Pasta with tomato sauce in a frying pan - recipe with step-by-step photos

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01/24/202101/24/2021 admin

Pasta with tomato sauce in a frying pan is a simple, quick to prepare, complete second course. We offer a simple step-by-step recipe with photos. Please note that the pasta and sauce are cooked at the same time. This means that you can spend just a few minutes preparing a hearty meal for your family. Suitable for lunch or dinner, you can use any type of pasta. Feathers, horns, shells are ideal; do not use small stars or vermicelli.

Almost all housewives love this quick pasta recipe. They turn out so tasty thanks to the fact that the pasta contains starch, which will help the sauce obtain the necessary consistency.

Even if we cook pasta directly in tomato sauce, we must take care that it is not overly soft. They should remain al dente. In this form, pasta in tomato sauce will also be beautiful, so you will want to eat it right away.

• Boiling pasta
• Ingredients
• How to cook pasta with sauce and onions

How to fry pasta with tomato paste

Products

Pasta – 200 grams Tomato paste – 3 tablespoons Vegetable oil – 1 tablespoon Black pepper – half a teaspoon Dill – 1 teaspoon Salt – 2 teaspoons Water – 2 liters

How to fry pasta with tomato paste

Pour 2 liters of water into a saucepan. Place the pan on the fire, add a teaspoon of salt. Bring water to a boil, add 1 tablespoon of oil and add pasta. Cook pasta according to time. After the cooking time has passed, place the pasta in a colander and wait for the water to drain (for effect, you can shake the colander over the sink). Wash the dill, dry and finely chop. Heat a frying pan over low heat, pour in 1 tablespoon of vegetable oil. Add tomato paste, salt and pepper, mix well. Add pasta to pasta and fry for another 3 minutes. When serving, sprinkle with chopped dill.

Historical reference

Of course, pasta with tomato paste came to us from Italian cuisine. There, this dish has long become traditional in every home along with pizza. Its history is much more ancient.

According to legend, pasta was brought to Europe by the Venetian merchant Marco Polo, who was traveling in China. Other historians even attribute the emergence of pasta to Neolithic times. The first pasta was flour mixed with water and dried in the sun.

Then pasta was not boiled, but only baked. Many spices were added to the dish. Thus, to this day, in Sicily, the tradition of adding cinnamon, raisins and other aromatic ingredients to pasta dough has been preserved.

The dish was ideal for the climate of Italy and therefore it quickly came into use. The evolution of pasta has not slowed down either. Travelers and sailors began to use it.

They especially loved the pasta for its shelf life. Methods of preparing pasta also began to change. Now they started boiling the pasta and giving it different shapes.

Today, pasta is a universal dish that is loved by almost everyone, regardless of social status, nationality and age. Tomato sauce for pasta is prepared more often than others because of its simplicity, juiciness and rich taste. The final dish can become more nutritious if you stew minced meat, pieces of chopped chicken and spring vegetables with tomato paste. For aroma, many people add thyme, coriander, suneli hops and even pine nuts. This dish always welcomes all sorts of variations, so bon appetit and further culinary achievements!

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1. Boil water and cook pasta (spaghetti). Italians take 1 liter of water, 1 tsp for every 100 g of pasta.

l. salt and 1 tbsp. l.

oils, water and salt are placed in boiling water, wait 1 minute and only then add pasta to the water. They say pasta should dance in the water, cook freely. But Heston Blumenthal cooks pasta in a small volume of water (so that by the end of cooking there is really no water left) and says that it tastes better this way.

2. Heat the oil in a frying pan, squeeze the peeled garlic through a press and fry slightly (do not burn it, otherwise it will be bitter). Then add dried herbs, sugar and tomato paste and fry slightly.

Add water, stirring, until the sauce becomes thick and thin. Then boil and reduce slightly. During the process, add paprika and salt to taste.

3. Add the finished pasta (slightly undercooked) to the sauce, mix, and serve. Have fun!

How to cook spaghetti correctly

You will need a saucepan that has a wide bottom. Add water in a ratio of 1:10, 10 grams of salt per liter of water will be enough. To submerge the spaghetti in the water, press gently on it at the beginning of cooking....

To prevent pasta from sticking together when cooking

To prevent the paste from sticking together, you need to add either 40 ml to the water (2.5 liters). lemon juice, or 1 tbsp.

a spoonful of vinegar. The acid prevents the starch contained in the paste from disintegrating too much in the water.

To prevent pasta from sticking together

Immediately after cooking, the pasta should be mixed with melted butter so that it does not stick together.

How to cook pasta correctly

Place the pasta only in intensely boiling water, and in the very center of the pan, where the water boils most violently. After immersing the pasta in water, you should increase the heat to quickly bring the water back up again.

How to find out if there are inedible mushrooms in a dish

To find out whether there are inedible mushrooms in a dish, when cooking, you need to put a whole peeled onion in the water with mushrooms - if it turns black, it means there are inedible mushrooms.

How to cook soft schnitzel?

If you grease the schnitzels two hours before cooking with a mixture of vegetable oil and vinegar (1:1), then they will turn out softer.

To prevent food from sticking to the pan...

To prevent food from sticking to the pan while frying, do not place it in a cold pan. The oil must be hot before you add other ingredients for frying.

• Garlic – 143 kcal/100g
• Fresh basil – 27 kcal/100g
• Dried basil – 251 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - kcal/100g
• Tomato paste – 28 kcal/100g
• Salt – 0 kcal/100g
• Water - kcal/100g
• Sunflower oil – 898 kcal/100g
• Refined sunflower oil – 899 kcal/100g
• Paprika – 289 kcal/100g
• Dry oregano – 306 kcal/100g
• Spaghetti – 338 kcal/100g

Calorie content of foods: Spaghetti, Tomato paste, Garlic, Sunflower oil, Dry oregano, Basil, Sugar, Salt, Paprika, Water

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Fkusnofacts

– Pasta with tomato paste is combined with herbs – fresh and dried dill, parsley, basil; and seasonings - rosemary, thyme, cumin, oregano, oregano.

– Pasta with tomato paste goes well with garlic (and/or onions) – in order to add garlic and onions to the dish, you need to peel, cut them and fry them in a frying pan for three minutes before adding the tomato paste.

– Ready-made pasta with tomato paste can be sprinkled with grated cheese or finely chopped fetax.

– When cooking pasta with tomato paste, you can add 1 tablespoon of sour cream (along with the tomato paste).

Useful tips

• When choosing pasta, you need to pay attention to its cost. Good quality pasta cannot be very cheap.
• Always choose pasta labeled “Durum Wheat.”
• One of the signs of pasta quality is the absence of broken or damaged pasta in the package.
• High-quality pasta should not contain any extraneous ingredients, such as preservatives or flavorings.
• There are many varieties of shaped pasta. Each of them is intended for separate dishes. For example, small pasta is great for soups, and shells go well with vegetables and all kinds of sauces.

Step-by-step recipe with photos

I won’t be able to surprise anyone with this simple dish, but it also has a right to exist.

Sometimes you don’t really want to use store-bought ketchup, or it’s simply out of stock. In this case, tomato paste can successfully replace it. In addition, it is possible to add any spices to the sauce, adjust the spiciness and sweetness exactly to your own taste.

To prepare pasta with tomato paste, prepare the ingredients according to the list.

For spices, I used suneli hops, ground coriander, and ground red pepper without any heat.

Chop the onion and garlic with a knife.

Melt the butter and fry the onion and garlic.

Meanwhile, cook the pasta in salted water until done.

Add a full teaspoon of tomato paste to the onion and garlic and be sure to fry everything together for one minute with constant stirring.

Add a pinch of sugar to neutralize the acid.

Add half a glass of water and simmer until thick. I don't use any other thickeners. Add your favorite spices and salt to taste.

When you are satisfied with the thickness of the sauce, check the sauce for taste and add what is missing - salt, sugar, pepper.

Drain the water from the boiled pasta.

Place the pasta on a plate and pour over the prepared sauce. You can sprinkle with herbs. Serve immediately.

Pasta with tomato paste is ready. Bon appetit!

If you just boil pasta and pour ketchup on it, it will turn out boring and banal. Meanwhile, spaghetti in tomato sauce can become a delicious dish, suitable not only for a family dinner, but also for a holiday table. But, of course, to prepare such an interesting dish you will have to put in a little more effort.

Pasta with tomatoes - general cooking principles

To cook pasta with tomatoes, you need a pan of water, salt, a pack of pasta, ripe tomatoes, onions or garlic and a spoon of olive oil. This is a basic list of ingredients that can be supplemented to suit your taste and capabilities with various types of minced meat, cheese, olives, mushrooms, fish, and shrimp.

Pasta sauce with tomatoes can be prepared using olive oil, mayonnaise, tomatoes, sour cream, and cream. Adding spices, herbs, and vegetables turns cooking into an endless creative process. Bay leaf, black, allspice or bell pepper, garlic, carrots, basil, seasonal greens allow you to create different variations of the dish. It is no coincidence that every Italian family is proud of its own pasta recipe.

The basic principle of preparing pasta is to boil it properly. It is important not to overcook the products in boiling water, to prevent them from boiling. The famous culinary concept of “al dente” (translated as “by the tooth”) is the ideal degree of doneness. The heart of the pasta should remain slightly firmer than the outer part. They need to be boiled in fairly salty water, rinsing after cooking.

Tomatoes for pasta should be selected juicy and fleshy. Instead of fresh tomatoes, canned ones are acceptable. As a last resort, you can use ketchup, preferably homemade.

Serve the pasta with tomatoes immediately. This dish cannot be heated - it will lose its taste and meaning. Therefore, it is worth deciding in advance on the number of servings.

Spaghetti with tomato sauce

Tomato sauce made from tomatoes is very tasty. To prepare it, you need to take ripe, fleshy tomatoes. Watery fruits will not make a tasty sauce.

• 2 large tomatoes;
• 1 onion;
• 1 pod of bell pepper, preferably red;
• 3 cloves of garlic;
• several sprigs of dill, cilantro and basil;
• 0.5 teaspoon salt;
• 1 teaspoon sugar;
• 30 ml vegetable oil;
• 250 gr. spaghetti;
• 50 gr. hard cheese (for serving).

Wash the tomatoes, put them in boiling water for a minute and remove the skins. Then cut the tomatoes into large slices, cut out the place where the stalk attaches and clean out the seeds. Grind the tomatoes to a puree in a blender.

Advice! If you don’t have fresh basil, you can add 1-2 teaspoons of dry aromatic herbs to the sauce. But you shouldn’t exclude this ingredient; it gives a special flavor to the sauce.

Let's chop the dill and cilantro, tear off the leaves from the basil and chop them the same way. Grind the greens in a blender along with the peeled garlic. Mix the herbs, garlic and tomato mixture.

We clean the bell pepper from the seeds and cut it into small cubes. Also finely chop the onion.

Heat vegetable oil in a saucepan and fry the onion in it. Fry, stirring occasionally, until golden brown. Add the tomato mixture to the fried onions and bring to a boil. Reduce heat and simmer for 5-7 minutes.

Add chopped bell pepper to the sauce, salt to taste, add sugar. Mix well and continue simmering over low heat for another 10 minutes.

While the sauce is simmering, boil the spaghetti. Place the prepared spaghetti on plates. Pour over tomato sauce and sprinkle with grated cheese.

How to cook spaghetti with meat spaghetti with vegetables

An excellent dietary dish in which you can use a wide variety of vegetables. In addition to those listed, add red beans, a green variety of vegetables, cauliflower, and potatoes to the recipe. There are some great frozen mixes available in stores – use them.

Ingredients:

• Spaghetti – 250 gr.
• Cheese – 70 gr.
• Champignons – 5-7 pcs.
• Tomatoes – 3 pcs.
• Broccoli – 200 gr.
• Carrot.
• Onion.
• Green peas (can be frozen) – 200 gr.
• Vegetable oil, salt, sugar.

How to cook:

1. Grate the carrots on a coarse grater and chop the onion. Cut the mushrooms into slices of any size.
2. Separate the broccoli into florets. Throw into boiling water, blanch for 5 minutes, then remove and dry.
3. Scald the tomatoes with boiling water, remove the skin.
4. Fry carrots and onions in oil. When the vegetables are golden, toss in the broccoli.
5. Punch the peeled tomatoes with a blender and place in a frying pan.
6. Next, add champignons and green peas (you don’t need to defrost them).
7. Pour in the tomato mixture and season the sauce with seasonings. Taste for salt and sugar, add if necessary. Simmer the contents of the pan for about 10 minutes until most of the liquid has evaporated.
8. Cook the spaghetti, place on plates, sprinkle with grated cheese. Place the prepared sauce and vegetables on top.

Tomato paste sauce

If you don't have fresh tomatoes, you can make spaghetti sauce from tomato paste. If you use high-quality tomato paste, the result will be no less tasty than using fresh tomatoes.

• 1.5 tablespoons of tomato paste;
• 1 onion;
• 180 ml water;
• 20 gr. butter;
• 1 teaspoon vegetable oil;
• salt, ground black pepper, dry Italian herbs seasoning to taste;
• 250 gr. spaghetti.

Peel and cut the onion into small cubes. Place butter in a thick-bottomed pan and add vegetable oil. Let the butter melt. Add chopped onion to the oil and fry for about five minutes, stirring constantly. Then add the tomato paste and stir until the oil is mixed with the tomato. Then add water, bring to a boil and cook for five minutes. Add salt, sugar, ground black pepper and dry aromatic herbs. Boil for a couple more minutes.

Advice! The composition and amount of spices can be changed to your taste; you can make the sauce hotter or more spicy.

Boil spaghetti according to package instructions until done. Place on plates and pour over sauce. If desired, the sauce can be served separately in a gravy boat.

Pasta with chicken in tomato sauce

Another hearty dish option is spaghetti with chicken and tomato sauce.

• 300 gr. spaghetti;
• 1 tablespoon vegetable oil;
• 1 clove of garlic;
• 200 gr. chicken fillet;
• 1 onion;
• 1 tablespoon of tomato paste;
• salt, a mixture of ground peppers, fresh parsley - to taste;
• 50 gr. hard cheese for serving.

Let the spaghetti cook. At the same time, prepare the sauce in a frying pan. Finely chop the onion and fry it in vegetable oil. Along with the onion, add very finely chopped garlic to the frying pan. Fry for a short time - no more than 3-4 minutes, the vegetables should not burn.

Place chicken fillet cut into small cubes on the onion. Fry for three minutes, stirring with a wooden spatula. Add tomato paste, season with pepper and salt. Add half a glass of cold water and simmer the chicken fillet in the sauce for 10 minutes over low heat.

By this time the spaghetti will be ready. Place them in a colander and place them in a frying pan into the sauce with the chicken. Stir, heat and place on plates. Sprinkle each serving with grated cheese.

Pasta with tomatoes in olive-garlic sauce

The simplest recipe gives true pleasure to the taste of natural healthy products. An excellent option for an everyday or holiday dish for fasting people or vegetarians. And everyone else will definitely enjoy properly boiled pasta with tomatoes, onions, garlic, basil and cheese.

Ingredients:

• half a kilo of spaghetti;

• five medium-sized tomatoes;

• large onion;

• five cloves of garlic;

• half a glass of olive oil;

• two tablespoons of chopped fresh or one teaspoon of dried basil;

• a little parmesan or other hard cheese (optional).

Cooking method

Boil the pasta.

Place the tomatoes in the water where the pasta was cooked. After two minutes, remove and remove the skin.

Fry finely chopped onion and chopped garlic in hot olive oil.

Cut the tomatoes into small cubes, place in a frying pan with olive oil and garlic and onion, simmer for five minutes.

Pour some of the cooked pasta water into the pan. If the tomatoes are juicy enough, there is no need to add water. The sauce of garlic-onion oil and tomato juice should soak the tomatoes, but not allow them to boil.

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

Place the pasta and tomatoes into plates, sprinkle with grated hard cheese and chopped basil on top, if desired, and serve.

Recipe with meat

Let's prepare spaghetti with meat and tomato sauce. For this dish we will take pork tenderloin.

• 500 gr. pork tenderloin;
• 2 glasses of tomato juice;
• 250 gr. spaghetti;
• 2-3 cloves of garlic;
• 2 bay leaves;
• 2 onions;
• salt, black pepper to taste;
• 1 tablespoon of heavy cream or sour cream;
• 1 tablespoon starch;
• 1 tablespoon sugar;
• oil for frying.

Wash the pork tenderloin and cut into small pieces. Fry the pork in vegetable oil until a crust appears, then add water so that it just covers the meat, and simmer under the lid for one hour. At the end of stewing, add salt and pepper to taste.

While the meat is stewing, prepare the sauce and boil the spaghetti at the same time. Finely chop the onion and fry it in vegetable oil until golden brown. Pour in tomato juice, add sugar and salt. Stir starch in a small amount of water and pour this solution into the tomato mass. Stir and cook until a thick gravy is obtained. At the end of cooking, add finely chopped garlic.

Add the prepared meat to the sauce and add a bay leaf, boil for three minutes. Place the spaghetti on plates and place the meat and sauce on top. You can decorate the dish with a basil or parsley leaf.

Spaghetti Bolognese with minced meat

A popular dish - navy pasta with minced meat can be made more refined. Let's prepare spaghetti bolognese.

• 400 gr. minced meat;
• 1 onion;
• 1 small carrot;
• 1 tomato;
• 3 cloves of garlic;
• 2 tablespoons of tomato paste;
• salt, black pepper, dry basil to taste;
• 250 gr. spaghetti.

Boil the spaghetti and prepare the sauce in parallel so that they are ready at the same time.

Fry finely chopped onion and finely grated carrots in a frying pan. In another frying pan, fry the minced meat; while frying, add salt and black pepper to taste. Fry the minced meat until cooked, stirring occasionally.

To the finished minced meat add fried onions with carrots, finely chopped tomato (it is better to remove the skin from the tomato). Add tomato paste and stir. Pour water into the pan, determine the amount by eye, we need to get a fairly thick sauce. Simmer for 15 minutes, add chopped garlic at the end of simmering.

Traditional naval version

A treat familiar from childhood, captivating with its subtle aroma and unsurpassed taste. To prepare pasta in this form, you should stock up on the following ingredients.

Compound:

• spaghetti – 350 g;
• minced beef – 650 g;
• onion – 1 pc.;
• tomato paste – 2 tbsp. l.;
• vegetable oil – 15 ml;
• garlic – 2 cloves;
• salt – 3 g.

Stages of work:

1. Chop the onion as usual, press the garlic in a press. Fry the vegetables in a frying pan with refined oil (sunflower). After 3-4 minutes, add the minced meat, mix the mixture with a spatula, and simmer for 15 minutes until the meat component begins to turn brown.
2. Add tomato paste and 100 ml of water, preferably hot. Salt the ingredients, combine together, simmer over low heat for 10 minutes.
3. Boil the pasta halfway and drain the liquid. Transfer to the main mixture and cook together for 3-4 minutes.
4. Transfer the dish to a plate and garnish with chopped herbs.

Advice! Instead of tomato sauce, you can use 300 ml of juice.

Spaghetti with shrimp in tomato sauce

You can cook spaghetti with shrimp and tomato sauce. The dish is prepared quickly, it turns out tasty and healthy.

• 300 gr. spaghetti;
• 300 gr. peeled shrimp;
• 4 tomatoes;
• 2 cloves of garlic;
• 2 tablespoons vegetable oil;
• 1 bunch of parsley;
• 2 tablespoons soy sauce;
• black pepper, lemon zest to taste;
• frying oil;

Peel the tomatoes. To make this easier to do, the tomatoes must first be blanched in boiling water for a couple of minutes. Finely chop the peeled tomatoes, collecting the juice, or put them through a blender.

Peel and finely chop the garlic. Heat the oil in a frying pan. Fry chopped garlic in oil. Then add chopped tomatoes and simmer for about five minutes. Add finely grated lemon zest and finely chopped parsley.

Add peeled boiled shrimp to the prepared sauce. Add soy sauce and pepper. As a rule, there is no need to add salt, but this is a matter of taste. Warm up the shrimp for a couple of minutes.

Boil the spaghetti. Place on plates and place shrimp and sauce on top.

Recipe with mussels

A gourmet version of the dish is spaghetti with mussels and tomato sauce.

• 400 gr. spaghetti;
• 500 gr. fresh tomatoes;
• several sprigs of basil, preferably green;
• 1 clove of garlic;
• 4 tablespoons of vegetable oil;
• 2 tablespoons of balsamic vinegar (you can omit this component, but it adds a very pleasant flavor to the sauce);
• salt, ground black pepper to taste;
• 400 gr. boiled-frozen mussels (without shells).

Place the mussels in a bowl, pour boiling water over them and leave for three to four minutes. Then drain the water and let the mussels dry.

Advice! If fresh mussels are used, they should be washed well with a brush and scraped with a knife. We immediately discard open shells. Place the washed shells in boiling water for 3-4 minutes. Then drain the broth and cool the shells. We throw away any unopened shells. And we open the open ones and remove the mollusks. Next we follow the recipe.

Wash the tomatoes and chop them in any convenient way. You can use a meat grinder or blender. To obtain a homogeneous mass, grind through a sieve.

Peel and finely chop the garlic clove. We tear off the leaves from the basil stems and chop them finely. Pour vegetable oil into a deep frying pan, add garlic and fry for one minute. We also send basil and prepared mussels there. Fry, stirring, or even better, vigorously shaking the pan so that the mussels do not stick to the bottom.

Fry for about two minutes. Pour balsamic vinegar over the mussels and reduce heat to low. Pour in the tomato mixture and simmer for no more than five minutes. Season to taste with salt, sugar and pepper.

The spaghetti should be ready by the time you prepare the sauce. Moreover, they need to be boiled until al dente. Place spaghetti in tomato sauce with mussels, stir and heat for about a minute. The dish is ready.