Beetroot stewed with prunes
2020-08-13 / test@t
Pasta with egg, tomatoes and walnuts
What does a person who returns from work need? Delicious and quick dinner. What can be cooked faster than pasta? - Only an egg. Here is a wonderful recipe for pasta with egg and tomato sauce, which will become your lifesaver on weekdays. A dish is prepared in a matter of minutes, and eaten even faster.
Ingredients
- 1 egg
- 5 medium tomatoes
- a handful of pitted olives
- a handful of walnuts
- 30 g parmesan
- 3 tbsp. l. olive oil
- 1 clove of garlic
- 180 g short pasta such as horns
- 3–4 basilica leaves
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Hard boil the egg. Pour cold water over, peel and cool. Chop coarsely.
Step 2
2. Put the tomatoes in a bowl and cover with boiling water, leave for 2 minutes. Then pour over with cold water and remove the skin. Remove the seeds and cut the pulp into cubes.
Step 3
3. Chop the olives coarsely. Put the walnuts in a mortar and crush. Place the parmesan in a blender bowl and chop into coarse crumbs.
Step 4
4. Heat the olive oil in a skillet. Crush a clove of garlic with a knife, peel and add to the pan. When the garlic is browned and aromatic, remove it; you will no longer need it. Add tomatoes and olives to the pan and cook the sauce for 7-10 minutes, it should boil down and thicken. Pepper the sauce to taste.
Step 5
5. At the same time, boil water in a saucepan, salt and cook the paste according to the instructions on the package.
Step 6
6. When the pasta is done, add the nuts and parmesan to the sauce, stir and cook for 3 minutes. Drain pasta in a colander and transfer to sauce. Add the egg and basil leaves, stir and serve immediately.
See more
