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Basil and Tomato Pasta, Tomato Basil Spaghetti

 

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basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with 38 amazing images.

basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti is a perfectly pepped up pasta. Learn how to make spaghetti with tomato basil sauce.

To make basil and tomato pasta, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the cherry tomatoes and sauté on a high flame for 1 to 2 minutes. Add the tomato pulp and cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally. Add the chilli powder, tomato purée, sugar, salt and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Switch off the flame, add the cream and basil leaves and mix well. Just before serving, re-heat the tomato basil sauce, add the spaghetti in it and toss well. Cook on a medium flame for 1 minute or till the sauce coats the spaghetti well. Serve hot garnished with the cheese and basil leaves.

Pasta is always served with a sauce in southern Italy and the sauce invariably includes tomatoes, onions and garlic amongst its ingredients. Basil and tomato sauce is arguably one of the best known pasta sauces of Italy. In tomato basil pasta, spaghetti is accompanied with this famous basil and red tomato sauce. You can prepare larger quantities of this sauce and freeze it. Parboiled vegetables can also be added to this recipe.

Indian tomato spaghetti is a perfect one dish meal which not only looks attractive and tempting to indulge into, but also has a burst of flavours. Basil is the taste enhancer, while fresh cream adds a luscious mouthfeel which kids and adults will enjoy alike.

Tips for making tomato and basil pasta. 1. We have used readymade tomato puree as we need only 2 tbsp. The remaining can be removed from the tetra pack and stored in an air tight container in the freezer, it will lasts for 2 months. 2. The quantity of the sugar will depend on the sourness of the tomatoes. 3. We suggest that you make the tomato basil sauce and boil the spaghetti in advance, but mix and toss just before serving. This is to prevent the drying of the pasta and also for best texture and flavour.

Enjoy basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with step by step photos.

Basil and Tomato Pasta, Tomato Basil Spaghetti recipe - How to make Basil and Tomato Pasta, Tomato Basil Spaghetti

Tags

Continental foodItalian Veg PastaComfort FoodsOne Dish Vegetarian MealsOne Meal DinnerRed Sauce PastaRaksha - Bandhan

Preparation Time:    Cooking Time:    Total Time:    Makes 2 servings

Ingredients


For Basil and Tomato Pasta
2 cups cooked spaghetti

For The Tomato Basil Sauce
1/4 cup cherries halves
1 1/2 cups fresh tomato pulp
1/2 cup chopped basil leaves
2 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1 tsp chilli powder
2 tbsp tomato puree
1 tsp sugar
salt to taste
5 tbsp fresh cream

For The Garnish
2 tbsp grated parmesan cheese
a few basil leaves

Method
For the tomato basil sauce
    For the tomato basil sauce
  1. Heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the cherry tomatoes and sauté on a high flame for 1 to 2 minutes.
  3. Add the tomato pulp and cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally.
  4. Add the chilli powder, tomato purée, sugar, salt and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Switch off the flame, add the cream and basil leaves and mix well.

How to proceed
    How to proceed
  1. Just before serving, re-heat the tomato basil sauce, add the spaghetti in it and toss well. Cook on a medium flame for 1 minute or till the sauce coats the spaghetti well.
  2. Serve the {span class="bold1"}basil and tomato pasta{/span} hot garnished with the cheese and basil leaves.

Tomato Basil Pasta Video by Tarla Dalal

Basil and Tomato Pasta, Tomato Basil Spaghetti recipe with step by step photos

if you like basil and tomato pasta
  1. If you like basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | then see other pasta recipes  

what is basil and tomato pasta made of ?
  1. tomato and basil pasta is made of  2 cups cooked spaghetti, 1/4 cup cherry tomato halves, 1 1/2 cups fresh tomato pulp, 1/2 cup chopped basil leaves, 2 tbsp olive oil, 1 tbsp finely chopped garlic (lehsun), 1/2 cup finely chopped onions, 1 tsp chilli powder, 2 tbsp tomato puree, 1 tsp sugar, salt to taste and 5 tbsp fresh cream. 

how to boil spaghetti
  1. To boil the spaghetti perfectly for basil and tomato pasta, boil enough water in a large pan. If you use a small pan, the spaghetti will clump together on boiling. 
  2. Add 1 tsp of  oil.This is added so the spaghetti when cooked doesn’t stick to each other.
  3. Once the water boils vigorously, add salt. The salt will season the spaghetti as they cook, which will give you flavorful pasta. 
  4. Add the spaghetti to the boiling water and stir once.
  5. Cook till al-dente. It took us minimum 8-9 minutes on medium flame to boil spaghetti perfectly.
  6. Immediately drain the cooked spaghetti into a sieve or colander.
  7. Transfer to a bowl of cold water or refresh under running water to prevent overcooking.
  8. Drain again and keep aside to cool.
  9. Cover it with a lid so that the spaghetti does not dry up and keep aside. 

how to make tomato pulp
  1. To make Fresh Tomato Pulp recipe | Fresh Tomato Pulp | Fresh Tomato Pulp at home | boil a vesselful of water in a deep pan.  
  2. Meanwhile, wash and clean the tomatoes. Use bright, red, firm tomatoes for making the Fresh Tomato Pulp.
  3. Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.
  4. Learn how ot make fresh tomato pulp in detail 

how to make tomato basil sauce
  1. To make tomato basil sauce, heat 2 tbsp olive oil in a broad non-stick pan.
  2. Add 1 tbsp finely chopped garlic (lehsun). The chopped garlic gives the best flavour. 
  3. Add 1/2 cup finely chopped onions.
  4. Sauté on a high flame for 1 to 2 minutes.
  5. Add 1/4 cup cherry tomato halves. This gives the best taste. 
  6. Sauté on a high flame for 1 to 2 minutes.
  7. Add 1 1/2 cups fresh tomato pulp. See above ho to make it in a perfect way. 
  8. Cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally.
  9. Add 1 tsp chilli powder
  10. Add 2 tbsp tomato puree. We have used the readymade one. 
  11. Add 1 tsp sugar.
  12. Add the salt to taste.
  13. Add ¼ cup of water.
  14. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  15. Switch off the flame, add 5 tbsp fresh cream
  16. Add 1/2 cup chopped basil leaves.
  17. Mix well and our tomato basil sauce is ready for basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti |

how to make tomato and basil pasta
  1. Just before serving basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti, re-heat the tomato basil sauce.
    add 2 cups cooked spaghetti in it.
  2. Toss well and cook on a medium flame for 1 minute or till the sauce coats the spaghetti well.
  3. Serve basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti hot garnished with the grated parmesan cheese and basil leaves and garlic bread. 

tips for making tomato and basil pasta
  1. We have used readymade tomato puree as we need only 2 tbsp the remaining can be removed from the tetra pack and stored in an air tight container in the freezer, it will lasts for 2 months. 
  2. The quantity of the sugar will depend on the sourness of the tomatoes. 
  3. We suggest that you make the tomato basil sauce and boil the spaghetti in advance, but mix and toss just before serving. This is to prevent the drying of the pasta and also for best texture and flavour.
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