Easy Libat without meat or bones or grinding from what may be #حليمةالفيلالي #food #halimakitchen #halimafilali
hm.as.prod@gmail.com31 December 20254 Mins read7
Introduction
In a world filled with demands and fast-paced lifestyles, finding delicious, nutritious, and easy-to-prepare meals remains a top priority. Today, we present to you the recipe for “Delicious and Easy-to-Prepare Pasta without Meat or Hassle”, a true embodiment of modern cuisine that combines simplicity with rich flavors. This recipe is specifically designed to avoid complex steps such as cooking pasta separately or grinding ingredients, saving you time and effort while ensuring a sophisticated dish with deep flavors and an unbeatable taste. Ideal for your busy days or for those seeking a satisfying and vibrant vegetarian meal.
Ingredients
- 400 grams of pasta (of your preferred type, such as penne, spaghetti, or fusilli)
- 3 tablespoons of high-quality extra virgin olive oil
- 1 medium onion, finely chopped
- 3 large cloves of garlic, finely chopped or minced
- 1 medium bell pepper (sweet pepper), diced (optional)
- 2 tablespoons of concentrated tomato paste
- 400 grams of canned crushed tomatoes (or peeled and chopped)
- 750 ml (approximately 3 cups) of hot vegetable broth or hot water
- 1 teaspoon of dried oregano (wild thyme)
- ½ teaspoon of dried basil (or fresh basil leaves, chopped, for garnish)
- ½ teaspoon of sugar (to balance the acidity of the tomatoes)
- Salt and black pepper, to taste
- Grated Parmesan cheese or preferred hard cheese, for serving
- Chopped fresh parsley or basil leaves, for garnish
Preparation Method
- In a large, deep pot (preferably with a thick bottom) over medium heat, heat the olive oil. Add the chopped onion and cook until translucent and softened, for 5-7 minutes.
- Add the minced garlic and bell pepper (if using) and stir for an additional 2 minutes, until fragrant and the vegetables are slightly tender.
- Add the tomato paste and stir well with the vegetables for 1 minute, helping to intensify the flavor and remove any raw taste.
- Pour in the crushed tomatoes, then add the dried oregano, dried basil, sugar, salt, and black pepper to taste. Let the mixture simmer for 5 minutes.
- Add the uncooked pasta directly to the pot. Then, pour in the hot vegetable broth or hot water, ensuring the liquid covers the pasta completely or almost completely.
- Bring the liquid to a boil. Once boiling, reduce the heat to medium-low, cover the pot partially, and let the pasta cook, stirring occasionally (every 3-4 minutes) to prevent it from sticking together or to the bottom of the pot.
- Continue cooking for 10-15 minutes, or until the pasta is ‘al dente’ (tender but still resistant to the bite) and has absorbed most of the liquid, turning into a rich and creamy sauce. If necessary, you can add a little more hot broth if the pasta appears too dry before it’s done.
- Taste the sauce and adjust the seasoning if needed. Remove the pot from the heat and let it stand for a few minutes to allow the flavors to meld.
- Serve the pasta hot, garnished with grated Parmesan cheese or preferred hard cheese, and some chopped fresh parsley or basil leaves.
Chef’s Tip: To ensure the best flavor and prevent the pasta from becoming mushy, it’s essential to stir the pasta frequently during cooking in the sauce. This helps to release the starches in the liquid, contributing to a creamy and rich sauce. Always taste before turning off the heat to ensure the pasta has reached the desired level of doneness (al dente) and the sauce is well-balanced. Feel free to add a sprinkle of Parmesan cheese or a drizzle of high-quality extra virgin olive oil at the end to enhance the flavor and texture.
Source: cuisine Halima Filali شهيوات داري – Watch original video
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