Recipe Pasta with cherry tomatoes in creamy sauce. Calorie, chemical composition and nutritional value.

Making spaghetti sauce from tomatoes and minced meat:

Make cross cuts on the washed tomatoes and pour boiling water over them for 1-2 minutes. Then remove them from the water, carefully remove the skin and puree them using a blender or grater.
Finely chop the peeled onion and one clove of garlic and fry in a frying pan in heated olive or vegetable oil.
Add the minced pork and cook for 5 minutes, stirring occasionally.
Add tomato puree to the minced meat, season with freshly ground pepper and salt. Mix everything, close the lid and simmer over low heat for 10 minutes.
Turn off the heat, add chopped basil and parsley, finely chopped second clove of garlic, stir, cover and leave for 5 minutes.
Place the spaghetti in a saucepan of boiling water, season it with salt and cook for about 10 minutes or according to the manufacturer's instructions on the package.
Drain the finished spaghetti in a colander to drain all the liquid and place it on a plate, place the sauce on top and garnish the dish with green leaves.

In addition to the monotonous pasta with meat or cheese, there are a huge variety of delicious gourmet dishes, for example, Italian pasta. One of the classic recipes for its preparation is pasta with tomatoes and Parmesan (cheese). The main advantage of this dish is the speed and ease of preparation, and, naturally, excellent taste! The most important thing for a successful meal is to find fresh and high-quality products.

Ingredients:

Durum wheat spaghetti – 250 g
Garlic - 2 cloves
Onion - 1/2 pcs.
Tomatoes - 2 pcs.
Parmesan – 100 g
Olive or sesame oil - for frying
Basil, parsley, oregano - bunch

To prepare the tomato and parmesan cheese sauce:

Heat a frying pan with olive oil and add finely chopped garlic cloves and half an onion to fry.
Wash the tomatoes, cut into small cubes and add to the pan.
Salt and pepper the products and simmer over low heat for about 5–7 minutes. At the end of cooking, add chopped herbs, mix everything, close the lid and leave for 5 minutes.
Meanwhile, boil the water and cook the spaghetti with salt for 7 minutes until the consistency is al dente - cooked until half cooked.
Drain the spaghetti through a colander and toss it with 1 tbsp. sesame or olive oil and place on a plate.
The tomato pasta sauce is ready. Place it on top of the pasta, sprinkle with grated Parmesan and chopped parsley and serve the dish.

Recipe for spaghetti with tomatoes in creamy sauce

Do you love spaghetti, but are you already tired of it on its own?
Then cook them in a creamy sauce with tomatoes. It will take a little longer than the usual dish, but the dish will turn out much more refined and tastier. Ingredients:

Spaghetti or pasta made from wholemeal flour - 450 g
Tomatoes - 2 pcs.
Butter - 40 g
High fat cream - 200 g
Dried herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp.
Parmesan cheese - 100 g
Freshly ground salt and pepper - to taste
Ham – 300 g

Preparation:

Place butter in a frying pan and melt until liquid.
Cut the tomatoes into small slices and add to the oil, reduce the heat so that the tomatoes release their juice, then turn up the heat and fry them for 5 minutes.
In another frying pan over low heat, melt the grated Parmesan cheese with butter over a medium grater.
Pour cream into the melted cheese, season with salt, pepper and herbs. Boil the ingredients for 3 minutes without ceasing to stir.
Cut the ham into thin strips and fry in butter in a separate pan until lightly golden.
Add fried ham, cheese and cream mixture to the tomatoes in the frying pan and mix everything well.
Boil the spaghetti in slightly salted water for 7–10 minutes, then drain it in a colander.
Place the spaghetti in the pan with the tomato cream sauce, stir quickly and place on a plate. Garnish with a basil leaf and serve warm.

Fresh tomato sauce for spaghetti

We present to your attention a real culinary masterpiece - a bright and tasty tomato sauce for spaghetti.
Ingredients:

Spaghetti – 400 g
Ripe tomatoes - 5 pcs.
Red sweet bell pepper - 1 pc.
Chicken broth - 200 ml
Onion - 1 pc.
Garlic - 2 cloves
Freshly ground salt and pepper - to taste
Olive or sesame oil - for frying
Tomato paste - 2 tbsp.
Mixture of Italian herbs - 1 tsp.

Preparation:

In heated olive oil, sauté diced onion and pepper in a frying pan until softened, about 7 minutes.
Add finely chopped garlic and blended tomatoes to the pan.
Pour the broth into the ingredients, bring to a boil, reduce the temperature and simmer for 6 minutes.
Stir tomato paste into the sauce and season with salt, pepper and a mixture of Italian herbs. Simmer over low heat until thickened, about 20 minutes.
Meanwhile, cook the pasta in lightly salted water until al dente (half cooked). Then drain them in a colander (do not rinse them with water) and place them on a plate.
Place the sauce on top of the spaghetti, a few leaves of herbs and serve the dish.

How to make your own spaghetti sauce

Spaghetti served without sauce does not have a strong taste.
And to make them unique and at least somehow diversify, you just need to prepare a delicious sauce, there are dozens of recipes. Naturally, you can buy them ready-made, especially since their choice is huge. However, it is best to make the sauce at home yourself. It is much tastier, and most importantly healthier. If you want to make the pasta vegetarian, then it will be enough to remove the meat from the recipe. In this case, the dish will also be less caloric. If you don't like garlic, then add it at the beginning of making the sauce. For a delicious taste, prepare white pesto sauce with Parmesan cheese and pine nuts. You can make green pesto using garlic and basil. Red sauce with olives is also popular. The simplest sauce is considered to be creamy. This is where they recommend starting your culinary experiments. The main thing to remember is that spaghetti sauce must be liquid.

Of course, to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe for the popular spaghetti sauce, which is very often used by many housewives.

Ingredients:

Spaghetti – 250 g
Water - 0.5 cups for sauce and 50 ml for cooking pasta
Tomatoes in their own juice - 1 can
Freshly ground salt and pepper - to taste
Carrots - 1 pc.
Basil - 1-3 sprigs
Onion - 1 pc.
Garlic - 2 cloves
Olive or vegetable oil - for frying
Celery greens - 2 stalks

Preparation:

In a preheated frying pan, lightly fry the chopped onion and grated carrots in olive oil.
Scald the tomatoes with boiling water, peel them, cut into small slices and place in a frying pan.
Add chopped garlic, celery greens and season everything with salt and pepper.
Pour 0.5 liters of filtered drinking water into the frying pan and boil. Then reduce the temperature and simmer under the lid over low heat for 20 minutes. Grind the finished sauce in a blender until pureed.
Place the spaghetti in salted boiling water and boil for 10 minutes. Then place in a colander and place on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve the dish.

How to make spaghetti sauce quickly

Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to prepare a delicious sauce in a matter of minutes.
This sauce is often used not only for spaghetti, but for lasagna and other dishes. Ingredients:

Tomatoes - 3 pcs.
Onion - 1 pc.
Freshly ground salt and pepper - to taste
Olive or sesame oil - 4 tbsp.
Tomato paste - 2.5 tbsp.

Preparation:

In a frying pan over moderate heat, sauté finely chopped onion in olive oil until translucent.
Pour boiling water over the tomatoes for 2-3 minutes. After this, use a knife to pry the skin and remove it. Cut the tomatoes into small cubes and simmer with the onions. Cook the ingredients until the mixture thickens.
Then add tomato paste, salt and pepper. Reduce heat to low and simmer for another 15 minutes until the sauce becomes rich and thick.
Pour the prepared sauce over the boiled spaghetti and serve.

How to make tomato paste for spaghetti

Homemade tomato paste for spaghetti in the classic Italian style is very simple to prepare.
The most important thing is the freshness and high quality of all components of the recipe. Try preparing it according to our recipe, and this taste will add a special piquancy to your pasta. Ingredients for tomato paste:

Spaghetti – 400 g
Tomatoes - 6 pcs.
Basil - 1 bunch
Garlic - 2 cloves
Freshly ground salt and pepper - to taste
Tomato paste - 3 tbsp.
Vegetable oil - 1 tbsp.
Parmesan cheese - 100 g
Butter - 10 g

Step-by-step preparation of tomato paste:

Scald fresh tomatoes with boiling water, remove the skin and cut into medium-sized pieces.
Heat the vegetable oil and simmer the tomatoes over moderate heat, seasoning them with salt, pepper and garlic squeezed through a press.
When the tomatoes reach a homogeneous mass, add tomato paste and chopped basil. Stir, simmer for 2 minutes and turn off the heat. The tomato spaghetti sauce is ready to use, so now get to the pasta.
Boil the spaghetti with a little salt and place it in a “hat” shaped plate. Place butter on top and pour sauce. Garnish the dish with tomato slices and a sprig of basil. Serve the finished dish to the table.

Tomatoes are a classic vegetable, and the dressing made from them always decorates spaghetti.
Therefore, do not be afraid to cook it, especially since now you know all the secrets of quick and tasty cooking. Video recipe for tomato paste sauce:

What we call pasta and noodles, the Italians call pasta. And they prepare it in different ways, using the most unexpected additives. Pasta with tomatoes is a fragrant and appetizing dish that your household will surely enjoy. Let's learn some simple Italian pasta recipes.

If you prefer vegetarian food, do not use chicken.
If you don't like the taste of garlic, omit it from the recipe if it is to be used for tomato and garlic pasta. Since this vegetable gives a metallic taste, use young garlic so as not to spoil the impression of the finished dish.
If you are on a diet, you can eat pasta with tomatoes every day, but just avoid the cheese component and chicken.

How to make pasta with tomatoes

There are quite a few recipes for making Italian pasta with tomatoes, so you can easily choose the right option for yourself. In any case, the dish always turns out fragrant and attractive in appearance.

With basil

Pasta with tomatoes and basil is one of the masterpieces of Italian cuisine. Prepare a light hearty dish from the following ingredients:

The cooking process takes 25 minutes.

How to make pasta with tomatoes and basil - step by step recipe:

Grease the bottom of a deep frying pan with olive oil and fry the garlic slices until golden brown.
Cut clean tomatoes into medium pieces, chop the aromatic herbs finely. Add these ingredients to the pan, add salt and pepper. Fry for 2 - 3 minutes covered.
Combine pre-cooked spaghetti with the contents of the frying pan and mix thoroughly.

With cheese and chicken

A nutritious pasta with tomatoes and cheese is obtained in combination with chicken. You will need Parmesan cheese, the amount of chicken meat - 150 g, pasta - 250 g per serving. You will also need half an onion, olive oil, black pepper, salt, oregano, parsley, cumin and basil.

Detailed description of preparation:

Boil the pasta.
Fry 2 cloves of garlic, divided into slices, in olive oil.
Cut the onion into half rings and fry until golden brown.
Fry the chopped meat together with the prepared onions.
Cut the tomatoes into small cubes, place in a frying pan, season with pepper and salt. Simmer vegetables over low heat for 15 minutes.

Already on the plate, the pasta is poured with dressing and decorated with grated cheese and chopped parsley. Pasta with tomatoes and cheese is ready!

With dried tomatoes and white wine

Don't be surprised by a dish like pasta with dried tomatoes. This is a light lunch or dinner for those on a diet. Its taste is incredibly rich and conveys all the notes of Italian cuisine. Tomatoes must first be dried in the sun.

List of ingredients:

The quantity of products is designed for 2 servings.

Step-by-step recipe for pasta with sun-dried tomatoes:

Heat the nuts in a dry frying pan (1 minute).
Using a blender, process the roasted nuts, cheese, salt, garlic, tomatoes, peppers, lemon juice, basil and olive oil (you should get a homogeneous mass).
Place the frying pan over moderate heat and heat the contents of the blender bowl in it for 1 - 2 minutes.
Pour in and evaporate the wine.
Add cooked pasta, stir and heat through. Once they stick to the pesto, remove the pan from the stove. Pesto is what you put out of the blender (sauce).

Now you can put the dish on plates and eat. Bon appetit!

With zucchini

Zucchini is a type of zucchini that is widely used in cooking. Pasta with zucchini and tomatoes is easy to make and suitable for vegetarian meals. In half an hour, the specified set of products produces 3 servings of delicious fettuccine pasta.

What ingredients will you need:

How to make pasta with zucchini and tomatoes and sweet peppers:

Boil fettuccine according to package instructions.
Cut the tomatoes in half, cut the onion into half rings, and cut the bell pepper and zucchini into cubes.
Heat the olive oil and fry all the vegetables until tender. At the end, add salt and chopped garlic, mix everything.
Divide the pasta into bowls, season with the roasted vegetables and sprinkle with chopped basil. Additionally, decorate the dish with whole leaves of aromatic herbs.

If you are a fan of meatless foods, carefully study the composition of fettuccine on the package. The product must not contain eggs.

Summer is a wonderful time for tasty, aromatic, juicy and ripe vegetables. One of these is the tomato. At this time, its fruits are especially fleshy and rich in flavor, so it would be a sin not to take advantage of the opportunity and not prepare something tasty, where the tomato will be the center of attention, for example, pasta.

Pasta recipe with tomatoes and basil

This paste turns out to be especially aromatic and tender.

Ingredients:

shallots – 2 pcs.;
olive oil – 45 ml;
garlic – 3 cloves;
thyme – 2 sprigs;
– 400 g;
basil – 1 bunch;
butter – 60 g;
linguine – 250 g;
sugar, pepper, salt.

Preparation

Pour olive oil into a frying pan and add crushed garlic or sliced garlic until the oil is hot, so that when it starts to darken, remove it immediately. Then add shallots, chopped quite finely, and whole sprigs of thyme. Fry for literally three minutes and add the tomatoes to the onions. Pepper, salt, if there is not enough sweetness, balance the taste with sugar, add butter. Boil the pasta for 2 minutes less than indicated on the package and transfer it to the sauce, and right before that, chop the basil and heat it in the sauce for a minute.

Pasta with shrimp and tomatoes

Wine and a little hot pepper add piquancy to this dish.

Ingredients:

leek – 4 cm;
shrimp – 250 g;
dry white wine – 100 ml;
butter – 50 g;
hot pepper – 10 g;
olive oil – 30 ml;
garlic – 2 cloves;
Cherry tomatoes – 200 g;
fettuccine – 200 g;
salt.

Preparation

Clean the shrimp, add salt and pepper. Finely chop the onion, pepper and garlic, heat half the olive oil and butter in a frying pan, add the onion, and then the garlic and pepper. After a minute, the shrimp go in there, cook them for a few minutes, and then take them out. Place the tomatoes, cut into two parts, and the rest of the oil into the frying pan. As soon as the butter has melted, pour in the wine, after a minute return the shrimp, and after another minute the fettuccine, mix and serve.

Pasta with sun-dried tomatoes and cheese

Ingredients:

Preparation

First, lightly fry the nuts in a dry frying pan, then remove them and pour oil, put garlic in slices, pepper rings and tomatoes in halves, fry for a couple of minutes. Then add raw penne, add cream, salt, oregano and fill with water. Stir, cover and simmer until the pasta is ready. While we grate the cheese, and as soon as everything is ready, generously sprinkle on top and mix. Place on plates and garnish with pine nuts.

Returning again to my favorite Italian cuisine. Today for lunch we had pasta with tomatoes. I cook it quite often, because the simplicity and at the same time sophistication of the dish is fascinating. Spices and fresh herbs add a unique aroma and taste.

When you buy pasta for this dish, be sure to carefully read what it is made of. The following information must be indicated: “Made from durum wheat flour.” In my photo with the ingredients you can see that the pasta spirals are of different colors. For this, natural ingredients must also be used, which are listed in the composition on the packaging. You can take any shape of pasta, the main thing is that you like it.

It is better to use olive oil for making pasta with tomatoes. It will taste better, but unfortunately, I ran out of it today. The sunflower version also turned out very tasty. Any dried herbs will suit your taste. If you eat sour-milk products, you can sprinkle the pasta with tomatoes with grated cheese before serving.

Ingredients

paste 250 g
tomatoes 600 g
onion 100 g (1/2 pcs)
10 g (2 cloves)
salt ½ teaspoon
ground black pepper ½ teaspoon
ground nutmeg 1 pinch
dried herbs 1 tablespoon
fresh parsley 1 bunch
sunflower oil 3 tablespoons

Yield of finished dish: 950 g.

Cooking time: 20 minutes.

Pasta with tomatoes (tomatoes), vegetarian recipe with photo

First of all, set cold water to boil. When it boils, add the pasta and cook over medium heat for as long as indicated on the package. Usually 7-10 minutes. There is no need to add salt as there will be enough salt in the tomato sauce. At this time, pour hot water over the tomatoes and let them sit for 5 minutes to remove the skins.

While the tomatoes are warming up, chop the onions and finely chop the garlic. You can also chop fresh herbs. Remove the peel from the tomatoes and cut them into cubes.

Heat 2 tablespoons of sunflower oil in a frying pan, fry the onion and garlic in it over high heat for 2 minutes. Then add the tomatoes and fry for another 5 minutes until most of the water has evaporated.

Italians are reluctant to admit that pasta is an invention of the ancient Chinese, considering spaghetti and all other types of pasta, the number of which is already difficult to count, as their national dish, along with pizza.

Such worries are completely in vain, because any pasta is decorated with sauce.

The inhabitants of the Apennine Peninsula have long had no equal in the preparation of sauces.

This is, apparently, why spaghetti has become world famous, and not at all because of who was the first to invent the pasta itself.

It’s not even a matter of what type of pasta is prepared with tomatoes, but what tasty and spicy additives create such an unforgettable combination of taste. The number of recipes for tomato sauces for spaghetti is also unknown.

We can absolutely say that there are many of them, more than a hundred. We can also confidently say that pasta without sauce is unthinkable.

Pasta has not ceased to be a famous and popular dish in Italy, but now, according to statistics, every Russian eats 5.5-6 kg of pasta per year. This is a reason to think about expanding the range of spaghetti dishes with tomato sauce in all possible types and combinations.

Spaghetti with fresh tomato sauce

Place the tomatoes in boiling water for 1-2 minutes, let cool, then peel and chop into small pieces. Melt the butter in a frying pan, add finely chopped onion and, stirring, fry until transparent (if you want the sauce to be slightly piquant, add a little dried hot pepper along with the onion). It would seem that it would be more logical to cook a dish with Italian roots with olive oil, but the trick is that with creamy tomato sauce it turns out simply awesome.

Once you have sautéed the onions, add the chopped tomatoes to the pan, add a pinch of salt and let the liquid that comes out of them come to a boil. Then fry the tomatoes at a low simmer, periodically mashing them with a spatula and stirring: after 20-30 minutes, the excess liquid will boil away and you will get a thick sauce of not too uniform consistency. Add thinly sliced, stir and remove the pan from the heat. This sauce can be used immediately, or you can prepare it in reserve: it will stay in the refrigerator for at least several days without any problems.

A few minutes before the sauce is ready, start boiling the spaghetti or any other pasta you like, taking 1 liter. boiling water and 10 g of salt for every 100 g of pasta. Cook the pasta for the time indicated on the package, taste to make sure it has reached , and drain. Stir the pasta into the sauce (if it is too thick, add a spoon or two of the pasta water), place on plates, season with black pepper and garnish with small basil leaves. You can add grated cheese, drizzle the pasta with olive oil and so on, but this is not necessary: spaghetti with fresh tomato sauce is already absolutely incredible.

Fabrizio Innocenti, head chef of the Guelfi & Ghibellini restaurant at the Relais Santa Croce hotel in Florence, has been cooking almost all his life. His passion and talent is Tuscan cuisine, many of whose recipes, as is usual in Italian families, were taught to him by his grandmother.

But Fabrizio does not blindly follow old Italian recipes: having traveled all over the world, he introduces fusion elements into his cooking. As a result, the traditionally rather heavy Tuscan cuisine in his execution becomes lighter, and the flavors become bright and unusual. Especially for Marie Claire, he prepared an incredibly tasty, aromatic and very simple dish of pasta and tomatoes.

Spaghetti with tomato paste - general technological principles

The main principle is clear: the creation of a classic dish involves two ingredients - pasta and tomatoes.

.
Looks great in this, “Mozzarella”, “Feta”, as well as other soft, rennet and cream cheeses. Cheese goes well with both tomatoes and pasta
.

Since spaghetti with tomato paste directly indicates the content of tomatoes in the dish, the presence of peppers, eggplants or other vegetables that combine with tomato flavor would be quite appropriate. In addition, we must not forget that spaghetti can be made not only with wheat flour: there are also Asian versions consisting of rice flour or mung bean starch.

Any type of spaghetti with tomato paste will perfectly complement meat, although nutritionists consider this combination a mockery of a healthy lifestyle and the fight against extra centimeters at the waist. In defense of spaghetti with tomato sauce and meat, it should be said: besides the fact that it is very tasty, everything depends on the people, because the principle of “good, little by little” has not been canceled. In addition, high-calorie foods are designed for increased physical activity, so the combination of pasta and meat suggests a very active lifestyle. Finally, good spaghetti made from flour, which in turn is made from durum wheat, does not cause obesity. So, if you like spaghetti with meat, eat it to your health. In addition, the tomato “accompaniment” of pasta with meat guarantees high-quality digestion of food: the rich acid content in tomatoes resists the accumulation of carbohydrates and their transformation into subcutaneous fat.

Some professionals believe that pasta is incompatible with fish and seafood. Most Mediterranean and Asian people seem to disagree. In world cuisine there are many examples of successful dishes made from spaghetti with tomato sauce and fish. Of course, shrimps and mussels, beloved by many, in this case with a tomato taste “will not make friends,” but some types of fish will respond to such a “union” with the promise of complete harmony.

Combining the incongruous is a principle that has long been used very successfully by famous chefs. Most likely, the secret of this success largely depends on the use of spices and herbs in dishes. Or, for example, in Asian cuisine, the combination of sweet, bitter, salty and sour tastes is considered the basis of any successful dish. Therefore, to prepare spaghetti with meat or fish, it is important to choose the right aromatic and flavorful “accompaniment”. Well, of course, the selection of additional ingredients for spaghetti with tomato paste is a matter of culinary intuition and taste of each cook.

Description of preparation:

Spaghetti with cherry tomatoes - on the one hand, this is a very simple dish, and on the other, an incredibly tasty dish, without unnecessary frills.
It turns out that this dish is low in calories and even dietary if you use the right types of spaghetti. They must be durum wheat. I hope you enjoy the recipe for spaghetti with cherry tomatoes. I wish you successful cooking! Purpose: For lunch / For dinner / Quick lunch / Lunch in 30 minutes / Quick dinner / Light dinner / In a hurry Main ingredient: Vegetables / Tomato / Pasta / Cherry Dish: Hot dishes / Spaghetti / Pasta Geography of cuisine: Italian / European Diet: Diet food / Lenten dishes / Vegetarian food

Recipe 5. Baked spaghetti with tomato sauce, cheese and mushrooms

Ingredients:

Boiled pasta 0.5 kg

Fried champignons 350 g

Tomato sauce “Krasnodar” 120 g

Butter (for mold)

Preparation:

Mix cooked, fried champignons with pasta and sauce. Grease the mold with refined oil, place the pasta with tomato sauce and mushrooms into it; Sprinkle the mixture generously with grated cheese on top and bake until the cheese is browned. Serve with chopped herbs, cutting the casserole into portions.

Pasta with sun-dried tomatoes

Pasta with sun-dried tomatoes requires the following ingredients:

Pasta-200 grams;
Canned tuna - 1 can;
Sun-dried tomatoes - 100 g;
Onion - 1 piece;
Hard cheese;
Fresh greens.

Duration: 30 minutes. Number of servings: 2.

Cooking steps:

Using the instructions on the package, boil the pasta.
Remove the skins from the onion. It should be cut into half rings. According to the recipe, sun-dried tomatoes should be cut into strips.
Fry the onion in a frying pan until it begins to acquire a golden hue. Add the garlic and let it simmer for about a minute. Now add the sun-dried tomatoes and simmer them for about another minute.
Divide the tuna into pieces and place it with the fried vegetables. Mix well and turn off the heat.
Eat the prepared dish with the sauce.

Pasta with tomatoes and basil

Pasta with tomatoes and basil is a true masterpiece of Italian cuisine. Pasta with basil is distinguished by its lightness, taste and beauty. Making pasta with tomatoes and basil is quite simple.

Pasta with tomatoes and basil involves the use of the following products:

Paste-500 grams;
Tomatoes - 6 pieces;
Garlic - 3-4 cloves;
Basil;
Salt;
Olive oil;
Parmesan cheese.

The cooking time required is 25 minutes.

How to cook pasta with tomatoes and basil:

Grease a deep-bottomed frying pan with olive oil and fry the thinly sliced garlic until it turns golden brown.
Wash the tomatoes and cut into medium pieces. Basil should be chopped finely. Add everything to the pan, add salt and pepper and cover with a lid. Fry for 2-3 minutes.
Boil the spaghetti, drain the water and add it to the prepared sauce. Mix everything and serve the dish for dinner.