Red Sauce Pasta
Red Sauce Pasta Recipe from scratch using fresh ingredients at home. Easy, Vegan, Quick with bold and intense flavours.
Ingredients
- 300 gms Spaghetti Pasta
- 3 ltrs Water
- 6 - 7 Nos. Tomatoes
- 4 Tbsp Olive Oil
- 1 Tbsp Garlic
- 1 Tbsp Red Chilli Flakes
- 1 Tbsp Mixed Herbs
- 2 Tbsp Tomato Puree (Store bought)
- Salt to taste
- 1/4th Cup Roughly Chopped Basil
- Pepper (optional)
- 1/2 Cup Finely Chopped Onion
Instructions
Boiling Pasta
- Boil 3 ltrs of water in a saucepan.
- Once it starts to bubble add good amount of salt to it.
- Add spaghetti pasta and cook all-dente (80%).
- Strain excess water and set aside or add to the sauce, if ready.
Blanch Tomatoes –
- Slit tomatoes from the bottom (as shown), add in boiling water.
- Switch of the flame, let the tomatoes rest in boiling water till it starts to peel.
- Take them out, peel, remove the top and roughly chop them.
Make Tomato Sauce –
- Heat olive oil to luke warm. To it add garlic and red chilli flakes.
- Cook for a min. to infuse the flavours well.
- Add in finely chopped onion and cook till translucent. Cook on a low flame for best taste.
- Add chopped blanched tomatoes. Next add salt and mix well.
- Cover and cook for 15 – 20 mins. on a low medium flame.
- Next add fresh basil leaves, mixed herbs, black pepper (optional), tomato puree and pasta water.
- Give everything a good mix.
- Cover and cook till you get desired consistency.
- Finally add boiled pasta and toss to cover it well with the sauce.
- Serve hot with garlic bread and soup of your choice.
Notes
Tips and Tricks –
- Slow cook the sauce on a low flame to bring out the best of flavours.
- Add pasta to the sauce right before serving.
- Its best to make sauce and pasta side–by-side at the same time, it saves time and tastes best when fresh and hot.
- If you want to serve later, keep ready pasta and sauce and mix both just before serving.
- Keep pasta al-dente, it gives a nice bite to the dish.
- If fresh basil is not available add more quantity of dried basil.