Composition / ingredients
Cooking method
1. Boil the water and put the pasta (spaghetti) to cook. Italians take 1 liter of water, 1 tsp of salt and 1 tbsp of oil for every 100 g of pasta, put water and salt in boiling water, wait 1 minute and only then put pasta in the water. They say that pasta should dance in the water, cook freely. But Heston Blumenthal cooks pasta in a small volume of water (so that by the end of cooking it really does not remain) and says that it tastes better this way. In general, we cook pasta.
2. In a frying pan, heat the oil, squeeze the peeled garlic there through a press and fry a little (do not burn it, otherwise it will be bitter). Then add dried herbs, sugar and tomato paste, fry a little. Add water, stirring, until the sauce is thin. Then boil and boil a little. In the process, add paprika and salt to taste.
3. Add ready-made pasta (slightly undercooked) to the sauce, mix, and you can serve.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Paprika - 289 kcal/100g
- Oregano dry - 306 kcal/100g
- Spaghetti - 338 kcal/100g
