Summer is a wonderful time for tasty, fragrant, juicy and ripe vegetables. One of them is a tomato. At this time, its fruits are especially fleshy and full of flavor, so it's a sin not to use the opportunity and not to cook something delicious, where the focus will be precisely tomato, for example, pasta.
A recipe for pasta with tomatoes and basil
This paste is especially fragrant and delicate.
Ingredients:
- shallot onion - 2 pieces;
- olive oil - 45 ml;
- garlic - 3 teeth;
- thyme - 2 branches;
- tomatoes in its own juice - 400 g;
- basil - 1 bunch;
- Butter - 60 g;
- linguini - 250 g;
- sugar, pepper, salt.
Preparation
In the frying pan pour olive oil and put the crushed garlic, or cut the plates, until the oil has heated up, so that when it just begins to darken it immediately. Then add shallots, chopped rather finely, and thyme with whole twigs. Fry literally three minutes and pour tomatoes on to the onions. Then, salt, if you do not have enough sweets, balance the taste with sugar, add butter. Pasta is boiled for 2 minutes less than indicated on the package and shifted to sauce, and right before that cut the basil and warm it in the sauce for a minute.
Pasta with shrimps and tomatoes
Piquancy is given to this dish by wine and a little bit of hot pepper.
Ingredients:
- leeks - 4 cm;
- shrimp - 250 g;
- wine dry white - 100 ml;
- butter - 50 g;
- hot pepper - 10 g;
- olive oil - 30 ml;
- garlic - 2 cloves;
- cherry tomatoes - 200 g;
- fetuchini - 200 g;
- salt.
Preparation
Shrimp we clean, salted, pepper them. Chop onion, pepper and garlic finely, heat half the olive oil and cream in a frying pan, put onions, and then garlic and pepper. In a minute, go to the same shrimp, prepare them for a few minutes, and then take out. In the pan send tomatoes, cut into two parts and the rest of the butter. As soon as the oil is melted, we pour in the wine, in a minute we return the shrimp, and a minute later the fettuccine, stir and serve.
Pasta with dried tomatoes and cheese
Ingredients:
- penne - 200 g
- sun-dried tomatoes - 150 g;
- Parmesan - 80 g;
- garlic - 2 teeth;
- chili pepper - 5 g;
- tomato oil - 50 ml;
- pine nuts - 30 g;
- cream - 100 ml;
- oregano, salt.
Preparation
First in a dry frying pan slightly fry the nuts, then remove them and pour oil, we put garlic in it, pepper rings and tomatoes halves, fry for a couple of minutes. Then we lay raw penne, add cream, salt, oregano and fill it with water. Mix it with a lid and wait until the paste is ready. While rubbing the cheese, and as soon as everything is ready to sprinkle generously from above, stir. Spread on plates and decorate with pine nuts.