I prefer pasta in white sauce.. But then there are people who would say pasta in white sauce is for those people who do not mind putting on some extra calories since its creamy n cheesy. I can agree to this. But then when you eat pasta once in a while, why not binge.
This is for those people who love pasta in a tangy tomato sauce. Parsley used as garnish is really inviting & makes the air around the pasta bowl very aromatic. As a topping there is some yummy melting mozzarella cheese..
Ingredients: (Serves 2) Preparation: 15 mins
Pasta – 50 – 75 gms, any shape you want..
Tomato puree – 150 – 200 ml
Fresh Parsley – 3 or 4 leaves, finely chopped
Garlic cloves – 2 or 3 finely chopped
Onion – 1 medium-sized, finely chopped
Black peppercorns – 3 or 4 freshly crushed
Dried thyme/bay leaf – 1 or 2 twigs or a small bay leaf
Sugar – 1 tsp
Olive Oil – 1 tbsp
Extra Virgin Olive Oil – 1 tbsp
Salt to taste
In a big pot of water to boil. Add enough salt and half a tbsp of olive oil to it. Add the pasta and cook the pasta based on the instructions given in the pasta packet. It may vary. I took 10-12 minutes to cook my pasta. Once the pasta is cooked immediately take the pot off the heat and move the pot under running cold water and let the pasta cool.. then drain the pasta. This is to prevent the pasta from cooking further and becoming gooey.
Add 1 tbsp oil to a fry pan which is hot and set to medium heat. Add the chopped onions to the oil and sauté till the onions become translucent, now add the chopped garlic and sauté for a few seconds. Add the tomato puree and cook for about 10 minutes at low heat. Add salt to taste and add the sugar, mix well. Add the thyme or the bay leaf while cooking. I used thyme.
Once the raw flavours of the tomatoes fade away then remove the bay leaf and add the cooked, cooled pasta and toss it in the heat for a minute.
Add grated mozzarella cheese towards end, or if you are scared of the cheese sticking to the pan because of the heat then add after taking the fry pan off the heat. Take off the heat and add the extra virgin olive oil and mix well.
Garnish with the chopped parsley and crushed black peppercorns.
Serve a portion in a pasta bowl along with the wine of your choice.
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