According to my recipe you will create pasta in thick tomato-cheese sauce (like on the picture above). But you are free to add some champignons or ham to achieve more rich taste and make it taste more like pizza or lasagne. This recipe helps to keep cookware clean as it is based on one-pot-pasta technology. The rest of one-pot-pasta recipes can be found here.
I don’t like al dente pasta. So if you do, try to reduce cooking time of pasta (-2 min). Tomato-cheese pasta can be made of any type of pasta at your choice – from spaghetti to pipe rigatte or farfalle. This amount of pasta can be served for 2 people or 1 very hungry person:
- 100 g of any pasta
- 240 ml of water
- A pinch of grounded black pepper
- 0,5 tsp of dry basil leaves or oregano
- 0,25 tsp of salt (if you use ham – reduce the amount)
- 3-4 tbsp of tomato paste (it should contain only tomatoes and salt, water and sugar are ok too)
- 50-75 g of cheese (edam or gouda type)
- 20 g of onion + 75-100 g of champignons
- 100-150 g of ham, sausage or hot-smoked chicken breast
Quantity of tomato paste and cheese will affect the taste. If you want more tomato flavour – add 4 tbsp of paste. If you want less tomato flavour – add 3 tbsp of taste and 75 g of cheese.
1. Mince onion and cut champignons. Fry them using any oil until golden brown. If champignons are underfried, they will absorb too much water later. If you have precooked champignons just add them at step 3.
2. Add all ingrediants except cheese and ham, cover and bring to a boil. Uncover, stir, reduce the heat to minimum and put the lid back. Cooking time – see the package of pasta +2 min.
3. Slice cheese and dice or slice the ham. Uncover pasta, stir, add cheese & ham, stir, cover and cook 2 min.
4. Uncover, stir – dish is ready for serving.