The evening beckons some Italian food? How about some tangy tomato pasta with oozing cream and cheese shreds?
Ingredients
1 tbsp butter
1 tbsp olive oil
6-8 grains of pepper
2 small bay leaves
½ cup finely cut large onions
½ tsp finely cut garlic
½ cup finely cut red capsicum
2 cups tomato kept in boiled water, peeled and finely cut
3 tbsp tomato puree
½ cup tomato ketchup
1 tsp oregano
1 ½ tsp crushed red chilies
½ tsp sugar
¼ cup fresh cream
1 ½ cup boiled pasta
Grated cheese and cream to garnish
Preparation
Mix butter and olive oil in a nonstick pan and heat it
Add pepper and bay leaves and heat for 30 seconds
Add sliced onion and garlic and sauté for two minutes
Add capsicum to it and sauté
Add tomato and cook by keeping on medium flame. Stir at regular intervals
After it is cooked, remove the bay leaves, add tomato puree, ketchup, oregano, crushed red chillies and sugar and stir well to mix. Cook for one minute more
Stir in the cream
Add boiled pasta and stir. Transfer to the serving bowl
Garnish with cream and grated cheese, and serve hot
