Creamy Tomato Pasta
Ingredients
To Cook Dried Pasta till Al Dente(10-11 Mins)
- 5 Cups | 1 Litre Water
- 2 Cups | 200g Dried Pasta (I used Barilla Penne Rigate)
- 1/2 Teaspoon Salt
- Olive Oil, to Drizzle once Strained
For Pasta Sauce
- 2 Tablespoon Butter, 1 Tablespoon Olive oil
- Minced Garlic, 3 Big Garlic cloves
- Few Chili Flakes, Optional if you prefer Spicy
- 2 Big Tomatoes, roughly sliced
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 2 Tablespoon Tomato paste
- 4-5 Tablespoon Pasta stock, Water in which Pasta was Boiled
- 1/2 Cup Cooking cream
- Pinch of Black Pepper
- 1/4 Teaspoon Dried Oregano & Basil
- 200g Boiled Pasta
- 2-3 Tablespoon Parmesan Cheese
- Fresh Or Dried Parsley/Basil Leaves, to Garnish
Instructions
- Bring enough water in a pot, around 5 Cups to a Roaring Boiling point on High Heat. Mix 1 Teaspoon Salt. Add the Dried Pasta, cook 10-11 mins or till Al Dente (cooked but still firm) on medium High heat. Follow package instructions as depends on the pasta type used. I used Penne Rigate. Do not Overcook. Drain them once cooked and reserve the pasta water. Apply Olive oil to prevent sticking to each other.
- Saute Minced Garlic in Butter and Olive oil. Add Chili flakes if you prefer spicy. Add Sliced Tomatoes, Salt and Sugar. Cover cook 10 mins on Low Heat till Tomato Softens.
- Once Tomatoes soften, Mash them well. Remove the skins with a Tong, optional. Add Tomato Paste, Pasta Water and Cream.
- Season with Black Pepper powder, Oregano and Basil. Add Boiled Pasta and Parmesan Cheese. Garnish with Fresh Basil and Parsley.