Pasta with tomato sauce in one pan

Pasta with tomato sauce in one pan

A regular recipe for pasta with tomato sauce cooked in one pan. Nothing needs to be boiled separately anywhere. We do everything in one bowl, adding ingredients evenly.

Ingredients for Pasta with Tomato Sauce in One Pan:

• Olive oil - to taste
• Onions - 1/2 pcs
• Garlic - 2 teeth.
• Tomato sauce – 200 g
• Tomato paste - 1 tbsp. l.
• Salt - to taste
• Dark pepper - to taste
• Oregano - 1/2 tsp.
• Broth – 360 ml
• Pasta / Pasta – 160 g
• Parmesan - to taste

Production time: 30 minutes

Number of servings: 2

Nutritional and energy value:

Recipe: Pasta with tomato sauce in one pan:

You can use any pasta.
There is also any broth, you can even replace it with water.

Heat the oil, fry the onion.

Add finely chopped garlic and continue frying.

Add tomato paste, fry for a few minutes.

Add tomato sauce, broth, salt, pepper, oregano and stir.

Add pasta, bring to a boil. Cover and cook until al dente. If necessary, you can add water.

Towards the end, remove the cover. And start stirring the pasta. Our task is not to boil them in water, but to cook them in sauce. That is, we should have al dente pasta with sauce and no excess water.

When serving, you can sprinkle with Parmesan.

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Spaghetti with new tomato sauce

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This is a very ordinary pasta: there is nothing in it except spaghetti and new tomato sauce. To some, the idea of ​​​​turning the freshest tomatoes into sauce may seem irrational, because high-quality canned tomatoes are available all year round, while excellent ripe tomatoes are expensive even in season. But the fact of the matter is that the taste of the sauce from new tomatoes is incomparable. I don’t like to overly praise my recipes, but this pasta turns out so tasty that you could eat your brain off. That is precisely why there is no grated cheese or other frills in it - with such a luxurious sauce it simply doesn’t need them.

Spaghetti with new 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 a little special, 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 that’s the trick: with creamy tomato sauce it turns out simply stunning.

After frying the onions, add the chopped tomatoes to the pan, add a pinch of salt and let the water that comes out of them boil. Then fry the tomatoes at a low boil, occasionally 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 a not very homogeneous mixture. Add the thinly sliced ​​basil, stir and remove the pan from the heat. This sauce can be consumed immediately, or you can prepare it in reserve: it will spend at least a few days in the refrigerator without any special problems.

A couple of minutes before the sauce is ready, start boiling spaghetti or any other pasta that you like, taking 1 liter. boiling water and 10 g of salt for any 100 g of pasta. Cook the pasta for the time indicated on the package, taste to make sure it is al dente, and drain. Stir the pasta into the sauce (if it turns out to be very thick, add a spoon or two of the water in which the pasta was cooked), 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 new tomato sauce is already absolutely excellent.

Tomato sauce for spaghetti - simple and easy!

Ingredients

• 3 medium sized tomatoes;
• 2 tbsp. l. olive oil (you can take any vegetable oil);
• green onions, a little onion;
• a couple of cloves of garlic;
• salt.

• Preparation time: 5
• Production time: 15-30
• Number of servings: 3-4
• Difficulty: easy

Manufacturing

While the spaghetti is cooking, you can prepare the usual sauce from new tomatoes for the dish. In a frying pan, onion and garlic, previously finely chopped, are fried in oil and low heat. Once the golden crust has formed, the tomatoes are peeled and cut into cubes. All prepared ingredients are simmered for 5 minutes. If desired, you can add ground pepper and other seasonings.

Spaghetti is a common Italian dish, famous for its simplicity and taste. But not everything is so smooth and simple. Even the Italians prepare a very difficult-to-make sauce and other dressing for this dish, since eating regular boiled spaghetti without seasoning is not very pleasant. A savory tomato sauce with the addition of additional ingredients, pepper and other seasonings is the standard and ease of production of the presented trend. There are many recipes that use vegetables chopped in a blender and cooked in a frying pan - this is the usual Italian vegetable sauce.

Regular spaghetti sauce with tomatoes

There is a simple recipe for making spaghetti sauce that doesn’t take even 15 minutes. The quantity of required ingredients for one 250 g serving of side dish is presented separately:

• 3 medium sized tomatoes;
• 2 tbsp. l. olive oil (you can take any vegetable oil);
• green onions, a little onion;
• a couple of cloves of garlic;
• salt.

While the spaghetti is cooking, you can prepare the usual sauce from new tomatoes for the dish. In a frying pan, onion and garlic, previously finely chopped, are fried in oil and low heat. Once the golden crust has formed, the tomatoes are peeled and cut into cubes. All prepared ingredients are simmered for 5 minutes. If desired, you can add ground pepper and other seasonings.

The task becomes more complicated

New tomatoes for pasta can be used to make a sauce with the addition of tomato paste and reddish wine. The alcoholic drink will give the sauce a special magical smell. You can create the sauce in the following sequence:

1. Finely chop the onion and fry it in olive oil in a frying pan. Once the vegetable turns golden, you can squeeze out 3 cloves of garlic and add a small bunch of parsley, chopping it first.
2. While the preparation is stewing - the stewing time is no more than 5 minutes - you can prepare the tomatoes. To do this, 3 tomatoes are doused with boiling water and the skin is removed, the pulp is scrolled in a blender.
3. The crushed tomatoes are sent to the frying pan and simmered for another 10 minutes.
4. After the time has elapsed, add 2 tbsp to the almost finished sauce. l. tomato paste, pepper and other spices. Simmer like this for another 10 minutes.
5. Already at the end of production, the workpiece is filled with reddish wine in an amount of no more than 50 ml.

The tomato and tomato paste sauce is ready. When serving, sprinkle with chopped herbs to taste.

Tomato paste sauce

You should not think that sauce made from new tomatoes is even tastier than used tomato paste. In the absence of new vegetables, you can also use “semi-finished products” obtained in the store. The following products will be required:

• 200 g pasta;
• 4 tbsp. l. Sahara;
• 3-5 cloves of garlic;
• glass of water;
• half a teaspoon of ground pepper;
• Bay leaf;
• greenery;
• salt.

How to prepare such a dressing?

1. Water is poured into a saucepan and brought to a boil.
2. Add sugar and garlic to boiling water, immediately add bay leaf and pepper. The workpiece is cooked for 5 minutes.
3. For simplicity and pleasant consumption in the future, you should catch a bay leaf from the water. After cleaning the water, you can add tomato paste. The mixture is stirred continuously so that no lumps form.
4. Cover the pan with a lid and cook over low heat for another 7 minutes. When the time is up, you can remove the pan from the heat.

Let the sauce cool. Before serving, season with chopped herbs.

With the addition of eggplant

For contrast, spaghetti is made in a creamy sauce with the addition of cream and cheese. But spaghetti sauce made from tomatoes and eggplants looks much tastier and more appetizing. This preparation is usually used by housewives as preservation for the winter. In the future, the sauce can be added to various side dishes. For production you will need:

• 0.5 kg tomato;
• 0.5 kg bell pepper;
• 0.5 kg eggplant;
• 2 onions;
• little celery;
• 100 grams of tomato paste;
• chilli;
• 1 tsp. salt;
• 2 tsp. Sahara;
• basil;
• thyme;
• other seasonings to taste.

How to create eggplant and tomato sauce for the winter:

1. First, make the eggplant preparation. They are washed, cut into cubes and placed in a bowl. The vegetables are covered with salt and water until completely covered.
2. While the eggplants are marinating, you can prepare the tomatoes. They are also washed and cut into cubes.
3. Tomatoes, peeled and chopped celery, and chili peppers are poured into a blender.
4. The finished puree is poured into a saucepan.
5. Separately in a frying pan over low heat and in vegetable oil, fry the onion, finely chopped earlier. After frying, it is transferred to a pan with tomatoes.
6. Drain the water from the eggplants, wash them, and place them in a frying pan with a lot of oil. Fry everything with the addition of spices.
7. Place the finished eggplants in a saucepan with tomato puree and bring the sauce to a boil, simmer for no more than half an hour over low heat.
8. After the time has elapsed, the tomato sauce for spaghetti made from tomatoes and eggplants is almost ready - all that remains is to add thyme, basil and the rest of the seasonings used.
9. Cook until finished for a quarter of an hour.

If the sauce was prepared for the winter, it is transferred hot into pre-sterilized jars. The jars are sealed with lids, which are previously kept in boiling water. If desired, the sauce is served immediately with the pasta.

Hearty sauce or adding minced meat

You can prepare a wonderful option, or, as it is called differently, Bolognese sauce is a dressing for spaghetti with minced meat and tomatoes. Preparing this tomato sauce for spaghetti from new tomatoes is better than using tomato paste, but in the absence of anything else, you can do little harm.

For manufacturing you will need the following products:

• 4 tomatoes;
• 0.5 kg minced pork;
• onion;
• 2-3 cloves of garlic;
• herbs and vegetable oil for frying.

Manufacturing proceeds as follows:

1. Wash the tomatoes and pour boiling water over them to remove the skin. The pulp is crushed in a blender.
2. Heat vegetable oil in a frying pan and add chopped onion and squeezed garlic.
3. After the onion takes on a golden color, you can lay out the minced meat. Everything is painstakingly fried and salted. Fry without a lid over medium heat, trying to stir constantly. Time – no more than 5 minutes.
4. Now add tomato puree and fry for another 10 minutes under the lid.
5. After complete preparation, finely chopped greens are added. Turn off the fire immediately and let it simmer for 5 minutes.

Spaghetti with basil and tomatoes is a common Italian dish. A little Italy can be added to any of the recipes presented - just add a little seasoning to the tomato paste.

There are many recipes for making tomato sauce for spaghetti - the main thing is to just look in the refrigerator and choose a more suitable option. In the absence of new tomatoes, you can use tomato paste, but for the best assurance you should choose natural tomato sauce without additional vegetables and seasonings. Spices can also include ready-made dried ones - there is no need to waste time searching for the freshest herbs. If you have dried preparations in the house, you can use them. Be creative with the recipe and you will get many different options.

Pasta with tomato sauce

Pasta with tomato sauce must be prepared in the summer! In the summer, when any tomato is filled with the sun's rays, when you pick it, roast, from the bush, and your head is spinning from the impressive smell, when the basil crunches from the juices overflowing it, when you are happy simply because it is July on the calendar. Pasta with tomato sauce must be prepared when the kids hang out in the yard all day long and only run into the house for another glass of water or to say that they adore me, when my knees are so brown that you can no longer understand where there is dirt and where – a tan when you are full of sun, happiness and unripe peaches, which are so delicious to eat straight from the branch. Pasta with tomato sauce must be prepared when you don’t want meat, don’t want to stand at the stove for a long time, don’t want to work too hard, just want smells, tastes, juiciness and summer!

In general, you have already figured it out, right? This pasta recipe with tomato sauce is one of my personal winners. Tomatoes grown with your own hands and basil from your own garden - you don’t need anything else to freeze from a gastronomic orgasm and at the level of thoughts shout at the moment the very same “Stop!”

Naturally, most types of pasta mix well with most types of sauces, but still, when choosing one against the other, it is worth paying attention to the fact that large, “porous” and “twisted” types of pasta harmonize best with watery sauces, but a long and small “smooth” pasta is perfect for thick sauces with pieces of meat, vegetables, and seafood.

In general, naturally, a recipe for pasta with tomato sauce is not something worth writing a separate note about: everything is very, very simple and accessible. But, there are a couple of secrets that can help you turn the obvious pasta with tomatoes into a culinary masterpiece. And I’m ready to share these secrets.

How to cook pasta with tomato sauce

Ingredients:

5-6 large ground fleshy tomatoes;

4-5 tbsp. l. olive oil;

parmesan optional;

salt, basil, pepper to taste.

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