Melisa72ru
Pasta with garlic, basil, tomato and grated cheese (Italian variation)
Category: Dishes from cereals and flour products
Cuisine: Italian
Pasta with garlic, basil, tomato and grated cheese (Italian variation) Pasta with garlic, basil, tomato and grated cheese (Italian variation)
Ingredients
Durum wheat pasta
garlic wedges
basil
a tomato
hard cheese
butter
Cooking method

My favorite and quick recipe with pasta boiled yesterday.
Since he's my favorite, I'll tell you how I do, there are many variations of this dish:
I peel a clove of garlic, chop it, throw it into a hot frying pan with melted butter.
The garlic is fried with a very tasty smell, then the chopped tomato, fry a little more.
Add pasta, stir, sprinkle with dried basil.
Well, the final chord is to sprinkle with grated cheese, turn off the stove and cover with a lid.
While we take out the plates, the dish is already ready.

Cooking time: 10-15 minutes
Note
Pasta with garlic, basil, tomato and grated cheese (Italian variation)

Very fast and satisfying, for which I love this recipe
I have been doing this since 1999 - taught by a friend who married an Italian
At this time, we began to have the first durum pasta - Pasta ZARA in various forms, that's just what I did with them.
The original was parmesan cheese - a friend brought it with her from Italy. They made the dish together, she instructed me to grate the cheese - it went down seven then - it was just a piece of brick - according to my feelings
I have macaroni without cheese in my photo, I was too lazy to rub But still delicious !!!
Gaby
Melissushka, I also like to make pasta this way, only throw garlic + tomato + a pinch of dried green basil with oregano into vegetable oil (I have specially mixed these two herbs in a jar - just for cooking spaghetti and for pizza). Very tasty, I confirm. I'll have to cook it with butter next time.
Melisa72ru
Gaby Vika,
yes, for an amateur)) I like cream more, good))) I haven't tried it with oregano, I only put it in bread
Gaby
Quote: Melisa72ru

Gaby Vika,
yes, for an amateur)) I like cream more, good))) I haven't tried it with oregano, I only put it in bread

Yes, I didn’t know that it’s possible with butter, I cook the way I’ve seen it on TV several times. In the programs of different Italians showed how they cook their "pasta": olive oil + garlic and so on. You will have to try with butter.
Countryman
Everything is fine, only ...
It always seemed to me that “at home” is from what is at home at hand.

I have been eating fried pasta, preparing them myself, since the first grade of school ... That is, for about 53 years. Almost every day. Here they are for me - "at home".
See? And the visitors, by the way, also immediately sent their options.

In a word, the recipe is very interesting (there will be a case with the simultaneous presence of all the components and I will certainly try it too), but the name is not quite to my liking ...
Into the dogon. I am very flattered by the extremely fast author's reaction to the remark made.
Melisa72ru
Countryman
yes, I was also embarrassed by the name ... okay, since a friend from Italy taught on a visit to Russia, let's call it the Italian variation)) and Italy is here, and the already domesticated recipe - instead of olive oil, butter))
It is clear that everyone ate fried pasta since childhood, only in my childhood there was no pasta such as zara pasta, durum wheat ...
I remember a colleague told me back in 1986, when they came from the village in the 70s, entered the technical school, saw pasta for the first time, now they write on the packs what and how to cook)) and then these pasta were sold by weight - long - then the word spaghetti few knew ...
So they threw these pasta into the pan - without boiling it - and began to fry
Countryman
Melisa72ru. It happens with names ... I remember that in the Sabbath construction brigade, in which I and my friends during the Soviet era, the Ministry of Taxes and Duties of the Moscow State University, worked for a living, there were special names for food collected from everything in a row. If as a result of cooking it turned out more like soup than porridge, then it was called condo, if on the contrary, then they called me, I beg your pardon - for * storm.

I have already thanked for the correction in that first comment.
With SW.,
EC
shade
Peace be with you bakers!

Melisa72ru == Here they threw these pasta into the pan - without boiling it - and began to fry

but I like fried pasta \ better vermeshel \ but after frying them, of course, you need to cook them
Luysia
Ksyushk @ -Plushk @
Zhen, but I liked the name "home-like" more. Well, you have domesticated the recipe for Italian cuisine, that means at home. In vain renamed, in vain.
Merri
Eugene, thanks for the recipe! In my opinion, the most interesting recipes from the people, so to speak. Brought, as they say, from someone else's kitchen.
Melisa72ru
So, Ksyushk @, they are homemade Italian
I remember all that parmesan))) looks like a piece of households. soap was and hardddyyyyy, e-mine !!!!! Since then, parmesan, parmesan, we have seen your parmesan !!!
Melisa72ru
Merri Irina, yes .. brought from behind the "hillock" and adapted to reality there are still a couple of domesticated recipes, if I do, I'll post it))) Italian at home

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers