Sure! Here’s a simple pasta recipe for you:
- 8 ounces (225g) of pasta (your choice of spaghetti, fettuccine, penne, etc.)
- Olive oil, two teaspoons
- 3 minced garlic cloves
- 1 small onion, diced finely
- One can (14 ounces/400 grams) chopped up tomatoes
- one tablespoon of dried basil
- Oregano, dry, 1 teaspoon
- (Or to taste) Half a teaspoon of salt
- (Or to taste) 1/4 teaspoon black pepper
- (Optional) Red pepper flakes for heat
- fresh Parmesan cheese gratings (for serving)
- sprigs of fresh basil, for decoration
Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion and sauté until the onion becomes translucent and the garlic is fragrant about 2-3 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir well to combine. Simmer the sauce for about 10-15 minutes, stirring occasionally to let the flavors meld together.
- Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the flavors.
- Take the pasta from the fire and serve it hot. Add fresh basil leaves and freshly grated Parmesan cheese as a garnish. If desired, you can also add a little olive oil on top.
The pasta you prepared yourself is excellent!
Note: Feel free to alter the recipe by incorporating cooked meat or fish of your choosing, as well as prepared veggies such as sautéed mushrooms, bell peppers, or spinach.
In conclusion, you may simply make this pasta dish at home because it is straightforward and flexible. Start by cooking your preferred pasta until it is al dente. Crushed tomatoes, different herbs, and spices are added after sautéing garlic and onion to create a tasty tomato-based sauce. After the pasta is done and the sauce has simmered for a while, mix the two so that the pasta may take in the sauce’s flavours. To finish, add some Parmesan cheese and fresh basil for presentation and taste.
Feel free to play around with this recipe and add your preferred components, including veggies, meats, or seafood, to make it your own. Take pleasure in your handmade pasta!
Q. Which kind of pasta is suitable for this recipe?
A. You may use whatever sort of pasta you choose, including spaghetti, fettuccine, penne, linguine, and more. The dish is quite adaptable and goes well with several pasta varieties.
Q. Can I use fresh tomatoes for the crushed ones?
A. Yes, if you’d want, you may substitute fresh tomatoes. Fresh tomatoes can be used in place of crushed tomatoes if you blanch them in boiling water for a minute, then peel, seed, and chop them before adding them to the sauce. To break them down and thicken the sauce, you might need to simmer them for a bit longer.
Q. Can I make spaghetti with meat or seafood?
A. Absolutely! Add cooked meats like chicken, beef, Italian sausage or seafood like prawns, clams or mussels to this simple dish to make it more flavorful. Simply prepare the meat or seafood separately, then combine it with the cooked pasta in the sauce.
Q. Can I prepare the sauce ahead of time?
A. The sauce may be prepared in advance and stored in the refrigerator for a day or two. When you’re ready to serve, prepare the pasta separately and reheat the sauce on the stove. After that, combine the hot sauce with the just-cooked pasta and continue the recipe as directed.
Q. How can I organize or make the pasta dish vegetarian?
A. Simply leave out any components that are animal or seafood to make the pasta recipe vegetarian. For more flavor and texture, you may add other veggies like bell peppers, zucchini, or eggplant. Leave out the Parmesan cheese or use a vegan alternative for a vegan version.
Q. Can the spaghetti sauce be frozen?
A. The spaghetti sauce may indeed be frozen for later use. After the sauce has completely cooled, put it to a freezer bag or an airtight container. Put a date on them, then freeze them for up to three months. Before heating and serving, let the sauce thaw in the fridge for a whole night.