Dishes from pasta ... Mamma mia, how delicious!

Correctly cooked pasta itself is delicious and nutritious. But how can one refrain from refilling them with cheese sauce, meat sauce or sour cream from mushrooms and fried onions ?! And how great is the temptation to cook casserole or noodles from them ... Macaroni - my love, you'll ruin me!

Where were the pasta invented? According to rumors - in Italy, where the Pisa tower leaned in thought , the Florentine fountains gurgled and licked the stone by the inexorably advancing Venice of the Venetian sea. There, juicy red cheeked tomatoes are also substituted for the ruddy side of the sun, olive leaves rustle in anticipation of the harvest season, and pickle cheeses are ripening in special containers, and gloomy representatives of mafia clans are eager to sharpen their huge knives, gazing bloodily at young garlic.

Rather, quickly, well, drooling! We start to prepare dishes from macaroni!

I love basil and oregano, which foreigners tease with the word "oregano". I suggest all the same not indifferent to join and try to prepare a simple, fast but incredibly tasty dish of pasta in a meat sauce with basil and tomatoes.

A real chef would drive me out of the kitchen for such words, but I'll say as is: take spaghetti, horns, cockleshells, or noodles - anyway! And boil them all the rules in salted water. I hope everyone knows how to cook pasta properly? In any case, I repeat: any pasta is necessarily thrown into the already boiling water. After mixing and observing that they are not stuck together, the fire is reduced to an average and cooked for 8-10 minutes. Water from the ready pasta is drained, pasta is poured into a colander and poured with melted butter or sauce.

Sauce with tomatoes and basil

Put a clean cast-iron frying pan on the fire and pour three tablespoons of vegetable oil. Grind garlic - two or three teeth and ruthlessly throw it into the burning oil. While the kitchen is spreading a magnificent scent of roasted garlic, quickly and finely chop the onion. Shred the onion with garlic slices - into the hot jaws of the pan and brown, stirring with a spatula. It's time for chicken meat. It should be added to the frying pan and mixed with frying, so that during the stirring it gets a uniform consistency and color. Now add half a glass of dry wine. Reduce the heat, and let our sauce languish, waiting for the juicy pulp of tomatoes. Tomatoes can be freshly ground and without skin, can be canned - as you please. The tomatoes transformed into puree are added to the sauce. And we leave to languish for a few more minutes, until a bunch of green or bard-red basil is sufficiently finely chopped. In the sauce, add a small spoonful of salt. After adding the noble spicy grass, we will strengthen the fire, and as soon as the sauce begins to boil, we cover the frying pan with a lid, and turn off the fire. In five to ten minutes the sauce will be fully fed. Cooked pasta pasta mixed with sauce and served on the table.

Ingredients:

Three hundred grams of pasta, three hundred grams of chicken, half a can of tomato, a bunch of basil, a little garlic, a bulb, a hundred grams of dry wine, salt to taste.

Sweet pasta dish - noodle with cottage cheese

Sweet pasta dishes are reminiscent of childhood and Soviet kindergarten casseroles ... A sweet tear was brushed off. Do not get distracted. For noodles, pasta is not prepared as for a pasta dish, which will then be filled with sauce. Macaroni should absorb all the water. While the base comes on the stove, two hundred grams of cottage cheese should be rubbed and mixed with a chicken egg whipped into a foam, throw a handful of washed raisins, a handful of poppy, add, sprinkle with sugar (two tablespoons) and mix well together with pasta. From the inside, we bake the baking mold with butter, sprinkle with breadcrumbs and poppy seeds, lay out the noodle. Bake in the oven at 180 degrees. And we will serve a ready-made version of a sweet pasta dish with jam and butter, or a sweet sour cream sauce.