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Tea Time snack: Red Sauce Pasta
Ingredients
1 and 1/2 cups fusilli (cooked), 2 cups tomatoes (blanched and finely chopped) , 2 tbsp olive oil, 2 bayleaves/tejpatta, 6 to 8 black peppercorns/kalimirch, 1/2 cup onions (finely chopped), 1 and 1/2 tsp garlic/lehsun (finely chopped), 1/2 cup capsicum (finely chopped), salt to taste, 3 tbsp tomato puree, 1/2 cup tomato ketchup, 1 tsp dried oregano, 1 and 1/2 tsp dry red chilli flakes/paprika, 1/2 tsp sugar (optional), 1/4 cup fresh cream
For The Garnish
1 tbsp fresh cream, 1 tbsp cheese (grated processed)
How to make
In broad pan, heat olive oil. Add bayleaves and peppercorns and cook on medium flame for half minute. Add onions and garlic and fry them for 2 minutes on medium flame. Then add capsicum and fry them for another 2 minutes. Add tomatoes and salt and mix well. Keep cooking on medium flame for 4-5 minutes, while stirring occasionally. Remove the bayleaves from pan and discard them. Add tomato puree, tomato ketchup, oregano, chilli flakes and sugar. Mix all ingredients well and cook on medium flame for 1 minute. Add fresh cream and mix it and cook on medium flame for another 1-2 minutes, while stirring continuously. Add fusilli, toss gently and cook on medium flame for 2 more minutes. Red sauce pasta is ready. Garnish it with fresh cream and cheese and serve hot with garlic bread.
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