Ingredients
For the sauce
• 15-20 fresh tomatoes cut into 4 pieces each
• 2 medium onions cut into 4 pieces each
• 1 tsp each of oregano, basil, black pepper powder
For the veggies and pasta
• 2 large capsicum thinly sliced
• 4 medium carrots thinly sliced
• 2 medium onions thinly sliced
• 500 grams spiral pasta
• 1 tsp each of oregano, basil, black pepper powder
• 3 slices of cheese
• Garlic water or minced garlic (10 cloves)
• Salt as per taste
Process
• In 2-3 cups of water, boil the ingredients under “For the sauce”
for around 20 minutes. Cool the mixture and grind in a food processor into a coarse
texture. Don’t make a fine paste (I like coarse)
• Boil the pasta until soft, strain and keep on a plate. Add 2
tbsp olive oil and mix.
• In a big saucepan, add 2 tbsp of olive oil. When hot add the
sliced capsicum, carrots and onions. Add salt as per taste. Sauté it for 10
mins until soft but still having that crunch. Remove and keep aside.
• In the same pan, add the coarse tomato mixture and garlic
water/mince. Season with oregano, basil and black pepper powder. Bring to a
boil and lower the flame.
• Add the cheese slices and mix well. Continue with the tomato
mixture for next 15-20 minutes until you have a slightly thicker consistency.
Before serving
• You can take in the tomato sauce, sautéed veggies and boiled
pasta in batches and mix well. Add more cheese if you like and adjust the seasonings
as per your taste.
• Or, mix all the tomato sauce, sautéed veggies and boiled pasta
in one go and mix well.
• Leave it in the pan on low heat for 5 minutes and dish out hot.
Note: You can choose to add
2-3 tbsp of tomato paste when making the sauce to give a red color to the pasta
serving.
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