Home-made Pasta in Tomato-garlic Sauce

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Relish yourself with home-made, whole wheat pasta cooked in tomato-garlic sauce….

Serves 2

Ingredients:

For the pasta:

75 gm whole-wheat flour (atta)

25 gm flour (maida)

¼ tsp salt

A pinch of semolina or rawa

Warm water to knead

For tomato-garlic sauce:

2 tbsp olive oil

1 tsp garlic, crushed

2 large tomatoes, finely chopped

4-5 basil leaves

½ tsp dried herbs

Grated cheese (optional)

Salt and pepper to taste

Method:

For the pasta:

• In a large bowl, add both the flours with salt and knead like regular dough with some water (like chapatti dough).
• Cover it and keep aside for half an hour.
• Now roll the dough into thin round shaped disc on lightly dusted surface. Cut out into any shape you like. (I rolled into rectangular shape and cut into thin strips for fettuccine pasta)

• Sprinkle rawa or suji on pasta so that it does not stick together while boiling.
• Heat 2 ½ cups water in large pan add pasta and boil for about 3-5 min, it will take less time than dry pasta. (Do not overcook as it cooks in the pan also when you add it to the sauce.)

Pasta boiling in water

For the sauce:

• Heat oil in a pan. Add garlic. Saute.
• Add the chopped tomatoes with salt and pepper. Add basil leaves.
• Add some water and cook till sauce consistency.
• Strain the pasta out and add it to this pan. Toss it well.
• Add dried herbs and grated cheese and serve hot.

( Pasta platter served with Ginger ale)