Pasta la vista, baby!

Spaghetti in chunky tomato sauce

I added some grilled fish sticks and a salad to make our Sunday lunch

Me: Amma what do you think I should make for lunch  on Sunday? Shall we try something new?
Mom: Hmmm.. why do you really want to sweat it out in the kitchen on the only day that you get off? Let’s just settle for some pasta, what say?
Me: Okay! *grins nonstop*

So that’s how most of the menu-planning conversations at home flow. Okay, I’ll admit that we do get out of the pasta-salad routine sometimes but then given the number of times we actually eat this, it has come to be something like our version of comfort food. So easy to rustle up, hardly any effort and fantastic results every single time, now tell me what more do you need?

Anyway, this one time I was done with the cream sauce, the bechamel sauce and the likes and I wanted something simple, tasty and fuss-free. Look I have nothing against the robust red sauce, but when you compare it to a gooey, warm cheese sauce I can’t help but be partial to the latter! So this one Sunday I decided to serve the spaghetti with a chunky tomato sauce. This pasta dish has an almost rustic feel to it and it is unbelievably simple to make.

200 gms of spaghetti, cooked as per instructions on the packet

Parmesan cheese to garnish

For the sauce:
3 tomatoes, roughly chopped
1 big onion, chopped
3-4 cloves of garlic, peeled and chopped
1/2 tbsp of red chilli flakes (add more if you want it spicy)
1 tsp of dried herbs (I used oregano, thyme and sage)
Salt to taste
Olive oil

Heat some oil in a pan and add the onions to it, saute until they have turned colour and then add the garlic. Stir well until it has cooked through. Now add the tomatoes to this and stir well, allow it to cook well with the lid on. Remove the lid and use the back of your spoon to gentle mash the tomatoes, remember you don’t want them to turn all pulpy so go easy with the mashing. Add some water if you find the sauce has become too dry. Season with the chilli flakes, dried herbs and salt. You know the sauce is done when the tomatoes have cooked well. Turn off the flame. Check the seasoning.

Pour this sauce over the cooked spaghetti and mix well to ensure that every strand of the pasta is coated with some sauce. Sprinkle grated Parmesan cheese on top and serve warm, with some garlic bread if you like. Mmmm..

* You can use any pasta for this dish, penne or farfalle will work well too.
* After sprinkling the cheese on the pasta, bake the dish for about 3 minutes to get a layer of warm, gooey melted cheese on top.
* Using fresh herbs instead of dried ones will enhance the taste of the dish.

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