Most of the time my mom cooks for me but this time in India, I got her to taste some of my successful experiments in the kitchen. She was eager to taste some pasta and voila, I was all geared up to make some fresh pasta sauce for her with whatever ingredients that were available at hand and served it over farfalle. I love the shape of this pasta. You can use whole grain pasta as well. I used cilantro since we didn’t have basil at home, however, it is definitely worth a try! 🙂
Ingredients (4-5 servings)
2.5 cup farfalle pasta
1 onion, diced finely
3 large cloves of garlic, minced
1 tbsp cilantro, finely chopped
3 tbsp olive oil
1 cube of cheese/ 4-5 tbsp of grated cheese
4 tomatoes, pureed
½ tsp Herbes de Provence/mixed dried herbs
½ tsp red chili powder
¼ tsp ground pepper
2 tsp sugar
Basil or cilantro for garnish
Salt as needed
- Heat about 8 cups of water in a stock pot. When the water begins to boil, add the pasta and cook it till al dente It may take around 12-15 minutes or see instructions on packet.
- While your pasta is cooking, let us prepare the sauce. Heat oil in a non-stick pan. Add minced garlic and finely diced onion and chopped cilantro. Let the onion cook on low heat till it become golden.
- Then add the tomato puree, salt, pepper, red chili powder, sugar and herbs. Mix well and let the tomato puree cook on low heat till the oil begins to separate.
- Add grated cheese and mix well. Keep some grated cheese aside for garnishing.
- By now, the pasta should be ready; so strain the pasta in a colander. Toss the pasta a bit to drain well. Transfer it to a serving bowl.
- Now, pour the sauce over the pasta and garnish with grated cheese and chopped basil or cilantro. Serve it with a generous side of sautéed mushrooms or broccoli or Brussel sprouts or mixed vegetables.
You can use the same recipe for spaghetti or penne or any other pasta of your choice.