Spaghetti with homemade tomato

Recipe sauce spaghetti with tomato, garlic, with an option to make it spicy with a little pepper or cream creamier if you prepare tofu. Explanation of how to properly cook pasta included.

Difficulty: Easy

Serves: 4

• 250 g. Spaghetti
• 5 Natural ripe tomatoes (or a can of crushed tomatoes)
• Olive oil
• 1 clove garlic
• 1 hot pepper (optional)
• Tofu cream (optional)
• Oregano
• Salt

Preparation

Put in a pan a little hot oil and add the peeled garlic and chili. When the garlic is golden, add the peeled and finely chopped tomatoes (or a can of crushed tomatoes). Put over low-medium heat, until the texture you like.


Put a saucepan with water to always high heat. When it starts to boil, add salt and spaghetti are cast. Do not add oil or butter, because that's a bad Spanish custom. If you miss the pasta when it is boiling, it does not stick. Stir occasionally with a wooden spoon.

When a little hard it is even, that is al dente, drain in a large colander and shake to release the water. Never rinse or cool down, but let herself be finished baking your own steam.

Throw in tomato sauce, a little tofu cream (optional), and a pinch of oregano and if you want to broil in the oven a few minutes, until browned.

Serve piping hot.

Comments Recipe

A paste in point must be cooked al dente, as the Italians say. It is very important to take care of this detail, because this way the pasta is much tastier and healthier for the body. The Italian expression al dente means that when you bite a piece of paste should find the exterior and interior soft or hard soul. The right doneness, is 8 minutes to the white body, and about 20 for the integral.

Therefore, if the pasta is overcooked, they lose consistency, taste not so easily merges with sauces that complement and digestion is slower.

If you drain pasta and still leave it, so it does not throw water stick, but a little oil or butter so it does not dry out. It is important also to cover it.

Pasta is one of the most typical and valued foods of the Mediterranean diet. Consumption is recommended at least once a week. The pasta is very grateful, almost anything you do well sweet, salty, mixtures, hot, cold, gravy, wrongly, with vegetables, fruit .. And with the kids (and not so young) have a success .