Ingredients:
500 g boiled farfalle pasta (Cooked Al Dente)
2 Cups Sliced Vegetable of your choice ( I used Capsicum, broccoli florets, Onions and baby corn )
2 Tbsp. Crushed and then chopped garlic and 6 cloves of Garlic)
6 medium size Tomatoes (Charred on direct flame with 6 cloves of Garlic) pureed together.
1Tbsp. dry oregano dry herb
1 tsp black pepper powder
2 Tbsp. olive oil
6 Tbsp. grated cheese
4 Tbsp. full cream
1tsp brown sugar
Salt to taste
Method:
For Sauce– In a pan , on medium heat , pour 1 Tbsp. olive oil , add pureed tomatoes and garlic. Saute the mixture for 10 minutes add ½ Tbsp.. oregano herb, pinch of salt and ½ tsp of black pepper powder , brown sugar.
Add cream and saute for few minutes, check for seasoning . sauce is done . Just remember sauce should be equal if not more of pasta weight .
In a separate pan , on high heat, pour remaining oil into the pan , quickly add chopped garlic, baby corn .Saute for 2 minutes , now add remaining vegetables including onions . Lower the heat and add boiled pasta , salt, remaining oregano and black pepper powder toss for few minutes, add charred tomato-garlic sauce . Carefully toss pastas , your pastas should be done by now just add grated chees , mix well , take it off from the heat. Pasta is ready for serving.
This tomato sauce can be used with other kind of pastas too.
