Spaghetti with sauce is an easy and quick dish to prepare. Traditional Italian ingredients, such as mozzarella, can be replaced with more common Russian ones - suluguni cheese. This can be an interesting culinary experiment.
It is necessary
-
- 400g spaghetti;
- a sprig of basil;
- 50 g olives;
- a few capers;
- 400 g of tomatoes;
- 3 cloves of garlic;
- vegetable oil;
- salt and pepper;
- 1 carrot and 100 g canned tuna (optional).
Instructions
Step 1
Tomatoes, preferably with a little juice, fleshy, scald with boiling water, then peel them off. Cut the tomatoes into cubes, place them in a skillet with hot oil and cook over medium heat. In the meantime, finely chop the garlic and capers, and unslice the olives. Add all of this to the skillet with the tomatoes. Add salt, pepper and dried Provencal herbs. Cook the sauce for about 10 minutes over medium heat.
Step 2
Get busy with pasta. Heat salted water in a saucepan, add spaghetti to it. Add some vegetable oil to keep the noodles from sticking together. Cook the dish for no more than 3-5 minutes. Then drain and discard the pasta in a colander. Put a serving of spaghetti on a plate, top with a few tablespoons of sauce. Cut the suluguni into small cubes. Sprinkle them over the pasta. Garnish with fresh basil herbs. Serve accompanied by a black pepper grinder. When choosing wine for such a dish, give preference to red or dry pink, for example, from the Rhone Valley.
Step 3
To make the sauce richer and more satisfying, change the recipe slightly. Peel the carrots, wash them, dry them and grate them on a coarse grater. Place the carrots in a skillet with heated vegetable oil and cook covered for 7 minutes, stirring occasionally. Then add the tomatoes, garlic and spices there and stir the sauce.
Step 4
If you don't have tasty fresh tomatoes at your disposal, use canned tomatoes in your own juice. Tomato paste is also good. Please note that the taste of the sauce with its addition will be slightly different. In addition, the paste is a concentrated product and must be diluted with water before use.
Step 5
Are you not attracted to the vegetarian version of the sauce? Add a meat or fish component to it. Try making canned tuna sauce in your own juice. Drain the juice from the can, mash the fish with a fork. Place the tuna in a common skillet 2-3 minutes before the sauce is ready. Stir the fish and sauce thoroughly with a wooden spatula and add some freshly ground black pepper to the mixture.
