Pasta With Tomato And Roasted Garlic Cream Sauce

Pasta with Tomato and Roasted Garlic Cream Sauce.

Recipe for pasta with tomato, roasted garlic, basil and cream sauce with step by step pictures. Less than 10 ingredients. make in under 30 minutes. Excellent for quick dinners.

“Tomatoes and oregano make it Italian, wine and tarragon make it French, Sour cream makes it Russian, lemon and cinnamon make it Greek, Soy sauce makes it Chinese but garlic makes it good. ” – How true. I have a big big addiction for roasted garlic. At least, at least something that is good for you surprisingly can taste good too. Garlic tops that list for me.

This is an everyday Cream Sauce pasta recipe that can be put together in under 30 minutes which works for me. You will need the following. Along with other ingredients, Basil finally makes it Italian. Basil gives a nice finishing fresh flavor and taste. So do not skip Basil. This recipe uses very simple everyday pantry ingredients. I used Amul Cream for this recipe.

You will need pureed tomatoes for this recipe. You can use canned tomatoes if you want. I have an easy way to skin and de-seed fresh tomatoes. I just run the tomatoes in the food processor and strain. That’s my easy route to skinned De-seeded tomatoes.

Heat a heavy pan and add a couple of tablespoons of olive oil and set it on a very very very very low heat. Garlic burns fast. So use caution. Add in a whole pod of finely chopped garlic and saute till nice and light brown. It can take up to 3 minutes. We are still working on low flame. The line between brown and burnt garlic is very thin. so your eyes on the pan please….

Once the garlic is brown, add in the chopped onions and saute for a couple of minutes until the onions are soft. Add in the tomato puree. Add the salt and freshly ground pepper. My heart is with pepper and soul still with garlic. Whenever I make tomato based sauce, I add a teaspoon of sugar to cut the acidity. It rounds the taste. That is a little Nonna trick.

Let it simmer on medium flame for 5 minutes. Add in half a cup of cream and combine well. Let it simmer for a couple of minutes more. Add in the pasta and mix well to coat. Remove off heat. Add in the basil and serve hot!

• 1.5 cups dry pasta
• 8 tomatoes, pureed
• 2 tablespoon olive oil
• 1 whole pod garlic, finely minced
• 2 medium onion, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1/2 cup cream
• 2 tablespoon Basil, Chiffonade

1. Add oil to a wide skillet set over very low heat. Add in the minced garlic.Saute till light brown and roasted. Add in the chopped onions and briefly saute for a couple of minutes until soft.
2. Add in the pureed tomatoes and reduce the flame to low. Add in the sugar, pepper and salt.
3. Check for seasoning. Let it simmer for 10 minutes. Add in the cream and mix well to combine and let it simmer for couple of minutes more.
4. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until al dente. Drain the pasta and add to the pot and let it cook in the sauce for a couple of minutes.
5. Remove from heat. Add the fresh basil and serve hot.

• Author: kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Pasta
• Cuisine: Italian

• 1.5 cups dry pasta
• 8 tomatoes, pureed
• 2 tablespoon olive oil
• 1 whole pod garlic, finely minced
• 2 medium onion, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1/2 cup cream
• 2 tablespoon Basil, Chiffonade

1. Add oil to a wide skillet set over very low heat. Add in the minced garlic.Saute till light brown and roasted. Add in the chopped onions and briefly saute for a couple of minutes until soft.
2. Add in the pureed tomatoes and reduce the flame to low. Add in the sugar, pepper and salt.
3. Check for seasoning. Let it simmer for 10 minutes. Add in the cream and mix well to combine and let it simmer for couple of minutes more.
4. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until al dente. Drain the pasta and add to the pot and let it cook in the sauce for a couple of minutes.
5. Remove from heat. Add the fresh basil and serve hot.

• Author: kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Pasta
• Cuisine: Italian

Find it online : https://www.kannammacooks.com/pasta-with-tomato-and-roasted-garlic-cream-sauce/

Horse Gram Lentil Curry / Kongunadu Kollu-Paruppu Masiyal. Traditional Kongunadu – Coimbatore style horsegram / kollu paruppu masiyal recipe. Kollu or ulavalu pappu as its called makes an excellent curry for rice. With step by step pictures and video.

Horsegram lentil curry/ kollu paruppu quintessentially belongs to the Kongunad region of Tamilnadu. Its a staple in everybody’s home. Its called horsegram as its a staple fodder for the horses. There is a saying in tamil – இளைத்தவனுக்கு எள்ளு, கொழுத்தவனுக்கு கொள்ளு which means sesame seed for the lean guys and horsegram for the fat guys. Horse gram aids in weight reduction. Horsegram lentil has a lot of medicinal properties. Its been used extensively in Indian alternative medicine.

Click the link below to find the recipes on the site that uses the main ingredient as Horsegram Lentil. Horsegram lentil recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Buy Online

Here is the video of how to make Kollu paruppu masiyal and kollu paruppu rasam

Its a fairly simple recipe. The lentils are boiled and tempered with a dry roasted spice powder. A teaspoon each of cumin, pepper and coriander seeds are dry roasted with 2 sprigs of curry leaves, 1 dried red chilli (optional) and ground to a smooth powder. Dry roast these spices on a low flame until one can smell the aroma of the seeds and the curry leaves are dry. Allow it to cool in the pan before grinding. Grind the spices and set aside.

Now, take a pan and add a teaspoon of sesame oil. When the oil is hot, add in a chopped onion, 5 cloves garlic and saute briefly for a minute until the onions are soft. Add in the salt and tomatoes and saute for a minute more. If you do not like garlic, omit it or just add one clove.

Add in the ground masala and saute to combine. Add in the lentils and quarter cup of water. Remove off heat and let the mixture cool a bit. Grind the lentils to a coarse paste.

Serve the lentils hot with rice. If you are feeling fancy, add a tempering to the lentils. Heat a teaspoon of oil in a pan and add a couple of dry red chillies and curry leaves and fry till the curry leaves are crisp. Just pour the tempered mixture on top of the lentils. Serve hot with rice.

For the Dry Roast Masala Powder

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 1 dried red chilli (optional)
• 2 sprigs curry leaves

For the curry

• 1 teaspoon Indian sesame seed oil
• 1 medium onion, chopped (about 1/4 cup )
• 5 cloves garlic
• 1 medium tomato, chopped (about 1/4 cup )
• 1 teaspoon salt
• 1/2 cup horsegram lentil cooked in 3 cups water

For the tempering (optional)

• 1 teaspoon Indian sesame seed oil
• 2 dried red chilli
• 1 sprig curry leaves

1. For the Dry Roast Masala Powder – Dry roast the spices on a low flame until one can smell the aroma of the seeds and the curry leaves have become dry. Allow it to cool in the pan before grinding. Grind the spices and set aside.
2. Clean the lentils and wash them thoroughly. Pressure cook the lentils in water for 15 minutes or 10-12 whistles. Drain the water. Set aside. (Reserve the water for making rasam).
3. Take a pan and add a teaspoon of sesame oil. When the oil is hot, add in a chopped onion, 5 cloves garlic and saute briefly for a minute until the onions are soft. Add in the salt and tomatoes and saute for a minute more. If you do not like garlic, omit it or just add a clove.
4. Add in the ground masala and saute to combine. Add in the lentils and quarter cup of water. Remove off heat and let the mixture cool a bit. Grind the lentils to a coarse paste.
5. Add a tempering to the lentils – Heat a teaspoon of oil in a pan and add a couple of dry red chillies and curry leaves and fry till the curry leaves are crisp. Just pour the tempered mixture on top of the lentils.
6. Serve hot with rice.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dal / Lentil Dishes
• Cuisine: South Indian