Fusilli Marinara Pasta

Cut Tomatoes and onion in quaters.

Take a pan and add 2 tablespoon olive oil. When it gets hot add cut tomatoes, onions and glarlic clove and sautee.

When oil droplets start floating on top freely take down the pan and let the vegetables to cool down a bit.

Put the vegetables in a blender to form smooth puree or smash them in the pan itself. (I prefer to form a smooth puree)

Put some basil leaves to boil.

Put the pasta to boil with some oil and salt. Switch off the stove when fusilli turns soft enough. Drain the excess water with a drainer and rinse fusilli with cold water to keep it from being overcooked and soggy.

Put the pan on the stove and add blended puree. Cook it until warm. Add two tablespoon salt and one table spoon chilli powder, put the lid and let it simmer it for 2 mins.

Remove the lid and add boiled fusilli pasta. Mix it well so that puree spreads all over pasta.

Add Basil leaves and grated mozzarella and cheddar cheese.

Put the lid and let cheese melt. Dripping.

Remove the lid and sprinkle Italian seasoning on top of melted cheese and put some fresh Basil leaves.

Serve and Enjoy.