To Boil Tomatoes and Pasta
Begin by scoring the tops of 240g of tomatoes with criss-cross cuts. In a pot combine 140g of pasta-fusilli, 700g of water, processed tomatoes, and one and a half small spoons of salt. Boil the mix at 95°C for 25 minutes. Once boiled, strain and sieve the tomatoes and pasta. Cool the tomatoes in ice water for 5 minutes, then peel their skin and set them aside.
To Sauté Onion
Now in a pan, add one green chilli, 60g onions, peeled and cut into quarters, and five cloves of peeled garlic. Put the chopped veggies add three large spoons of olive oil, and sauté this mixture for 5 minutes at 95°C.
To Make The Sauce
Introduce one medium spoon of Kashmiri Mirch, one small spoon of sugar, 1 small spoon of salt, and half a large spoon of oregano for seasoning. Add 30g of cheese cubes, 30g of butter, 50g of cream, 40g of water, boiled tomatoes, and 15 basil leaves. Mix this for approximately 20 minutes at varying temperatures, transforming it into a rich and creamy sauce.
Mix Pasta and Serve
Finally, incorporate the boiled pasta into a mixture and serve the dish garnished with half a spoon of chilli flakes and garnish with basil leaves.
So, whether you're in the mood for a delightful starter or exploring diverse flavours in the main course, let these recipes provide the perfect blend of festivity, taste, and affordability.
Photo courtesy of Cooking With Minali
