Italian Spaghetti Ingredients
- Spaghetti 250 g
- Red tomatoes 400 g
- Olive oil 4 tbsp. spoons
- Pitted olives 50 g
- Capers 20 g
- Basil fresh small bunch
- Garlic 1-2 cloves
- Butter 30 g
- Salt to taste
- Sugar 1/2 tsp
- Ground black pepper to taste
- Main ingredients: Tomato, Garlic, Pasta, Greens
- Serving 4 servings
- World CuisineItalian Cuisine
Knife, Cutting board, Bowl, Colander, Frying pan, Shovel, Fork, Dining spoon, Tea spoon, Deep plate
Italian spaghetti cooking:
Step 1: Prepare the tomatoes.
The "secret" ingredient in a delicious tomato sauce is high-quality, red and very ripe tomatoes, best of all unpainted ones. Of course, it’s not always possible to buy them, especially when it’s not the season. In this case, use canned in your own juice. Still better than the tasteless greenhouse tomatoes that are sold in supermarkets.
It is necessary to remove the skin from fresh tomatoes before cooking. To do this, make a cross-shaped incision on each and pour boiling water over it. Now it will be very easy to clean them: pull off the edge of the skin and remove it.
Cut the tomatoes into small cubes and transfer them to a deep plate.
Step 2: Prepare the garlic, olives and basil.
Peel the garlic and chop finely.
Olives can be cut in half, into four parts or in circles. Do as you like best.
Basil is green or purple. There are no fundamental differences between them. Someone likes the first, someone like the second. I like more green, and it looks better in the finished dish. So, my basil and finely chop.
Step 3: Cook the Italian spaghetti.
Now you need to simultaneously perform two actions: cook spaghetti and prepare the sauce.
We put a pot of water on the stove, heat to a boil and put the spaghetti. Do not forget to salt a little water. Mix them and cook over medium heat for about 10-12 minutes. The exact cooking time is indicated by the manufacturer on the packaging. Then turn off the fire, cover the pan with a lid and let the spaghetti brew for 3-4 minutes. We discard them in a colander, wait until all the water has drained, and return them back to the pan. Add a slice of butter and mix.
We make tomato sauce parallel to cooking spaghetti. So they will be ready at the same time and will not have to wait long. So, put the pan on the fire, pour olive oil and heat a little. We put chopped tomatoes and garlic, sauté everything for about 5-7 minutes. During this time, the tomatoes will soften enough, and you can easily turn them with a fork in mashed potatoes. If you want the sauce to have a more uniform consistency, use a blender. But for this you will have to shift the tomatoes from the pan into its bowl (or suitable dishes, if it is portable) and vice versa.
Now we have tomato puree, add salt, sugar, spices. Mix and try. You should get a harmonious balance of sour and sweet. The amount of sugar depends on the taste of tomatoes. Now add the olives and capers, warm everything for about 2-3 minutes.
Last lay the basil, mix the sauce and immediately turn off the fire. Leave it to insist a little and cool.
Step 4: Serve Italian Spaghetti.
We spread the spaghetti in plates, on top - tomato sauce. Grated cheese is not superfluous, but this is not necessary.
Enjoy your meal!
- lovers of hot can add chili pepper to the sauce, cut it into small pieces and sauté with tomatoes and garlic. If you do not want to feel like a fire-breathing dragon, remove the seeds from the pepper, there will be only pleasant sharpness, taste and aroma;
- 2 tablespoons of soy sauce can be added to tomato sauce. This, of course, is not Italian, but it will turn out very tasty.