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How To make Spaghetti Alla Pummarola(Spaghetti with Toma
1 1/2 lb Spaghetti
2 1/2 c Italian tomatoes
-canned,peeled,hand broken Extra virgin olive oil 2 cl Garlic, sliced
12 Basil leaves,fresh,fine chop
pn Orgeano Salt Fresh ground black pepper 1/2 c Dry red wine
Parmigiano-Reggiano cheese -freshly grated
In a skillet, saute the garlic in oil over medium heat until transparent. Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 minutes. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water. When it comes to a rolling boil, add the pasta, stir with a plastic or wooden fork and let boil uncovered for a few minutes. When cooked, drain in a colander, then add pasta to sauce over low heat. Mix gently with sauce and transfer to serving bowl immediately. Top generously with cheese and serve.
How To make Spaghetti Alla Pummarola(Spaghetti with Toma's Videos
PASTA AL POMODORO PERFETTA
La pasta al pomodoro perfetta? Come per tutte le cose semplici, è frutto di un sapiente equilibrio tra ingredienti: Giovanni ci svela il suo trucco per un sugo saporito e corposo, che avvolge gli spaghetti nel suo caldo abbraccio: scopri come trasformare il più semplice dei piatti di pasta in un pasto da veri buongustai!
★ 00:12 - PREPARAZIONE SUGO
★ 00:46 - COTTURA PASTA
★ 01:01 - IMPIATTAMENTO
★ ENGLISH VERSION:
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI E PROCEDIMENTO:
★ INGREDIENTI (Dosi per 4 persone)
Spaghetti 320 g
Pomodori pelati 800 g
Olio extravergine d'oliva 30 g
Aglio 1 spicchio
Basilico q.b.
Sale fino q.b.
► ULTIME VIDEORICETTE DI GIALLOZAFFERANO
► PRIMI PIATTI FACILI E VELOCI: TUTTE LE RICETTE
► TUTTE LE RICETTE DI GIOVANNI
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SPAGHETTI AI POMODORINI with cherry tomatoes - incredible pasta made in Italy
How to prepare a nice plate of spaghetti with cherry tomatoes
Spaghetti ai pomodorini datterini is a perfect example of simplicity of delicious Italian cuisine. This meal is also part of my series of poor man's dishes for its relatively low cost of ingredients, but high quality taste. Extremely healthy and super easy and quick to prepare. It is very suitable during the summer months when you have good access to fresh and extremely delicious cherry tomatoes or datterini tomatoes.
Ingredients for 2 hungry persons:
250 g of fresh spaghetti
about 20 small tomatoes
30 g of Parmigiano Reggiano
olive oil
one piece of garlic
a few basil leaves
black salt
More food inspirations are being published every Friday on this channel. For any questions, feel free to post a comment.
Copyright: Marco Dilenge
#spaghettiaipomodorini #spaghettitomatoes #spaghetticherrytomatoes
Spaghetti Pomodoro e ricotta ( tomato and ricotta cheese sauce)
Spaghetti Pomodoro e ricotta ( tomato and ricotta cheese sauce)
Superb recipe, soooo italian, very easy to prepare and soooo delicious.....but the result may vary in accordance to the ricotta cheese used!
There are many kind of ricotta ( sheep, cow, buffalo, goat) but usually we buy the cow's one because it is more silky, delicate but to me, the best ricotta to use to prepare this dish is the sheep's one as it is more salty, it has a much more decise flavour and taste....a very simple dish that may change a lot just changing an ingredient.
Ingredientes for 1 portion of pasta:
100 grms of spaghetti
3 to 4 tbls of extra virgin olive oil
3 tbls tomato
1 tbl ricotta cheese
Less than 1/2 tsp of garlic
1 tsp of oregano
1 pinch of salt
Pepper to taste
First of all start cooking the spaghetti as this is a recipe that takes the same time than pasta to cook...and maybe less!
Let fry gently the garlic and 1/2 quantity of oregano in oil for 1 or 2 minutes than add tomato, salt, pepper and let cook for 3 to 4 minutes but, if you see that the sauce is too thick, than add a couple of tablespoons of the water where you are cooking the spaghetti.
Add the ricotta cheese and smash it in the pan using a fork, you' ll mix all well.
After 1 minute more or less, you'll see that the oil starts to separate from the sauce, that's your signal, the sauce is ready.
Drain the spaghetti and put them in the saucepan, stirring a little put some oil and the rest of the oregano on top of the pasta than....enjoy it!
Pasta Pomodoro
Jazz Guitarist and Cook Lou Pompilio demonstrates making Pasta Pomodoro in Episode 5 of his new Cooking Show.
Pasta al Pomodoro Crudo | Raw Tomato Sauce Pasta
???????? PASTA AL POMODORO CRUDO
Fino a quando non l'ho provata non ci credevo nemmeno io che la PASTA AL POMODORO CRUDO potesse essere così buona!
Un primo piatto ideale per le calde giornate estive, pronto in pochissimo tempo.
La ricetta è veramente semplice e veloce, un modo per godere appieno di tutte le proprietà dei pomodori freschi. L'importante è che i pomodori siano rossi e maturi, poi potete decidere in base ai vostri gusti se lasciarli a pezzettoni (per un sugo più rustico) o se frullarli di più.
Questo sugo senza cottura esalta i sapori più semplici, che poi alla fine sono anche quelli più buoni e va versato direttamente sulla pasta bollente. Può essere utilizzato anche per la pasta fredda con l'aggiunta di altri ingredienti.
Per una variante più sfiziosa potete aggiungere alla pasta al pomodoro crudo, una mozzarella tagliata a dadini (o delle scaglie di parmigiano) e alcune foglie di rucola.
A tutti gli amanti della pasta al sugo consiglio vivamente di provare la pasta al pomodoro crudo, buona, sana facile e veloce da preparare!
???????? RAW TOMATO SAUCE PASTA
I couldn't believe that the RAW TOMATO SAUCE PASTA was so awesome and good until I tried it!
A fabulous main course great for the hot summer days and ready in a very short time.
This recipe is very simple a fast to make, a great way for tasting fresh tomatoes maintaining all of their beneficial properties. The most important thing about this recipe is that tomatoes have to be red and ripe, then based on your taste, you can choose if leave them chopped in big cubes (for a rustic sauce) or totally blended.
The RAW TOMATO SAUCE intensifies the most simple tastes, which in the end are the best ones and you just have to drop it directly on the cooked plain pasta... And job done! You can also use this RAW TOMATO SAUCE to season a cold pasta adding some more ingredients as well... Up to you!
For a more tasteful version you can put, to the RAW TOMATO SAUCE PASTA, some chopped mozzarella cheese (or some grated parmesan cheese) and some fresh rocket.
I do invite any TOMATO SAUCE PASTA lover to try this RAW TOMATO SAUCE PASTA... very good, tasteful and healthy! Basically a surprising simple recipe!
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