Children love the tangy taste of tomato based dishes. Here is an Indian twist to the traditional Italian classic tomato sauce pasta.
INGREDIENTS (250 ml cup used)
- Pasta (fusilli) – 1 ½ cups, boiled to remain firm to the bite
- Tomatoes – 2 cups blanched and finely chopped
- Olive oil or refined oil – 2 tablespoon
- Bay leaves – 2
- Black peppercorns – 6 to 8
- Onions – ½ cup, finely chopped
- Garlic – 1 ½ teaspoon, finely chopped
- Capsicum – ½ cup, finely chopped
- Salt – to taste
- Tomato puree – 3 tablespoon
- Tomato ketchup – ½ cup
- Oregano – 1 teaspoon
- Dry red chilli flakes (paprika) – 1 ½ teaspoon
- Sugar – ½ teaspoon (optional)
- Fresh cream – ¼ cup
METHOS OF PREPARATION
- Take a broad non-stick pan and heat some olive oil, add the bay leaves and peppercorns and sauté on medium flame for 30 seconds.
- Add the onions and garlic, sauté on medium flame for 2 minutes.
- Add the capsicum and sauté on medium flame for another 1 to 2 minutes.
- Add the blanched tomatoes and salt, mix well and cook on medium flame for 4 to 5 minutes, stirring occasionally.
- Remove the bay leaves from the oil.
- Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on medium flame for 1 minute.
- Add the cream, mix well and cook on medium flame for another 1 to 2 minutes, while stirring continuously.
- Add the fusilli, toss gently and cook on a medium flame for 2 more minutes.
- Garnish with fresh cream and cheese and serve immediately with garlic bread.
- 100 grams of uncooked pasta has 288 calories, 47 IU of vitamin A, 176 mcg of folate, 15 mg of calcium, 46 mg of magnesium and 163 mg of phosphorus.
- Tomato is an excellent source of vitamin C, the antioxidant lycopene, biotin, vitamin K. It is also a good source of copper, potassium, manganese, dietary fiber, vitamin A, vitamin B6, folate, niacin, vitamin E and phosphorus.