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Spaghetti with tomato sauce and baked pepper

Spaghetti with tomato sauce and baked pepper


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We wash the pepper, dry it with a paper napkin and bake it on all sides on the stove flame. When the pepper is baked, we put it in a bowl with cold water for about 10 minutes, after which we peel it. strip the pepper (removing the seeds) and set it aside.

In a frying pan put the olive oil and the cleaned and crushed garlic cloves. When the garlic has taken on color, remove it.

Add the pepper slices and tomato juice. Add salt and pepper, add sugar and, if necessary, a little water. Let the sauce drop to the desired consistency. Add a little nutmeg and mix with a wooden spoon.

Meanwhile, boil the water. When the water boils, add salt and add the pasta. Let it boil for 8 minutes (or according to the instructions on the package) stirring from time to time to prevent the pasta from sticking together.

When the pasta has boiled, drain the water and add them to the sauce, mixing everything well.

Serve hot!

Good appetite !


Eggs laid in tomato sauce with baked peppers and meatballs

Start by preparing the meatballs: minced pork is mixed with onion (peeled, washed and chopped), garlic (cleaned, washed and ground), a little salt, a little freshly ground pepper, a little dried thyme, egg and flour.

With wet hands, form the meatballs, put them in breadcrumbs and then fry them in oil. Remove on an absorbent napkin.

Bake the kapia peppers over the flame of the stove (or in the oven) and put them in a pan, sprinkling coarse salt over them. Cover the pan with a lid and let the peppers soak for about 10 minutes, then they can be cleaned of skin and seeds.

While the peppers are soaking, clean the onions, wash, chop and fry in a wok with 100 ml of oil, sprinkling a little salt and a little freshly ground pepper over them.

Peeled peppers are cut into thick strips and cut.

Over the hardened onions put the peppers, meatballs, tomato juice, water, bay leaf, basil leaves, paprika, a little dried marjoram, a little dried basil and a little dried oregano. Let everything boil until the sauce drops a little. Place the meatballs on the edge of the wok and place the four eggs. Sprinkle salt on them and cover the wok with a lid. Leave on low heat until eggs are cooked to preference, soft or hard. Add the chopped green parsley at the end.


Preparation

Previous preparation: The cashews are washed in a strong stream of water and left to hydrate for at least 2 hours or overnight. Before being used in the recipe, rinse very well in several waters. The water in which it was hydrated is not used.

With the help of the spiral, the spaghetti from the carrots and the pumpkin is formed.

Mix the ingredients for the sauce: tomatoes, dehydrated tomatoes, red bell pepper, garlic, cashews, olive oil, basil, thyme, salt and pepper, until it turns into a sauce. The texture of the sauce is coarser.

Place the carrot and pumpkin spaghetti on a plate and add the sauce over them.

Garnish with cherry tomatoes and fresh basil leaves and sprinkle with a few drops of olive oil.


Chicken with baked pepper sauce

Chicken with baked pepper sauce

Chicken with baked pepper sauce

Ingredient:

  • 500 g chicken breast
  • 5-6 bell peppers
  • 2 onions
  • 1 red
  • 3 cloves of garlic
  • salt, pepper, paprika - to taste
  • 200 ml cooking cream

Method of preparation

You decide what size the pieces of chicken used should be, we left them quite large, as you can see. After bringing them to the desired size / shape, fry them in a pan for 3 minutes on each side.
Temper the peppers, if you don't already have them. Cut them as small as possible. In a frying pan, sauté the onion with the garlic and tomato, season with salt, pepper and paprika (sweet or spicy, to taste). Add sm & acircnt & acircna and after 3 minutes and peppers.
If you want the sauce to be creamy, pass it through a blender. If not, you can leave it like this without any problems. Bring the chicken and the pepper sauce to the same bowl, put the lid on and leave it on the fire until it penetrates the whole chicken (maximum 7-8 minutes).


Pasta with roasted pepper sauce and tomatoes

I still haven't met a kid who doesn't like Easter. Dandelion is no exception.

When I sit down tired after five dishes that the little girl tested in turn and decided that "bleah" (luckily they were not intended for her), Ania comes to me, hugs me and announces me warmly:

-Well me, beetle, you couldn't and you thought you wanted pasta when you were pulling my pants to see what miracles happen in pots ?! Where there were 5, the 6th also went. Did you let me finish everything so I could start over ?! I answer theatrically affected.

-Mmmmm (thinks of the answer with his finger to his mouth)… YES!

-Okay, baby, let's make pasta!

And that's how I came across this recipe enriched by me, extremely fast and, as it turned out in the end, even delicious, which I quickly write down here so that it will be at hand when my little girl asks for it.

-200 g peeled canned tomatoes (you can also use fresh peeled tomatoes)

Bake the capsicum in the preheated oven at 200 degrees C for 15 minutes (you can turn it halfway) then leave it in a covered pot until it cools down (so you can easily clean it).

Put the peeled canned tomatoes with the juice, the capsicum and the basil leaves in the blender and turn it into a sauce.

Boil the pasta according to the instructions.

Saute finely chopped onion and garlic in butter, add the tomato sauce and a cup of water in which they cooked the pasta and let it simmer. Season with salt and pepper.

Add the drained pasta to the sauce and let it sit for another 2 minutes. At the end, turn off the heat and add the cream, stirring until well incorporated.


Spaghetti with sardines, capers, olives and tomato sauce

Last year at this time, after a very intense period of events at Mazilique Studio, I was starting to brainstorm with my colleagues where we could go for a few days in a team building. The coordinates we took into account were to be a destination where we could eat well and have the option of beach and laziness.

I chose Sicily and it was a wonderful decision & # 8211 not only did we enjoy an overdose of gelato, but at every meal we also tested a variant of pasta with fish or seafood.

One recipe that stuck in our minds was some spaghetti with fresh sardines and olives, which my colleague Simona ordered from a terrace in Cefalu. So when the duke's appetite hit us on a semi-rainy afternoon, we said in unison that this was what we wanted to eat for lunch. There was no time to buy fresh sardines, so I stocked up on what I found in the pantry - canned sardines, tomato sauce, olives, plus some fresh basil from my own harvest.

We made our appetite accordingly and it gave us enough energy and hope to make plans for our next trip together (which we hope will happen as soon as possible).

INGREDIENTS
4 servings, 20 minutes

250g spaghetti
2 tablespoons olive oil
1⁄2 teaspoon hot pepper flakes
3 cloves of crushed garlic and coarsely chopped
180g sardines, drained of oil
250g finely chopped tomatoes
1 tablespoon tomato paste
100g black olives, coarsely chopped (I used some less salty)
2 tablespoons capers
1/2 bunch of basil
60ml of the water in which they cooked the pasta
salt and freshly ground pepper

Fill a large pot with water, add salt and put on the fire. When the water starts to boil, add the pasta, set the heat to medium and boil the pasta for 9 minutes, or according to the time mentioned on the box.

While you wait for the water to boil for the pasta, you can prepare the sauce.

Pour the olive oil into a large pan and heat over medium heat. Put the chopped garlic and cook for 1-2 minutes, then add the hot pepper flakes together with the sardines. Cook everything for 2 minutes, stirring with a wooden spoon, crushing and breaking the sardines into pieces.

Add the chopped tomatoes together with the tomato paste. Mix everything and let it boil for 3-4 minutes, until the sauce boils and decreases a little.

As soon as the sauce has the desired consistency, add the olives, capers and half the amount of finely chopped basil. Mix and cook everything for another 2 minutes.

Stop 100ml of the water in which the pasta was boiled, drain it, then transfer it over the sauce. I added 60ml of water, but you can put more if you want to get a more liquid sauce. Mix everything, and finally sprinkle the remaining basil leaves.

For an extra touch at the end, you can drip a little more olive oil on top and some freshly ground pepper.

I don't know how many of you still have supplies in the pantry, but let me tell you how it is with me. As I used the ingredients I had in the house lately, I ended up with empty shelves both in the drawers at home and in the pantry in the studio. So for this recipe we kind of inaugurated the end of the ingredients we have at hand.

And now, even though I have the urge to walk to the market more often, to cook fresher, fresher, more seasonal - these are still some basic ingredients that I use often, so I had to replenish the stock in the pantry.

In order to have more time to roam the markets, I always preferred to order everything I could online. So, last week I placed an order in the new category of dry foods from eMAG, where in addition to tomato sauces and canned chickpeas, I added to the basket a bottle of gin Monkey 47 (I couldn't help myself :)) from the drinks category. The good part is that they deliver quickly all over the country and have many variants of ingredients from the grocery and beverage category. And no worries, the gin bottle was super well packaged, covered in protective material, so that it reaches its destination intact and does not spoil anyone's party :-)

Also, if you place an order of at least 100 lei in the categories today dry food & beverages, and apply the code "groceries" you receive a voucher of 20 lei extra-discount from the total price displayed. The promotion applies exclusively to products sold by eMAG.


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Spaghetti with eggplant and peppers, prepared with basil, garlic and olive oil, sprinkled with breadcrumbs or parmesan

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Spaghetti recipe with spicy shells and white wine, hot red peppers, canned tomatoes, seasoned with ginger powder

Spaghetti carbonara

Spaghetti carbonara prepared with cheese, diced smoked ham and sour cream


Baked peppers with tomato sauce & # 8211 Incredible recipe, found in my mother's old recipe book

If you like baked peppers, then you should try this simple but delicious recipe. The combination of baked peppers and tomato sauce is wonderful. You only need 4 ingredients to prepare a filling and tasty meal.

Ingredients for baked peppers with tomato sauce:

How to cook baked peppers with tomato sauce?

Wash the whole peppers and bake in the oven (without removing the seeds) or in a dry pan, on all sides. After they are well cooked, peel them and place them on a plate.

Meanwhile, prepare the tomato sauce. Wash the tomatoes well, cut them into small pieces and put them in a pan on the fire. Peel the garlic cloves, grind them and add them to the pan with the tomatoes.

Then add salt, to taste, and cook the tomato sauce for a few minutes. Consume baked peppers with tomato sauce and bread. This is all! You don't need too many ingredients to cook a delicious lunch. Good appetite and increase cooking!

From 4 simple ingredients, any housewife manages to prepare a delicious meal. Try the baked pepper recipe with tomato sauce today and surprise your family with a very good dish.

If you liked this simple but tasty recipe, I recommend you share it with your friends. They will definitely want to taste the baked peppers with tomato sauce and will really thank you for the idea.


Baked capsicum salad with ripe tomato sauce, parsley and garlic

I remember my mother in the kitchen, quite vaguely, because I went in there just because my masters couldn't be patient and I tasted the food before it was ready, and she, when she caught me, didn't waste her time explaining to me what she was doing. why do you do that. I didn't even think then that her advice, not listened to carefully, would accompany me and help me in the new habits I had created in the kitchen.

It's as if I see her putting salt on well-cooked peppers, after taking them out in a bowl, and then covering them with a kitchen towel, and it's as if I hear her say, "You have to let them simmer for at least 15 minutes." At the first opportunity, that is, in a month and a half I will put it to work, and the pictures on the blog. At least a recipe to come out. And my grandmother will make a Dobrogean cheese pie, my favorite. Maybe some donuts and sarmalute in beef sheets. Ahh, and the delicious soup with dumplings, and the soup with fine, perfect noodles. I was hungry and nothing would satisfy me now, neither the pepper salad nor the baked salmon with Dutch sauce that I cooked today. But a single dumpling, made by my mother, would make me happy.

In addition to the capia, I baked some eggplant, I also made some potatoes with butter and rosemary in foil, under the embers, and some grilled chicken legs, with spices. If I had to choose between capia and eggplant, I would choose eggplant salad with mayonnaise and a little onion, but I start with peppers, I keep the best in the end.

Ingredients: capsicum, tomatoes, garlic, oil, white wine vinegar, parsley, garlic, salt and pepper. Maybe a little hot pepper, according to your preferences.

Preparation: Bake the peppers on the grill, oven, hob or frying pan, on both sides being careful not to burn until they turn black. So are tomatoes. Put the peppers and tomatoes, then, in a bowl, as I wrote above, with salt and cover for 10-15 minutes. Peel the vegetables and put the peppers in a shallow bowl, and pass the tomatoes or put them on the large grater (remove the seeds first, if you are patient or strain the sauce through a sieve). Make a little mujdei and mix with mashed tomatoes and finely chopped parsley. Add vinegar to taste and salt, if necessary, a little pepper and pour the tomato sauce over the capsicum. Leave the salad in the fridge until it cools. Delicious Romanian!


Method of preparation

Start by preparing the meatballs: minced pork is mixed with onion (peeled, washed and chopped), garlic (cleaned, washed and ground), a little salt, a little freshly ground pepper, a little dried thyme, egg and flour.

With wet hands, form the meatballs, put them in breadcrumbs and then fry them in oil. Remove on an absorbent napkin.

Bake the kapia peppers over the flame of the stove (or in the oven) and put them in a pan, sprinkling coarse salt over them. Cover the pan with a lid and let the peppers soak for about 10 minutes, then they can be cleaned of skin and seeds.

While the peppers are soaking, clean the onions, wash, chop and fry in a wok with 100 ml of oil, sprinkling a little salt and a little freshly ground pepper over them.

Peeled peppers are cut into thick strips and cut.

Over the hardened onions put the peppers, meatballs, tomato juice, water, bay leaf, basil leaves, paprika, a little dried marjoram, a little dried basil and a little dried oregano. Let everything boil until the sauce drops a little. Put the meatballs towards the edge of the wok and put the four eggs. Sprinkle salt on them and cover the wok with a lid. Leave on low heat until eggs are cooked to preference, soft or hard. Add the chopped green parsley at the end.



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