Preparation: 30 mts
Serves 3-4 persons
Ingredients:
3 cups boiled spagetti
2 tbsps olive oil
1 large onion, finely chopped
1 bay leaf
1" cinnamom stick
6-7 garlic flakes, crushed
4-5 large tomatoes, blanched, skinned and pureed smooth
2-3 tbsps hung curd/yogurt
1 tbsp finely chopped fresh parsley or coriander
1 tsp mixed dried herbs or oregano
1/4 tsp cinnamon pwd (optional)
salt to taste
freshly ground pepper as per taste
parsley/coriander for garnish
1 tbsp grated cheese for garnish
Method
1 Cook spagetti in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the bay leaf, cinnamom stick, onions and crushed garlic and saute till transparent. Add tomato puree, chopped parsley, oregano, cinnamom pwd and salt.
3 Cook for 6-8 mts, stirring once in a while. Turn off heat, remove three fourth of the cooked tomato sauce from the pan and keep aside. Once cool add the smoothly beaten hung curd/yogurt and combine.
4 In the same pan, (which has approx 6-7 tbsps of prepared tomato sauce) add a tbsp of olive oil and toss the spaghetti in the tomato sauce for 2-3 minutes stirring well to coat the spaghetti with the sauce. Adjust salt, season with freshly ground pepper and sprinkle some grated cheese. Turn off heat.
5 Remove the spaghetti onto a serving dish and spoon the prepared herbed tomato sauce along the edges of the dish. Garnish with fresh parsley and grated cheese.
Note:
You can prepare this with fussili, macaroni or farfalle also. Remove bay leaf and cinnamom stick from the prepared tomato sauce before serving.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
0 comments:
Post a Comment