Saturday, 1 November 2014

Spaghetti in Red Sauce


On Sundays, our tendency is to remain laid back. But at the same time, we look forward to eating something different. In this dilemma, a pasta or baked dish is easy to accomplish on a Sunday! Spaghetti cooked in red sauce, in its spicy, tangy taste is rather familiar to our Indian palate. It makes a great combo with cheesy vegetable deluxe. You can of course add a soup and dessert to the menu to complete your Sunday special lunch. No baking is required. Here we go!

Ingredients: (Serves three)
Spaghetti – 200gm
Onion – 1 no, chopped finely
Sweet corn kernels – boiled, 1 teacup or 200ml measure
Salt – to taste
Olive oil – 1 tablespoon
Cooking cheese – grated, 2 tablespoons (optional)

For the sauce:
Tomatoes – 7-8no, cubed
Onions – 3no, cubed
Onions – 1no, chopped
Garlic – 3-4 pods
Red chilli flakes – 2-3 teaspoons (adjust to taste)
Oregano – ½ teaspoon
Basil – ½ teaspoon  
Olive oil – 1 tablespoon
Salt – to taste
Sugar – 1 teaspoon
Cooking cheese – grated, 1 tablespoon (optional)

Note: You may avoid cheese if you are calorie conscious.

Method - How to make red sauce: Wash and cube tomatoes. Peel and cut onions into cubes. Peel the garlic and chop the pods. Grind onions and tomatoes into a fine paste. Heat olive oil in a wok; add chopped garlic and sauté for a minute. Add the onion-tomato paste, cover with a lid and cook on medium flame till the paste thickens and oil separates. Now add red chilli flakes, salt, sugar, oregano and basil. Mix well and simmer for a minute. Add grated cheese and sauté till the cheese melts and blends with the sauce.  Switch off the stove. Your red sauce is ready.

Spaghetti in Red Sauce
How to make spaghetti: Boil one liter of water in a wide mouthed vessel. Add spaghetti and required salt to the boiling water. Continue to cook on medium flame till the spaghetti is cooked, but still firm. Do not cook the spaghetti very soft. Drain the hot water and run the spaghetti through cold water. Drain, toss with 2 teaspoons of cooking oil and keep aside. Place corn kernels in a vessel and steam for 10 – 15 minutes in a pressure cooker.  Once ready, remove from the cooker and allow it to cool.

Heat olive oil in another wok; add the chopped onions and sauté till the onions become transparent. Add the corn kernels and sauté for a minute. Add the red sauce and boiled spaghetti. Mix well and cook on low flame for 2 minutes. Now, sprinkle grated cheese on top, cover simmer for a minute. Switch off the stove. Serve hot with creamy vegetable deluxe.

Spaghetti in Red Sauce
Note: This recipe works equally well for any type of pasta. You may also add cooked French beans, carrots, capsicum and potatoes instead of sweet corn. 

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