“You may have the universe if I may have Italy” ― Giuseppe Verdi
If you want a taste of Italy this is not the recipe that will give it to you. This is a shameful, Indian street version of a pasta in tomato sauce. Lack of authenticity might be a negative but this is tasty as hell, has almost no calories and is almost impossible to get wrong.
Anybody looking for a recipe to start with? The very first one they ever really try? Something to cook when you're tired and don't want to try but don't have the energy to fail? Make it this one.
It might seem odd that what I'm suggesting is fool proof has a much longer recipe than more complicated things on this blog but that's because it isn't really a recipe. It's an idea, a concept of taste and what you see below are broad guidelines. Just keep tasting the sauce and adding more of whichever flavour is scratching your itch till it feels right.
Serves 4
Recipe my own
What you’ll need:
1 packet spaghetti/penne/whichever kind of squiggly pasta floats your
boat
½ to 1 kg tomatoes
Note: I know this looks like a huge margin. I’m not
confused, it’s just that it depends on how much tomato you have on hand. I
usually don’t get my paws on a kilogram of tomatoes at home because my mum
always wants it for something or the other that has to be cooked tomorrow
morning. So use the tomato puree as your failsafe – the quantity of puree you
use will be inversely proportional to the quantity of tomato you have.
300 ml tomato puree (this is about a carton and a half)
2 onions (sliced fine)
3 - 5 tbsp garlic paste
3 tbsp olive oil
2 – 3 tbsp oregano
1 tbsp red chilli flakes
Salt and pepper to taste
Optional:
As much grated cheese as your conscience/waist allows
Butter
Chunks of chicken
How to:
1. Pour your pasta into a large dish. Cover with
water. Add 2 tablespoons of salt. Cook till the point where it’s almost (but
not totally) cooked. Drain out the water and put the pasta aside. Pour a bottle
of refrigerator cold water through the pasta to make sure that it doesn’t keep
cooking in its own steam.
2. In a heavy bottomed pan throw chopped tomato, a
cup of water, salt, pepper, garlic and oregano and bring to a boil. If it looks
like you’re not going to have enough to very generously coat the quantity of pasta
you’ve boiled pour in a cup tomato puree. Remember - Very. Generously. No skimping on pasta sauce!
Note: Have boneless chicken on hand? Plunk it in.
3. The sauce is going to simmer and cook for a while
till it becomes like a very thick soup. The quantities of seasoning I’ve
mentioned are only indicative – if you like more garlic or oregano pop it in. Stir
occasionally.
Note: Make sure the sauce is tart and flavourful because
the taste will end up getting diluted by the addition of pasta. I’ve been known
to add leftover packets of oregano from Dominoes, ketchup, hot sauce, vinegar
and wrestled the temptation to add chaat masala (I’ve won so far but I know one
day I’m going to give in).
4. On the side, pour the olive oil into a pan and
gently fry your onions till caramelized and wonderful. Feeling indulgent? Use
butter instead.
Note: I find frying onions one of the most rewarding parts of cooking. I can’t
eat them raw but once cooked it’s one of my favourite ingredients and I put it
in everything I can. Since I’m so in love with the process of watching them go
from raw to slightly sweet, gentle golden goodness I usually fry them on the
side and add them on top.
4. Stop cooking the sauce. Throw in the pasta. Stir together. Taste.
Note: Not enough sauce? Too bland? Pour a carton of
tomato puree (about ¾ of a cup or 200 ml) into a saucepan – add salt, pepper, garlic
paste, chilli, olive oil (any of these or all of these depending on what flavor
you’re in the mood for) and bring to a boil.
5. Add extra sauce if needed. Taste. Add onions.
Stir.
6. Serve with cheese but sometimes I’ve made such a spicy
curry out of the pasta that I don’t even need the cheese. My favourite way to
eat it is straight out of the fridge cold the next day.
Note: Hide if there are any Italians around.
