Olive and Tomato Pasta


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Basil, which so commonly available in india, adds an exotic flavour to this tomato pasta.

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Preparation Time: 
Cooking Time: 
Makes 2 servings


For The Tomato Sauce
2 cups blanched , deseeded and chopped
tomato , refer handy tip
2 tbsp oil
1 bayleaf (tejpatta)
6 whole peppercorns (kalimirch)
1/4 cup finely chopped capsicum
1 tsp dried oregano
1/4 cup tomato puree
1/4 cup tomato ketchup
1 tsp sugar
salt to taste

Other Ingredients
1 cup cooked farfalle
2 tsp olive oil
1/4 cup chopped black olives
2 tbsp fresh cream
1/2 tsp dry red chilli flakes (paprika)
salt to taste

For The Garnish
2 tbsp grated processed cheese

For the tomato sauce

  1. Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds.
  2. Add the capsicum and sauté for a few more minutes.
  3. Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally.
  4. Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Serve immediately garnished with grated cheese.

Handy tip:

  1. 8 large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes.
RECIPE SOURCE : Jain InternationalBuy this cookbook
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 on 13 Dec 12 11:15 PM