• For the Marinara Sauce:
• 4 large ripe tomato
• 4 tablespoon thick tomato puree
• 1 carrot, cut to thick chunks
• 1 medium onion, chopped
• 5-6 cloves of garlic, chopped
• 1 bay leaf
• 6-7 basil leaves
• 1 cup water
• Salt and pepper
• Some paprika
• Little olive oil
• For the Pasta:
• 150 gms Fusilli Pastas
• 2 ltrs water
• Extra Virgin olive oil
• Dry oregano
• Salt and pepper
• For Dressing:
• 3/4th cup grated cheese, I like parmesan
• 5-6 green pitted olives, cut to slices if u like
• Some torn fresh basil leaves

The Marinara sauce:
Blanch the tomatoes in a cup of water, remove the skin and keep aside along with the liquid.

Add a wee bit of olive oil and add garlic and onions, sauté only for a half a minute.

Add all other ingredients along with the blanched tomatoes along with entire liquid bring to a boil and let it simmer till the sauce thickens.

Cook it uncovered and do remove the bay leaves after 15-20 minutes else it will overpower the sauce.

Once the sauce is thick enough remove the carrot chunks and discard. Give the sauce just one whiz with your blender; I like it thick and crunchy while you may make a finer paste.

The Pasta:
Cook fusilli in 2 ltrs boiling water with some salt till its al dente. Strain out in a mixing bowl.

In a hot pan add some extra virgin olive oil and toss the pasta along with salt, pepper and oregano for just a minute and turn off the heat.

Then add the marinara sauce to the pasta, toss well and fill up two serving plate.

Sprinkle cheese over each pasta serving, dress with some torn basil leaves and olives and serve with a loaf of bread.

by Pak101.com (few years ago!) / 1251 views