Tomato spaghetti is a dish of what place
Tomato spaghetti is a very popular dish, the following I have carefully collected for you about tomato spaghetti, welcome to refer to the reference, I hope it can help you!
What is tomato spaghetti
Spaghetti, also known as spaghetti, is the closest thing to Chinese eating habits in the Western formal dining. There are many types of spaghetti, each with its own name and different lengths, and the hollow type is called macaroni by some Chinese speakers.
The shape of spaghetti varies according to the type, in addition to the straight pasta, which is considered by the Chinese as noodles, there are also screws, curved tubes, butterflies, hollows, shells, and hundreds of other types.
The history of spaghetti with tomatoesAs early as the Middle Ages, pasta came in different shapes and sizes, a characteristic that has been maintained to this day, and in the 15th century, the art of making pasta spread to other parts of Italy. One of the methods of making macaroni handed down at the time was to add rose water to the dough, which still reflects the Arabian influence, and if any of the present-day pastas were to be made with rose water, it would be a shame if they were to be made with rose water. If any restaurant were to adopt this practice today, they would be signaling a new century of fusion cuisine. By 1574, a guild called the Society of Pasta Producers had been formed, and in 1577 the rules of the Society of Pasta Masters were established. Clearly, for centuries, Italians took pasta-making seriously.
Until the 17th century, pasta was a delicacy for the rich. Then, with the advent of the mechanical pasta press in Naples, production costs were reduced and pasta became available to the common man. The poor people of Naples ate pasta almost all the time, so some people called them the pasta eaters. In the late 19th century, new machines for the mass production of pasta appeared, and the variety of types and shapes of pasta grew.
Nutritional value and efficacy of tomato spaghettiThe main nutrients of pasta are protein, carbohydrates, and so on, with the addition of auxiliary macaroni, the nutritional content of the auxiliary varieties and ratios vary, macaroni is easy to digest and assimilate, and improve anemia, enhance immunity, balanced nutrient absorption and other effects.
Tomato pasta dietary taboos1, tomatoes should not be eaten at the same time as cucumbers: because cucumbers contain a vitamin C enzyme, will destroy other vegetables rich in vitamins, and tomatoes are typical of vitamin C-rich vegetables, if the two are eaten together, we ingested vitamin C from tomatoes, and then cucumbers in the enzyme destruction, can not reach the supplementary The first thing you need to do is to get your hands on a new pair of shoes or boots.
2, tomatoes and carrots should not be eaten at the same time: Vitamin C-rich food ride with eat, will be vitamin C destruction.
3, tomatoes and fish should not be eaten at the same time:: the vitamin C in the food will be the absorption of nutrients in the fish inhibitory effect. Vitamin C in tomatoes will inhibit the release of copper elements in fish. Not only will reduce the nutritional value of protein, but also easy to produce can stimulate the formation of gastric mucosa indigestible tannins, so that people have abdominal pain, nausea, vomiting and other symptoms.
How to make tomato pasta
Ingredients: 150 grams of pasta, a large tomato, a small onion, five cloves of garlic.
Method:
1, onion and garlic minced, tomatoes into a puree.
2, burn the oil, put the garlic, burst incense.
3, into the onion, sautéed until the end of the onion from light purple to white.
4, then add the tomato puree, stir fry for a few moments.
5, turn off the heat, cover the pot and cook for about 40 minutes, the red sauce is made; 6, boiling water under the pasta, cook for fifteen minutes, that is, until the pasta is soft, there is no hard point in the middle, pick up and put on a plate, pour the red sauce.
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