Pasta without. Pasta without rules: the sauce will rock you! Short or long pasta

Can't believe that everything will be without rules? Check it out! And you will understand that, firstly, the task will become easier. And, secondly, it will be so delicious that you will want to cook pasta in a slow cooker every day.

Why will the task be simplified? I'll explain. Why explain? After all, the multicooker will do almost all the work. As a result, there is no need to put water on to boil. There is no need to time the cooking time or stir the pasta to prevent it from sticking. We will be spared from rinsing, and from washing extra dishes, etc. After all, frying, boiling - everything, as they say, is two in one.

It's delicious and, mind you, healthy dish appropriate for any meal. They are ideal not only hot, but also as a salad or appetizer. For those who keep the Assumption Fast (and it now continues until August 27 inclusive), this is just a lifesaver. After all, this hearty dish you can compose each time with a different sauce, etc.

Cooking time: depends largely on the multi and amount of ingredients, but in my case it took 45 minutes

Complexity: average

Ingredients:

pasta – 100 g

tomato paste – 1 tbsp.

salt and spices - to taste

oil – 1 tbsp.

Preparation

Traditionally, we start with the onion. This handsome man knows how to set the tone for any dish. Cut into half rings and place in a multi bowl, where there is already oil and the “Frying” mode is turned on.

In just a couple of minutes we’ll send the pasta here too. Mix everything and let them fry.
And we will continue. Slice the champignons into thin slices. If you have other mushrooms, cut them the way you like.

I immediately put the mushrooms into the multicooker bowl. Stir every time you add the next component.

Then I cut the zucchini and yellow squash into strips. And she also sent them to fry.

And then I started whittling everything I had from vegetables. And there was a little bit of everything. These are celery, bell pepper, garlic and green onions.

I immediately sent this beauty after the zucchini and zucchini.

Fry it all from the beginning of the bookmark for about 20 minutes, not forgetting to stir.

Now pour water into the bowl so that it only half covers the contents. And, having set the “Soup” mode, covered with a lid, salted and seasoned with spices, wait for 15-20 minutes. We'll see when it's ready. If necessary, add or reduce water. About 5 minutes before turning off, add the tomatoes, cut into strips, and tomato paste. That's it. Everything is ready.

This beauty, cooked in a slow cooker in such an unusual and luxurious sauce, is used both as an independent dish and as a side dish.

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Description

Fried pasta- a dish cooked in a frying pan without cooking. This is a dish of Armenian cuisine, and it has absolutely nothing in common with naval pasta. Fried pasta is very tasty and very easy to prepare. We offer a detailed step-by-step recipe with photos that will make cooking a joy.

The proposed recipe does not involve cooking as such. But, if you are more accustomed to boiling the pasta first, you can do this. Of course, the pasta will taste a little different, but it will be just as satisfying and flavorful. The recipe uses feather pasta, but you can give preference to horns or spider webs if that’s more to your household’s taste.

Advice! This recipe uses only pasta and sauce, but if you want to make the dish more filling, you can add other ingredients. For example, pork, beef, chicken or any other meat, fish, shrimp, mushrooms, cheese, minced meat, eggs, stew, sausages, lard, cottage cheese, ham, sausages, onions, liver, carrots, tomatoes and other vegetables are perfect, crab sticks and even potatoes. By the way, fried pasta can be not only an independent dish, but also an ingredient for soup or salad.

If desired, you can make sweet fried pasta with sugar. Remember that such a dish, both sweet and salty, can harm your figure due to its high calorie content. There are quite a lot of calories (kcal) in the dish, and the exact amount depends on the ingredients.

Ingredients

(feathers, 300 g)
(1 tbsp.)
(to taste)
(2 tbsp.)
(1 tbsp.)
(to taste)
(to taste)

Cooking steps

Step by step recipe with a photo of cooking fried pasta, it begins with frying “raw”, that is, dry pasta. To do this, you need to put the frying pan on the fire, pour a little vegetable oil and heat it well. When the oil is hot, you can pour the pasta into the pan. After this, you need to immediately start mixing them.

You need to fry the pasta until it turns golden brown. At the same time, constantly stir the dish so that it does not burn.

After almost all the water has evaporated, you can add ketchup to the swollen pasta. If desired, it can be replaced with tomato paste. The pasta must be mixed well to distribute the ketchup evenly throughout the pan.

Now you need to add adjika to the pasta and mix well again.

You need to add a little seasoning too. The pasta is mixed well again.

If necessary, you can add a little water to the pasta, reduce the heat and cover with a lid. At this time you need to cut the greens. Onions and dill are enough, but if desired, you can add garlic and parsley.

The greens should be added to the pasta after about five minutes and stirred to ensure even distribution.

Armenian fried pasta is ready without cooking. All that remains is to arrange them on plates and serve them warm.

Bon appetit!

It is difficult to find a person who has never tried naval pasta. This simple and satisfying dish can be prepared in literally a matter of minutes, while its high nutritional value allows you to quickly satisfy your appetite without much financial or time investment. Naval pasta - ideal option when you need to cook something tasty a quick fix from a minimum set of products. This dish will undoubtedly be appreciated by thrifty housewives who value their time, while novice cooks will be pleasantly surprised by the ease of its preparation.

The main ingredients of navy-style pasta are, in fact, themselves pasta and fried minced meat (usually with onions). Sometimes, instead of minced meat, ordinary stew can be used, which further reduces the cost of preparing the dish. Cylindrical “feathers” and “horns” are most often used as pasta, but “spirals”, “bows” and spaghetti are also suitable. Any minced meat will do - beef, pork, chicken or a mixture of beef and pork. Naval pasta is prepared one, two, three times: once - the pasta is boiled, two - the minced meat is fried, three - the pasta is mixed with the minced meat.

The secrets of cooking naval pasta are as simple as the dish itself. First of all, boil the pasta in large quantities water so that they do not stick together, and put the pasta already in salt water. Use pasta made from durum wheat and be careful not to overcook it, otherwise your dish may be doomed to failure. If you cook pasta according to the time indicated on the package, subtract 1-2 minutes from it - in this case you will get delicious pasta. As for the minced meat, you should first fry it and then simmer a little - this will make the meat more tender.

Despite the fact that recipes for cooking naval pasta come down to one thing and do not offer much variety, you can always add a special twist to the dish using your favorite spices and herbs. For example, basil and oregano will add a touch of sophistication to the dish, coriander and suneli hops will wonderfully highlight the taste of meat, and fresh parsley will make the dish even more appetizing. In addition, it is not forbidden to use other ingredients, and among culinary recipes Naval pasta is often found in dishes with the addition of, for example, tomatoes or bell pepper. After all, why not top the dish with grated cheese? It certainly won't get any worse. And, of course, don’t forget about good old garlic - it’s always ready to make navy-style pasta spicy and incredibly aromatic.

Of course, naval pasta is unlikely to surprise anyone, but you can rest assured that this dish, prepared with care and love, will bring pleasant moments to your loved ones and make the meal tasty and satisfying. And don’t forget that the most ingenious things are simple!

Naval pasta “Classic”

Ingredients:
200 g pasta,
200 g minced meat (beef and pork),
1 medium onion,

salt and ground black pepper,
dill or parsley.

Preparation:
Boil pasta in salted water until tender, stirring occasionally. On average, this takes from 5 to 7 minutes. Heat vegetable oil in a frying pan and add chopped onion. Fry, stirring, until golden brown. Add the minced meat to the onion and cook for 10 to 15 minutes, breaking up the minced meat with a spatula and stirring. Add salt and pepper to taste. When the minced meat is ready, add pasta to the pan and stir. Sprinkle the dish with chopped herbs and serve.

Ingredients:
250 g pasta,
200 g minced chicken,
1 onion,
1-2 cloves of garlic,
vegetable oil,
salt and spices to taste.

Preparation:
Finely chop the onion and fry in a frying pan until golden brown. Add minced chicken, chopped garlic and fry until tender, stirring occasionally. Salt and add spices to your taste. While the minced meat is cooking, boil the pasta in salted water. Mix the pasta with the minced meat - the dish is ready.

Navy pasta with stewed meat

Ingredients:
250 g pasta “horns”,
1 can of stew,
1 large onion,
1/2 carrots,
vegetable oil,

Preparation:
Boil pasta in salted water. At the same time, fry finely chopped onion and grated carrots in vegetable oil within 5-6 minutes. After this, add the stew, mashed with a fork, and cook for about 8 minutes over moderate heat. Add salt and pepper to taste. Combine the meat with the cooked pasta and serve hot.

Navy pasta with stewed meat in tomato sauce

Ingredients:
300-350 g pasta,
1 can of stew,
1 onion,
1-2 cloves of garlic,

2 tablespoons vegetable oil,
1 teaspoon sugar,
salt and spices to taste,
green.

Preparation:
Place pasta in boiling salted water and cook until done. When the pasta is ready, drain, reserving 1 cup of the cooking water, and toss the pasta with 1 tablespoon of oil to prevent sticking. Heat vegetable oil in a frying pan and fry the chopped onion in it, adding a pinch of salt and sugar to it. Fry until the onion turns golden. On average, it takes 5 minutes. Add chopped garlic, stir and cook for another 1-2 minutes. Add tomato paste and cook for another 1-2 minutes. Mash the stew thoroughly with a fork, add to the onion, stir and bring to a boil. After this, add about 200 ml of water remaining from cooking the pasta, salt and pepper to taste. Bring to a boil and cook sauce over low heat until some of the liquid has evaporated and it thickens, 3 to 5 minutes. Add pasta to meat and mix well. Sprinkle the dish with herbs, cover the pan with a lid and let stand for a few minutes before serving.

Navy pasta with carrots and tomato paste

Ingredients:
250 g pasta,
500 g minced meat,
1 onion,
1 carrot,
2 tablespoons of tomato paste,
2 tablespoons vegetable oil,
2-3 sprigs of dill and parsley,
salt and ground black pepper to taste,
dried basil to taste.

Preparation:
Fry chopped onion in heated vegetable oil in a frying pan. Fry for about 5 minutes until browned. Add coarsely grated carrots and chopped garlic. Simmer for 5 minutes. Add the minced meat and cook for about 10 minutes, mashing the meat with a spatula until the minced meat is crumbly. Season with salt and pepper to taste, add dried basil and tomato paste. Stir and cook for another 3-4 minutes. At the same time, boil the pasta until half cooked in salted water. Add the pasta to the minced meat along with 1 cup of the water in which it was boiled. Stir, cover the pan with a lid and simmer for 10 minutes. Sprinkle the finished dish with chopped dill and parsley.

Navy pasta in a slow cooker

Ingredients:
2 cups pasta,
300 g minced beef,
1 onion,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Pour pasta into the multicooker bowl, pour in 4 cups of water, add salt, add 1 tablespoon of vegetable oil and cook in the “Cooking” mode for 15 minutes. Drain the water from the pasta and fry the onion in vegetable oil in a multicooker bowl with the lid open in the “Frying” or “Baking” mode. The onion should acquire a golden color. Add minced meat, salt and pepper. Cook for about 15 minutes more, stirring occasionally. After this, add pasta to the minced meat, stir and turn on the “Heat” mode for 10 minutes. The dish is ready.

Navy pasta is an affordable dish that anyone can do. Despite the simplicity of its preparation, naval pasta will delight you with its amazing taste and satiety, and if you approach the process creatively, you can get a real culinary masterpiece. Bon appetit!

Navy-style pasta is a tasty, satisfying and, importantly, easy-to-prepare dish that everyone has known since childhood. The main ingredients of this dish are pasta, minced meat and onions, however, many also add tomato paste, cheese, carrots, and some other vegetables.

The men of the planet are ready to erect a monument to the one who invented naval pasta. Most often, such a dish is prepared by representatives of the stronger half of humanity, when their favorite cooks go on a business trip, on vacation, or to visit their mother. On the other hand, women also use this recipe when they are extremely short on time. Below are several variations on the theme of navy pasta.

Navy pasta with minced meat classic recipe with step by step photos

In this recipe we will talk about, so to speak, classic version preparing this dish, consisting only of minced meat, pasta and onions. Pasta for cooking can be used not only in a spiral shape, as directly in this recipe, but also in any other shape. You can also use minced meat, not pork or beef, but, for example, chicken. In any case, naval pasta will turn out very tasty and appetizing.

Your rating:

Cooking time: 40 minutes

Quantity: 6 servings

Ingredients

Minced pork and beef: 600 g
Raw pasta: 350 g
Bow: 2 goals.
Salt, black pepper: to taste
Butter: 20 g
Vegetable: for frying

Cooking instructions

How to cook navy pasta with stewed meat

The lightest and at the same time very delicious recipe. Men can keep things simple by using only two ingredients – pasta and stew. Women can get a little creative and prepare the dish according to a more complex recipe.

Ingredients:

Pasta – 100 gr.
Stewed meat (pork or beef) – 300 gr.
Carrots – 1 pc.
Onions – 1-2 pcs. (depending on weight).
Salt.
Vegetable oil for frying vegetables.

Cooking algorithm:

Boil the pasta in plenty of water and salt, cooking time according to the instructions on the package. Place in a colander and cover with a lid to keep warm.
While the pasta is boiling, you need to prepare the vegetable dressing. To do this, peel the carrots and onions, wash them, grate them on a coarse grater, and cut the onions into small cubes.
Fry in a frying pan in a small amount of vegetable oil, first the carrots, and when they are almost ready add the onion (it cooks much faster).
Then add the stew, mashed with a fork, to the vegetable mixture and lightly fry.
Carefully place the stew with vegetables into a container with pasta, stir, and place on serving plates.
Each serving can be sprinkled with herbs on top, it will be both more beautiful and tastier.

The classic navy pasta recipe requires the presence of real stew, and it doesn’t matter whether it’s beef, pork or diet chicken. But sometimes there is no stew in the house, but you really want to cook such a dish. Then any meat that is in the refrigerator or freezer becomes salvation.

Pasta (any) – 100-150 gr.
Meat (chicken fillet, pork or beef) – 150 gr.
Vegetable oil (margarine) – 60 gr.
Onions – 1-2 pcs.
Salt, a set of spices, herbs.
Broth (meat or vegetable) – 1 tbsp.

Cooking algorithm

You can take ready-made minced meat, then the cooking process will be reduced significantly. If there is not minced meat, but fillet, then at the first stage you need to deal with it.
Thaw the meat slightly, cut into small pieces, and pass through a meat grinder (manual or electric).
Peel the onion, rinse, cut into half rings or small cubes. If someone in your family doesn’t like the look of stewed onions, you can chop them using a fine grater.
In a small heated frying pan, simmer the chopped onion with margarine (take part of the norm).
In a second larger frying pan, using the second part of the margarine, simmer the prepared minced meat (5-7 minutes).
Mix the contents of two frying pans. Add salt, season with spices, add broth, simmer covered over low heat for 15 minutes.
Cook the pasta according to the time indicated in the instructions. Drain the water and rinse. Gently mix with minced meat.
The dish will look more appetizing if you sprinkle it with herbs on top. You can take parsley, dill or other greens adored by your household. Rinse, drain, and chop finely. Final chord– a drop of ketchup or tomato sauce.

The recipe takes longer than when using regular stew. Some housewives suggest experimenting - do not twist the meat, but cut it into small pieces.

Navy pasta recipe with tomato paste

Sometimes there are people who for some reason don't like it classic recipe Navy-style pasta, but they happily eat the same dish, but prepared with the addition of tomato paste. Meat is used as the main ingredient; instead, you can just as easily take ready-made stew, adding it at the very end.

Ingredients (per serving):

Pasta – 150-200 gr.
Meat (pork, beef) – 150 gr.
Onions – 1-2 pcs.
Oregano, other seasonings, salt.
Salt.
Tomato paste – 2 tbsp. l.
Vegetable oil for frying onions and minced meat – 2-3 tbsp. l.

Cooking algorithm:

Cut the prepared, slightly thawed meat into small pieces and grind using a mechanical (electric) meat grinder.
Prepare the onion - peel, rinse from sand, chop (grate).
Heat a frying pan, pour oil. Fry the onion in hot oil until it turns golden and has a nice crust.
Add minced meat here. First fry over high heat. Then add salt and seasonings, tomato paste, add a little water.
Reduce the heat, cover with a lid, simmer, the process will take 7-10 minutes.
At this time you can start boiling the pasta. Boil in plenty of salted water, stirring regularly to avoid sticking.
Place in a colander, wait for the water to drain, and place in the pan where the minced meat and onions were stewed. Mix and serve as is.

The dish is prepared quickly, its secret is its amazing aroma and taste. For aesthetics, you can add dill, parsley, and green onions on top. To do this, rinse the available greens, dry them and chop them.

In principle, to prepare naval pasta you need small quantity dishes - a saucepan for boiling pasta, and a frying pan for frying minced meat. You can reduce the amount of dishes by using a multicooker. It is important to find the optimal ratio of water and pasta, as well as choose the right cooking mode. It is advisable to take pasta made from durum wheat, as it will fall apart less.

Ingredients (for 2 servings):

Minced meat (pork) – 300 gr.
Pasta (feathers, noodles) – 300 gr.
Garlic – 2-3 cloves.
Onions – 1-2 pcs.
Salt, seasonings, ground pepper.
Oil (vegetable) for frying.
Water – 1 liter.

Cooking algorithm:

The first stage is frying vegetables and minced meat. Set the “Fry” mode and heat the oil.
Peel the onion and garlic, rinse, chop, put in heated oil. Fry, stirring constantly for 4-5 minutes.
Add the prepared minced meat. Carefully separate it with a spatula and stir so that it does not burn to the bottom of the multicooker.
Now add any pasta to the multicooker bowl. The exceptions are very small ones, as they boil quickly, and spaghetti, which also has a too short cooking time.
Add salt and seasonings. Add enough water to barely cover the pasta; you may need less water than the recipe calls for.
Set the “Buckwheat porridge” mode, cook for 15 minutes. Turn off the multicooker. Mix gently ready-made pasta. Place on a dish and serve, optionally sprinkled with chopped herbs.

The dish is very simple and affordable; preparation does not require expensive or gourmet products. But there are opportunities for creative experiments.

For example, you can cook with fried onions, with onions and carrots, or add 2-3 cloves of garlic to these vegetables (fried first).
The stew is usually taken ready-made, with salt and seasonings. Therefore, you only need to salt the pasta, in ready dish do not add salt.
The same applies to seasonings, first try, evaluate whether any aromatic herbs are needed, and only then add as per your choice.

The main secret of delicious naval-style pasta is to cook with pleasure and love, imagining how happy your household will be at dinner!

We look forward to your comments and ratings - this is very important to us!

What in our culinary tradition is called pasta, in Italy, in other countries of Europe and the world is called pasta. Pasta should be made only from durum wheat, then it will be nutritious and healthy. You can store pasta for a long time, but cook it quickly.

If you're wondering how to cook delicious pasta, here are a few things you need to know: simple rules. First, the pasta must be cooked correctly. Secondly, each new pasta sauce makes this dish unique and individual. Let's discuss all the secrets of how to quickly and tasty cook pasta, in order.

Short or long pasta

Roughly speaking, all pasta can be divided into two huge categories: short and long. Spaghetti is the most famous representative of long pasta; capellina, fettuccine, and tagliatelle also fall into this category. There are even more types of short pasta, these include tubes, spirals, feathers, shells, etc.

Choosing pasta sauce

The sauce will help you learn how to cook pasta deliciously. Moreover, any type of pasta can be combined with different sauces. But there are some rules. For example, it is believed that short pasta is most compatible with sauces with pieces of meat and vegetables. Because such pieces of sauce fall into the cavities and pockets of the pasta, and this simplifies the process of absorbing the dish. For long pasta, homogeneous sauces or sauces with very small pieces (like ). But these are just recommendations. There are no strict rules here, so you can use your imagination and combine pasta with sauce entirely at your own discretion.

How to cook pasta correctly

Amount of water

First, there should be enough water to cook the pasta. Even if the dish is being prepared in a hurry and you want the water to boil faster, there should be the right amount. If there is not enough water, the paste will stick together. Also, the water may begin to foam and flow out of the pan, which will definitely not speed up the cooking process.
The fact is that pasta consists of flour, which contains a lot of starch. When cooked, starch swells and gives the product softness. Protein provides elasticity to pasta and prevents it from overcooking. During cooking, the starch granules must have enough water to bring the paste to the desired condition.

For example, 400 grams of dry pasta requires a liter of water. After all, during cooking, part of the starch also goes into the water. And, if there is not enough water, the starch will begin to act as a paste and stick the pasta together.
To prevent the pasta from sticking together, it is also necessary to stir it constantly during the cooking process.

This is interesting! There is an opinion that if you add oil to the water during cooking, the pasta will not stick together. This is actually a misconception. Other than that equal conditions oil does not affect the bonding ability.

How long does it take to cook?

Usually reliable information on this issue is contained on the packaging. Two minutes before the expiration of the time indicated on the package, you can already check the pasta for readiness. Properly cook pasta until al dente. If you cut the pasta crosswise, there should be a thin, barely noticeable light stripe in the center, and the paste itself should be chewable. This is a sign of properly cooked pasta to al dente.

This is important! Even after the pasta has been removed from the heat, as long as the water is drained and while the pasta is seasoned with sauce, it still continues to cook.

Does it need to be washed?

You should wash prepared pasta only in situations where you plan to prepare pasta salad or if you are preparing Asian noodles. In other cases, washing pasta is strictly prohibited. Firstly, the starch will be washed off from the product, which is necessary for absorbing the sauce. So, the sauce will simply drip off the rinsed pasta onto the plate. Secondly, by rinsing the pasta you keep it cold. Which, of course, is unacceptable for a hot dish.

When to salt pasta?

On average, ten grams of salt are taken per liter of water. It is best to salt the water at the very beginning, this will improve the taste of the pasta. But remember that salted water boils slower.

How to cook delicious pasta: recipes

With cheese and spinach sauce

As long as there are ingredients that can be mixed to create all kinds of sauces, the number of options for preparing pasta will be enormous. Here's one of the very good recipes. Take 400 grams of spaghetti, two onions, a bunch of spinach, 200 ml of cream, ten boiled peeled shrimp, 100 grams butter.

Fry the onion in butter, add finely chopped spinach and fry for another five minutes. Pour in the cream, let it boil and simmer for another five minutes. Add cheese and shrimp. Stir until thickened. Pour sauce over properly boiled spaghetti and serve.

To cook tasty navy-style pasta, you should use an old, proven recipe. You need to take 300 grams of beef and 100 grams of pork, 250 grams of short pasta, ground black pepper and salt, and onion. Cook the meat, add onion and salt during cooking. Grind the boiled meat through a meat grinder, adding one fresh onion. Then simmer in a frying pan, adding pepper and salt. Add the finished meat to properly boiled pasta, you can also add a piece of butter. Mix everything well and serve.

With mushrooms in creamy sauce

To prepare, take 150 grams of long pasta, 120 grams fresh mushrooms, 150 ml cream, two tablespoons of dry white wine, two heads onions, a couple of sprigs of parsley, a little wheat flour, half a teaspoon of sugar, a teaspoon of butter. Finely chop the onion and fry in vegetable oil, set aside. Fry finely chopped mushrooms in the same frying pan. Finely chop the parsley and add to the fried mushrooms, and then add all this to the onions. Wine and cream are poured into the same frying pan where everything was fried. A pinch of flour, sugar. Bring to a boil, stirring constantly. Pour onions, mushrooms and parsley into the boiling sauce. Salt and pepper. Let it simmer for a while under a closed lid over low heat. Boil the pasta, drain the water and add the sauce to the pasta. Mix well and the dish is ready.

You need to take 400 grams of shell pasta, 400 grams of broccoli, one hundred grams of bacon, 50 grams of hard grated cheese, a couple of cloves of garlic, one red chili pepper, two tablespoons of olive oil. Boil the broccoli for five minutes. Heat in a frying pan olive oil, add garlic and bacon. Then add broccoli and pepper, salt to taste. Simmer for about seven minutes. Once the pasta is cooked, drain and add to the bacon and broccoli. Before serving, sprinkle with grated cheese. It turns out to be a satisfying and very appetizing dish.

Before you can cook delicious pasta, you need to cook it properly. Pasta sauce won't matter. Here you can combine all sorts of ingredients, giving the pasta different shades of flavor.