Ingredients:
Pasta – ½ lb
Garlic – 5-6 cloves, chopped finely
Red chili flakes – ¼ tsp
Onion – 1 medium, chopped
Carrot – 1 medium, diced
Celery – 3 stalks, chopped
Green bell pepper – ¼ cup, chopped
Dry basil – ½ tsp
Dry oregano – ¼ tsp
Tomato – 1 can, 14 oz petite diced
Salt
Sugar – ¼ tsp
Black pepper powder – ¼ tsp
Extra virgin olive oil – 3 tbsp
Freshly chopped parsley for garnishing
Grated parmesan cheese – ¼ cup
Cooking Procedure:
Bring a big pot of water to a boil.
Heat the olive oil in a pan and add the garlic. Sauté the garlic for a minute and then add the onion. Fry the onion on medium heat till they become translucent, stirring occasionally. Then add red chili flakes, carrot, celery and green bell pepper. Mix everything well and add the salt and let it cook for a minute or two. Then add the tomatoes, basil, oregano, black pepper and sugar . Mix everything well, cover the pan and let it cook till the oil separates.
When the pasta water starts boiling, salt it generously and add the pasta. Cook the pasta as per the directions on the package, checking a minute before the indicated time. I cook pasta little more that al dente. Reserve 1 cup of pasta water and drain the remaining water using a colander. Add the pasta water to the sauce and mix well. Reduce the heat and add the pasta. Mix everything well till all the pasta gets covered with the sauce. Turn off the heat and add grated parmesan cheese and mix well. Finally garnish with fresh parsley. Serve hot.
Pasta – ½ lb
Garlic – 5-6 cloves, chopped finely
Red chili flakes – ¼ tsp
Onion – 1 medium, chopped
Carrot – 1 medium, diced
Celery – 3 stalks, chopped
Green bell pepper – ¼ cup, chopped
Dry basil – ½ tsp
Dry oregano – ¼ tsp
Tomato – 1 can, 14 oz petite diced
Salt
Sugar – ¼ tsp
Black pepper powder – ¼ tsp
Extra virgin olive oil – 3 tbsp
Freshly chopped parsley for garnishing
Grated parmesan cheese – ¼ cup
Cooking Procedure:
Bring a big pot of water to a boil.
Heat the olive oil in a pan and add the garlic. Sauté the garlic for a minute and then add the onion. Fry the onion on medium heat till they become translucent, stirring occasionally. Then add red chili flakes, carrot, celery and green bell pepper. Mix everything well and add the salt and let it cook for a minute or two. Then add the tomatoes, basil, oregano, black pepper and sugar . Mix everything well, cover the pan and let it cook till the oil separates.
When the pasta water starts boiling, salt it generously and add the pasta. Cook the pasta as per the directions on the package, checking a minute before the indicated time. I cook pasta little more that al dente. Reserve 1 cup of pasta water and drain the remaining water using a colander. Add the pasta water to the sauce and mix well. Reduce the heat and add the pasta. Mix everything well till all the pasta gets covered with the sauce. Turn off the heat and add grated parmesan cheese and mix well. Finally garnish with fresh parsley. Serve hot.
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