Tomato bacon butterfly pasta
Spaghetti, also known as spaghetti, is the most similar to the eating habits of Chinese people and is the most easily accepted Western food. As for the origin of spaghetti, some say it originated from ancient Rome, while others say it was spread from China to Europe through Sicily by Marco Polo. As the legal raw material of spaghetti, Duran wheat is the hardest wheat variety. It has the characteristics of high density, high protein and high gluten. The spaghetti made from Duran wheat is yellow, boiling resistant and tastes good. The shapes of spaghetti are also different. In addition to ordinary straight body powder, there are a total of 100 kinds of screw type, elbow type, butterfly type and shell type.1. When the noodles are boiled in the pot, salt and olive oil must be added in advance to facilitate the taste and prevent the noodles from sticking2. After the water is removed, it can keep the taste chewy. The purpose of refuelling and mixing is to prevent the noodles from sticking when preparing the sauce3. The prepared sauce can be poured directly on the noodles or mixed well in the pot according to your preferences.
Step 1 . Prepare materials.
Step 2 . Boil tomatoes in hot water, peel them, cut them into small pieces, and mince onions and garlic.
Step 3 . Put 10 grams of butter into the frying pan to dissolve the butter.
Step 4 . Stir-fry chopped onions and garlic.
Step 5 . Add diced tomatoes and simmer for 30 minutes over low heat to make tomato sauce.
Step 6 . Cut the bacon into small dice and fry it in the oil pan until it is brown.
Step 7 . Put the fried tomato sauce into the fried bacon.
Step 8 . Add chopped basil, black pepper, salt and light cream to taste. Set aside the fried sauce.
Step 9 . Boil the water in the pot and add a spoonful of salt and olive oil.
Step 10 . Add butterfly pasta, gently turn it over with chopsticks and cook for about 8 minutes.
Step 11 . Stir the cooked pasta into the fried sauce.
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