Garlic Tomato Pasta
1.
All the main materials are ready.
2.
Cut millet hot pepper, string pepper, onion and garlic cloves separately, and serve on a plate.
3.
Peel the small tomatoes, cut into small cubes, put them in a bowl, and mash them with a rolling pin.
4.
Boil water in the pot, add appropriate amount of salt and salad oil (so that the pasta is better to cook and not stick), and the pasta is cooked in the pot for about 10 minutes.
5.
Use chopsticks to remove the pasta and place it in a colander to drain.
6.
Heat the pan, add 1 small piece of butter, and fry until the butter is completely melted (if there is no butter, you can use olive oil).
7.
Add diced onion, spicy millet, chili and garlic slices and sauté.
8.
Fry until the aroma is tangy and the onion softens, then add the mashed tomato puree.
9.
Stir-fry evenly over low heat, then add a little water and dilute it slightly to increase the soup.
10.
Pour the drained pasta into the pot, add an appropriate amount of salt, and stir fry evenly.
11.
Add a little monosodium glutamate before serving for freshness. Put the pasta out, put it on a plate, and sprinkle with an appropriate amount of crushed black pepper. You can also garnish with mint leaves or small tomatoes.
Tips:
1. Add olive oil and salt when cooking noodles, which is not only good for cooking but also nonstick.
2. If you don't like fried sauce, you can buy ketchup directly.
3. It is better to peel the tomato by boiling it in hot water.
