Fresh Tomato Pasta
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Description
A simple and flavorful fresh tomato pasta that can be customized with more tomatoes or green chilies for added spice.
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, bring about 2 liters of water to a boil. Add a pinch of salt to the water.
- Add the pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, strain the pasta and set aside.
- In a separate pan, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cubed tomatoes to the pan and cook for 5-7 minutes until they start to break down.
- Stir in the sugar, dried basil, dried oregano, and fresh pepper powder. Cook for another 2-3 minutes.
- If desired, add chopped green chilies for extra spice and cook for an additional minute.
- Add the cooked pasta to the tomato mixture and toss well to combine. Season with salt to taste.
- Serve hot, garnished with additional fresh basil if desired.
Notes
You can adjust the spice level by adding more or fewer green chilies. This pasta is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Consider adding some grated Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 0
