RED PASTA BY VATHSALA KAMATH

ITALIAN PASTA WITH INDIAN TOUCH...!!

RED PASTA 

Ingredients

1 1/2 cups cooked pasta

2 cups blanched and finely chopped tomatoes

2 tbsp olive oil

2 bayleaves (tejpatta)

6 to 8 black peppercorns (kalimirch)

1/2 cup finely chopped onions

1 1/2 tsp finely chopped garlic (lehsun)

1/2 cup finely chopped capsicum ( Optional )

salt to taste

3 tbsp tomato puree

1/2 cup tomato ketchup

1 tsp dried oregano

1 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 grated processed cheese

For Serving

garlic bread

Method 

1. Heat the olive in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.

2. Add the onions and garlic and sauté on a medium flame for 2 minutes.

3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.

4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

5. Remove the bayleaves and discard them.

6. Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.

7. Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.

8. Add the pasta, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.

9. Garnish with fresh cream and cheese and serve immediately.