dish was more than enough. I made all pastas one fine Saturday morning
for breakfast. I selected that day as hubby dear was not home and it was
easy to cook pastas for the rest. By end of the day, everybody said
they have been eating only pastas through the day! I even thought they
may not want to eat Pastas for sometime. Still I was glad that they
liked all the varieties that I made. Infact Peddu also ate some of it.
So on the whole, it was a nice experience trying out different sauces
and different pastas.
only drawback in such cooking expedition, my creativity in terms of
clicking pictures goes for a toss. Mind seem to get frozen and I simply
can’t think of any new composition for the final pictures. So if all the
pasta posts seem similar in setup, blame my insipid brain.
Fusilli with Homemade Marinara Sauce
Fusilli pasta – 1 cup
For the Marinara Sauce
Ripe Tomatoes – 4 big
Garlic – 4 -5 cloves
Olive Oil – 2 tsp
Red Chile flakes
Salt to taste
How make Fusilli with Homemade Marinara Sauce
Bring to boil a pot full of water. When it starts rolling boil, add the fusilli and cook for 5 -7 mins till the fusilli is cooked.
Drain over a colander and sprinkle oil to make sure it doesn’t get struck.
How to make Homemade Marinara Sauce
Meanwhile, blanch the slit tomatoes for 5 -7 mins, allow to cool and make a puree.
Heat a non stick pan with olive oil. Add crushed garlic and saute well. Then add the tomato puree, salt and all the other seasoning.
Bring to boil and cook over low flame till the sauce thickens.
Adjust spice level and continue cooking till the sauce becomes thick.
Allow it to cool and store.
To make Fusilli with Homemade Marinara Sauce
Heat a non stick pan with a tsp of olive oil, toss the boiled fusilli and add required amount of marinara sauce and combine everything together.
Serve in a bowl with grated cheese on top