Since I’m not keeping too well, I wanted to keep dinner simple last night. Was bored of the daal-chawal which I had overdone in the last 2-3 days. If I’d served the mister anymore varieties of daal, he’d have kicked me without much ado!
I quickly whipped up some fusilli pasta with marinara sauce and it sure did please the palettes, considering I had hardly spent about 15-20 minutes to make it.
- Fusilli pasta – 500 gms
- Onions – 2 nos (large sized; diced)
- Tomatoes – 10-12 nos (medium/large sized; super finely chopped)
- Garlic – 7-8 pods
- Oregano – to taste
- Black/White pepper – 2 tsps (alter to suit your taste)
- Red Chilli flakes – 2 tsps
- Lemon pepper (optional) – 2 tsps (to add to the tangy-ness)
- Basil – 2-3 leaves
- Salt – to taste
- Olive oil – 2-3 tbsps
Serves: 4 persons (of moderate appetite)
- Set the pasta to cook in a wide, thick bottomed vessel. Add salt and couple of drops of oil (any oil should do) while cooking the pasta so it won’t stick together when done. You will need to cook the pasta to just about 75%, or al dente, since it will get fully cooked later in the oven. Drain water, rinse once in cold water and drain. Set aside.
- To get started on the marinara sauce, grind together the onion and garlic to a fine paste.
- In a wok, heat the oil. Add the onion-garlic paste and saute till the raw, pungent taste is gone.
- Add the super finely chopped tomatoes and salt. Cook covered for 2-3 minutes on medium heat, till mushy.
- Mash down the tomatoes with fork or masher; not too much mashing, just a little.
- Add the black/white pepper, red chilli flakes, lemon pepper (if using), basil and oregano and stir well to mix uniformly.
- Allow to cook on a medium flame for about 5-7 minutes. Keep stirring in between to ensure the sauce doesn’t get burnt at the bottom of the pan.
- Remove from flame.
- Transfer the cooked pasta to a microwave-safe dish. Top with the marinara sauce (don’t stir yet) and microwave on high for 3-5 minutes depending on the power of your microwave.
- Remove from the microwave, stir well with 2 wide, flat spoons so that the pasta is well covered in the marinara sauce.
- Transfer required portions to serving plates. Garnish with more oregano/chives and serve hot with/without garlic bread.
Im sending this to Jyoti’s ‘Pasta Party‘ at Panch Pakwan.