Ingredients for cooking spaghetti with tomatoes.
- Durum wheat pasta 250 grams
- Large tomato 2 pieces
- 2 cloves medium sized garlic
- Onion medium size 1/2 part
- Parmesan cheese 70-100 grams
- Cooked chicken fillet 150 grams
- Olive oil for frying
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley 1/2 of a small bunch
- Dried chopped basil 1 pinch
- Dried ground oregano 1 pinch
- Dried cumin to taste
- Main Ingredients Tomato, Chicken, Cheese, Pasta
- Serving 2 servings
- World CuisineItalian Cuisine
Cooker, cutting board, kitchen knife, middle pan with a lid, kitchen potholders, saucer, frying pan, wooden spatula, serving dish, plate - 5 pieces, colander, medium grater, cling film
Cooking spaghetti with tomatoes:
Step 1: prepare the garlic.
Well, what kind of pasta is prepared without a fragrant sauce with a touch of garlic? My family loves this dressing, so we do not change Italian traditions and always make a mix of vegetables, tomatoes and spices in addition to pasta. To begin, put the garlic on a chopping board and with the help of the edge of a knife, gently squeeze. Then with clean hands we clean the cloves from the husk and rinse under running water. We spread the component in a clean saucer and leave it aside for a while.
Step 2: prepare the onions.
With a knife, peel the onion from the husk and rinse under running warm water. Next, lay out the component on a cutting board and finely chop in half rings. Attention: the appearance of the onion in the dish is not fundamental, so you can also chop it into cubes or slices. It all depends on how much you like the expressive aroma of this component in the paste. If you like the rich taste, then cut the onion into large pieces and vice versa. At the end, pour the onion in a clean plate and proceed to the preparation of the tomatoes.
Step 3: prepare the tomatoes.
Wash the tomatoes thoroughly under running warm water and put them on a cutting board. Using a knife, remove the stalk and then cut the components in half. Grind the pieces into cubes and carefully move them to a clean plate.
Step 4: prepare the boiled chicken fillet.
Put the boiled chicken fillet on a cutting board and chop it with slices using a knife. Pour finely chopped meat into a free plate immediately.
Step 5: prepare the Parmesan cheese.
Using a medium grater, grate Parmesan cheese directly on the cutting board. Then pour the chips into a clean plate and wrap with cling film. This must be done so that our component does not weather.
Step 6: prepare the parsley.
Wash the parsley well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a clean plate. Attention: such a component is not necessary to add to the dish, it is at your discretion.
Step 7: prepare the pasta.
Half fill the middle pan with ordinary cold water and put on a large fire. To make the liquid boil faster, cover the container with a lid. As soon as this happens, add a couple of pinch of salt here, mix everything thoroughly with a tablespoon and slightly reduce the heat. Gently spread the pasta here and wait for the water to boil again. Immediately after that we detect 5-7 minutes and prepare the ingredients until half ready. By the way, Italians love such pasta and everyone is advised to slightly undercook them. That's because so much more useful trace elements and vitamins are stored in them.
After the allotted time, turn off the burner, using kitchen tackles we take the pan and pour its contents through the colander into the sink. Attention: do not rinse pasta under running water. Just when the excess liquid drains from them, pour them with a small amount of olive oil and return them to the pan. In order to be sure that the pasta does not stick together, you can cover the container with a lid and, holding it, peel the contents a couple more times by weight.
Step 8: cook the spaghetti with tomatoes.
Pour a little olive oil into the pan and put on medium heat. Then we spread a couple of cloves of garlic here and brown, from time to time turning the components over with a wooden spatula from side to side. This must be done so that the oil absorbs all the garlic aroma and the sauce is very tasty.
Then remove the cloves from the pan, and instead pour the chopped onion. Continuing to stir everything from time to time with improvised equipment, lightly fry the next component. Immediately after this, pour pieces of boiled chicken fillet here and continue cooking.
When the meat is covered with a soft golden crust, put the chopped tomatoes in a container. Reduce the fire, sprinkle the components with basil, oregano, as well as salt, caraway seeds and freshly ground black pepper and simmer the dressing for 5-7 minutes. During this time, excess fluid should evaporate. Attention: do not forget to periodically stir everything with a wooden spatula. At the end, turn off the burner and start serving the dining table.
In parallel with this, spread the spaghetti on a large flat plate, and sprinkle all with tomato dressing on top. Without hesitation, add grated Parmesan cheese here and, if desired, decorate everything with a pinch of finely chopped parsley.
Step 9: serve the spaghetti with tomatoes.
Ready spaghetti immediately serve to the dining table, until it has cooled. Since it is quite satisfying, despite the fact that it is also very tasty, we treat friends and family to a dish with only a glass of dry red wine and, if desired, with a salad of fresh vegetables.
Bon appetit to all!
- For the preparation of real Italian pasta use only pasta of hard varieties. They are much richer and more useful. You can take both spaghetti and horns, spirals, tubules and others to your taste;
- You can not add meat to the dressing. Or vice versa, there is another option: after the garlic in front of the onion, add a couple of pieces of bacon to the pan, which will give extra fat. In this case, the amount of olive oil can be reduced;
- Real pasta is not complete without Parmesan cheese. But if you could not get it, do not be discouraged, but simply add any other creamy component to the dish, preferably soft varieties.