this post was submitted on 23 Oct 2024
31 points (97.0% liked)

Cooking

8567 readers
65 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.


Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!


While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
 

Washed tomatoes and pasta

  1. Get half-kilo of fresh tomatoes, three onions, and three carrots. You can use the cheapest tomatoes for this, the heat treatment will average the taste. Wash everything. Chop onions and carrots, dump into the frying pan. Add salt.

Onions and carrots

  1. Fry diced onions and carrots in a pan, using a generous finger-thick layer of oil, preferrably olive, until the onions don't sting anymore and carrots start to soften.

Simmered tomatoes and hot pepper

  1. Cut tomatoes in 2 pieces each, you'll mash them anyway so thin slices do not matter. Dump tomatoes into the pan. Cover with a lid, cook on a slow fire for about 10 minutes until they become sauce. Mash and stir each 3 minutes so they won't burn. Cooking less will preserve taste of fresh tomatoes, cooking longer will make it taste closer to canned pasta sauce. But they won't have that taste of the can that you will get with canned tomatoes.

The secret ingredient and spices

  1. Add the secret ingredient - half-kilo of canned pork. This is an optional step - if you prefer taste over calories, it's better to prepare a separate meat dish instead. If you want to add hot pepper, add it now so it will spread uniformly.

The secret ingredient

  1. Boil pasta while tomatoes are cooking - the standard 500 gram package will do, preferably something with a lot of surface like penne so it can soak up more sauce.

  2. Dump Italian or French spice mix into the pan. Turn off the heat, let it simmer for 1 minute so the herbs will soften.

Finished pasta

  1. Dump pasta into the pan. Done! Plating is optional, you can eat it straight from the pan. And the next day you can prepare another wonderful dish - yesterday's pasta re-heated until it's crusty.
top 7 comments
sorted by: hot top controversial new old
[–] deegeese@sopuli.xyz 3 points 8 months ago (1 children)

Is there any reason for choosing canned pork over fresh ground pork?

Something like this I would ordinarily start by browning the meat, then remove and use its rendered fat to cook the onions, then deglaze the pan with the tomatoes. Your method obviously works, but is backwards from what I'd expect.

[–] pelya@lemmy.world 4 points 8 months ago* (last edited 8 months ago) (1 children)

The main reason is that I've got this can of pork for free, and it wasn't super high quality, with skin and sinew. Eating it as-is was meh, so my choice was either to dump it into a soup, or army-style macaroni, which is a downgrade of navy-style macaroni, the recipe is literally - dump the can of meat into a pasta, and you can replace the pasta with instant noodles for an extra decrease of cooking time and dish quality.

[–] deegeese@sopuli.xyz 2 points 8 months ago (1 children)

Gotcha. Sauce is a good use for lesser quality meat.

[–] pelya@lemmy.world 1 points 8 months ago

If you don't add the meat, this becomes a classic vegetarian pasta recipe. Eat with a slice of Brie, or grind some hard cheese on top. Or simply put sliced cheese on top, it is going to melt anyway.

[–] peachfaced@lemmy.world 1 points 8 months ago* (last edited 8 months ago) (2 children)

Could you specify the type of tomatoes? Where I come from, the common tomatoes aren't sour at all so they probably wouldn't work

[–] howrar@lemmy.ca 2 points 8 months ago

Do you have canned tomatoes or tomato paste? If so, then maybe consider using that. Canned tomatoes can be used the same way OP does. Tomato paste can be added if your tomato tastes insufficiently tomato, regardless of whether it's fresh or canned.

[–] pelya@lemmy.world 2 points 8 months ago

They were just called 'tomatoes' on the label. They also were more sweet than sour, and over-ripened.

You can use plum tomatoes, they are usually the cheapest, and will have the taste closest to the tomato paste.