Red Sauce Pasta

Ingredients(for 1 medium bowl (approx. 200g cooked pasta))

• 1 cup (uncooked) Whole wheat pasta (penne or fusilli) (Use 'atta pasta' for extra fiber)
• 4 medium Fresh tomatoes (tamatar, for puree)
• 1 medium Onion (pyaaz, finely chopped)
• 4 Garlic cloves (lehsun, minced)
• 1 small Red bell pepper (shimla mirch, diced)
• 1 small Carrot (gajar, grated)
• 1.5 tbsp Olive oil (or cold-pressed mustard oil)
• to taste Salt (namak)
• 1/2 tsp Black pepper powder (kali mirch)
• 1/2 tsp Red chili flakes (lal mirch) - optional
• 1/2 tsp Kasuri methi (dried fenugreek) (for aroma) - optional
• 2 tbsp Fresh coriander leaves (hara dhania, chopped)

Instructions

1. 1

   Boil 4 cups of water in a saucepan. Add a pinch of salt and whole wheat pasta. Cook until just al dente, then drain and rinse with cold water to stop cooking.

   8 minutes

   Add a few drops of oil to prevent pasta from sticking.

2. 2

   While pasta boils, blanch tomatoes: score the skin, boil for 2 minutes, cool, and peel. Blend to a smooth puree.

   5 minutes

   Use ripe, red tomatoes for best flavor and color.

3. 3

   Heat olive oil in a kadhai or non-stick pan. Add chopped garlic and sauté until fragrant. Add onions and cook until translucent.

   4 minutes

   Do not brown the onions to keep the sauce sweet.

4. 4

   Add diced bell pepper and grated carrot. Sauté for 3-4 minutes till veggies soften but remain slightly crunchy.

   4 minutes

   Add other vegetables like sweet corn or peas for extra nutrition.