Macaroni in Russia is a fairly popular type of side dish. Recently, having discovered Italian cuisine, many have realized that pasta (they are pasta) can be a completely independent tasty and healthy dish. The main thing is to be able to make a delicious sauce of the correct consistency, then any pasta will turn into a wonderful dinner.
Pick your recipe
You will need
-
- fresh ripe tomatoes 1 kg
- 1 large onion
- 3-4 cloves of garlic
- sprig of fresh basil
- olive oil
- rosemary
- salt
- pepper
Instruction manual
1
Prepare the products. Take the tomatoes. They should be ripe, but resilient. In winter, fresh tomatoes are best replaced with canned tomatoes in their own juice (fresh in this period do not give a rich taste and color). Heat the water in a saucepan to a boil, make an incision on the cruciform cruciform tomatoes and dip each in a boiling water for a minute. After scalding, peel the peel that easily leaves the tomato. Cut the tomatoes into small cubes, or chop them in a blender.
2
Peel the onion and chop it finely. You can also use a blender for this, but note that this will take no more than 5 seconds, otherwise the onion will turn into porridge. After chopping the onion in a blender, squeeze it.
3
Peel the garlic. Finely chop it. It is important not to pass it through the garlic press, but to cut it, so it will give more taste and aroma to the dish.
4
Wash and dry the basil. Separate the leaves from the stems and chop them finely. In the absence of fresh basil, replace it with seasoning in the package, in which case add no more than one teaspoon.
5
Heat the pan, add some olive oil. Fry the onion until soft, add the garlic to it and fry for a couple of minutes.
6
Add tomatoes to the pan. If you use canned tomatoes in your own juice, then first peel each of the skins and grind all the contents of the can with the blenders.
7
Simmer for 20 minutes. At the end of this time, add basil, rosemary, salt and pepper to the sauce, and let it simmer for another 10 minutes.
8
After turning off the heat, leave the sauce under a closed lid to infuse for 10-15 minutes.
9
Serve the sauce with freshly cooked grano duro pasta. It is advisable to sprinkle the paste with the sauce grated on a fine grater with Parmesagiano Ridzhano cheese (you can also use plain Parmesan).