Tomato Pasta

Usually made from durum wheat flour, Pasta is a staple food of Italian cuisine. Traditionally, it used to be made manually with small machines but with the advent of advanced machinery, this process has been shared by industries as well.


Depending on the shape and sauce used, pasta has grown into a large family with a lot many relatives - the fresh ones and the dried ones, the straight ones and the twisty ones, the curly ones and the angel hair ones, the long ones and the minute ones, then there are the ones with pesto while the others with cheese and so on :D :D !!
Here's a recipe for a short one with tomato sauce -

INGREDIENTS

• 1 and 1/2 Cup Pasta
• 6-7 Ripe & Red Tomatoes
• 5-6 Garlic Cloves, minced
• Freshly Ground Pepper
• Parmesan Cheese (optional)
• Basil Leaves (optional)
• Olive Oil
• Salt, as per taste 

METHOD

• Boil the raw pasta in hot water till al-dente*. Rinse in cold water. Strain the water. Keep aside.
• Blanch* the tomatoes in hot water. Remove the peel. Puree the now blanched and peeled tomatoes to a semi smooth paste.
• Heat about a couple of tbspn of olive oil in a pan. Add the minced garlic and saute for about a minute. Add the pureed tomatoes. Cook till almost 80% of the moisture content evaporates.
• Add freshly ground pepper. Mix well.
• Add the cooked pasta and mix well. Cook for about another couple of minutes.
• Serve this Italian dish hot and relish :D !! Some grated parmesan cheese and basil leaves on it for an enhanced taste :D.

*
Al-dente - Cooked just right for the bite! Neither crunchy nor soft, yet firm.
Blanch - Make small slits on the peel. Boil in hot water for a minute. Transfer immediately to normal water. The peel will come out easily.