Saturday, May 5, 2012

Pasta and tomato sauce

Familiarity does breed contempt! I was so fed up with the white sauce that I always make when we have a pasta meal. I tried making the red sauce several weeks ago and was quite pleased with the tangy and spicy taste.
Been so busy with so many things and hadn't really give much thought to blogging up until now. It took quite a while to make the sauce and pasta but the result was a welcome change.

I boiled two cups of pasta (macaroni and fusilli) with a teaspoon of salt and a dash of olive oil. I drained the water and let cool water run over the pasta so it wouldn't stick together.

This is how I made the sauce:
1. Mix a tbsp of maida or cornflour in 1/4 cup of water and set aside.
2. Heal a tbsp of olive oil in a pan, add broken red chilies, cumin seeds, carom seeds, basil leaves and oregano.
3. Add chopped vegetables of choice (carrots, capsicum, beans) and saute until soft.
4. Add about 2 cups of  finely chopped tomatoes and allow it to become pulpy. Simmer for few minutes.
5. Add the maida paste along with sugar and salt. Allow the sauce to boil and come to required consistency.

Pour the sauce over the cooked pasta and serve hot with a dollop of melted cheese on the top.

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