Delicious Homemade Tomato Pasta with Fresh Tomatoes and Tender Beef
Delicious Homemade Tomato Pasta with Fresh Tomatoes and Tender Beef
Authentic Tomato Pasta Recipe with Fresh Tomatoes and Beef
Create a delightful homemade tomato pasta featuring the rich flavor of freshly ripened tomatoes and succulent beef. This pasta, with its deep and savory taste, is perfect for special occasions or to elevate your everyday meals.
Main Ingredients- 3 ripe fresh tomatoes
- 200g fresh beef (for bulgogi)
- 150g spaghetti pasta
- 1/2 fresh onion
- 2 cloves minced garlic
- 2 whole garlic cloves
- Bottled tomato pasta sauce (if needed) as needed
- 1/5 zucchini
Seasoning & Other Ingredients- A pinch of salt for fresh flavor
- A pinch of pepper to enhance flavor
- A little basil powder for aroma
- A little ginger powder for subtle flavor
- Plenty of mozzarella cheese for richness and texture
- Salt for boiling pasta
- Olive oil for sautéing
- A pinch of salt for fresh flavor
- A pinch of pepper to enhance flavor
- A little basil powder for aroma
- A little ginger powder for subtle flavor
- Plenty of mozzarella cheese for richness and texture
- Salt for boiling pasta
- Olive oil for sautéing
Cooking Instructions
Step 1
First, boil the spaghetti in water for about 1 minute less than the package instructions (usually 5-7 minutes). This ensures the pasta maintains a firm, al dente texture when sautéed with the sauce later. Drain the pasta, reserving the pasta water for later use.
Step 2
Wash the zucchini thoroughly and slice it into half-moons or your desired shape. Sprinkle about 1 teaspoon of coarse salt over the sliced zucchini and let it sit for about 10 minutes. This process draws out excess moisture and any bitterness, resulting in a firmer, tastier zucchini.
Step 3
Pat the beef dry with paper towels to remove excess blood. Spread the beef slices onto a wide plate. Season evenly with ginger powder, salt, pepper, and basil powder. Marinating the beef will make it more tender and enhance its flavor.
Step 4
Remove the stems from the fresh tomatoes, wash them well, and chop them into large pieces. Place the chopped tomatoes in a pot, sprinkle with salt, add enough water (or reserved pasta water) to cover the tomatoes, and bring to a boil over high heat. Simmer until the tomatoes break down and become saucy.
Step 5
Drain the water that has accumulated on the zucchini. Heat a generous amount of olive oil in a pan over medium heat and sauté the zucchini slices briefly. This will help evaporate excess moisture, slightly cook the exterior, and maintain a firm, pleasant texture.
Step 6
Once the tomatoes in the pot have broken down sufficiently to form a sauce, add the thinly sliced red onion, the sautéed zucchini, and minced garlic. Continue to simmer for a short while. In a separate pan, quickly cook the marinated beef over high heat. Once the beef is cooked and has released some juices, cover the pan and let it cook further. Then, use kitchen scissors to cut the beef into bite-sized pieces. (Alternatively, you can add the beef directly to the tomato sauce to cook.)
Step 7
Add a piece of dried kelp (kombu) to the simmering tomato sauce. The kelp will impart a subtle umami flavor, further enriching the sauce’s depth.
Step 8
Homemade tomato sauce can sometimes appear lighter in color than store-bought versions. If desired, add a portion of bottled tomato pasta sauce to the pan with the cooked pasta. Toss well to coat the pasta evenly. Generously top with mozzarella cheese and arrange the thinly sliced roasted whole garlic cloves. Drizzle with a little olive oil and cook over high heat just until the cheese is melted and bubbly. Stir to combine the sauce and cheese; turn off the heat once the cheese is melted and enjoy your delicious pasta.
