The one thing that grows really well in my mother's garden is basil. So, as a result, it tends to be used in as many ways as it possibly can! This recipe of her's is one of the more luxurious meals you can get in a place like that and tastes good without the basil as well.
- 4 fistfuls (400g) Pasta of your choice
- 1 large Onion, finely sliced
- 8 medium sized Tomatoes, blanched
- 1/4 cup Ketchup
- 6-7 cloves Garlic
- 3 dried Red Chillis, halved
- 9-10 fresh Basil leaves, chopped
- Spring Onion shoots, chopped
- Cheese (optional)
- Olive Oil (optional)
- Herb Seasoning
- Salt and pepper to taste
Boil the pasta with a teaspoon full of oil and keep aside. The best way to make out if its done is to taste a piece!
Finely chop the blanched, skinned tomatoes and keep aside.
Heat oil (preferably olive oil) in a sauce pan and saute the garlic till it turns reddish pink. Add the chillies and stir about for a minute. Add the finely sliced onions and saute till they become transparent. Add the tomatoes and ketchup and cook for a while. Add any herb seasoning that you may have like oregano or Italian seasoning and add salt and pepper to taste. Cook for 5-6 minutes and if too thick add water till desired consistency is reached.
Add the chopped basil and spring onions and give it a quick stir. Pour over pasta and grate cheese on top before digging into this scrumptious meal! Serves: 4