As my husband is a fan of Alfredo sauce pasta, i hardly try something else with pasta. Also, for some reason I do not like red color pastas (tomato sauce pasta) from anywhere outside, I feel it is more ketchupy :). So, this home made one was a step I wanted to take before denouncing tomato sauce pastas for good. Yes, it was not ketchupy when prepared fresh, it was tangy and different. I liked it and he quite liked it.
Preparation Time: 10 minutes
Cooking time: 15 minutes
1. Pasta - 200 gm
2. Tomato - 4
3. Yellow bell pepper - 1
4. Garlic - 4 cloves
5. Onion – 1
6. Corn starch – 1 tbsp
7. Salt to taste
8. Sugar - 1 pinch
9. Italian seasoning - 1/2 tsp
10. Pepper crushed - 1 tsp
11. Olive oil - 2 tbsp
Step 1: Cook the pasta as per instructions on the pack, toss with few drops of oil and keep it.
Step 2: Puree the tomatoes in a mixer slightly chunky if you prefer, chop the bell pepper & onion in the size matching the pasta used and fine slice the garlic.
Step 3: Heat a non- stick pan add a tablespoon of olive oil, sliced garlic and chopped onion. Toss the bell pepper with it. Sprinkle a pinch of crushed pepper and salt.
Step 4: Add to it the cooked pasta and toss them well and keep aside.
Step 5: In the same pan or another one, add less than a spoon of oil and add Italian seasoning to it. Pour in the pureed tomato and let it boil for 5 minutes.
Step 6: Mix corn starch in some water and stir in the boiling tomato sauce to thicken it. This gives an even consistency to sauce.
Step 7: Add salt and crushed pepper to the sauce.
Step 8: While serving spread the pasta and pour the sauce on top.
*Garnish with shredded cheese if you like it and do not mind some extra calories.