Cuisine: Continental Main Course
Serves: 2 people
Ingredients
- Spaghetti pasta 150 GMs
- Tomato plum and Red 600 GMs
- Garlic 4-5 cloves
- Salt to taste
- Pepper to taste
- Tomato Ketchup 50gms
- Cheese for Garnish
- Cherry tomato for garnish
- Olive oil 2-3 tbsp
- Oregano, basil, chilly flakes to taste
Method:
- Boil the spaghetti for 10min and keep aside to cool
- Blance the Tomatoes in hot water then remove the skin and de-seed it
- Fine chop the tomatoes
- Take a pan, add olive oil, then chopped garlic, then add all the herbs, cook for a while then add the chopped tomatoes into it
- Cook for 10min on a low flame then add tomato ketchup into it and all the spices
- As it start getting thick, add the boiled spaghetti into it and cook for 5 more min
- Put it on the plate and garnish it with cheese and cherry tomato
- Serve hot
Chef Tips:
- Don’t over cook the pasta
- Blanched tomato means to boil it 80%
- If you want to add more veggies you are free to do it
- The sauce have to be thick not thin.
