olive and tomato pasta recipe | Indian style tomato olive pasta | Jain pasta with tomatoes and olives | black olive tomato pasta |
by Tarla Dalal

olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta |

olive and tomato pasta is a party style sumptuous pasta which comes to your table in a truly luscious form. Learn how to make Indian style tomato olive pasta .

An intense tomato sauce, perked up with capsicum, spices and herbs plays host to perfectly cooked farfalle, which makes the ensemble look very attractive indeed. Dotted with black olives and seasoned with red chilli flakes, the black olive tomato pasta becomes all the more tempting when garnished with grated cheese.

To make olive and tomato pasta, Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds. Add the capsicum and sauté for a few more minutes. Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Next, heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with grated cheese.

Farfalle can also be replaced with common varieties of pasta like spaghetti and penne. Kids would love the spiral spaghetti. This pasta with tomatoes and olives makes use of fresh tomatoes transformed into blanched and chopped tomatoes, as well as ready made tomato puree. Use of these in said quantity is a must for that perfect tangy flavour.

Tips for olive and tomato pasta. 1. As far as possible, prepare this dish just before serving to enjoy the maximum flavour and aroma of the spices. When it’s not possible to do so, keep the pasta and sauce ready in advance, but assemble and garnish it just before serving. 2. Eight large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes. 3. Prefer the use of olive oil for a true authentic Italian flavour.

Enjoy with step by step photos below.

Olive and Tomato Pasta, Indian Style Tomato Olive Pasta

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Olive and Tomato Pasta, Indian Style Tomato Olive Pasta recipe - How to make Olive and Tomato Pasta, Indian Style Tomato Olive Pasta

For The Tomato Sauce
2 cups blanched , deseeded and chopped tomatoes , refer handy tip
2 tbsp oil
1 bayleaf (tejpatta)
6 whole peppercorns (kalimirch)
1/4 cup finely chopped capsicum
1 tsp dried oregano
1/4 cup tomato puree
1/4 cup tomato ketchup
1 tsp sugar
salt to taste

Other Ingredients For Olive and Tomato Pasta
1 cup cooked farfalle
2 tsp olive oil
1/4 cup chopped black olives
2 tbsp fresh cream
1/2 tsp dry red chilli flakes (paprika)
salt to taste

For The Garnish
2 tbsp grated processed cheese

Method
For the tomato sauce

Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds.
Add the capsicum and sauté for a few more minutes.
Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed

Heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately garnished with grated cheese.