Red sauce pasta
Red sauce pasta, from above
VegItaly

Red sauce pasta

Tangy tomato, garlic and a pinch of chilli. The pasta every Indian kid asks for first.

30 minTime
16 gProtein each
mediumSpice
Tomato and garlic2 chapters · 1 min read

Make it your way

Grandma's wayIndian home style, with capsicum and corn.
The original
495kcalsame
16 gproteinsame
7 gfibresame
30minutessame

Red sauce pasta.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Pasta2½ cups penne
Olive oil2 tbsp
Garlic6 cloves, chopped
Onion1, finely chopped
Tomato6 medium, blanched and chopped
Capsicum (green capsicum, green bell pepper)1, diced
Sweet corn kernels (corn kernels)⅓ cup
Dried red chilli½ tsp chilli flakes
Dried mixed herbs (italian seasoning)1 tsp oregano or mixed herbs
Sugar½ tsp
Basil leavesa handful of leaves
Processed cheese (american cheese)¼ cup, grated
Saltto taste, plus some for the water

Method

5 steps
  1. 1Boil pasta in well salted water until al dente. Save a cup of the pasta water and drain.
  2. 2Heat olive oil, cook garlic and onion on medium until soft and golden.
  3. 3Add tomatoes, chilli flakes, herbs, sugar and salt. Simmer until thick and jammy, about 10 minutes.
  4. 4Add capsicum and corn and cook 2 minutes.
  5. 5Toss in the pasta with splashes of pasta water until glossy. Finish with basil and cheese.
Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

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Make it a meal

What goes with Red sauce pasta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Pear and gorgonzola salad15 min
On the side Bhindi masala35 min
To drink Masala chai10 min
Something sweet Coconut panna cotta with mango25 min
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