Rooma here's my entry for the MBP... sorry I am a bit late... I had made this dish when I first saw the event on your blog.... but I guess that's just me.... I make dishes, click snaps... then make drafts with the snaps and .... then.... well, they stay that way.......
So any way..... I checked out a few blogs, bookmarked a lot of recipes but finally settled on Pasta, and the recipe was from Priya
The only addition I made was adding onion to the dish (but in a small quantity)
So without further ado, here is my contribution :
- Penne Pasta - 1/2 pound
- Ripe Roma Tomatoes - 1 cup, finely chopped ( Or 10 oz crushed tomatoes - canned )
- Tomato paste - 1 tbsp
- Garlic - 2 cloves, medium size, finely chopped
- Red chili flakes - 1/2 to 1 tsp
- Dried Oregano - 1/2 tsp
- Fresh Parsley - 1 tbsp, finely chopped
- 1 small onion (finely chopped)
- Olive Oil - 2 tbsp
- Salt to taste
- Freshly grated parmesan cheese
In a large pot of boiling salted water, cook pasta al dente according to package instructions.
Meanwhile, heat oil in a deep skillet or pot. Add chopped garlic and saute` until fragrant.
Next add red chili flakes, dried oregano and chili flakes, saute` for 5 to 10 seconds and then add onion, crushed/chopped tomatoes, tomato paste, salt to taste and mix well.
Simmer over low-medium heat for about 5 to 8 minutes or until the tomato sauce has reduced a little bit.
Add cooked pasta, chopped parsley and toss until mixed well.
Serve hot with freshly grated Parmesan cheese.
Lesson Learnt : I did not have Roma Tomatoes, so I substituted with the normal onesand therefore used less than the prescribed amount .... Will use more tomatoes next time..... and get Roma ones.
VERDICT: This pasta tastes wonderful! The chili flakes give it a zing and Indians who like pasta (with a 'bit' of extra spice) will love it! A wonderful one dish meal... and you may be sure that this will make it's appearance frequently at the dinner table!!!!