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Pasta With Tangy Tomato Sauce

Ingredients of Pasta with Tangy Tomato Sauce


For Pasta:


1 Cup Wheat flour/Rye four/Barley flour


1/4 Cup Water


A pinch of Rock salt


For Sauce:


5-6 Medium Tomatoes


50 Gram Fresh ginger


10-15 leaves/1 tbsp Fresh/Dry basil leaves


1/4 tsp Cinnamon powder


1/4 tsp Black pepper, grated


To taste Rock salt


For Pasta and Sauce mix:


50 Gram Carrot


25 Gram Capsicum


50 Gram Zucchini


25 Gram Pumpkin


50 Gram Avocado


1 Tbsp Basil leaves


How to Make Pasta with Tangy Tomato Sauce


Prepare Pasta:


In a deep broad bowl add salt to the flour and then add water and knead a soft dough.


Roll it in to square or round chapatti and cut into thin strips with a sharp knife.


Put these pieces in boiling water carefully and boil them for 8 - 10 minutes.


Remove from flame and let it stay for 5 -10 minutes.


Carefully drain out the hot water and add cold water to the pasta. Strain the pasta again. Pasta is ready to be put into the sauce.


Prepare the Sauce:


Steam tomatoes and fresh ginger for 5 – 7 minutes.


Grind to a smooth puree and strain it.


Add basil, cinnamon powder, rock salt and black pepper and let it simmer on medium flame for 2 minutes.


Prepare the dish:


Steam the chopped carrots, capsicum, zucchini, pumpkin and avocado for a few minutes.


Mix the steamed vegetables with the tangy tomato sauce. Leave to stand for ten minutes.


Toss pasta with the tangy tomato sauce and steamed vegetable mixture.


Garnish with fresh basil leaves and serve immediately.


Pasta with Tangy Tomato Sauce


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