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Che-mato Pasta | Indian Style Macaroni/Pasta | cheesy tomato pasta |

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Tarla Dalal

15 May, 2021

5.0/5 stars 100% LIKED IT Cookbook Login 16 REVIEWS ALL GOOD

Table of Content

About Che-Mato Pasta

Ingredients

Methods

Nutrient values

Che-mato Pasta | Indian Style Macaroni/Pasta | cheesy tomato pasta | with step by step photos.

Che-Mato Pasta, a delightful culinary fusion, offers a comforting and intensely flavorful experience with an distinct Indian twist. This dish celebrates the harmonious blend of cheesy creaminess and tangy tomato goodness, making it a beloved staple in many Indian homes. Its simplicity in preparation belies the rich, layered taste it delivers, creating a hearty meal that appeals to palates of all ages, from children to adults, perfect for a quick dinner or a satisfying snack.

The foundation of this delectable pasta lies in its carefully selected yet accessible ingredients. The base consists of 1½ cups of cooked macaroni, providing the ideal texture to absorb the vibrant sauce. Aromatic elements, crucial to Indian cooking, include one finely chopped onion and two minced garlic cloves, which infuse the dish with a fragrant depth. For a touch of freshness and a subtle crunch, half a capsicum, thinly stripped, is also incorporated, adding color and a gentle sweetness to the mix.

The quintessential "Che-Mato" sauce is crafted from a clever combination of liquids. ¼ cup of tangy tomato puree provides a robust, concentrated tomato flavor, perfectly balanced by ¼ cup of sweeter tomato ketchup, which lends a familiar and comforting taste. To achieve the signature creamy consistency and mellow the tang, ¼ cup of milk is gently stirred in. The true star, however, is ½ cup of grated processed cheese, which melts into the sauce, creating a luxurious, velvety texture that coats every strand of pasta.

The preparation begins by melting one tablespoon of butter in a broad non-stick pan, a common choice in Indian kitchens for its rich flavor. The finely chopped onions and garlic are then introduced, sautéed over a medium flame for about two minutes until they turn translucent and release their enticing aroma. Following this, the capsicum strips are added to the pan, quickly sautéed for just a minute to ensure they retain a slight bite, contributing a textural contrast to the soft pasta.

Once the aromatics and capsicum are perfectly tender-crisp, the core sauce ingredients are added to the pan. The tomato puree, tomato ketchup, milk, and grated cheese are combined with the sautéed vegetables. The mixture is then seasoned simply with salt to taste and a generous grind of freshly ground black pepper, allowing the natural flavors of the cheese and tomato to shine through. This concoction is stirred well and cooked for a mere minute over a medium flame, allowing the cheese to melt and all the flavors to meld into a rich, cohesive sauce.

Finally, the pre-cooked macaroni is introduced to this vibrant sauce. The pasta is gently tossed, ensuring each piece is thoroughly coated, and then cooked for an additional one to two minutes over a medium flame. This brief simmering period allows the macaroni to fully absorb the rich flavors of the Che-Mato sauce, transforming it into a cohesive and appetizing dish. Served immediately, this comforting pasta is typically garnished with an extra two tablespoons of grated processed cheese on top, adding a final touch of cheesy indulgence that makes Che-Mato Pasta a truly delightful and satisfying Indian-style treat.

Ingredients

Main Ingredients

1 1/2 cups cooked macaroni

1 onion

2 garlic (lehsun) cloves (lehsun)

1/2 capsicum

1/4 cup tomato puree

1/4 cup tomato ketchup

1/4 cup milk

1/2 cup grated processed cheese

1 tbsp butter

salt to taste and freshly ground black pepper

For The Topping

2 tbsp grated processed cheese

Method

for Che-Mato Pasta

Peel and chop the onions
Peel the garlic and chop it.
Remove the seeds from the capsicum and cut into thin strips.
Heat the butter in a broad non-stick pan.
Add the onions and garlic and sauté on a medium flame for 2 minutes.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the tomato puree, tomato ketchup, milk, cheese, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the macaroni, toss gently and cook on a medium flame for 1 to 2 minutes.
Serve immediately topped with cheese.

Che-mato Pasta recipe with step by step photos

Your Rating*

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Foodie #575761

June 14, 2021, 7:55 p.m.

Lovebird

May 24, 2021, 2:55 p.m.

This tastes so good. Tomatoes and cheese make it so flavourful. I loved this recipe so much that I will make it again for the third time.

Mruga D

April 1, 2021, 2:57 p.m.

Che mato pasta was my first pasta recipe and it has turned me into great pasta lover. Easy to make and use of tomatoes makes it a good source of Vitamin C

Dheeraj Malhotra

Feb. 12, 2021, 2:58 p.m.

Awesome recipe....entire family loved it.....thanx...:)just a minor change i put maggi masala instead of salt and pepper....trust me it was just awesome....!!!!

Aussie Girl

Sept. 2, 2020, 12:17 p.m.

Cheesy but so easy! I added in some broccollini which was great. Thanks!

Tarla Dalal

Sept. 2, 2020, 12:17 p.m.

Thanks for the feedback!

Foodie #628976

July 26, 2020, 2:58 p.m.

Love this recipe.

Foodie #622781

May 19, 2020, 9:45 a.m.

This recipie is so yummy! Thank you Tarlajee for giving such wonderful recipes, which makes us want to try all your amazing recipes

madhurivitta

March 16, 2018, 4:51 p.m.

It has super good taste. to avoid milk from curdling up, heat the milk first and then add it to the onions and later add tomato ketchup and sauce

Tiji

Aug. 14, 2017, 2:32 a.m.

I have liked pasta since the day I first ate it. This was the first time I cooked pasta myself; and I must say that this is an awesome recipe. It is easy to cook and tasty too.

Manali Gawad

May 20, 2016, 5:10 p.m.

I am a pasta lover. Have made so many different kinds of pastas. And must say this is one of my favourites. Simply love the creamy taste and the crunch from the capsicums.

Tarla Dalal

May 20, 2016, 5:10 p.m.

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

yummy76

June 26, 2015, 9:44 a.m.

very yummy. however cheese gets lumpy and doesn''t melt properly. also milk curdles up

Mannya Tripathi

Oct. 5, 2013, 1:42 p.m.

Very delicious and easy. Thanx

Foodie #668640

July 9, 2013, 10:20 a.m.

Delicious!

pushes Bagaria

July 5, 2013, 7:43 p.m.

Tarla Dalal

July 5, 2013, 7:43 p.m.

Hi Pushes , we are delighted you loved the Che Mate Pasta recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Shaifali Dharani

May 18, 2013, 7:48 p.m.

Tejal Pandit

Nov. 8, 2011, 6:22 p.m.

Great recipe. I don''t eat onion and garlic so used ginger instead and we love the food hot so used red chili powder those are the only variations I used and it turned out just too good. My husband couldn''t stop saying how much he loves it. Thank you madam for the wonderful recipes