Simple pasta with tomatoes and mozzarella is perhaps the fastest, most economical and delicious way to have lunch. It is important to remember that the key to delicious pasta is durum wheat spaghetti, good tomatoes, cheese and olive oil.

A couple of weeks ago we returned from Naples, where, of course, we had a blast, eating a variety of pastas and pizzas in huge quantities. And suddenly I realized that my favorite pasta is extremely simple: tomatoes and mozzarella, it couldn’t be simpler! And since today the stars coincided in such a way that there was little time to prepare dinner, jars of excellent La Valle tomatoes were waiting in the pantry, and a ball of mozzarella was in the refrigerator, then the decision came naturally, let’s prepare super simple and delicious pasta! You will spend no more than 7 minutes for the entire cooking time, we’ll time it!

For 1 small serving

• Spaghetti Capellini n.1 – 50-70 grams
• Peeled tomatoes in La Valle tomato juice - 1/3 can (approx. 200 grams)

  Author's note— In my humble opinion, whole peeled tomatoes in their own juice or tomato juice are better suited for this paste, but not chopped

• Garlic - 1-2 cloves
• Salt - to taste
• Dry oregano - 1 teaspoon
• Mozzarella – 50 grams
• Olive oil - 2 tablespoons + for serving
• Grated Parmesan (optional) - to taste

Preparation

Bon appetit!

Now I’ll tell you a little about tomatoes (information provided by the manufacturer):

"La Valle" organic bio tomatoes

La Valle tomatoes are handpicked at the peak of ripeness and carefully packed into jars in a modern factory in southern Italy. The mineral-rich volcanic soils of Salerno in sunny Campania, near Naples, are ideal for growing organic San Marzano tomatoes. The lands near Naples have been famous since the mid-19th century for their abundant harvest of tomatoes ripened under the bright rays of the sun for preservation.

Story

In 1949 Alfonso Sellitto opened a small enterprise using crops from his lands as raw materials. These were difficult, hungry post-war years, products were selling well, and production was developing. By 1960, La Valle products were sold in all corners of Italy. Soon, canned peeled whole San Marzano tomatoes began to be exported to other countries around the world.

In 1965, La Valle became one of the first companies to export the luxury San Marzano variety of tomatoes to the United States.

During the development, Alfonso Sellitto began to produce sun-dried tomatoes and cherry tomatoes, tomato paste and artichokes, beans and peppers, olive oil and balsamic sauce.

Preserving traditions, but following modern standards, La Valle's mission is to bring the exceptional taste of authentic Italian products to your table.

Certificates and brands:

La Valle products are carefully manufactured using technologies VEGAN according to standard KOSHER. Canned tomatoes varieties rightfully have a certificate BIO organic products: aromatic and juicy, dense in consistency, La Valle is noted by chefs around the world.

Brand DOP – Denominazione di Origine Protetta (translated from Italian as “controlled origin”), guarantees the entire production process of La Valle tomatoes from cultivation to packaging in a specific region of Italy – Salerno.

IGP Certificate – Indicazione Geografica Protetta confirms the unique quality of La Valle tomatoes grown in mineral-rich volcanic soils near Vesuvius in the valley of the Salerno region.

Unlike other brands of tomatoes on the Russian market, La Valle tomatoes are carefully produced at a gentle temperature of no more than 80 °C. Fine technology avoids the addition of salt and other preservatives.

Facts about La Valle products:

• San Marzano tomatoes are grown on fertile volcanic soil at the foot of Mount Vesuvius, which gives them a special rich taste and low acidity;
• Canned tomatoes are supplied in two versions: whole peeled La Valle tomatoes and chopped tomatoes packaged in 400 g jars.
• the variety is distinguished by its elongated shape, dense fleshy pulp, and low seed content;
• Tomatoes are harvested at peak ripeness from August to September;
• finished products do not contain salts or preservatives

You can read more about La Valle tomatoes and Italian cuisine recipes at: http://lavalle.ru.

A few words about tomatoes: They brought them to me to try and I can say that I liked it. No “canned” or overly vinegary taste, neither salty nor sweet. The feeling that the product is really made from ripe tomatoes. I liked it, I will buy these.

Step 1: Boil the pasta.

Boil the pasta in salted water until half cooked. Cook exactly according to package instructions. Place the finished pasta in a colander. But do not drain all the water after cooking, leave a little in the pan.
Attention: Pasta can be anything, short (bows, snails, spirals) or long, such as spaghetti.

Step 2: Stew the tomatoes.

Heat olive oil in a frying pan over medium heat. Wash the tomatoes, dry them, halve them and throw them into a frying pan with hot oil. Then add salt, add tomato paste and simmer everything a little, stirring.

Step 3: Add milk.

Pour milk into the pan with stewed cherry tomatoes and stir.
Transfer the resulting mixture to a saucepan with some water left after cooking the pasta.

Step 4: Mix with pasta.

Then mix the pasta with the hot tomato-milk mixture, add grated mozzarella, butter and mix again. Cover everything with a lid and wait until the cheese melts.
At the very end, add washed basil and mint leaves to pasta with tomatoes and mozzarella cheese, and then serve the finished dish immediately.

Step 5: Serve pasta with tomatoes and mozzarella cheese.

It will take you no more than 20 minutes to prepare pasta with tomatoes and mozzarella cheese, and the result will be unforgettable! We can say that this is an improved version of the usual macaroni and cheese, only more original, tastier and more aromatic. Serve for lunch or dinner as a main course.
Bon appetit!

Some housewives add garlic to this dish by frying cherry tomatoes in it.

Tomato paste must be natural and not too sour.

Pasta baked with mozzarella is a wonderful dinner that will delight you with the wonderful taste of cheese.

True classic mozzarella cheese is a fast-ripening cheese. It is made in accordance with special technology from whole milk of black buffaloes; this cheese comes from the Italian region called Campania.

The name “mozzarella” was first mentioned in a cookbook dated 1570 by a cook at the papal court, but the cheese itself, made from buffalo milk, appeared much earlier.

Mozzarella is also made from cow's milk, hence its name - “milk flower”. This product is not only nutritious, but also healthy.

You can pamper yourself with this soft, round-shaped cheese even if you are on a diet, because their energy value does not exceed 240 kcal, and there are no carbohydrates in it. Protein in mozzarella is about 18-20%. So feel free to add this delicious cheese to different dishes.

Mozzarella pasta recipe

Ingredients:

Cooking method:

1. Let the water for the pasta heat up in a saucepan. Wash the thigh fillets and dry with a paper towel. Cut the meat into thin strips.
2. Heat a frying pan and fry the fillet over high heat with a little olive oil for 3-4 minutes. Then salt and pepper it. Place the chicken in a bowl and cover with a lid.
3. Throw the pasta into boiling water and take it out two minutes earlier than indicated on the package. Drain the water.
   Cut the onion into thin strips and chop the garlic. Fry over medium heat with a drop of olive oil until golden brown.
4. Add grated tomatoes to the onion and garlic, mix, salt and pepper. As soon as the sauce begins to “boil”, add cherry tomatoes. Cook for five minutes.
   Add chicken to the pan, stir, cook for a minute.
5. Add pasta, stir and remove from heat.
   Transfer all contents into a baking dish. Add half of the chopped mozzarella (cut into thin circles) to the pasta and mix. Place the rest of the cheese on top.
   Place the pan in an oven preheated to 180 C and bake for 15-20 minutes.

The dish is ready to serve! Bon appetit!

Pasta with mozzarella and tomatoes is a small piece of Italy. It's like it takes you on a gastronomic journey. You can try this dish not only in a restaurant, but also at home. This will require simple ingredients, imagination and a little time. They prepare different types of pasta, for example, spaghetti or penne rigate, that is, long and thick pasta. This directly depends on taste preferences.

Pasta with fresh tomato and mozzarella sauce

Mozzarella pasta is a combination of taste and tenderness. To prepare this dish, you need to take the following ingredients:

Cooking a flavorful dish with an Italian accent

First you need to prepare the mozzarella pasta sauce. To do this, take tomatoes - it is better to peel them, which boiling water can help with. Wash the tomatoes, cut them crosswise, not very deeply, then pour boiling water over them for literally a minute. Then you need to carefully remove them and begin to remove the skin - first from the cut site. After this treatment it is very easy to peel the tomatoes.

Set aside three tomatoes and roughly chop the rest. Take a frying pan or saucepan and heat a spoonful of olive oil in it. Peel the onion and garlic and chop finely. Fry these ingredients in oil for about five minutes, stirring occasionally. Then add tomatoes, salt and pepper. Cut one basil leaf in half and add to the tomatoes. Cover the pan with a lid and simmer the mozzarella pasta sauce for about an hour.

Coarsely chop the remaining three tomatoes. When an hour has passed, add them to the sauce and add the remaining basil.

Now it's time to prepare the pasta itself. It's best to follow the directions on the package as different types cook differently. Usually mozzarella is added to the sauce and boiled for about two minutes. Turn off the stove, and pour the sauce over the finished pasta and sprinkle with grated Parmesan. If necessary, you can additionally decorate the mozzarella pasta with basil leaves.

What is the advantage of this dish? The sauce turns out to be delicate, but the tomato pieces are still noticeable, adding piquancy.

Baked dish: list of ingredients

There are many recipes for pasta with mozzarella. But not everyone knows that it can be baked. But this is how this dish turns out tasty and original. To prepare it you will need:

• 250 grams of pasta;
• one lemon;
• several sprigs of basil;
• 150 grams of mozzarella;
• the same amount of ricotta;
• one onion;
• a couple of cloves of garlic;
• two tablespoons of olive oil;
• 400 grams of tomatoes;
• a teaspoon of dried oregano;
• salt and pepper to taste.

First, prepare the sauce. To do this, take a saucepan and fry finely chopped onion and garlic in olive oil. When they change color and become transparent, you need to add peeled and chopped tomatoes to them. Salt and season the dish with ground black pepper. Next, simmer covered over low heat for about an hour. Add a little sugar if necessary if the tomatoes were sour.

Making pasta with mozzarella and tomatoes

The pasta needs to be boiled, but the water should be drained three minutes before it is ready. This kind of broth is not thrown away; it will come in handy later. Finely chop the basil. Squeeze the juice from the lemon and remove the zest. If you don’t like the taste of zest or lemon, you can reduce the amount in the recipe, but it is not recommended to completely abandon this fruit.

Mix pasta and ricotta sauce. Lightly grease a baking dish with oil and place some of the pasta and sauce on it. Coat everything with tomato sauce and add pasta again. It's best to do several layers. Top everything with grated mozzarella. Place the pasta with tomatoes and mozzarella in the oven for twenty minutes until the cheese browns. The dish should be served hot.

The easiest pasta recipe

To prepare a quick and original dish, you need to take:

• 200 grams of pasta;
• 200 grams of chicken fillet;
• one hundred ml of cream;
• garlic clove;
• one ball of mozzarella;
• salt and pepper;
• Bay leaf.

This dish cooks quite quickly, so it is a great option for dinner.

Delicious pasta with cheese and chicken

First you need to prepare the chicken fillet, it needs to be boiled as follows: bring the water to a boil, add salt and pepper, add a bay leaf, and then add the chicken breast. You need to cook until done. The secret to soft, tender chicken is to let it cool in the broth. Next you need to prepare the pasta.

Next, the chicken meat needs to be cut into cubes. Pour a little oil into a heated frying pan, fry the chicken fillet for a minute, add garlic, passed through a press. Pour in the cream and simmer for another five minutes until it thickens. Pour the sauce over the prepared pasta. Mozzarella needs to be finely chopped. Sprinkle it on the dish. Pasta with mozzarella and chicken is ready! The dish must be served while it is hot. You can also garnish it with basil leaves or finely chopped parsley.

It's no secret that pasta is a very tasty and quick to prepare dish. You can cook it with different sauces and still get different results. Everyone also understands that this is also a real lifesaver for those who don’t have time to figure out what to eat for dinner. Delicious pasta garnished with a sprig of basil, or a baked version with a crust of melted cheese - all this will delight the whole family. Recipes like these allow you to turn an ordinary family dinner into something special.

This recipe was inspired by the program Master Chef America. Especially season 4, with the most talented finalists from the 4 seasons.

And in the 5th there was an interesting paste recipe, the form of which I saw for the first time - caramel

It is called so because it resembles candy in appearance. Since there is no detailed description in the program itself, I looked on the Internet and found many recipes for this pasta with different fillings.

And since I had my homemade Philadelphia cheese, I decided to make it with it

You can add sunflower oil, but I didn’t. Advice: add oil, do not add salt, this way the interaction of oil, eggs, flour occurs faster

I kneaded the dough and rested it for half an hour. In half an hour we'll torture him some more. And you can roll it out. I have an Italian noodle maker. It's easier for me. But nothing can be done with a rolling pin

I roll it out and cut it into rectangles with a pizza cutter.

In the middle is a Philadelphia ball (you can add spinach to the Philadelphia for variety)

Now make 2 turns, twisting the dough

We pinch the edges and twist the ends like candy

For the sweets there is a sauce that I have already made. Lightly fry the garlic slices. Add tomatoes in their own juice

Be sure to have sugar, Italian herbs, that’s it, 10 minutes and you’re ready

Serve on a bed of sauce, with Parmesan and basil. What else does?

The dough is elastic, the filling is tender, and the sauce is pronounced

There is also an interesting filling. Internet recipe