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 tbsp 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