Name: Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste recipe by Tikuli Dogra at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For The Arrabbiata Sauce - Red ripe plum tomatoes – 6-8 large ones; Red bell pepper (charred) – 1; Finely Chopped garlic – 2 heaped tablespoon; Finely Chopped onion – 1/2 cup; Tomato Paste -1/2 cup; Fresh Red Chilies - finely chopped; Oregano – 1 teaspoon; Salt – to taste; Sugar – 1 teaspoon; Crushed black peppercorns – 1 teaspoon; Extra Virgin Olive oil -3-4 Tablespoons; Fresh herbs – as per taste taste. I usually use basil, thyme, parsley or coriander.; Veg Stock - 1/2 Cup; Two tablespoon Tomato Ketchup; Whole Wheat Spaghetti - 100 gm cooked

Ingredients Serving: 4

For The Arrabbiata Sauce - Red ripe plum tomatoes – 6-8 large ones
Red bell pepper (charred) – 1
Finely Chopped garlic – 2 heaped tablespoon
Finely Chopped onion – 1/2 cup
Tomato Paste -1/2 cup
Fresh Red Chilies - finely chopped
Oregano – 1 teaspoon
Salt – to taste
Sugar – 1 teaspoon
Crushed black peppercorns – 1 teaspoon
Extra Virgin Olive oil -3-4 Tablespoons
Fresh herbs – as per taste taste. I usually use basil, thyme, parsley or coriander.
Veg Stock - 1/2 Cup
Two tablespoon Tomato Ketchup
Whole Wheat Spaghetti - 100 gm cooked

Instructions

Blanch and skin off the ripe plum tomatoes. Discard the seeds and the yellow part on the top. Puree them and keep aside. I char the tomatoes too sometimes.
Char and skin the red bell pepper. Purée that too. Once bell pepper is charred on direct flame. Put in a zip lock bag to sweat.
It becomes easy to peel off the skin.
In a heavy bottom pan warm olive oil and add finely chopped garlic and fresh chopped red chili. Saute till soft or fragrant. Don't let the garlic brown. .
Add chopped onions and saute for sometime till soft and translucent. Onion help to balance the acidity of the tomatoes.
Add the blanched tomatoes and tomato paste, bell pepper puree, veg stock. Bring it up to simmer uncovered on medium low heat.
Add salt, ground black pepper, sugar and dried herbs(Omit in the other variation).
Cook till it is smooth and nicely textured. Always make the sauce in open pan or it will have a bland steamed and weak taste. Use wooden spoon for stirring.
Meanwhile, cook the spaghetti as per packet instructions in a pot of salted boiling water. When spaghetti is al dente ( still has a bit of bite) drain in a colander and reserve a cup of cooking water.
Tip the boiled pasta to the sauce while it is still on the stove and gently fold it in till its properly covered in sauce. Cook for a few minutes.
It helps the pasta to cook further and absorb all the flavors from the sauce.
You can add the reserved cooking water to if the sauce is thick or to loosen the spaghetti a little.
Divide in serving bowls, sprinkle your favorite cheese over it and drizzle some extra virgin olive oil before serving.
Any pasta should be served immediately once it is cooked.
To make the Mint Coriander Chutney variation in the sauce with distinct flavor of India-
For this sauce you need to make the traditional coriander and mint chutney either with Indian gooseberries (Awla) or raw mangoes ( Kairi). Replace awla with raw mango. Awla is a winter fruit and raw mango is for summer so you can enjoy this
When using this variation please do not use any other herbs.
Cut the amount of tomato paste to half and add the mint coriander chutney and tomato ketchup to it. Mix well and add it to the basic sauce. You can stir it in at the last point before serving too. This gives the pasta a different flavor.
Mixing of mint chutney brings out a delicious tangy flavor to the sweet spicy pasta sauce. Like it more tangy? Stir in a bit more.
So we have a perfect medley of high quality proteins, carbs, minerals and vitamins in these simple variations of fresh tomato based pasta sauces.

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