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Friday, 16 September 2011

Tomato Pasta

Boiled pasta: 2 cups (I use Penne Rigate for this recipe)
Diced tomatoes: 4-5 tomatoes
Garlic cloves: 3-4
Chopped onion: 1 cup
Water: ½ cup
Bay leaf: 1
Sugar: ½ tsp
Basil leaves: 4-5
Salt: To taste
Olive oil: 2-3 tsp

Boil tomatoes, 2 cloves of chopped garlic, ¾ cup of onion, bay leaf, salt and sugar with ½ cup of water. When tomatoes become soft, remove from the flame, cool and then grind to a puree and set aside.
Take a pan, heat oil and add the remaining onion and garlic. Saute them well and add the tomato puree. Cook till it reduces to half the amount. Add basil leaves and stir well. Add the cooked pasta and toss gently before serving hot.

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