stir well and leave the sauce to cook for another 10 minutes.
  6. Season your pasta and invite everyone to the dinner table!

Advice: when choosing anchovies, pay attention to the fish in brine, which is sold in glass jars. It is usually more fleshy and palatable than in oil.

Tomato sauce with tuna

Time for preparing: 25 minutes

Servings: 2


The energy value

  • calorie content - 160.8 kcal;
  • fats - 11.8;
  • proteins - 8.4;
  • carbohydrates - 6.5.

Ingredients

  • tomatoes - 200 g;
  • tuna (canned) - 1 can;
  • onion - 1/2 pc.;
  • lemon juice - 1 tsp;
  • garlic - 2 cloves;
  • capers - 1/2 tbsp;
  • olive oil - 2 tbsp;
  • ground red pepper - to taste;
  • salt - to taste;
  • parsley - a few branches.

Step by step cooking

  1. The first step is to thoroughly clean the onion and garlic, wash them and chop them into the smallest cubes that you get.
  2. Tomatoes should also be thoroughly washed, get rid of the skin and attachment points of the stalks and kill them in a blender bowl until smooth.
  3. Then we take a saucepan and heat up a few tablespoons of unrefined olive oil of the highest category, throw onions and garlic into it and saute them for about 2-3 minutes.
  4. Next, add the tomato mass, canned capers, finely chopped parsley and a teaspoon of squeezed lemon juice to the saucepan. Mix the ingredients thoroughly and leave to cook over low heat for about 7 minutes.
  5. Without wasting time, let's take a look at the tuna - you need to open the tin can, drain all the excess liquid and break the fish pulp with a fork.
  6. We spread the tuna in tomato sauce, season it to taste and leave for another 2-3 minutes. on a silent flame.
  7. Tomato sauce with sea Mediterranean notes is ready!

Advice: pre-roll the lemon on the table - this will soften it and juice will collect inside, which will be easier to squeeze.

Tomato sauce Amatriciana with bacon

Time for preparing: 1 hour

Servings: 4


The energy value

  • calorie content - 292.8 kcal;
  • fats - 22.7;
  • proteins - 16;
  • carbohydrates - 6.1.

Ingredients

  • tomatoes (in their own juice) - 250 g;
  • onion - 125 g;
  • bacon - 150 g;
  • olive oil - 2 tbsp;
  • parsley - 25 g;
  • bay leaf - 2 pcs.;
  • salt - 1 pinch;
  • ground black pepper - to taste.

Step by step cooking

  1. We start cooking the Amatriciana tomato sauce from the onions, they must be chopped as finely as possible.
  2. Then you need to cut the bacon into slices.
  3. Next, take a deep frying pan (the bottom should be thick), heat the olive oil poured into it and, after mixing the onion and bacon slices, fry them for 5 minutes.
  4. Add tomatoes in their own juice, parsley, salt and pepper and mix everything well with a wooden spatula. Leave the sauce to simmer for about half an hour - forty minutes, while not forgetting to stir it constantly.
  5. Before removing the finished sauce from the stove, sprinkle it with finely chopped herbs and serve.


Advice: when choosing bacon, pay attention to its color and thickness of the layer - a quality product must have a uniform color, and fat contains no more than one and a half centimeters.

We hope that among these wonderful recipes for tomato sauce for pasta, you will find your favorite and be sure to please your loved ones in the near future. And we wish you more new culinary achievements and 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 are a huge number of 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 most simple 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 basil leaves;
  • 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, turn the heat down 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 pasta, together with meat, leads 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 use 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.

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

As the famous Russian actor said, “Love is when plain pasta delicious". Let's cook pasta with special love! There is a great many Italian pasta, but most people have a special love for spaghetti. Boiling pasta is not difficult - you just need to read the recipe from the label and put it into practice. And you can cook a real masterpiece with the help of sauce.

Tomato sauce for spaghetti

We present to your attention the simplest and brightest tomato sauce. For him, you can chop the tomatoes with a blender, or you can grate them. The blender will grind the tomatoes quickly and easily, but by grating them, you will get a more juicy and tasty mass. Choose the method that suits you personally.

Ingredients:

  • 600 grams of ripe tomatoes
  • red bell pepper
  • glass of chicken broth
  • 1 bulb
  • a couple of cloves of garlic
  • olive oil for frying
  • 4 tablespoons tomato paste
  • italian herb blend

Cooking method:

Pour olive oil into a saucepan and sauté finely chopped onion and pepper. Simmer the vegetables for a few minutes until the onions are soft. Peel the garlic and chop finely with a knife, and chop fresh tomatoes with a blender. Add these vegetables to the saucepan, pour in the same chicken bouillon and simmer another 5-6 minutes. Stir the tomato paste into the sauce, salt and add a heaping teaspoon of dry Italian herbs. Boil the sauce, stirring often, until thickened - this usually takes 20 minutes. Pour the cooked spaghetti sauce over the boiled spaghetti and you will get a fragrant tasty meal - bon appetit!

Spaghetti Sauce with Tomatoes and Minced Meat

This wonderful tomato sauce with ground beef will infuse spaghetti with excellent flavor and give the dish satiety.

Ingredients:

  • 1.5 kilograms of tomatoes
  • 2-3 onions
  • head of garlic
  • 2 bell peppers
  • 500 grams ground beef
  • 2 tablespoons olive oil
  • a tablespoon of basil
  • 20 grams of sugar
  • a teaspoon of oregano
  • black pepper - literally one pinch

Cooking method:

First of all, chop the vegetables: finely chop the onion, garlic and pepper with a knife. Grind tomatoes with a blender. Heat oil in a saucepan or deep frying pan and add chopped meat. Stir with a spatula to break up lumps. Add onion, sweet pepper and garlic to the minced meat, mix everything, but very carefully, and fry until the minced meat is ready. Then pour in the ground tomatoes, add sugar, dried herbs, salt and pepper. Boil over medium heat without a lid for half an hour. Fragrant hearty sauce is ready! If you can find a sprig of fresh basil, add a few leaves to the finished dish and serve the spaghetti hot. Enjoy your meal!

Puttanesca tomato sauce for spaghetti

Treat yourself to a dressing from the heart of Italy with Rome's most popular spaghetti sauce.

Ingredients:

  • 3 large tomatoes
  • 4 anchovy fillets
  • 3 garlic cloves
  • 40 grams of tomato paste
  • pitted olives - 20 pieces
  • 3 tablespoons pickled capers
  • 1/3 cup olive oil
  • 0.5 teaspoon chili

Cooking method:

First of all, carefully chop the anchovy fillets, olives, tomatoes and garlic. Now it's time for the magic moment: make an unusually tasty addition to spaghetti from ordinary products. Saute chopped garlic in olive oil in a saucepan. Pour chopped tomatoes into the pan and simmer for a few minutes. Add olives, anchovies, tomato paste, capers, ground chili to the stew. Mix everything thoroughly and simmer for another 7-8 minutes. Boil the spaghetti al dente, drizzle generously with the sauce and serve immediately at the dinner table. Enjoy your meal!

Fresh tomato sauce for spaghetti

There is no need to heat up the pan when preparing the sauce. You can mix a great sauce with fresh ingredients. Try it - this flavor will spice up your spaghetti.

Ingredients:

  • 1 kilo ripe tomatoes
  • 100 milliliters olive oil
  • head of garlic
  • ground black pepper
  • 7-8 sprigs of fresh basil

Cooking method:

For the sauce, choose the ripest and most flavorful tomatoes. Wash them, remove the seeds and cut into small cubes. Crush the garlic with a knife and chop as thoroughly as possible. Wash the basil, dry it with a towel and coarsely chop the leaves, do not use the twigs. Combine the chopped vegetables and pour in the olive oil. Let the sauce infuse for 2-3 hours, and you can serve it with pasta. Easier than simple, right?

Sauce for tomato and tuna pasta

Change the usual taste of pasta unusual sauce very simple. You will need a minimum of products and a maximum of enthusiasm.

Ingredients:

  • canned tuna - 2 cans
  • 400 grams of ripe tomatoes
  • bulb
  • strained lemon juice - 2-3 teaspoons
  • 2-3 garlic cloves
  • tablespoon of capers
  • hot red pepper
  • fresh parsley

Cooking method:

Let's start cooking the sauce by peeling the onions and garlic. Once done, chop them very finely. Saute garlic and onion in olive oil. Then add chopped tomatoes, capers to them, squeeze a spoonful of lemon juice, a handful of chopped parsley. Simmer the mixture over medium heat for 5-6 minutes. In the meantime, prepare the tuna - drain the liquid, disassemble the flesh of the fish with a fork. Put the tuna in the tomato sauce, salt, pepper and boil for another 2-3 minutes. Your spaghetti will get a real sea flavor if you use sea salt. Enjoy your meal!

Matriciano tomato and bacon sauce

This sauce will transform ordinary spaghetti into a bright and satisfying meal for the whole family. Pamper your loved ones delicious dish, and spare yourself the hour of standing near the stove.

Ingredients:

  • 500 grams of tomatoes in their own juice
  • 250 grams of onion
  • 300 grams of bacon
  • a little olive oil
  • Bay leaf
  • bunch of parsley
  • ground black pepper

Cooking method:

Let's start cooking by slicing the onion, then cut the bacon into thin strips. Heat up a frying pan and fry the onion and bacon. Add the tomatoes to the pan and mix thoroughly with a spatula. Put 3 bay leaves in the sauce, a pinch each of salt and freshly ground black pepper. Stew it all well for 30-40 minutes, stirring regularly. At the very end of cooking, add chopped parsley. That's it - the sauce is ready! Pour them over boiled spaghetti and treat your family and friends. Enjoy your meal!

Spaghetti Sauce with Tomatoes and Parmesan

Ingredients:

  • 400 grams of juicy tomatoes
  • 40 grams of olive oil
  • 50 grams of parmesan
  • a teaspoon of oregano
  • black pepper - to taste
  • paprika flakes - 5 grams

Cooking method:

Wash the tomatoes and remove the skin. To do this, blanch them with boiling water for several minutes. Cut the tomatoes into small cubes, boil for 20 minutes over medium heat. In the meantime, grate the parmesan on the finest grater. When the tomato is slightly reduced, remove the saucepan from the heat and cool. Pour in the olive oil and grated parmesan. Mix the sauce thoroughly, salt, pepper, then add paprika and oregano. Tomato spaghetti sauce is ready - pour it into a gravy boat and serve with boiled pasta. Enjoy your meal!

Now you know the secrets of a quick and incredibly tasty lunch that everyone will love. Tomatoes are a classic, and their dressing adorns spaghetti, so feel free to cook it up. There are so many sauces, they are all very different, so choose any one you like and add the main seasoning - love and care for loved ones. Cook easy and delicious!

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