This Tomato Pasta used to be our Brunch on weekends. It can be done quick and its tastes Great, what more needed for a brunch? This is Indian version, as lots of chilli powder is added. I prefer adding Kashmiri chilli powder, as i love the wonderfull colour of it. While serving, i grate some processed cheese over the pasta, so that it little balances the spice. If you are not willing to serve your paste with cheese, then reduce the chilli powder.
1. Pasta - 1 cup ( i used savorit shell shaped pasta)
2. Tomatoes - 6 (finely chopped)
3. Oil - 4 tbsp's
4. Garlic - 3 (finely chopped)
5. Kashmiri Chilli Powder - 2 tbsp's
6. Salt to taste
7. Turmeric powder - a pinch
In a Wide Bottomed Pressure Cooker, Heat the oil, add the garlic and roast it.
Add the finely chopped Tomatoes and saute them in oil for 1 minute.
Now add Salt, Turmeric Powder a pinch and chilli powder. mix well with the tomatoes.
Lower the flame and let the tomato absorb the spice. when the tomato mix, starts to emit oil, add the pasta and 2 cups of water.
Pressure Cook the pasta upto 4 whistles. Remove the cooker from the stove and let the pressure get released and open the cooker. stir well. If the pasta is still watery, heat it up again and cook untill the water is absorbed.
If less water is added, pasta may not be cooked soft and the pasta at the bottom of the pressure cooker may get burned.
Serve with Grated Processed Cheese on top.
* I also add Peas to the pasta, it also tastes good.