A combination of flavors and textures. Pasta with a twist (Photo: Nimrod Saunders)
The delightful combination of chili chips and the difference between the textures of the sauce and the toasted breadcrumbs, creates a dish that explodes in the mouth.
This recipe is great for freedom-hungry teens who love and are willing to taste things that are a little spicy, but when they still have a deep fondness for classic pasta in tomato sauce.
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Instructions:
- 1 pack of pasta conchilla rigatta (shells)
- 3 cloves crushed garlic
- 1/2 tsp. ground chili
- 1/2 cup quality breadcrumbs
- 1 tablespoon olive oil
- For the tomato sauce:
- 1 large onion, peeled and diced
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and sliced
- 3 coarsely cut tomatoes
- Jar of Pomadoro sauce
- 1/2 cup water
- 2 tablespoons tomato paste
- A pinch of salt
- A pinch of white pepper
- A pinch of black pepper
- 1/2 tsp. paprika
Instructions:
1. Preparation of the tomato sauce: Heat a wide, flat saucepan, add a tablespoon of olive oil and steam the onion and garlic until golden brown. Add the tomatoes, and continue frying for about three more minutes. Add the pomodoro sauce, tomato paste and water, and bring to a boil.
2. Lower the heat, and season with salt, pepper and sweet paprika. Cook on low heat with lid closed for about half an hour.
3. Cook the pasta according to the manufacturer's instructions, and strain the water.
4. Assembling the dish: Heat a wide pan, add a tablespoon of olive oil and cloves of garlic. Lightly golden, and add the breadcrumbs. Stir until browned, and season with salt and white pepper. Turn off the fire, and transfer to a bowl.
5. In the same pan, add olive oil and chili chips and fry a little. Add the pasta and stir lightly to absorb the flavors of the oil and chili. Add the tomato sauce in the desired amount, and stir.
6. Transfer to a serving plate and sprinkle the spicy breadcrumbs on top.
Tip: You can season the breadcrumbs with herbs you like like fresh basil cut into thin strips.
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- Tomato sauce