Think global act local!
What an apt catchphrase, for cuisine picked up from other countries and customized according to locally available ingredients and tastes. Pasta is one of these. I wonder if Italians ever add cumin seeds to their pasta. Indians do.
Ok, here's one pasta dish I enjoy making and eating, especially on cold winter evenings.
What would you need?
200 grams dried pasta
2 teaspoons oil (any refined oil will do if olive oil is not available)
7 - 8 medium sized ripe red tomatoes
2 – 3 dried red chillies broken into large pieces
1 – 2 medium flakes garlic crushed
Grated cheese to sprinkle
Toasted bread bite-sized pieces (optional)
Salt to taste.
Chop the tomatoes into small pieces.
Heat oil in a kadai (wok). Add the garlic and chillies.
Once the garlic begins to brown, add the chopped tomato.
Add salt to taste. Simmer for about 5 minutes.
Boil the pasta till cooked al dente. Dump the pasta into a sieve to drain off the water.You can save some of this water to add to the tomato sauce if you prefer a soupy pasta.
Add to the tomato prepared above. Serve hot, sprinkled with cheese, toasted bread croutons, and torn basil leaves.
- You can add a teaspoon of sugar to the tomato sauce, to soften the harshness of garlic and sour tomato.
- If you have to cook pasta in advance, rinse the cooked pasta in a sieve under cold water tap. Add a tsp of oil and toss so the pasta pieces do not stick to each other.
- You could add boiled corn, cauliflower florets, peas, carrot juliennes, broccoli, french beans to the above tomato sauce.