MithoRed Sauce Pasta
Red Sauce Pasta is lighter than white sauce but still satisfying and comforting.
Ingredients
- 250 g Penne
- 700 g Ripe tomato
- 2 tbsp Tomato paste
- 4 tbsp Olive oil
- 6 cloves Garlic, sliced
- 1 Onion, finely diced
- 2 cups total Capsicum and mushroom, sliced
- 1 tsp Dried oregano
- a handful Fresh basil
- 1/2 tsp Chili flakes
- 1 tsp Sugar
- to taste Salt and black pepper
Steps
- Serves 2. Score the tomatoes, blanch them for a minute in boiling water, slip off the skins, and blend them coarsely.
- Boil the pasta in heavily salted water until al dente and reserve a cup of the water.
- Warm the olive oil and cook the garlic gently until it is fragrant and pale gold, never brown.
- Add the onion, then the capsicum and mushroom, and cook until they soften.
- Stir in the tomato paste and cook it for a minute, then add the blended tomato, sugar and oregano.
- Simmer 15-20 minutes until the sauce darkens, thickens and loses its raw tomato edge.
- Toss the drained pasta through the sauce with a splash of the pasta water so it clings, season, and finish with torn basil and chili flakes.
Nutrition
| Per serving (1 plate · tomato pasta) | Per 100 g |
|---|---|
| 444 kcal | 111 kcal |
| Protein: 16.8 g | 4.2 g |
| Carbs: 85.6 g | 21.4 g |
| Fat: 3.6 g | 0.9 g |
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