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Pasta in Tomato Sauce with Cheese
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Ingredients
- pasta½ kg
- pureed tomatoes or tomato paste¼ kg or 2 tbsp paste
- Salt and pepperto taste
- Lemon juice or vinegar1 tbsp
- ghee or oil2 tbsp
- shredded cheese⅛ kg
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 560, protein 19, fat 15, carbs 86, fiber 5, sugar 6
Original steps
- Boil a sufficient amount of water with added salt and vinegar, then add the pasta; leave the pot uncovered until cooked, then drain.
- Heat the ghee or oil and add the pureed tomatoes (or tomato paste) and cook until done.
- Add a little water and season with salt, pepper, and lemon juice or a tablespoon of vinegar, then bring to a boil.
- Add the pasta and stir gently, then serve and sprinkle the top with shredded cheese.
- Alternatively, you can add a medium onion sautéed in oil, then add the tomato juice or two tablespoons of tomato paste and proceed in the same manner.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking