Mussel Pasta With Tomatoes Recipe
In classical Turkish cuisine, the pastas are boiled in plenty of water and pass through the water and then cooked with the sauce. However, this method causes loss of vitamins and flavor. When cooked with tomatoes in a single saucepan, the starch of the pasta joins with tomatoes and gets a great consistency. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 12 min.
| Makarna Shells (Half A Pack Of Mussels Pasta) | 250 | Grams | ||
| Tomato (Ripe) | 3 | Qty | ||
| Butter | 2 | Tbsp | ||
| Liquid Oil | 2 | Tbsp | ||
| Granulated Sugar | 1 | Tsp | ||
| Salt | 1 | Tsp (large) | ||
| Black Pepper | 1 | Tsp | ||
| Garlic Powder | 1 | Tsp |
Instructions:
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Wash and peel the tomatoes and cut into large edibles. Separate half a pack of pasta.
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Heat oil and butter in the pan and sauté the garlic and tomatoes for a few minutes. Add salt, sugar and pepper.
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Add half a pack of pasta to the pan and turn with tomato sauce for a minute or two.
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Add hot water to the fingers of four fingers and close the lid. Cook over medium heat until the pastas are softened for about 10-12 minutes.
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Take it off the heat and let it brew for 15-20 minutes without opening the lid.
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Serve your pasta warm, with the grill and salad of your choice. Enjoy your meal!
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Note: Acıssos that we prepared at home is very good.
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Menu Recommendation: Cizbız Meatballs, Seasonal Salad, Tomato Mussel Pasta
Pasta Vegetable
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