29 January, 2013

Spaghetti with roasted garlic and chili Tomato sauce topped with Mozzarella and broccoli florets.

A quick and flavorful meal for one of those busy weeknight dinner menu. Chef's very own favorite .

Spaghetti: 1 packet
Garlic: handful
Red chili :2
Olive Oil: 2 tablespoon
Broccoli: 1 large (cut into bite size florets)
Tomato: 10 medium sized
Mozzarella Cheese : 1/2 cup
Tomato Ketchup: 2 tablespoon
Oregano: pinch
Salt and pepper to taste.

Roast garlic and red chilli in a pan till they start turning light brown in color.
Mince it with the help of mortar and pestle.

Puree tomatoes in the blender. In a deep pan, take olive oil. Throw in the minced garlic and chillis. Add pureed tomatoes, oregano,salt and pepper. Let the puree cook for a minute or two. Add tomato ketchup. Once the sauce starts leaving deep red color, bring it off the stove.
Meanwhile, cook spaghetti as per instructions on the packet.
 Drain it and take a ladle full of spaghetti and put on the plate.
Top it with the sauce and grated mozzarella. Decorate it it with par boiled broccoli florets.

Your Spaghetti with roasted garlic and chilli tomato sauce topped with Mozarella and brocolli florets is ready to serve.
Enjoy !!

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