Traditional recipes

Easter with tomatoes

Easter with tomatoes

Pasta with tomatoes, a good, simple, quick dish

  • 300 g paste
  • 2 medium tomatoes
  • 3 tablespoons oil
  • 1 cup of water
  • 1 chili knife tip
  • 1 knife tip garlic powder
  • 1 teaspoon basil
  • 3 tablespoons broth
  • salt and pepper to taste

Servings: 4

Preparation time: less than 30 minutes


Method of preparation Easter with tomatoes

Put the pasta to boil in salted water, let it boil for 5 minutes, meanwhile peel the 2 tomatoes and cut them into cubes. Heat the oil in a pan, then put the ready-cut tomatoes and the broth.

After about 1 minute add water, let it boil for 1 minute then add all the other ingredients.

After the pasta has boiled, put cold water on them so that they do not stick to each other.

After the sauce is ready, add it over the pasta.

Quick and easy!

Tips sites


If you like spicy pasta you can add more chili

Pasta with sardines, tomatoes and garlic, classic Italian recipe

Pasta with sardines, tomatoes and garlic, the classic Italian recipe, I think they are the best fish pasta I have ever eaten. They can also be made with anchovies, guvizi, sprot, obleti or even canned tuna. Step-by-step video recipe.

Pasta with sardines, tomatoes and garlic, classic Italian recipe

I've always loved fish and pasta, so Italian cuisine fits my glove. Since living in Italy, I have learned to cook pasta in hundreds of ways, all absolutely delicious & # 128578

Pasta with sardines, tomatoes and garlic, classic Italian recipe I first ate at a friend's restaurant by the sea. He served us with many kinds of pasta, wonderfully tasty, all prepared with fish and seafood of all kinds. God, what goodness!

It's time to give you these recipes, especially videos, to see everything live. I'm also looking for fresh sea snails, I'll come up with those recipes too & # 128578

My collection of Italian recipes can be found HERE. There are all kinds of recipes for pasta, pizza, bread, sweets, food. Of course I have famous Italian sauces, the recipe for the famous Neapolitan pizza with slow fermentation, but also many other delicacies & # 128578 And there are new recipes, all video. & # 128578

Read, watch and salivate well, then try them on & # 128578

Fresh sardines can be found everywhere in Italy, at any fish market in the hypermarket or at the cars of itinerant fishermen who sell goods in neighborhoods. They are cheap, often 1 kg costs 2.5-3 euros. They are small, rarely as big as a palm, generally as big as anchovies. These are the most appreciated, not big as we find in Romania. They have a fantastic sweetness! I buy in about 2 weeks, we really like it & # 128578

I prepare them in many ways, fried , marinated in oil, salt, pasta, risotto, vegetables, etc. I will come back with more recipes.

See here my recipes with fish and seafood , Romanian (Dobrogean) or Italian, are extremely tasty. I have dozens of recipes and I still have a lot of video recipes to work on & # 128578

Pasta with cream, pressed ham and tomatoes & # 8211 simple and quick recipe

Pasta with cream, pressed ham and tomatoes & # 8211 simple and quick recipe. Simple pasta with ham, tomatoes and creamy cream sauce with lots of cheese (parmesan). Pasta recipes with cream sauce. Quick pasta recipes.

When I'm in a hurry, I make quick pasta recipes. There are crowded days when I can no longer cook dishes that require a long time to prepare and pasta is a perfect solution!

I like pasta where the sauce is ready at the same time as it boils. I most often make pasta with creamy sauce and mushrooms (the recipe here) or tagliatelle with butter and sage (the recipe here).

As I enter the kitchen the first thing is to boil a pot of water and salt. I calculate about 1 l of water and a teaspoon of salt per 100 g of pasta. In this case the portion for one person is approx. 100-120 g of dry pasta because this sauce is not very consistent. For "more serious" sauces like ragu alla bolognese calculate 80-90 g of dry pasta / person. But let's not talk now about this fabulous sauce that requires over 3-4 hours of boiling.

For the recipe for pasta with cream, pressed ham and tomatoes, I used shorter pasta, respectively pennoni lisci. You can choose any kind of short pasta such as farfalle, rigatoni, snails, fusilli or even macaroni. The cream for the sauce is sour and sour (fermented) with min. 20% fat. We are talking about cream in a bucket or glass that is also used in sarmale or papanaşi (so not sweet cream for cooking).

The cheese I chose was a flavored Parmesan, but you can also opt for pecorino or even plain or smoked local cheeses. It's not wrong to put cheeses with noble blue mold like gorgonzola, roquefort, stilton or blue danish. For flavoring I chose to use lime peel and basil.

I leave you the recipe for two servings of pasta with cream, pressed ham and tomatoes.

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham

Pasta with tomatoes - Recipes

Yesterday I visited my brother Paul from the Cancer Tavern… I ate some mussels and breaded squid. :)

When I left, Paul gave me some crayfish to cook at home, among which he gave me a blue crayfish. It is said to be a rarity. :)

I thought I'd make some crayfish pasta.


  • crayfish - 12-15 large pieces
  • paste - 250 g
  • tomatoes - 1 kg
  • onion - 1 piece
  • garlic - 1-2 puppies
  • olive oil - 50 ml
  • martini - 50 ml
  • fresh oregano - 2 twigs (we can also use dried oregano - ½ teaspoon)
  • salt
  • pepper


In the first phase we put a big pot, so that all the crabs can fit in it, to boil it with salt.

We wash the crayfish under a stream of cold water to remove the sand.

Then, when the water boils, add the live crayfish in the pot and let it boil for 4-6 minutes depending on their size… until they change color and turn red.

We take them out of the pot in a bowl.

One by one, we catch with one hand of the head and with the other hand of the tail. We twist his head and separate it from his tail. We put his head aside. Remove the first 2-3 rings of the tail, grab the end of the tail and pull the meat out.

We also take meat out of the tongs.

It is important not to forget to clean the meat from the gut. We can do this by splitting the tail with a knife about 3-4 mm and removing the intestine with dirt.

Then we pass the meat through a stream of water and put it aside.

In another pot, put 2 L of boiling water with a tablespoon of salt. (Salt, in addition to the fact that it tastes like food, also speeds up boiling water! More information about salt and boiling water can be found in the "ADVICE & TIPS" section).

As soon as the water starts to boil, add the pasta and boil according to the instructions on the package. The pasta must be aldente, because their preparation will continue with the tomato sauce with martinis. So for example if we use pasta, which says 6 minutes on their packaging, we boil them for 4, maximum 5 minutes.

Stir at first to avoid sticking the pasta together, then from time to time, until the pasta is ready.

After the pasta is cooked, we drain it of water. If the sauce is ready, we put them over the sauce, but if the sauce is not ready, we pass the pasta under a stream of cold water, because otherwise they will continue to boil and soften.

Peel the tomatoes as follows: Boil the water, and when it boils, dip the notched tomatoes on top with a knife, in four (X-shaped, not very deep, just enough to cut the skin), keep them in hot water 1 minute, immediately afterwards, remove and place in a bowl of cold water for 1 minute, then peel.

We cut them into cubes of about 1 cm.

Heat the pan on the fire, add the onion cut into small cubes, cook for 4-5 minutes, then add the garlic cut into small cubes. After 1 minute, add the cubes of tomatoes, martinis, oregano, salt, pepper and simmer.

After 10 minutes, add the pieces of crayfish meat, leave for 1-2 minutes, then add the pasta for another 1-2 minutes.

Our pasta with crayfish, tomato sauce and martini are ready.

If you are thinking of trying homemade pasta, here is the homemade pasta recipe by me)

- 3 tomatoes,
- 150 gr. pasta,
- chopped parsley,
- 2-3 tablespoons olive oil,

Here's how to do it:

1. Boil salted water and a little oil.

2. Add the pasta and let it boil for 10-12 minutes.

3. Peel the tomatoes and cut them into small pieces.

4. Boil them with 1-2 tablespoons of olive oil.

5. Boil the tomatoes until soft.

6. Add a little salt and chopped greens as small as possible.

7. Drain the pasta and place in a bowl.

8. Pour the tomato sauce over them.

Pasta with tomato sauce is tasty and very easy to prepare. Don't forget that your little one doesn't chew as easily as you do, let the pasta boil for 2-3 minutes longer, depending on the stage your child is in when it comes to "chewing food".

Pasta with tomatoes and walnut sauce they are easy to prepare and will take you about an hour, not much, given the flavor and nutritional properties they offer. Here are the steps you need to take to prepare pasta with tomatoes and walnut sauce :

1. Boil the pasta according to the instructions of pep achet.

2. Cut the tomatoes into slices and fry them on both sides.

3. Grease a pan with butter and line it with breadcrumbs.

4. Place a layer of tomato slices on the bottom of the tray.

5. Pour the boiled and drained pasta over the tomato slices.

6. In a separate bowl, mix the cream with the walnuts, egg yolk and urda.

7. Pour the composition over the pasta and make it even.

8. Place a layer of tomatoes over the sauce and put the tray in the oven for 20 minutes.

9. Add oregano when serving pasta.

Pasta with tomatoes and walnut sauce can be served at lunch, dinner and whenever you feel the need to prepare something special for your loved ones!

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Preparation time - approx. 90 minutes (20 - 25 minutes cooking, cleaning, cutting vegetables, 25 - 30 minutes - vegetable quality, 35 minutes boiling)

Multicooker Frying Program (Fry)
Saute (approx. 10 min.) Onions and garlic, finely chopped and gradually add, mushrooms (left to cook beforehand), peppers cut into thin and long strips, tomatoes and capers and season to taste. After lightly frying all the vegetables, add 4 tablespoons of pepper sauce (which is lightly seasoned) and leave until the Fry program is completed, 25-30 min.

Multicooker (Boil) cooking program
Pour the tomato sauce, a glass of water (400 ml.), Pasta (not previously cooked) and 2 basil leaves. Leave it to boil and about half the time add another glass of water and 3 tablespoons of pepper sauce (to taste, practically). Check along the way and add more salt and pepper.

At the end, place it on a plate, sprinkle Parmesan cheese to taste, as well as basil and parsley.

Pasta with chickpea sauce and tomatoes

Ideal recipe for Easter Lent, delicious and very easy to prepare!


  • 400g puree Bella Rosa
  • 2 cups vegetable soup or water
  • 1 canned chickpea berries Darinne
  • 4 cloves of garlic
  • 3 tablespoons extra virgin olive oil Colavita
  • 1 half teaspoon paprika
  • 1 half teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 450g pasta, optional

Preparation time

one hour and 15 minutes (15 minutes for cooking, one hour for cooking)

Method of preparation

  1. Start the oven at 150 C.
  2. Place Rosa Rosa passata, garlic, paprika, oregano, salt and pepper on a baking tray.
  3. Put the tray in the oven and bake for about 45 minutes, or until the passata thickens and changes color.
  4. Meanwhile, in a medium saucepan, put the vegetable soup or water and chickpeas Darinne. Boil over low heat then remove from heat.
  5. Add the ingredients from the pan and saucepan to the bowl of a blender and process until they become a smooth paste.
  6. Boil the pasta according to the instructions on the package, then drain the water, keeping a cup of pasta water to bind the sauce.
  7. Mix the pasta and sauce in a large bowl. Season with oregano and serve!

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Ingredients for the Amatriciana pasta recipe

  • - 160 g dry pasta (2 servings)
  • - 100 g pillows (or pancetta, if you can't find pillows)
  • - A can of good quality tomatoes
  • - A small onion
  • - 2 cloves of garlic
  • - 1 tablespoon olive oil
  • - 50 ml dry white wine (chardonnay)
  • - 50 g pecorino ras

Total preparation time

& ndash Boiling pasta: 15 minutes (6 minutes after boiling water or according to the instructions on the package)
& ndash Sauce preparation: 15 minutes
& ndash Completion: 5 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash Wooden / silicone spatula
& ndash Pasta cooking pot (according to the instructions on the package)

Preparation for Amatriciana pasta, the classic Italian pasta recipe with tomato sauce

Step 1:
Finely chop the onion and garlic. Cut the pillows into pieces. Guanciale is goose or pork cheek, salted and matured.
Step 2:
Bring water to a boil for pasta. From the moment it boils you can add the pasta, and you only have 6 minutes left!
Step 3:
Add the olive oil to the pan and keep the pan on low to medium heat. Add the pillows / pancetta and let it brown for 5-6 minutes. Work only on low heat to slowly extract the fat from the meat.
Step 4:
After the meat is browned, deglaze with white wine, increasing the heat. Allow the alcohol to evaporate (2-3 minutes)

Amatriciana pasta, the classic Italian pasta recipe with tomato sauce

Step 5:
Add onion, garlic and canned tomatoes. Let it reduce by half (5-6 minutes).
Step 6:
Add the cooked pasta. If you need to thin the sauce, you can use 1-2 tablespoons of pasta water & ndash will enrich the final taste and the residual starch will help thicken the sauce
Step 7:
Let it boil together for 2-3 minutes. Add the grated pecorino and mix.

Useful advice

& ndash There are many brands of good quality pasta. Use a good brand!
& ndash You can use fresh pasta instead of dry pasta
& ndash Use a sweeter can of tomatoes (it doesn't have to be sour, because the sauce inherits from the acidity of the wine)
& ndash You can order a large part of the missing Italian ingredients online!

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

Video: Ostern bei Familie Pfützenreiter. Freshtorge (October 2021).