TOMATO CREAM PASTA

June 28, 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.

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

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.

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

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

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

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

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

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.

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.