Hello foodies,
With the onset of winters, a warm red sauce pasta is one of
my favorite cravings, with loads of cheese on top! I made one recently for my
son’s school party.
Six ripened tomatoes
Sweet corn, 100 gms
Carrot, 100 gms
Green capsicum, 100 gms
Red capsicum, 100 gms
Yellow capsicum, 100gms
Salt, to taste
Oregano, 1 tsp
Mixed herbs, ½ tsp
Olive Oil, 2 tbsp
Water, 1 liter
Penne Pasta, 250 gms
Salt, to taste
Water, 1 liter
Shredded cheese, to decorate
Method:
Step 1:
Take water in a pan, add 1 tbsp olive oil, salt to taste and
bring it to a boil.
Step 2:
Add pasta (I have taken penne pasta) and cook as per the
instructions on the pack. I wanted the pasta to be tender so I cooked for a good
10 minutes.
Step 3:
Once cooked/al dente, drain pasta and pour cold water over
it (to stop further cooking) and keep it aside.
Step 4:
For making the red sauce, start by taking ripened tomatoes
and use a knife to put a cross on top. Then blanch these tomatoes for 5 minutes
in boiling water. You will notice the skin of tomatoes starts peeling off.
Remove from the pan and place the tomatoes to cool.
Step 5:
Peel the skin of the tomatoes, remove the seeds and in a
mixer, puree the tomatoes to a smooth and fine paste.
Step 6:
In a pan, heat1 tbsp olive oil, add the tomato puree,
herbs, oregano, salt to taste and the diced/cubed vegetables.
Step 7:
Cook till the vegetables are tender but not mushy.
Step 8:
Add in the boiled pasta and toss well till the pasta is
coated with sauce.
Step 9:
Add grated cheese on top and serve hot!
Hope you like this recipe, do try and let me know in the
comments below!
Bon Appetite…
No comments:
Post a Comment