On the days that I have pasta on the menu, if I happen to be short on time, I don't mind using store bought pasta sauces. But store bought pasta sauces are not my first preference. Firstly the taste and freshness of the homemade version easily surpasses the store bought version. Additionally if I happen to have a large jar, I have to worry about storing the balance of the sauce and using it up fairly soon so that it does not spoil.
Looking for pasta recipes ? Here are a few other pasta recipes in this space
Pasta with roasted Red bell pepper sauce
Thai Inspired Pasta
Southwestern pasta salad
Click here for a printable view of this recipe
Ingredients and Method to make Tomato pasta Sauce (adapted from this recipe)
1 red onion cut fine (pyaaz/ vengayam)
1 green bell pepper/ capsicum deseeded and cut into 1/4 inch pieces (simla mirch/ koda molagai)
2 cups diced tomatoes (I needed 3 med large tomatoes for this ) (tamatar/ thakkali)
1 Tbsp oil
2 cloves garlic peeled and cut fine. (lehsun/ poondu)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp crushed red pepper ( or 1/2 tsp black pepper powder)
1/2 tsp salt (or to taste)
Prep all the vegetables. Heat oil in a heavy bottomed pan, add onion and garlic and saute until onions are translucent.
Add tomatoes and green bell pepper. Add salt, dried basil, dried oregano and crushed red pepper and stir until the tomatoes and bell pepper is cooked and soft.
Remove from heat, allow to cool and puree until smooth. Place back in pan, heat and serve over cooked pasta of choice. Store leftover sauce after it cools thoroughly in a glass bottle or air tight container in the refrigerator and use within a couple of days for freshest taste.
I served it over multigrain elbow pasta and this quantity of sauce is enough for about 2 and 1/2 cups of dried pasta cooked as per manufacturers directions.
Increasingly I find myself turning to quick and easy pasta sauces that do not take too much time and effort, yet have the fresh homemade taste. The additional benefit, as with any homemade food, is that I get to see exactly what goes in and enjoy the food without any guilt. This low fat pasta sauce is one of the pasta sauces I make often these days. The first time I made it I was amazed at how quick and tasty it turned out, since then I have made it quite a few times and it always turns out consistently good.
Looking for pasta recipes ? Here are a few other pasta recipes in this space
Pasta with roasted Red bell pepper sauce
Thai Inspired Pasta
Southwestern pasta salad
Click here for a printable view of this recipe
Ingredients and Method to make Tomato pasta Sauce (adapted from this recipe)
1 red onion cut fine (pyaaz/ vengayam)
1 green bell pepper/ capsicum deseeded and cut into 1/4 inch pieces (simla mirch/ koda molagai)
2 cups diced tomatoes (I needed 3 med large tomatoes for this ) (tamatar/ thakkali)
1 Tbsp oil
2 cloves garlic peeled and cut fine. (lehsun/ poondu)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp crushed red pepper ( or 1/2 tsp black pepper powder)
1/2 tsp salt (or to taste)
Prep all the vegetables. Heat oil in a heavy bottomed pan, add onion and garlic and saute until onions are translucent.
Add tomatoes and green bell pepper. Add salt, dried basil, dried oregano and crushed red pepper and stir until the tomatoes and bell pepper is cooked and soft.
Remove from heat, allow to cool and puree until smooth. Place back in pan, heat and serve over cooked pasta of choice. Store leftover sauce after it cools thoroughly in a glass bottle or air tight container in the refrigerator and use within a couple of days for freshest taste.
I served it over multigrain elbow pasta and this quantity of sauce is enough for about 2 and 1/2 cups of dried pasta cooked as per manufacturers directions.
