Getting married does many things to many people. One of the things it also does is teach one the love of cooking. And one such person who falls into this bracket is my kitchen allergic sister. I find it quite intriguing and interesting to observe someone who used to run miles away from the kitchen cooking up delicacies (certified by the brother-in-law), all amidst writing entrance exams and filing for applications to universities abroad. I guess nurturing the people you love is a common trait inherent in us created beings, and is there a better way to demonstrate this aspect than to feed someone you love with your very own creation? I was particularly happy when she cooked this up and got rave reviews from her family, in-laws and her brother-in-law included. Although I’m yet to taste the food cooked by my sister, I go with what her family says until the day I can sit relaxed at a table and she makes something especially for me. Until then dear sister 3 cheers to your kitchen ventures!
Pasta with tomato and basil sauce was not to make an appearance on my site now but for the insistence of my sister who perhaps has been wanting to make this. Tomato and basil sauce was one of the first pasta sauces I started to make for pasta. And considering the fact that Ro can live off pasta, I have made a number of sauces to date. And while we are on the subject of marriage and cooking, I must state that Ro is one of those people for whom this institution has not even remotely ignited the passion for the kitchen fires! And to this day I wait patiently until I can indulge in some leisurely activity while he rustles up something in the kitchen for me!
Pasta in Tomato and Basil Sauce Recipe
This is a very simple sauce with basic flavours. I usually make this with farfalle pasta, which I find holds the sauce quite well. You might use any other pasta of your choice.
300gm/approx 3 cups (750 ml) pasta
2 cups (500 ml) Tomato puree
2 tbsp Tomato paste (optional)
3 tbsp fresh basil leaves chopped along with stems
6 to 8 tbsp fresh cream
¾ tsp paprika flakes
Freshly ground black pepper
1/2 tsp sugar
1 ½ tsp salt or to taste
1 tbsp olive oil
Put the pasta to boil in salted water, according to packaging instructions. Heat the oil in a heavy pan over moderate heat until hot but not smoking. Add in the tomato puree, along with the chopped basil leaves and cook for 4 to 5 minutes. Season with salt, sugar, pepper and paprika flakes. Lower the flame and mix in the cream. Turn off the heat and mix with the cooked hot pasta.
Serves 4 if served with a salad.
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