Sunday, 29 June 2014

Tagliatelle (Ribbon) Pasta in Red Sauce

Tagliatelle (Ribbon) Pasta in Red Sauce 



A very light pasta slightly saute with garlic and oregano. Topped with Tomato and capsicum sauce with a garlic and oregano flavor.

Preparation : 10 Min

Cooking Time : 15 Min


Ingredients :
  • 200 gm Tagliatelle Pasta (Ribbon Pasta)
  • 2 Tablespoon Olive oil
  • 1 Teaspoon crushed garlic
  • 1/2 Teaspoon oregano
  • 1/2 Teaspoon Pepper Powder
  • Salt according to taste
For Red Sauce :
  • 6 Tomatoes nicely Blanched
  • 2 Table spoon olive oil
  • 1 Teaspoon Garlic Paste
  • 1 Onion chopped
  • 2 Tablespoon Olive Oil
  • 1 capsicum chopped nicely 
  • 1/2 Teaspoon chilly powder
  • 1/2 Teaspoon Oregano 
  • 1/2 Teaspoon sugar
  • Salt According to taste 
Procedure :
  • First boil water along with half tablespoon olive oil and salt. Add the Tagliatelle and boil till it is cooked but make sure it is not over cooked
  • Put it in a pasta strainer and pour cold water on it
  • Now take a pan add remaining olive oil, add garlic paste, saute it then add salt, pepper,chilly flakes, oregano and pasta. Cook this for a minute or two
  • Arrange it in a bowl 

  • For Sauce
  • First chop the blanched tomatoes.
  • Now heat the olive oil and garlic paste, saute it for a minute. Add chilly powder, oregano and cook for a minute. Now add chopped onions, saute it and add chopped tomatoes, capsicum, salt and sugar. Cook it on high flame for 6 to 7 minutes till the mixture comes into sauce consistency 
  • Sauce is ready pour it over the arranged Tagliatelle Pasta garnish it with oregano seasoning and serve it with toast garlic bread