Whole Wheat Spaghetti With Sweet Bell Peppers In Tomato Red Wine Sauce

Wheat spaghetti takes more time to cook so place a big deep bottom pot of water on stove with a little salt and drizzle some olive oil into it. Add the spaghetti and cook uncovered till al dente (cooked yet firm to bite).

While the spaghetti cooks slow roast the cloves of garlic. (You can drizzle the garlic cloves with olive oil, cover them in foil and roast in oven for 30 minutes or till the centre of the clove becomes soft.

You can roast them with skin on slow fire and pound them in a pestle and mortar along with some black peppercorns. (Remove the skin)

Add minced garlic and saute for a few seconds till fragrant. Do not brown them.

Wash, deseed the bell peppers and dice them in thin slices or small cubes.

Dice 2 large tomatoes in cubes ( discard the seeds) Puree rest of the tomatoes or blanch and skin them then crush them with hand when cool. This gives the sauce a thick texture. Blend them slightly if you like a smooth texture.

Put a large pan on medium heat and warm olive oil in it. Add onions and and let them sweat till translucent and soft. Add a pinch of salt while cooking. (About 3 minutes)

Carefully pour the tomatoes into the pot and stir in the dry herbs and fresh cilantro/Coriander leaves.

Cook for a few minutes and add the bell peppers. Stir and let the sauce cook for 2-3 minutes till it becomes brick red. Add crushed peppercorn, salt to your taste.

Keep an eye on the spaghetti and when al dente drain the water and put the spaghetti in a large bowl. Do not rinse in cold water but drizzle some olive oil and toss it. Reserve some starch water for later use.

Once the sauce is cooked add the red wine to it. Red wine gives an extra depth and flavour to the pasta.

You can save the cubed tomatoes for this stage and add now so they retain their texture even after cooking.

Check the sauce for the desired taste of spices , salt and sweetness. If the sauce is too thick add the reserved starch water saved from cooking the pasta.

If the sauce tastes too acidic do add a spoonful of granulated sugar to balance the taste.

To serve take out the cooked spaghetti in a large bowl and spread the sauce over it. Toss it with a tong so that the sauce coats the spaghetti properly. Garnish with grated or broken cheese and finely chopped coriander, sage, thyme.

Alternately you can toss in the spaghetti into the sauce and toss it gently so that the sauce covers it properly. Garnish with your choice of cheese and fresh herbs before serving.