This week, I shadowed my mum in the kitchen when she was cooking tomato sauce pasta for us. This is one of my favourite pasta recipes. I closely watched her cooking and noted down each step along with taking pictures, to share on my blog. It’s so easy to make and most of the ingredients that are required, may already be in your kitchen especially if you belong to a Pakistani/Indian household. It takes no longer than 30 minutes to prepare. Even on the busiest of days, you can enjoy this healthy and delicious dish.
- Oil 2-3 tablespoons
- Onion 1 medium size
- Ginger Garlic paste 1 tablespoon
- Tomatoes 3 medium
- Green chilli 1
- Turmeric powder ¼ teaspoon
- Red chilli powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Garam masala ¼ teaspoon
- Cumin seeds ¼ teaspoon (optional)
- Pasta 2 cups
- Fresh Coriander
- 2-3 tablespoons Cheddar cheese
1. In a pan, add 2-3 tablespoons of oil and heat it on low to medium flame. Add 1 chopped onion and fry it till its colour changes to light golden brown.
2. Add a tablespoon of ginger garlic paste, 1 diced green chilli and 3 peeled and chopped tomatoes. At this stage, start adding all the spices because herbs & spices release their flavour readily. Stir in ¼ teaspoon of turmeric powder, ½ teaspoon chilli powder, 1-teaspoon coriander powder, ¼ teaspoon of garam masala and ¼ teaspoon cumin seeds.
3. Cover the pan with a lid and simmer on low to medium heat for almost 5 minutes to make a smooth tomato herb sauce.
4. Pour in 2 cups of boiled pasta and sprinkle 2-3 tablespoons of fresh chopped coriander for fantastic aroma and tasty flavour. Cover the pan and leave it on low heat for 2-3 minutes. It’s best to add coriander leaves at the end as heat can reduce its potency.
5. Lastly, you can either mix cheddar cheese in whole pasta or sprinkle some on the top before serving and warm it in a microwave for cheese to melt.
I used gas flame to peel off tomatoes’ skin. All you need to do is remove the stems and spear the tomato with a fork, at the top from where the stem core is visible. Hold the tomato an inch over medium-high gas flames and turn slowly until the skin starts to crack and blister. It will take 15-25 seconds for skin to loosen all around the tomato. Don’t hold it over the flame for too long otherwise tomato will start getting cooked.