Tomato and basil pasta
Today on the table is a very tasty and aromatic dish, tomato and basil pasta. Minimum ingredients and time, and a hearty lunch or dinner is ready.
Equipment
- 1 tablespoon
- 1 teaspoon
- 1 knife
- 1 chopping board
- 1 frying pan
- 1 saucepan
Ingredients
- 250 g fettuccine pasta
- 4-5 pcs tomato
- 1 sprig basil
- 2 cloves garlic
- ¼ tsp Provencal herbs mixture
- 1 tbsp olive oil
- ¼ tsp salt
Instructions
- Prepare everything you need. You can choose pasta of any shape and size, today we will make it with noodles. For frying, it is better to take a large fleshy tomato, and for serving – cherry tomatoes.
- Cut the garlic into slices and put it in heated olive oil in a skillet. Fry until golden on both sides, sprinkle with Provencal herbs. Discard the garlic slices, they have already given all their aroma to the oil. For those who like it spicier, at this stage you can add red hot pepper, fresh or ground.2 cloves garlic, 1 tbsp olive oil, ¼ tsp Provencal herbs mixture
- Remove the skin from a large tomato by dipping it in boiling water for a minute. Cut the flesh into cubes and transfer it to the fragrant oil.4-5 pcs tomato
- Cook over medium heat until the tomatoes turn into a puree. Add chopped fresh basil. The herb is quite flavorful, so don’t overdo it, 4-5 leaves will be enough.1 sprig basil
- Bring water to a boil in a pot, add salt and add the noodles. Cook for half the time indicated on the package.250 g fettuccine pasta, ¼ tsp salt
- Transfer the pasta to the skillet.
- Mix and simmer for 4-5 minutes over low heat. The pasta will be cooked and absorb all the flavors.
- Pasta with tomatoes and basil is ready.
Nutrition
Calories: 243kcalCarbohydrates: 45gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 53mgSodium: 38mgPotassium: 158mgFiber: 2gSugar: 1gVitamin A: 63IUVitamin C: 0.4mgCalcium: 25mgIron: 1mg
Leave a Reply