Pasta is rightfully considered a national Italian product, there are several hundred varieties of them. Pasta, or, as the Italians call it, pasta, is liked even by the most fastidious children and men. The advantage of pasta is that they cook quickly, very satisfying and tasty. They can be cooked with cheese, mushrooms and vegetables, but the most common dish is navy pasta.
Gravy (or glaze) is a traditional Russian dish that used to be called "sula". Back in the 18th century, draft was served as a special dish, later they began to use it as an addition to second courses, most often meat.
To make the gravy, you will need a lot of vegetables and seasoning, some olive oil and water. In principle, cooking takes only 45 minutes. To make pasta with vegetable gravy, you need:
- 0.5 kg of tomatoes;
- 1 tbsp. l. tomato paste;
- 2 large onions;
- 1 large bell pepper;
- zucchini;
- some celery;
- a slice of pumpkin;
- olive oil;
- Bay leaf;
- allspice;
- ground black pepper;
- rosemary, basil, thyme;
- garlic.
First, prepare your workplace and the necessary utensils. Wash all prepared vegetables, onions, zucchini and pumpkin need to be peeled. Cut the vegetables into small cubes, preferably the same size. Take a spacious stewpan, you need to warm it up and pour a little olive oil. Place the vegetables in a saucepan; stir them thoroughly. Cover the saucepan with a lid and let the vegetables simmer over low heat. Every 5 minutes, the ingredients must be stirred with a spoon, if the vegetable broth has boiled away, then you need to add a little water.
When the vegetables are noticeably softer, add one tablespoon of tomato paste to the saucepan for a more tangy tomato flavor. Then you can add seasonings, the amount of which is taken to taste. Also add salt, pepper and finely chopped garlic.
If you like thick gravies, you can add a little flour to the vegetables for a thick and velvety dish.
Stew the contents of the stewpan until fully cooked, stirring occasionally and tasting. As a result, you should get an amazing vegetable sauce, which can be used not only with pasta, but also with porridge or potatoes.
While the vegetables are stewing, you need to cook the pasta. To do this, add 10-15 g of salt to boiling water and throw in the required amount of pasta. It should be noted that 100 g of pasta requires 1 liter of water, if there is less water, the pasta may stick together.
After the pasta is poured into a pot of salted water, stir it immediately. To prevent them from sticking together throughout the cooking, you must also stir them every 5 minutes. It is not recommended to close them with a lid during cooking, otherwise the water will quickly boil away, and the products will burn to the bottom. When the pasta is done, taste it by the chisel, it should be moderately soft and should not fall apart.
To find out exactly when the pasta is boiled, you can read the instructions on the package. Usually, pasta is ready in 10-15 minutes.
It is not recommended to rinse the pasta, you just need to pour it into a colander and wait for the water to drain. Then you need to pour them back into the pan and quickly add the prepared vegetable gravy there. Stir the contents thoroughly and arrange on plates, decorate the finished dish with leaves of greenery. It should be remembered that pasta cools very quickly and loses its taste, so you should start your meal immediately.
