Home More Red Sauce Veggie Pasta

Red Sauce Veggie Pasta

3 min read

Pasta with Red Sauce-

2 cups elbow macaroni pasta
5 Roma (med) tomatoes
1 giant onion
2 tbsp grated cheese
1 tsp oregano or Italian herbs
1 tsp chili flakes
1 tsp freshly floor pepper
1 tsp salt or to style

For the pasta-
1. In a tall pot boil about 4-6 quarts or litres of water.
2. Add about 1 tsp of oil and 1 tsp salt.
3. Add the two cups of pasta slowly as to not decrease the temp of water drastically.
4. Stir for the primary few minutes to keep away from stickiness
5. It usually takes 8-10 minutes for al- dente consistency. Check at Eight minutes and boil for two extra minutes if not cooked. Should def be accomplished by 12 minutes. Try to not overcook as it may well turn into soggy. Drain instantly and rinse it with chilly water.

For the sauce-
1. Boil sufficient water to submerge tomatoes. Add entire washed tomatoes and canopy to blanch for five minutes. The pores and skin ought to get unfastened. Peel them. Grind the tomatoes with a bit water in a blender. Alternatively, you may lower open tomatoes and seed them beforehand too.

2. Dice 1/Four of the onion and 1/Four of the capsicum finely. Dice Four cloves of garlic.
Heat oil in a big pan, when scorching add the garlic and sauté for 30 secs. Then add finely diced onions and tomatoes. Cook till the onions are translucent about 5 minutes on medium flame.
Add half of tsp chili flakes. Crush about half of of the Italian herbs or dried oregano in your arms and add.
Add the blanched and puréed tomatoes.
Add about 3/4tsp salt. (Be cautious to not add an excessive amount of, as a result of the pasta can also be salted)

3. Slice 3/4th onion and three/4th capsicum to small slices in regards to the dimension of the macaroni so there may be consistency in dimension.
Sauté them in some oil, maintain crunchy and don’t over cook dinner. Add the sauce and the pasta and the remaining chili flakes and herbs (half of tsp every). Add one tbsp cheese and stir for 1 min.

4. Serve and garnish with 1 tbsp cheese.


0/5 (0 Reviews)
Load More Related Articles
Load More By smartmal
Load More In More


  1. Sonia sheth

    December 30, 2019 at 8:37 pm

    Hi swati aunty was moving so couldnot keep up with the videos. Now got the time so watching all the videos i missed. Thanks for showing pasta sauce. So much better than store bought sauce


  2. Hetal's Kitchen and Lifestyle

    December 30, 2019 at 8:37 pm

    Nice recipe aunty..👍


  3. Dolly

    December 30, 2019 at 8:37 pm

    Aunty, can you show how to make chora ( pulses also called black eyed beans), and also black Chana which we make with sheera, puri etc. both dry and with gravy. Your method of cooking, and steps are amazing. Makes everything very nice and clear. 👍


  4. Dolly

    December 30, 2019 at 8:37 pm

    Thank you so much for all the basic recipes of dal, shaak and other day to day preparations. These simple day to day recipes are so valuable what Mom and grandma used to cook. I was looking for such basic Gujarati recipes, and am so glad to have come across your videos. Thanks and wish you lots of Good Luck!



    December 30, 2019 at 8:37 pm

    Jai shree keishna aunty….nice receipe……


  6. Nayan Parekh

    December 30, 2019 at 8:37 pm

    I liked your tomato sauce prepared from fresh tomatoes, bell papers and onion. Roasted besan may be added in small amount, one or two tsp to thicken the sauce. Thanks for sharing this recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

LEMON LINGUINE with Shrimp and Pistachios

LEMON LINGUINE with SHRIMPS Italy’s love affair with lemons dates back to Roman times, wit…