Paste cu sos de rosii/ Pasta with red sauce

Aceasta reteta este, poate, una dintre cele mai simple retete facute de mine vreodata, adica sunt doar paste si sos de rosii.

Pentru paste, cum imi place mie sa spun, aveti nevoie de........ paste.

Pentru sosul de rosii aveti nevoie de:

• bulion, pasta de tomate,rosii proaspete sau orice fel de rosii, mai putin cele murate... cu cele murate nu functioneaza, nici cu cele uscate

• cativa catei de usturoi

• ulei de masline

• busuioc (proaspat sau uscat)

• oregano ( proaspat sau uscat)

• sare si piper

• optional: cimbru, salvie, tarhon, turmeric, etc. ( puteti face o gramada de combinatii), de asemenea mai puteti adauga masline sau sunca prajita

Mod de preparare:

Pentru inceput aveti nevoie de 2 oale, una pentru sos si una pentru paste. In oala pentru sos puneti o cantitate moderata de ulei de masline si imediat adaugati usturoiul ca sa se caleasca. Usturoiul trebuie sa fie macinat sau taiat marunt. Odata cu usturoiul puteti pune si busuiocul daca il aveti proaspat, ca sa se infuzeze uleiul ( diferenta dintre calit si prajit este aceea ca atunci cand punem ceva la prajit uleiul trebuie sa fie incins, iar atunci cand calim uleiul trebuie sa fie rece). Intre timp se pun si pastele la fiert, aici puteti folosi orice fel de paste:

• spaghete

• farfalle

• penne

• fusilli

• tagliatele

Dupa ce usturoiul a inceput sa aiba o culoare aurie,puteti incepe sa puneti rosiile in forma in care le aveti si se amesteca putin, apoi puteti incepe sa adaugati sare, piper si orice fel de ierburi aromatice ati dori. Odata ce sosul a dat in clocot il putem scoate de pe foc si il puteti amesteca cu pastele odata ce acestea s-au fiert.

Sugestie de plating:

Cu toate ca in ultimele postari nu am mai dat sugestii de plating, aici am sa dau una. Pastele se aseaza frumos intr-o farfurie, se razuie niste parmezan deasupra, iar in mijloc se pun cateva frunze de busuioc.

Pofta buna si spor la gatit!

This is the english version of the recipe:

This recipe is perhaps one of the simplest recipes I've ever made, meaning it's just pasta and tomato sauce. For pasta, as I like to say, you need pasta.

For the tomato sauce you need:

- broth, tomato paste, fresh tomatoes or any kind of tomatoes, except the pickled ones ... with the pickled ones it doesn't work, not even with the dried ones - a few cloves of garlic - olive oil - basil (fresh or dried) - oregano (fresh or dried) - salt and pepper - optional: thyme, sage, tarragon, turmeric, etc. (you can make a lot of combinations), you can also add olives or fried ham

Preparation:

For the beginning you need 2 pots, one for sauce and one for pasta. Put a moderate amount of olive oil in the saucepan and immediately add the garlic to harden, the garlic must be ground or finely chopped, along with the garlic you can add the basil if you have it fresh, to infuse the oil (the difference between hardened and fried is that when we fry something the oil must be hot, and when we harden the oil must be cold). Meanwhile, put the pasta to boil, here you can use any kind of pasta:

• spaghetti

• farfalle

• penne

• fusilli

• tagliatelle

Once the garlic has started to turn golden, you can start putting the tomatoes in the shape you have them and mix them a little, then you can start adding salt, pepper and any kind of aromatic herbs you would like. Once the sauce has boiled we can remove it from the heat and you can mix it with the pasta once they have boiled.

Plating suggestion: Although in the last posts I did not give suggestions for plating, here I will give one. Place the pasta nicely in a plate, scrape some Parmesan cheese on top and put a few basil leaves in the middle.

Bon appetit!