Pasta with Tangy Tomato Sauce Recipe
How to make Pasta with Tangy Tomato Sauce
Freshly made wheat flour pasta tossed with veggies and mingled with fresh tangy tomato sauce! This recipe is a great steal for your kid's hunger pangs and solve all the lunch problems as this is quick and can be easily packed.
- Total Cook Time1 hr 15 mins
- Prep Time 15 mins
- Cook Time1 hr
- Recipe Servings2
Ingredients of Pasta with Tangy Tomato Sauce
- For Pasta:
- 1 cup Wheat flour/Rye four/Barley flour
- 1/4 cup Water
- A pinch of Rock salt
- For Sauce:
- 5-6 medium Tomatoes
- 50 gram Fresh ginger
- 10-15 leaves/1 tbsp Fresh/Dry basil leaves
- 1/4 tsp Cinnamon powder
- 1/4 tsp Black pepper, grated
- to taste Rock salt
- For Pasta and Sauce mix:
- 50 gram Carrot
- 25 gram Capsicum
- 50 gram Zucchini
- 25 gram Pumpkin
- 50 gram Avocado
- 1 tbsp Basil leaves
How to Make Pasta with Tangy Tomato SauceHideShow Media
In a deep broad bowl add salt to the flour and then add water and knead a soft dough.
Roll it in to square or round chapatti and cut into thin strips with a sharp knife.
Put these pieces in boiling water carefully and boil them for 8 - 10 minutes.
Remove from flame and let it stay for 5 -10 minutes.
Carefully drain out the hot water and add cold water to the pasta. Strain the pasta again. Pasta is ready to be put into the sauce.
Prepare the Sauce:
Steam tomatoes and fresh ginger for 5 – 7 minutes.
Grind to a smooth puree and strain it.
Add basil, cinnamon powder, rock salt and black pepper and let it simmer on medium flame for 2 minutes.
Prepare the dish:
Steam the chopped carrots, capsicum, zucchini, pumpkin and avocado for a few minutes.
Mix the steamed vegetables with the tangy tomato sauce. Leave to stand for ten minutes.
Toss pasta with the tangy tomato sauce and steamed vegetable mixture.
Garnish with fresh basil leaves and serve immediately.