Friday is here and it is time for Fiesta Friday at Angie’s. I am bringing a delicious pasta to the party,full of hidden vegetables!
Three Pepper Fusilli!
Pasta gets made at least once a weak in my kitchen.As much as my boys love pasta, the chopped vegetables go uneaten, no matter how fine I chop them. So, like all good Moms I have learnt to sneak in as many vegetables I can into the sauces. Friday lunch was this delicious Three Pepper Fusili with our favourite bread of all seasons, a mixed-herb Focaccia and some mini-buns.
THREE PEPPER FUSILLI
Fusilli pasta- 500 Gms
Boil the Fusili till al dente (as per the instructions on the pack)
THREE PEPPER MARINARA/PIZZA SAUCE
Onions- 2 large, finely chopped
Garlic- 7-8 cloves, minced
Tomatoes- 8-10 large, pureed
All three peppers- 2 of each, chopped into cubes
Olive oil- 2 tbsp
Salt to tase
Oregano and mixed herbs- 1 Tbsp
Black Pepper crushed – 1 tsp
Chilly flakes- 1/2 tsp (optional)
Tomato ketchup – 2 tbsp (optional)
Fresh Cream/malai- 2 Tbsp
These proportions make a biggish batch. I use as needed and refrigerate the rest in a glass bottle.
Heat the oil. Add garlic and onions. Fry till onions are transparent. Add in the tomato puree and cook uncovered for ten minutes.
Grind the peppers in the mixie to a coarse paste. Add to the tomato onion mix. Add salt, black pepper, oregano, mixed herbs and tomato ketchup ( if using).Cook covered on low heat for about 20 minues. Keep checking and stirring to avoid burning.
You will get a thick, rich and aromatic sauce. The three pepper paste really adds a lovely flavour and reduces the sourness of the tomatoes. Great way to add veggies to the sauce too!