Spaghetti with Tangy Tomato Sauce

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Spaghetti, a type of pasta is my son’s favorite dish. I serve this with tomato sauce and cooked vegetables. I love to prepare this tangy tomato sauce at home.

This is a very simple recipe and I prefer to add some vegetables of different colours like capsicum, peas, sweet corn and carrot. I used both thick and thin variety spaghetti.

Ingredients

• Spaghetti thick variety – 1 pack
• Spaghetti thin variety – ¼ pack
• Carrot – 2 no
• Capsicum – 1 no
• Peas – ½ cup
• Corn – ½ cup
• Coriander leaves – for garnishing
• For tangy tomato sauce
  • Tomato – 3 no
  • Onion – 1 no
  • Green chilli – 2 no
  • Red chilli powder – 1 tea spoon
  • Soy sauce – 1 tea spoon
  • Turmeric powder – pinch
  • Black pepper powder – ½ tea spoon
  • Sugar – ½ tea spoon (optional)
  • Salt – as per taste
  • Oil – 1 tea spoon

Method

• Chop onion, capsicum, carrot and green chilli; boil corn and peas separately with pinch of salt; fry capsicum and carrot separately with pinch of salt and keep.

• Tangy tomato sauce: Grind tomato in a blender as puree; heat a pan with oil; add chopped onion, green chilli and fry till onion is red.

• Now add red chilli powder, turmeric powder, salt, sugar, soy sauce, pepper powder and cook for few seconds; now add tomato puree, 2 table spoon of water and mix well; cook for 4 to 5 minutes in low flame or till oil separates; you will get a beautiful, colourful sauce.

• Spaghetti: Cook spaghetti as per the instructions given in the pack or the texture you need.

• Now put the cooked spaghetti in a deep serving plate, pour tomato sauce in the centre and add the cooked vegetables.

• Mix and serve hot.

Tips:

• Adding colourful vegetables in spaghetti makes it a healthy meal.

This post is part of the event “Pasta Party” hosted by Jyoti V of Panch Pakwan.

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Tagged as: food, Indian, pasta, recipe, Sauce, Spaghetti, Tangy, Tomato