Basil and Tomato Pasta
by Tarla Dalal
Added to 319 cookbooks
This recipe has been viewed 84268 times
Try this hearty, tangy pasta for its fresh and delicious flavors. A thick sauce of tomato pulp, onions, garlicbasil leaves and fresh cream is tossed in with farfalle pasta and topped with grated parmesan cheese. To be enjoyed immediately!
- Heat the olive oil or butter in a pan, add the onions and garlic and sauté till the onions turn translucent.
- Add the tomato pulp and cook till the sauce thickens (approx. 5 to 7 minutes).
- Add the chilli powder, tomato purée, sugar, salt and ½ cup of water and bring to a boil.
- Add the cream and basil leaves. Mix well and keep aside.
- Just before serving, re-heat the basil and tomato sauce and toss the bow pasta in it.
- Serve hot garnished with cheese.
- Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, desseding and chopping them.
- Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them.
Nutrient values per serving
|Vitamin A||618.7 mcg|
|Vitamin B1||1.1 mg|
|Vitamin B2||0.5 mg|
|Vitamin B3||7.5 mg|
|Vitamin C||27.6 mg|
|Folic Acid||46.6 mcg|
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