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How To make Pasta with Quick Tomato And Garlic Sauce
Ingredients
3/4
pound
fettucine, or tagliatelle
16
each
tomatoes, italian plum
2
each
garlic, cloves
2
tablespoon
parsley, fresh, chopped
2
tablespoon
basil, fresh, chopped
1/3
cup
olive oil
1
salt, to taste
1
pepper, to taste
1
parmesan cheese, grated, optional
Directions:
Peel, seed, and chop the tomatoes. Mince the garlic. Heat the olive oil over low heat in a saucepan. Add the garlic and cook over medium heat for about 3 minutes, until soft. Add the tomatoes, raise the heat to high, and cook for 5 minutes, until they give up some of their juice.
NOTE: Recipe can be made up to this point several hours ahead.
COOKING AND SERVING: Chop the parsley and basil. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return pasta to pot. Add tomato sauce and fresh herbs. Toss over low heat until pasta is lightly coated with sauce and warmed through. Season to taste with salt and pepper. Serve immediately with parmesan cheese if desired.
Makes 4 servings
How To make Pasta with Quick Tomato And Garlic Sauce's Videos
Simple Tomato Spaghetti Recipe with Gennaro
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Today he is making a gorgeous, simple tomato spaghetti which will get everyone in the family excited.
Why is he cooking SO GOOD?
Bless you x
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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Classic Tomato Spaghetti - Spaghetti Pasta In Tomato Sauce | Easy Pasta Recipe
Making a Pasta is an Art and making a perfect Tomato Spaghetti is beyond that. In this video I am going to teach how to make it perfectly and quickly.
Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
#tomatospaghetti #spaghetti #tomatosauce #kanakskitchen
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▬▬ INGREDIENTS ▬▬
Water for Boiling
Salt
Spaghetti
4-6 Tomatoes
1 tbsp Oil
1 tbsp Finely Chopped Garlic
2 tsp Red Chili Flakes
1 Finely Chopped Onion
Finely Chopped Capsicum
Finely Chopped Carrot
1/2 tsp Salt
1 tsp Red Chili Powder
1/2 tsp Black Pepper Powder
1 tsp Mixed Herbs Seasoning
Basil Leaves
Sugar
Tomato Ketchup (Optional)
Fresh Cream/Fresh Cheese
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Proper Tomato Sauce Using Fresh Tomatoes (3 ingredients)
The secret on how to make tomato sauce isn't just fresh tomatoes, but good technique. The best part is that this tomato sauce is extremely easy but is also surprisingly quick to make. So now you can have your homemade tomato sauce on all of your favorite types of pasta, and brag to your friends because you make the best tomato sauce ever.
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Ingredients you'll need:
First Variation:
4.5 pounds (1.8kilo) fresh roma tomatoes
1/2 cup (125ml) good extra virgin olive oil
sea salt to taste
Second Variation (Amatriciana-esque style) *this gets added to the simmering tomatoes instead of that 1/2 cup (125ml) of olive oil:
1/4 cup diced guanciale (75g)
2 sprigs rosemary
1 clove garlic lightly crushed left whole *see notes*
1/3 cup extra virgin olive oil
*notes on garlic*: I use only one clove because it's flavor needs to be very subtle for this tomato sauce. You really want the flavor of the tomato to shine through for the majority of the flavor. Authentic Italian flavor uses garlic in moderation and in subtlety.