Wednesday, 29 June, 2011

TOMATO CREAM PASTA

This is Pasta as it was originally meant to be. Hearty, simple and slurpalicious.

Bring a pot of water to boil, add a little salt and few drops of oil.

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Dump in the pasta, approximately 3 times more water than pasta. Boil for about 10-15 min for the much lauded ‘al dente’ firmness.

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Rinse it with cold water, drain and keep aside. At this point of time marvel at the dexterity it takes to click a picture with steam clouding the lens while being careful not to drop the hot pot of Pasta on your foot OR the camera into the boiling water.

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Heat an equal amount of butter and olive oil in a pan.

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Add 5-6 cloves of minced garlic and one large, finely chopped onion into the sizzling mixture

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Once things brown a bit add whimsical amounts of oregano, basil, pepper , chilli flakes and whatever other Italian spice makes your skirt fly.

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Add two diced tomatoes, more or less depending on the amount of pasta thats cooking. Let things simmer for a bit.

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Tear open a box of Tomato Puree and add to the mix. A heavenly scent should permeate the kitchen by now.

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Adjust the seasonings, add a little sugar to combat the sour tomatoes. Then to really get things going, sprinkle some Parmesan cheese. Not being a food snob, I just happened to have a gifted jar of Parmesan at home. Amul works just fine too. Infact I'm a big fan of Amul, Dr Verghese Kurien , Milk Co ops and the White Revolution. Britannia may go to the devil. Evil, synthetic tasting phoren muck.

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Let the sauce simmer for a few minutes till it approaches liquid consistency. Turn off the gas and let it cool for about 2 min. Now comes the kicker, to the red hot sauce add a cup of cream. Watch it turn into a smooth and sublime, creamy, orange sauce.

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Slurrrppp……

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Add the pasta to the sauce.

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Toss it gently to coat all the pasta.

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Pour into a pretty bowl and sprinkle some more cheese.

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Scarf it down with toasted French bread if you can wait to cut yourself a slice or just slurp it up plain.

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Smile

1 comment:

FP said...

Your blog is interesting, has left a great impression.
Best wishes
Jonas