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Pasta - fusilli cooked in extra virgin olive oil and tomato sauce.


- Fusilli/Penne 2 cups
- Pasta Tomato sauce 2 cups
- Salt and pepper as per taste
- Extra Virgin Olive oil 2 tspn
- Butter a knob
- Cheddar/Parmesan cheese 1 cup each
- Fresh Basil for garnishing
- Roma tomatoes 1 kg
- Tomato paste 1 tbspn
- Tomato ketchup 1 cup
- Chilly ketchup 1/2 cup
- Garlic paste 1 tbspn
- Onion 1
- Brown/demerara sugar 2 tbspn
- Salt and pepper as per taste
- Olive oil 2 tbspn


Step 1: Blanch the tomatoes by dropping them in hot boiling water for a min and immediately transferring it to ice water which helps in peeling the skin off.

Step 2: De seed the tomatoes, chop finely and keep aside. Take a saucepan with olive oil, add the onion and saute until pale and translucent.

Step 3: Add the garlic once the onion sweats. Saute until fragrant do not burn the garlic.Throw in the chopped tomatoes and saute. Now add all the sauces and mix thoroughly.

Step 4: Saute until the tomatoes cook completely with the sauces. Add the sugar and seasoning. Saute for a min.

Step 5: Put a lid on the saucepan and let it cook for another 5 mins. Turn the gas off and let it cool. Pour in a clean sanitised airtight jar and store in the fridge. The sauce stays fresh for 2-3 months only if you do not resist to finish it before-hand.

Step 6: Bring a pot of water to boil with a handful of salt. Add the pasta to the boiling water and stir occasionally to prevent sticking. Take a saucepan with olive oil, add the tomato sauce and saute.

Step 7: Add seasoning to it and keep stirring. When the pasta is al dente or just done, refresh and drain. Toss the pasta in the sauce. Divide the pasta equally in a ovenproof dish and top with both the cheese.

Step 8: Brush with little butter on top of the cheese to prevent it from burning. Bake until the cheese melts. Serve hot, garnished with basil and a little sprinkle of olive oil.

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