Composition / ingredients
Step-by-step cooking
Step 1:
How to make spaghetti with cheese and tomatoes? First of all, prepare all the products that you will need to prepare the dish. Take ordinary tomatoes or cherry tomatoes, I used both. Adjust the amount of garlic to your liking or exclude it altogether if desired. A sprig of fresh basil will make the finished spaghetti brighter and tastier. If you do not have fresh herbs, then use dried or frozen.
Step 2:
Peel the onion and garlic, rinse with tomatoes under running cold water. Peel the tomatoes if desired. To do this, pour boiling water over the tomatoes, leave for 1-2 minutes, then drain the hot water and remove the skin. If you have a large ball of mozzarella, cut it into cubes, or grate it on a coarse grater. I had small balls, some of them I left intact, the rest I cut in half. Chop the onion, garlic and tomatoes.
Step 3:
Heat vegetable or olive oil in a frying pan with a thick bottom. Send the onion to fry. Over high heat, stirring constantly, bring the onion to the desired degree of readiness. It can only be lightly steamed until a characteristic aroma appears, or fried until golden brown. Send the garlic and tomatoes to the onion. Reduce the heat slightly and leave for 2-3 minutes.
Step 4:
Salt the tomato sauce to taste, add ground peppers and favorite seasonings. For this dish I use a mixture of dry Provencal herbs, they are perfectly combined with cheese and tomatoes. Add fresh basil, chopped not very large. Mix everything, reduce the heat to medium. Cover the pan with a lid and leave the sauce to cook for 5-10 minutes.
Step 5:
At this time, boil the spaghetti in lightly salted water.
Step 6:
Add a little more than half of the mozzarella to the tomato sauce.
Step 7:
Lay out an even layer of spaghetti, gently mix lightly.
Step 8:
Spread the remaining cheese evenly on top. Remove the pan from the heat and let the pasta stand under the closed lid for 1-2 minutes. Garnish the dish with a fresh sprig of basil, serve!
To make the cheese more evenly distributed in the sauce and spaghetti, grate it on a coarse grater.
I like it better when the pieces of tender mozzarella feel whole in the finished dish, so I often cut the cheese into small cubes or leave small balls of mozzarella as they are.
Bon appetit!
How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package). Put the finished pasta in a colander and let the liquid drain. It is not necessary to rinse the finished pasta with water. If you do not plan to immediately mix the pasta with the sauce, then in order to avoid sticking hot pasta, you can send them from the colander back into the pan and add a teaspoon of olive oil (or a piece of butter)and mix gently.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Spaghetti - 338 kcal/100g
