Serves: 2
Take a tour of Italy in your own kitchen. A delicious pasta dish you must try!
INGREDIENTS:
Pasta : 200 g
Cherry Tomatoes : 200 g, halved
Onions : 2 large, finely chopped
Garlic : 4 large cloves, chopped
Mushroom : 100 g, sliced thinly
Ketchup : 1 tbs
Chicken Stock or Vegetable stock : 2 cups
Herbs : Dried Oregano and Basil, chopped fresh Parsley
Fresh Cream : 2 tbs
Cheese (used a mixed variety of Parmesan and Mozzarella)
Olive oil or butter for cooking
Salt & Pepper and a little sugar for seasoning.
Chilli flakes : For garnishing(optional)
METHOD:
Add pasta to salted boiling water and cook until al dente, or just cooked but a little firm.
Drain the water and hold under tap water to stop the cooking process.
Now in a heavy bottom pan add olive oil or butter on a medium flame, add chopped onions and garlic. Sweat for a minute untill it gets just soft and translucent.
Now add half the tomatoes and the mushroom, season well and cook on a medium to high flame till the tomatoes and mushrooms become soft. (Do not let the water from mushroom and tomatoes to dry off as this will add to the flavour).
Crush the tomatoes if required till everything is cooked, now add the ketchup, rest of the tomatoes and the stock.
Bring up to boil, add the dried herbs and the pasta and cook till the pasta is cooked through and the stock is reduced.
Check for seasoning, add fresh cream, cheese and parsley. Mix well and turn off the gas.
Serve with grated cheese and a little chilli flakes on top.
TIPS: I used chicken stock, flavoured with onion, garlic,herbs and bayleaf and a little balsamic vinegar.
Recipe by: Sourav Pal