Apr 3, 2007

Homemade Pasta Sauce with Sun dried Tomatoes

I have a great temptation to try a variety of cuisines. But I hardly like any of them. My hubby always jokes around saying I try to Indianize any food served to me. In fact I do that a lot. Even when I try to cook those at home, I try to put some extra chillies or garam masala in everything making it palatable for my taste buds. I tried quite a few times making pasta at home, but never liked those, until this one.
Homemade Pasta Sauce with Sun dried Tomatoes
Homemade Pasta Sauce with Sun dried Tomatoes

Over my weekend shopping, I saw Sun dried tomatoes in a jar for a good price at a warehouse store and was tempted to buy those, reason, I wanted to make something with tomatoes for JFI:Tomatoes, a blog event hosted by RP of My Workshop for the Month of March.

5 big juicy tomatoes or 14oz can diced tomatoes
10-12 halved pieces of sun dried tomatoes
1 carrot, diced
1 medium onion, diced
7-8 cloves garlic, chopped
1 tsp red chilli flakes
1 tbsp olive oil
1/2 cup water or vegetable broth

Heat olive oil and toss in the onions, garlic, carrot and fry for 5 minutes. Toss in the chilli flakes, Sauté and add chopped fresh and sun dried tomatoes. Bring it to a boil and simmer on low heat till the tomatoes break down, about 30 minutes. Add water or broth if required. Add salt. Let it cool completely. Transfer to a food processor and grind into a thick chunky sauce. Use as needed, store in the refrigerator upto 2-3 weeks. You may freeze the sauce too.

Penne Pasta with Spinach & Homemade Pasta Sauce

Penne Pasta with Spinach & Homemade Pasta Sauce

Penne Pasta with Spinach & Homemade Pasta Sauce

You can use the Homemade Pasta Sauce with any kind of pasta. I just love Penne. The hollow tubes in it hold to the pasta sauce very well.

Penne pasta
homemade sauce
7-10 cloves of garlic
chilli flakes, as desired
1/2 bunch spinach, torn roughly

Cook Pasta according to the manufacturers directions. While the pasta is cooking, Sauté garlic and chilli flakes, toss in the spinach and Sauté till the spinach is well blanched. Add the pasta sauce as much as desired. Bring it to a boil. Drain the cook pasta and add to the sauce. Mix well, adjust salt. Add more sauce if desired.
Serve hot. Enjoy!


Asha said...

Sauce looks thick and delicious M!If we can keep it for 2-3 weeks,there are dishes you can make with those.Great idea.
Pasta looks really good!:)

Sia said...

ha ha ha manjula...u r not the only one who tries to indianise every international cuisine. i too am guilty of doing that:) i have brought a bottole of sundried tomatoes and thinking what to do with it. recently shopped for one wonderful cooking book. i have my eyes on one recipe. should try that soon before i totally forget abt it.
by the way i am the only one who is still bit scared of making pasta. my first attempt was a dissaster. will come back for ur recipe.

Anonymous said...

Hi Manjula -- mixing fresh (or even canned) and sun-dried tomatoes is perfectly brilliant!! What a great idea. I can just imagine how rich that sauce tastes. And I bet a little sprinkle of garam masala on top would be pretty good, too ;)

Thanks for sharing!

Shivapriya said...

I have a jar of Sundried tomatoes. I'm going to try it.Lovely dish

bee said...

looks spectacular.

Mahek said...

i found your site at 'OUT OF THE GARDEN'blog and i am so happy to find a konkani saraswat blogger.
i will be reading your blog and the dalitoy is my favorite and i usually combine this dal with bangdyache ambotthik (you know what i mean right!!!!)

Rachna said...

Gosh you just made me so hungry with this dish, i looooove pasta with a passion, never tried them with sun-dried tomatoes...am gonna make them today!!!

Roopa said...

hi manjula,
First time here
your sauce looks so rich and delicious. The color tempts me to try it. Soon to go

Suganya said...

I am seeing ur site for the first time. Ur pasta sauce is vey rice. Actually i also selected sundried tomatoes for JIF tomatoes.