Pasta with pesto sauce: Italian noodles. Video
Pasta, combined with various sauces, is a traditional Italian dish. Very quick to prepare, with rich flavors thanks to various additives and sauces, it is liked by both children and adults. Pasta with mushrooms, seafood, meat, vegetables is an excellent hearty lunch or dinner. Cooked with pesto sauce, the pasta can become the highlight of an Italian-style party program and pleasantly surprise guests and households.
How to make pasta with sauce
In order to prepare pasta, you need to take any pasta at the rate of 50-100 g per serving. After boiling, they will increase in volume. It is better to choose pasta with the inscription on the packaging pasta di semola di grano duro. Such an inscription means that the pasta is made from durum wheat.
To prepare the pasta, take a large saucepan, pour water into it, add salt and put on fire. It is very important not to be mistaken with the amount of water. There is a golden rule in pasta cooking: “1000 – 100 – 10”. This means that for 100 g of pasta you need to take 1 liter of water and 10 g of salt. As soon as the salted water boils, you need to quickly put the pasta in the pan and stir well so that they do not stick together. If you need to cook spaghetti, then, dipping one end of the long pasta into boiling water, you should lightly press on them. In boiling water, the spaghetti will soften and fit to the bottom of the pan.
When boiling pasta, you do not need to cover the pan with a lid. Otherwise, the water, boiling again, “runs away” to the stove
The cooking time for pasta is usually indicated on the package. But if you cook pasta in Italian, cook the pasta a little less than the instructions say. Then they will turn out al dente, i.e. a little undercooked, as is customary in Italy. When the pasta is ready, it must be discarded in a colander and allowed to drain.
Sauces are almost the main ingredient in Italian cuisine. One of the most popular is pesto. Translated from Italian, the word pesto means “to crush, rub and trample.” This sauce is prepared on the basis of olive oil, basil, pine nuts and cheese and has a specific green color. Of course, you can buy pesto sauce in the store, but cooked at home will have a special taste and aroma.
To make pesto sauce you need to take: – 2 bunches of green basil; – 70-80 g parmesan cheese; – 2 tablespoons of pine nuts; – 3-4 cloves of garlic; – 100-120 ml of olive oil; – coarse sea salt.
Real Italian pesto is prepared in a marble mortar, where all the ingredients are ground with a wooden or marble pestle. But for speed, modern housewives sometimes use a blender.
If pesto is made with parmesan, you should be careful with salt, as this cheese itself is salty.
First of all, you should rinse and dry the basil leaves. Then you need to crush the cloves of garlic with sea salt in a mortar, you can also add a couple of cloves buds. Then you need to put the basil leaves and gently grind them until a green gruel is formed. Add cheese, grated on the finest grater, to the thoroughly mashed mass. Pine nuts must be fried in a pan without adding oil, and then crushed in a mortar. Then all the ingredients are thoroughly mixed, olive oil is poured in and everything is mixed again. The pesto sauce should have the consistency of sour cream (not too thick or too runny).
When the pesto is done, you can combine the pasta with the sauce. To do this, spread hot pasta on heated portioned plates and add pesto sauce.