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Spaghetti with tomato sauce

Spaghetti with tomato sauce

Boil the pasta according to the instructions on the package, drain and set aside.

Chop the onion, as well as the pepper and garlic. Heat all in a little oil, add the spices and tomato sauce. After they have boiled a little, add the spaghetti, mix well and turn off the heat. Serve hot immediately.

Peel and slice the onion and garlic. Garlic can also be chopped or ground.
I used an electric pot, but you can also use a normal one.

Put the ingredients in the pot, as follows: spaghetti (if they don't fit, break them in half), tomatoes, onion, garlic, salt, pepper, oil and basil.

Add water, put the lid on and turn on the pot. If you use an electric one, set it first for 10 minutes, then if necessary add a few more minutes. At the stove, turn on the fire, put the lid on and watch to see when the water has evaporated.

Get ready too quick spaghetti with tomato sauce. Good appetite! And I'm waiting for impressions if you try the recipe too.

Preparation Spaghetti with cherry tomato and basil sauce:

  1. Boil the spaghetti, according to the instructions on the package, then drain, rinse with cold water and set aside (do not throw everything in the boiled water, but keep a little to bind the tomato sauce)
  2. Peel an onion and chop finely
  3. Peel the garlic and chop
  4. Tomatoes for pass the sauce in a blender and set aside
  5. Heat the oil, add the onion and garlic and mix gently so as not to burn
  6. Add the mashed tomatoes and basil
  7. Add 1 cup of hot water left over from boiling the spaghetti (the starch left over from the pasta will help bind the sauce)
  8. Put the lid on and let it boil for 7-8 minutes, stirring occasionally
  9. At the end, add the basil and the cherry tomatoes, let the sauce boil for another 2-3 minutes on low heat (pan with sauce, stir a little on the fire, do not mix at all with the spatula, so as not to break the tomatoes)
  10. Add the boiled spaghetti, turn off the heat, and leave for 5 minutes in the pan for the flavors to blend in (I used a cast iron skillet, which kept the heat very well even after the fire was extinguished)
  11. Serve immediately.

If you like my recipe, Spaghetti with cherry tomato and basil sauce, do not hesitate to leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!

Assembly and serving of the preparation.

The dish is served on flat plates. Sprinkle with finely chopped greens.

Slices of lemon and / or orange can be added to the plate.

Only for the greedy! On the preparation you can sprinkle smoked cheese on a fine grater or grated Parmesan.

This dish is served with a glass of white, dry, cold wine.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not neglect pasta in your diet. Served with seafood, pasta is tasty, healthy and nutritious. Try this recipe and you will not regret it. You can even become a seafood fan.

Spaghetti with tomato sauce

The spaghetti recipe with tomato sauce is easy to prepare and is a menu that is as simple to prepare as it is delicious. In addition, the little ones will crowd at a portion of pasta.

Number of servings: 4 servings

Preparation time: 40 minutes

Serving number: 45 minutes


  • a can of about 800 grams of whole tomatoes without skin
  • 1/2 cup unsalted butter
  • 4 large fresh basil leaves
  • salt and pepper to taste
  • 453 grams of spaghetti
  • 1 cup grated Parmesan cheese

Method of preparation

Put the tomatoes in a medium-sized pan and leave over medium heat. Take a blender and mash the tomatoes.

Add the butter and chopped basil leaves, cook for 20-25 minutes and stir occasionally. Mix with salt and pepper.

Fill with a large heat-resistant dish with water. Put the pot on the fire and bring the water to the boil. In the meantime, add a small handful of salt.

This pasta recipe with fresh tomato sauce and mozzarella is ideal for summer days when the markets are full of tomatoes of all kinds. I have experienced many pasta recipes with tomato sauce, but in the end I stuck to this recipe that I have from my mother, who is a specialist in cooking pasta in various ways. It is a simple recipe for pasta with tomatoes, just like pasta with eggplant and tomatoes.

I tried adding fresh cherry tomatoes, unprepared for pasta, and over them I added prepared tomato juice.

You can use any pasta form you want for this recipe. I used penne pasta. My tomatoes were very ripe, so I just used a little salt. They released a lot of juice with only half a teaspoon of salt added. I used unsalted butter because that's what I had in the kitchen, but you can also use salted butter. I added mozzarella at the end, after the pasta had cooled a bit, because I didn't want it to melt.

This is a quick and easy dish.

Cut the tomatoes into small cubes. Add 1/2 teaspoon salt and a pinch of basil to the chopped tomatoes. Stir to combine and let stand, while you prepare the other ingredients.

Boil a large pot of water in which you add the pasta together with the broth. Cook the pasta according to the instructions on the package.

While the pasta is boiling, put a large frying pan on medium heat in which you heat a tablespoon of oil. Before adding the garlic, finely chop it and cook for 30 seconds. Be careful not to burn yourself.

Using a flour sieve, pass the tomatoes through it so that the tomato juice flows directly into the pan, and put the remaining pulp aside. Cook for a few minutes, until the tomato juice begins to thicken slightly.

Drain the pasta when they are ready and set them aside.

Add three tablespoons of butter to the mixture of tomato juice and garlic in the pan. Stir quickly to melt the butter. After it melts, turn off the heat, then add the tomatoes and season with pepper.

Transfer the pasta to a bowl, sprinkle with basil, diced mozzarella and mix with the sauce obtained in the pan.

PS. I decorated the pasta with fresh basil leaves and cut a few slices of tomatoes.

Method of preparation

Spaghetti with tomato sauce

We prepare the tomato sauce like ostropel and while the sauce is on the fire, we prepare the spaghetti: we put water

Spaghetti with bacon and tomato sauce

Peel an onion, finely chop it, peel the garlic and cut it in half. We make the bacon into pieces

Spaghetti with eggplant, tomatoes and burrata & # 8211 One of the best spaghetti recipes

Pasta, one of the ingredients with which you can make what you want and what your heart wants, from sweet pasta, with meat, vegetables, fish, almost anything.
Today I decided to bring to your attention Spaghetti with eggplant, tomatoes and burrata & # 8211 One of the best spaghetti recipes.
You don't need to be a prominent gastronomic character to make a portion of tasty pasta and why not look good.
If you follow a few steps, they can't help but come out, boil them for a minute less and be sure to finish them in the sauce.

You can also try the recipe for chicken breast with pasta and vegetables in Chinese style, a quick recipe ready in just 15 minutes.

It is enough to put your imagination to the test and give free rein to your chosen taste or try this recipe for Italian pasta with a rich taste, aromatic and ideal for any guest.


  • 200 g spaghetti
  • 400 g eggplant
  • 1 small onion
  • 2-3 cloves of garlic
  • 70 ml of olive oil
  • A box of diced tomatoes in broth
  • A handful of basil
  • 1 piece of burrata of 250 g or 2 smaller
  • Salt and pepper to taste

Step by step method

Peel the onion and garlic and finely chop them. Put them to harden in olive oil with a little salt soak. When it has softened, add the eggplants cut into 1/1 cm cubes. Let them harden and soften over low heat. Add the tomatoes to the broth, salt and pepper to taste and basil

While the eggplants are being made, put a pot of water and salt for the spaghetti. We boil them for a minute less than it says on the package, because we will finish them in the sauce. After the pasta has boiled, add it to the sauce and cook for another minute, after which we will serve them with the burrata on top, basil leaves and freshly ground pepper.

Simple, isn't it ?! If you also agree, then I am convinced that you have already started work, and now I can only wish you good luck!

Ingredients Classic tomato sauce

  • 250 ml. thick homemade broth + 250 ml. meat or vegetable soup and / or 500 ml. more liquid tomato juice
  • 30 grams of flour
  • 30 ml. oil or 15 ml. oil + 15 grams butter
  • 1-2 bay leaves
  • salt and pepper to taste
  • 1 teaspoon & # 8211 1 tablespoon sugar, to adjust the acidity

How to prepare classic tomato sauce

1. The ingredients are prepared from the beginning, this will greatly shorten the preparation time. If a lower, more concentrated homemade broth is used, as we specified above, in the list of ingredients, it is combined with the soup in the desired proportion. For a fasting tomato sauce, use vegetable soup or just tomato juice.

2. In a 1-liter saucepan with a thicker bottom, heat the oil or oil combined with the butter over medium heat. Add the flour and mix for 2-3 minutes, until it starts to smell of baked pie. The flour must not brown.

3. Gradually add the hot soup, stirring constantly.

Note: if you prepare the sauce only with a thinner tomato juice, without soup, add everything from the beginning (pouring a little).

4. Boil the sauce, stirring constantly, as in bechamel sauce, until it thickens well. Mixing is very important, because we do not want a lumpy sauce. If, however, they have formed, we can get rid of them by passing the sauce through a sieve and collecting it in another pan.

5. After the sauce has thickened and we have obtained a homogeneous and velvety texture, add the concentrated broth.

6. Mix well, add the bay leaf and simmer on low heat, stirring occasionally, for about 10 minutes. If, in the end, the sauce looks too thick, it can be thinner by adding a little soup or hot water. Season with salt and pepper to taste and necessarily balance the taste with sugar, because the sweet note is specific to this sauce.

Dishes with which this classic tomato sauce is served

For ideas for dishes with which this classic tomato sauce is traditionally served, click on any of the images below.

  • 1 onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 50 ml dry or semi-dry white wine
  • 4 tablespoons tomato sauce
  • 2 tablespoons oil
  • parsley
  • salt and pepper
  1. Heat the oil and put the chopped onion in it and leave it until it is browned.
  2. Over, put the crushed garlic and diced bell peppers.
  3. Quench everything with wine and 150 ml of water.
  4. Put the broth and simmer for about 10 minutes.
  5. At the end, add salt and pepper to taste and sprinkle with chopped parsley.

This spaghetti sauce It is delicious and extraordinarily easy to prepare. Enjoy your tasty and fast food!

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Method of preparation

Fry the garlic, green onions in a little oil, then add the mushrooms, let the water evaporate, add the paprika, pepper, a tablespoon of flour, then a glass of water, and after a few boils, pull the pan aside.

Meanwhile, boil the spaghetti, drain the water and then pass through a stream of cold water.

In a saucepan, fry the garlic and onion in a little oil, then add the canned meat cut into squares. Fry a little together, add paprika, pepper, vegeta, pre-prepared mushrooms, broth, 3 teaspoons sugar, basil, and season with salt.
At the end, add chopped parsley.
Good appetite!

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Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham