The best thing about this recipe is you can add more tomatoes and even green chilies if you like it to be spicier.
By Nisa Homey
Fresh Tomato Pasta
- Total Time: 30 minutes
- Yield: 2-3
Description
The best thing about this recipe is you can add more tomatoes and even green chilies if you like it to be spicier.
Ingredients
- Pasta (I used farfalle, you can also use penne): 250 gm.
- Tomatoes: 2 medium, cubed.
- Garlic: 5 cloves.
- Sugar: 1 tsp.
- Dried basil leaves: 1 tsp.
- Dried oregano: 1 tsp.
- Fresh pepper powder: 1 tsp.
- Processed cheese: 25 gm, grated.
- One sprig of green onions chopped to garnish or two or three fresh basil leaves.
- Salt: 1/2 tsp.
- Olive oil: 1 tbsp.
Instructions
- In a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep aside.
- Meanwhile, put the tomatoes, garlic, sugar, and salt into a blender and blend it.
- In another pan, heat 1 tbsp of olive oil and add the pureed fresh tomato. On low flame, allow it to saute for a few minutes, then add in the oregano, basil, and pepper powder (if you like more spicy you can add 2 green chilies).
- Mix ’em up and once it is nicely sauted add the grated cheese; I have used just one cube (25 gm); if you are not that calorie conscious go ahead and added 2 more cubes, grated.
- Mix and let the cheese incorporate with the pasta sauce…check salt.
- Add in the cooked pasta. Mix them up, sprinkle the chopped green onions. You can also sprinkle some grated cheese of your choice before serving, but I just left it plain.
- Prep Time: 10 mins
- Cook Time: 20 mins
