Traditional recipes

Tagliatelle with tomato sauce and bacon

Tagliatelle with tomato sauce and bacon


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If you come home tired and do not know what to cook so that it does not consume much time, I will now tell you a very quick pasta recipe, which is also very delicious on top. This recipe is perfect for a late lunch or an early dinner.

  • 200 gr Noodles
  • 1 onion
  • 1 red pepper
  • 350 gr tomato juice
  • 2 large cloves of garlic
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • ½ spoonful of flour
  • green basil
  • salt and pepper to taste
  • 100 gr Black Forest ham

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tagliatelle with tomato and bacon sauce:

Boil the pasta according to the instructions on the package.

Heat the oil in a wok and heat the finely chopped onion and pepper in it.

Add flour, mix and gradually pour the tomato juice, stirring constantly and adding a teaspoon of sugar.

Let it boil for 2-3 minutes then add the finely chopped garlic and the chopped basil.

Salt and pepper to taste.

Let it boil for about 10 minutes, stirring occasionally.

The cooked pasta, drained of water and passed under a stream of cold water, add them over the sauce and mix.

Fry the bacon on both sides in hot oil and take them out on a kitchen towel to absorb the excess oil.

Serve the pasta with the fried bacon.

Enjoy your meal!


Pasta with tomato sauce, bacon and mint

Cook the onion in a tablespoon of hot oil for 2-3 minutes. Then add the bacon and cook them together for another 4-5 minutes, until the bacon is well fried. Remove everything to a plate and remove excess fat with a paper napkin.

Add 2 more tablespoons of olive oil in the same pan and place the garlic in it, then remove.

Cut the tomatoes in half and remove the seeds and juice. Chop the pulp into cubes and cook in the garlic-flavored oil for 5-6 minutes. Add over the tomatoes and bacon, and onions, capers and mint leaves. Let them cook together for 5 minutes.

Boil the pasta, drain it and put them in the same pan with 2-3 tablespoons of the water in which they boiled. Mix well and serve with grated Parmesan cheese.

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Tagliatelle with bacon and tomato sauce

I love pasta in any combination. Most often I use tomato and bacon sauce.

1 slice garlic clove

1 handful of fresh basil

I boiled salted water for pasta. When it boiled, I added the pasta and boiled it until it became al-dente. I hardened the sliced ​​bacon for 2-3 minutes, then I took it out and in the same pan I put the garlic that I hardened for 1 minute.

I poured over him the tomato puree, oregano and I boiled it on low heat for 10 minutes, with the lid on.

Near the end I put sea salt, pepper, chilli and a teaspoon of sugar. Then I put the strained pasta without washing it, mixed it and put out the fire. I threw a large handful of basil in the pan and served


Long fusilli with tomato sauce and bacon

In Italian this preparation would be called & # 8222Fusilli lunghi con sugo di pomodoro & # 8221. I really like the way it sounds, because your mouth fills with syllables with many vowels, making everything seem very tasty.
And so it is, in the end.

The traditional Italian cuisine is based a lot on good quality ingredients and on simple ways to cook and present the dishes, so these fusilli served with a simple tomato sauce, fit well in the Italian cuisine.


Fusilli lunghi di Napoli are a traditional specialty, the preparation of which mothers passed on to their daughters from generation to generation. The method used from antiquity to the present day consists in twisting the dough threads around a cylinder of iron or wood, after which they were left to dry in the sun.

Kitchen: Italian
Difficulty: Easy
Amount: 4-5 servings
Preparation time: Ten minutes
Cooking time: 35-40 minutes

ingredients:
1 kg fresh tomatoes, well cooked
500 g long fusilli from Naples
3 tablespoons extra virgin olive oil
1/2 teaspoon sugar
2-3 bay leaves
salt
black pepper, freshly ground
1 large onion, finely chopped
4 large cloves of garlic, thinly sliced
1 handful of chopped basil chiffonade
1/4 teaspoon hot pepper flakes
20 black olives, peeled and coarsely chopped
4 slices of bacon
Grated Parmesan, for serving (optional)

Instructions:
Wash the tomatoes well and wipe. They pass through the electric mincer, where the pulp and juice are separated from the skins and seeds.

Heat a frying pan over medium heat. Add the bacon slices and fry for 2 minutes on each side, until nicely browned and crispy. Remove to a plate and allow to cool slightly. Then cut into strips, or pieces.

Put the oil in a pan over low heat. Add onion and salt. Mix and cook for 6-7 minutes, or until translucent and very tender. Add the garlic and continue for 1-2 minutes.

Add the tomato juice and mix well. Add the bay leaves, hot pepper flakes, olives and bacon and simmer the sauce for 20-25 minutes, or until it has halved and thickened. Taste and season with sugar, salt and pepper. Add the basil and mix well. Cover the sauce and leave for a few minutes to mix the flavors.

Meanwhile, boil the pasta in water with a lot of salt (1 teaspoon of salt to 1 liter of water) 2 minutes less than the time spent on the package (in my case 10-11 minutes).

Drizzle the pasta and add to the sauce pan. Continue cooking for 1-2 minutes, stirring occasionally. Serve the pasta garnished with basil leaves and grated Parmesan, if using.

Note:
I prepared a larger amount of sauce, hence the use of a specialized machine.
For small quantities: scald the tomatoes, peel them and, at sunrise, the seeds. Chop them with a knife or a blender and prepare the sauce from them.
You can also use canned tomatoes if fresh tomatoes are not available to you. You can pass the tomatoes through a blender, to obtain a more homogeneous and finer texture of the sauce. Add to the tomatoes, if you want, 1-2 tablespoons of mashed potatoes, for extra flavor.


Pasta with bacon, garlic and tomato sauce

150-200g of spaghetti
2/3 can of chopped tomatoes
300g of bacon, diced
2 cloves garlic, chopped
hot pepper flakes (optional)
parmesan and parsley, to serve

1 Boil the spaghetti according to the instructions on the package.

2 While they are boiling, prepare the sauce. Heat a pan greased with a little olive oil and put the diced bacon in it. Brown them over high heat. Add the chopped garlic to the pan and fry for only a few seconds (be careful not to burn). Pour the canned chopped tomatoes, sprinkle with salt and pepper, plus hot pepper flakes, if using. (I don't use all the canned tomatoes, but only 2/3.) Turn the heat to medium and cook everything for another 5 minutes.

3 Drain the pasta and keep some water in which they boiled. Add the pasta to the pan with the sauce, mix and let it simmer for another minute. Pour a little more pasta water into the pan if you think the sauce is too dry.

4 Put the pasta on the plates, sprinkle with Parmesan and parsley on top and you're done.

That being said, I go back to listening to the Big Little Lies soundtrack.


VIDEO: Culinary show with chef Cosmin Toma, from Alba Iulia who launched the biggest recipe book in Romania, at Alba Carolina Food Fest. Tagliatelle with chocolate sauce and ice cream with bacon

Those who visited "Alba Carolina Food Fest" on Sunday were able to watch a gastronomic "show" offered by chef Cosmin Toma, the native of Alba Iulia who launched the largest recipe book in Romania during the festival.

He cooked in front of the spectators one of the dishes that can be found in the book & # 8211 pork tenderloin with bacon and trillion sauce by Toma, but also two other more "deocheate" dishes. These are tagliatelle with chocolate sauce and ice cream with bacon, dishes that some of those present were able to taste.

During the event, held on the West Side of the Alba Carolina Fortress, the chef explained to the participants how to prepare each specialty from the "live" cooked, but also talked about "Euphoria", the largest cookbook in Romania launched at the festival . With a height of 3 meters and a width of 4 meters, the book contains unique recipes, but also reinterpreted dishes.

"The book is unique in Romania and is unique in Europe, because it has very large dimensions. I wanted to do something unique for Alba Iulia, and as many of my colleagues consider me an eccentric chef, I said go ahead with a very large book. Probably some people expected to have tabs, but considering that it is very big, if we had tabs we would risk falling, and then we did it in the form of a cover ", said chef Cosmin Toma.

One of the covers of the largest cookbook presents four recipes: "Pyramid belly soup", "Pork tenderloin stuffed with mustard and bacon", "Rose de Toma (pickled roses)" and a "Cremeș", in a unique form , and on the other cover are displayed messages in which several chefs described the chef Cosmin Toma.

According to him, "Euphoria" will now take the road to Sibiu, where it will be presented in a culinary show, after which, he hopes, it will be exhibited in the Citadel Square in Alba Iulia.


Preparation:

- I hardened the onion until it became translucent
- I added the pepper paste, the carrot and the celery and I let it harden for a few more minutes, until they become soft
- I added the tomatoes together with the rice and 1l of water and I left the soup to boil for about 40 min
- I seasoned with salt, pepper, garlic flakes and basil, to taste
- I took the soup off the heat and added 200 ml of sour cream, then I passed the whole mixture and I got a creamy soup with a fine consistency
- I served soup with parmesan and browned bacon together with toast and flavored with pesto sauce.