Interestingly this recipe was created by accident! I’ve made pizza so many times, sometimes the sauce used to remain and I wanted to use it up, so I used it to make pasta! The taste is amazing it packs a punch, I would suggest adding garlic too. My parents don’t have garlic in most of their food, so I skip it.
The sauce really doesn’t take long to make, around 20 minutes at best. You can pick up any kind of pasta you want, you can make your own too. I have made only Jamie Oliver’s Potato and Butternut squash gnocchi, it was amazing!
In terms of veggies, I added baby corn and capsicum or bell peppers 🫑 you can add olives, cherry tomatoes and zucchini as well. I might just make garlic bread next time I make this, garlic bread and basil tomato pasta are an amazing combo! I have a very easy recipe for this! Do take a look at it! Do you want any other recipe? Ask away in the comments below. [recipe_card]View this post on Instagram
Red Sauce Tomato Pasta
Ingredients
- 1/2 kilo of tomatoes
- 2 onions
- 150 grams of fresh basil
- 2 tablespoons of olive oil
- 1 teaspoon Kashmiri red chilli powder
- Salt per taste
- 1 teaspoon of pepper powder
- 1 teaspoon of freshly grated nutmeg
- 1 tablespoon of dried oregano
- 1 tablespoon of chilli flakes
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons oil
- 6 cut baby corn
- Salt per taste
- 1 cut green capsicum
- 2 teaspoons dried oregano
- 2 teaspoons chilli flakes
- 250 grams pasta of your choice
- Freshly grated Parmesan cheese
- Fresh basil for garnish
- Freshly ground pepper
- Cherry tomatoes or Black Olives or veggies of your choice
Instructions
Method
Steps to make Basil Tomato Pasta
- Cut 1/2 kilo of tomatoes diagonally on the top through till the middle
- Boil them in water, until it reaches a rolling boil. Blend after it is cool
- Cut 2 onions and blend in a mixer
- Cut 150 grams of fresh basil and blend
- In a pan add 2 tablespoons of olive oil
- Add onion purée and mix with 2 tablespoons of blended basil
- Let it start to cook
- Next add salt per taste
- Add the blended tomatoes, the purée is richer and mix
- Add 1 teaspoon Kashmiri red chilli powder! This is a desi twist!
- Add 1 teaspoon of pepper powder
- Add 1 teaspoon of freshly grated nutmeg and mix
- Add 1 tablespoon of dried oregano
- Add 1 tablespoon of chilli flakes and mix well
- Add 1/4 cup freshly grated Parmesan cheese
- Let it simmer for 5-6 minutes
- In another pan add 2 tablespoons oil add 6 cut baby corn and stir fry
- Add salt per taste and stir
- Add 1 cut green capsicum
- Add 6 tablespoons of blended basil purée
- Add 2 teaspoons dried oregano and chilli flakes
- Stir fry and keep aside
- Boil 250 grams pasta of your choice, I boiled Borge’s Farfalle
- Heat the tomato basil sauce
- Add the strained boiled pasta and mix in
- Add the stir fried veggies and mix it in
- Add some freshly grated Parmesan cheese and mix
- Add some fresh basil for garnish
- Add some freshly ground pepper
- The dish is now ready to serve
- I added some more fresh basil as garnish
