Fusilli in Roast Pepper and Garlic Sauce

Truly a bowl of delicious health !!

I am not really a big fan of bell peppers but I just could not resist trying out roast pepper sauce in my pasta this time. I loved the result. Without more blabbering I'll just get on to the recipe.

I need to warn you that this is not the authentic roast pepper sauce. Its just my take on the recipe.


The recipe serves 2 people

INGREDIENTS

Fusilli pasta - 4 cups
Bell Peppers - 2 (any color) (diced)
Onion - 2 large (half diced and half julienned)
Tomato - 2 large (half diced and half finely chopped)
Garlic - 10 - 15 cloves (finely chopped)
Coriander leaves - few sprigs (finely chopped)
Potato - 1 large (optional - You can add any veggies of your choice or skip) (chopped)
Chilli Flakes - 1 tbsp (use as per taste)
Oregano - 1 tbsp
Mozzarella or parmesan cheese (grated)
Salt to taste
Olive oil to cook (You can use any oil of your choice though)
Water to boil

METHOD

Boil pasta as per instructions on the packet. Strain the pasta and keep aside.
Tip: I add a tbsp of salt and a tbsp of oil whenever I boil pasta.
Tip: You can run the strained pasta under cold water to stop further cooking. This will also stop the pasta from sticking to each other.

For the sauce.

1. Take a pan. Add a tbsp of olive oil. Add the finely chopped garlic and the diced peppers. Roast them for a few minutes.
2. Add the onions and roast until color changes.
3. Finally add the tomatoes and roast until all veggies are well roasted. Keep aside to cool. Grind into a slightly coarse paste. Add a little water to the pan and scrape all the caramelised stuff from the pan and use that for grinding. You can grind into a fine paste also.

Tip: You can make the sauce in larger quantities and store in the fridge or freezer. Lasts longer in the freezer.

Tip: I have read on the internet that sauce can be stored in the ice cube tray so that its easier to thaw and use later. Measurement would be easier.

For the pasta.

1. Use the same pan. Add a tbsp of olive oil. Add the julienned onions and fry until they lose color.
2. Add the veggies and cook until they soften a bit. Let them stay a bit crisp.
   Tip: Add the slow cooking veggies first and add the quick cooking veggies last.
3. Add the tomatoes at the end and add salt for taste.
   Tip: Always try to add salt with the tomatoes. It aids tomatoes to cook faster and softens them quicker.
4. Once the tomatoes are cooked, add the sauce and cook for 8 - 10 mins. Add some more salt as required. Add a little water if you feel that the sauce is too thick.
5. Add the strained pasta and mix well.
6. Sprinkle the oregano and chilli flakes and the finely chopped coriander leaves. Mix lightly.

No cheese topping on this bowl

Serve with grated cheese on top. ENJOY !!