Mom's Everyday tomatoes pasta

[AATeeeF]

Hi there
Mom used to make us a red Pasta or as we call it here in egypt a tomato pasta, it's cheap, easy and fast-to-make meal so decided to bring it here for who doesn't know it

The ingredients (for 1 dish)
1 cup of small pasta
2 large spoon of ghee
3 medium tomatoes
Salt, black pepper & chilli🌶

The instructions

1. Blend three tomatoes and set the juice aside.
2. Heat the ghee in a pot over medium heat.
3. Add the pasta and stir continuously until it turns golden in color.
4. Pour in the tomato juice, then add 1½ tablespoons of salt, a pinch of black pepper, and a pinch of chili.
5. Let it come to a boil and allow the foam to disappear on its own. Once it reaches a boil, reduce the heat to the lowest possible setting and let it cook until fully done.
6. stirring and checking every 5 minutes & Add a small amount of water if needed.

+ chilli must add but the level of spices is yours to decide
+ usually we used to eat it plain as a dinner but you can improve it be adding pre-cooked ground beef to the pasta or eat it with chicken pane

Sorry for not showing any pics I will bring one as soon I make it.
And that's it,

 

[pictonguy]

First of all, welcome to DC.

Your recipe has my attention. When you say tomato water do you mean all of the tomato puree, the whole 3 tomatoes and not just the strained tomato water from those 3 tomatoes? Is the addition of water to loosen up the mixture when cooking in case it becomes too thick and reduced? 1.5 tbsp of salt for 1 cup of uncooked pasta sounds like a lot? I'll have to give this a try out of curiosity, thanks.

 

[AATeeeF]

First of all, welcome to DC.

Your recipe has my attention. When you say tomato water do you mean all of the tomato puree, the whole 3 tomatoes and not just the strained tomato water from those 3 tomatoes? Is the addition of water to loosen up the mixture when cooking in case it becomes too thick and reduced? 1.5 tbsp of salt for 1 cup of uncooked pasta sounds like a lot? I'll have to give this a try out of curiosity, thanks.

I'm sorry, and thanks for noticing that, I meant blend it with 2 cups of water.

 

[dragnlaw]

I too, find it interesting, a simple, easy one pot meal.
As pictonguy has said, my eyebrows popped on the amount of salt. Although I imagine it will take quite a bit, perhaps not that much?

 

[AATeeeF]

I too, find it interesting, a simple, easy one pot meal.
As pictonguy has said, my eyebrows popped on the amount of salt. Although I imagine it will take quite a bit, perhaps not that much?

For one dish I mostly add a teaspoon of salt but I find out that it's depends on the kind of the macaroni it self
And I take mostly a 20 minute

 

[dragnlaw]

add 1½ tablespoons of salt

For one dish I mostly add a teaspoon of salt

ahhh, I think perhaps you did not notice in your original post you said tablespoon and then in your later post teaspoon.
I'm guessing the correct is teaspoon, yes?

 

[AATeeeF]

Yes I'm sorry it's ofcourse a teaspoon, I'm sorry I'm new here and can find way to edit the post

 

[pictonguy]

I'm sorry, and thanks for noticing that, I meant blend it with 2 cups of water.

Ok, thanks, that makes sense. The Edit button is at the bottom left of your post.

 

[pictonguy]

This reminds me of the discussion we had here a while back about a pasta called
Spaghetti all’Assassina where the spaghetti is laid flat and then fried in olive oil until it gets a little charred and then a tomato broth with water is added gradually and is basically treated like a risotto by adding tomato sauce and where the bottom becomes crisp and slightly charred.

here's a video from Food Wishes with Chef John.

 

[Meryl]

I've never tried this particular dish, the spaghetti must be very tasty after absorbing all that tomatoey broth, slowly, like a risotto.
An alternative is to skip the spaghetti browning procedure and just throw them into the pan with the tomato sauce already prepared, adding boiling water every now and then until they're ready . A real one-pot-meal but maybe a bit difficult for large quantities.

 

[pictonguy]

I've never tried this particular dish, the spaghetti must be very tasty after absorbing all that tomatoey broth, slowly, like a risotto.
An alternative is to skip the spaghetti browning procedure and just throw them into the pan with the tomato sauce already prepared, adding boiling water every now and then until they're ready . A real one-pot-meal but maybe a bit difficult for large quantities.

Yeah, that would work easily, maybe I'll give it a go at sometime in the future. I'd assume the pasta itself would be extra tasty too.

 

[larry_stewart]

This reminds me of the discussion we had here a while back about a pasta called
Spaghetti all’Assassina where the spaghetti is laid flat and then fried in olive oil until it gets a little charred and then a tomato broth with water is added gradually and is basically treated like a risotto by adding tomato sauce and where the bottom becomes crisp and slightly charred.

here's a video from Food Wishes with Chef John.

Funny you should mention this. Ive seen it popping up lately in multiple places. On my bucket list to give it a try. I'm curious the consistency of the pasta.

Years ago I was watching Martha Stewart , Alan Alda was a guest , and he made basically a no boil, one pot, 3 or 4 ingredient pasta dish. Couldn't find the Martha Stewart version, but found something on Racheal Ray. I did make this one, it worked. The consistency of the pasta was more chewy than if boiled. I actually kinda liked it.

 

[pictonguy]

Funny you should mention this. Ive seen it popping up lately in multiple places. On my bucket list to give it a try. I'm curious the consistency of the pasta.

Years ago I was watching Martha Stewart , Alan Alda was a guest , and he made basically a no boil, one pot, 3 or 4 ingredient pasta dish. Couldn't find the Martha Stewart version, but found something on Racheal Ray. I did make this one, it worked. The consistency of the pasta was more chewy than if boiled. I actually kinda liked it.

On paper they sound similar (raw pasta, tomatoes and heat), but Spaghetti all’Assassina is a technique, not a recipe. What Alan described is a baked pasta casserole recipe, which behaves completely differently and there's nothing wrong with that and suspect it will taste like pasta cooked in a tomato sauce.

With the Assassina technique the pasta is cooked uncovered in a wide shallow pan over high direct heat where the pasta absorbs liquid gradually while the bottom layer fries, chars and crisps up a litttle which is the whole point of this technique, ending up with burnt edges, caramelized tomato and toasted starch.

Alan Alda's recipe is cooked covered in a deep dish, the heat is indirect and moist and the pasta steams and softens with no charring and no Maillard reaction. Pasta chewiness will be a doneness issue which is reflected in the time it's cooked.

So, like I said they may seem the same and trust me quite a few people, almost all I would imagine, would have come to a similar conclusion. I don't really think it matters which one a person chooses to make a dinner as long as it's enjoyed, it's all good.

Just to add: With Alda's recipe it really doesn't matter which pasta shape or size is used, but for the Spaghetti all’Assassina a long thin pasta is pretty much mandatory and where it originated from will say only spaghetti should be used.

 

[larry_stewart]

I agree with everything. I never tried the Spaghetti all’Assassina and am curious to try it. Very curious about the texture of the pasta once complete

I only thought out the Alan Alda recipe cause it is one I have actually made before and can comment inform experience. Definitely different. cooking process and Im sure different flavors too. Just another unconventional (to me) way to cook pasta. Eventually I'll get around to it making the Spaghetti all’Assassina . But whoever does before. me, I'd like a detail commentary on tase and texture.

 

[pictonguy]

Well if it's half as good as fried left over pasta in tomato sauce it should be a winner, love left over pasta fried the next day. s similar effect I suspect.

 

[larry_stewart]

Well if it's half as good as fried left over pasta in tomato sauce it should be a winner, love left over pasta fried the next day. s similar effect I suspect.

What kind of pan do you recommend cooking it in? Looks like it can do a number on the pan.

 

[pictonguy]

What kind of pan do you recommend cooking it in? Looks like it can do a number on the pan.

I use a non stick and cook over a medium heat. Most of the time I use evoo but I have used butter as well and just let it caramelize and for 2 portions it really only takes a few minutes, 5 at most while moving the pasta around. You want to hear the crackling of the pasta and not steaming for best results.

 

[pictonguy]

Just make sure the pan is preheated before adding any fat.

 

[pacanis]

Hi there
Mom used to make us a red Pasta or as we call it here in egypt a tomato pasta, it's cheap, easy and fast-to-make meal so decided to bring it here for who doesn't know it

The ingredients (for 1 dish)
1 cup of small pasta
2 large spoon of ghee
3 medium tomatoes
Salt, black pepper & chilli🌶

The instructions

1. Blend three tomatoes and set the juice aside.
2. Heat the ghee in a pot over medium heat.
3. Add the pasta and stir continuously until it turns golden in color.
4. Pour in the tomato juice, then add 1½ tablespoons of salt, a pinch of black pepper, and a pinch of chili.
5. Let it come to a boil and allow the foam to disappear on its own. Once it reaches a boil, reduce the heat to the lowest possible setting and let it cook until fully done.
6. stirring and checking every 5 minutes & Add a small amount of water if needed.

+ chilli must add but the level of spices is yours to decide
+ usually we used to eat it plain as a dinner but you can improve it be adding pre-cooked ground beef to the pasta or eat it with chicken pane

Sorry for not showing any pics I will bring one as soon I make it.
And that's it,

Thanks for the recipe.

Your recipe heats ghee and stirs the pasta til golden.
The RR video uses olive oil mixed with the pasta and let rest for 20 minutes.
A slight variation with, I'm assuming, similar end results to the pasta.
I can easily see your recipe also being baked, also. If one wanted to go that route.

As someone who recently finally tried pressure cooker spaghetti with meat sauce, I can see me trying these other variations of pasta in tomato sauce.

 

[AATeeeF]

Thanks for the recipe.

Your recipe heats ghee and stirs the pasta til golden.
The RR video uses olive oil mixed with the pasta and let rest for 20 minutes.
A slight variation with, I'm assuming, similar end results to the pasta.
I can easily see your recipe also being baked, also. If one wanted to go that route.

As someone who recently finally tried pressure cooker spaghetti with meat sauce, I can see me trying these other variations of pasta in tomato sauce.

Ground beef on the tomato pasta is so delicious, but unfortunately mom treats it like a prize if we act will when we was child + it's more cheaper without the meat so it make sense why she didn't make it more