ForPastacooking methods, the Italian peninsula has two distinct cooking styles, one in the north and one in the south.Tomato pasta is a southern Italian style, which is also very flavorful.To make authentic tomato pasta, you need to use bay leaves or basil, and you can also add cheese,cheese,mushrooms,chicken livers,and other ingredients according to your preference. The taste is very delicious.Authentic tomato pastaingredients

200g pasta,

olive oil

3 tablespoons, 2 tomatoes, 1/2 tablespoon of minced garlic,chicken broth500g,tomato sauce2 tablespoons,onion1/2, 1 cup of water,celery1/2,saltpepper, 2 bay leaves, a little chopped parsley.method1. Boil the tomatoes in boiling water, peel and remove the seeds, and cut into pieces.2. Peel and dice the celery.Peel and dice the onion.

3.

In a pan, heat olive oil, add onion and minced garlic and sauté until fragrant, then add celery, tomatoes and stir-fry.

4. Mix water, chicken broth, tomato sauce and bay leaves, and simmer over low heat for 30 minutes, then remove the bay leaves (bay leaves are only for fragrance, not for eating).5. Add the remaining tomatoes and cook for a moment, season with salt and pepper.

6. The amount of water for boiling pasta should be 5-6 times the amount of pasta.Boil the pasta in a small amount of water, add the pasta and cook.7. Cook for 10-15 minutes, when the pasta is cooked to about half, drain.

Use olive oil to mix, and the pasta won't stick together.

8. Place the pasta on a plate, drizzle with tomato sauce, sprinkle with remaining celery and chopped parsley, and serve.

Homemade tomato pastaingredients

3 tablespoons olive oil, 1 onion, 2 cloves of minced garlic, 400g tomato sauce, 2 teaspoons of sugar, a bunch of fresh basil, salt andpepper, 200g of shell pasta (or any pasta you have on hand).

Shredded parmesan or cheddar cheese, serve as a garnish.

method

1. Heat olive oil in a pot, add onion and garlic, and sauté until softened.

Add salt and pepper.2. Add the tomatoes and sugar, and stir.Stir occasionally and simmer over low heat for 45-60 minutes.3. Add basil, salt and pepper.

The sauce will naturally thicken. If you prefer a smoother, richer sauce, blend it with a blender for a few minutes.

4. Pour the sauce over the cooked pasta, and sprinkle with shredded cheese if desired.Chicken liver tomato pasta

ingredients150g chicken liver, 1 onion, 1/2 clove garlic, 5 mushrooms, 1 celery stalk, 2 tablespoons of cream, 1/2 tablespoon of olive oil, 2 tablespoons of grated parmesan cheese, 1/2 jar of tomato sauce, a pinch of salt, and

pepper, 140g of pasta.method

1. Remove the fat and white veins from the chicken liver, and rinse under water.

2. Cut the chicken liver into pieces and rinse under water.

After drying with a paper towel, add red

wine.3. Mince garlic, dice onion, slice mushrooms, and dice celery.4. In a pan, heat olive oil, sauté garlic and onion until fragrant, then add chicken liver and red wine, and when the red wine boils, add tomato sauce, salt, celery, and mushrooms, and cook until the sauce thickens.5. Add cream and parmesan cheese, and stir gently, then remove from heat.6. Serve the cooked chicken liver over the cooked pasta, and garnish with chopped parsley.Grapes1/2 cup of wine, 140g of pasta.

Instructions

1. Remove fat and white veins from chicken livers, rinse in water.

Chop the rinsed chicken livers and rinse again in water.After absorbing the moisture with paper towels, add redwine.and let it absorb the flavor.

3. Slice garlic, finely chop onions, remove the stems from mushrooms and slice, and dice celery.

4. Add olive oil to a pan, sauté garlic and onions until fragrant, then add the chicken livers and red wine. Once the red wine boils, add canned tomatoes, salt, celery, and mushrooms and stir until the sauce thickens.

5. Add cream and cheese powder, and mix gently over low heat.

6. Pour the cooked chicken livers over the cooked pasta and garnish with chopped parsley.