Red Sauce Pasta


    For Boiling Pasta:

    • 6-8 cups Water
    • 1 tsp Salt
    • 2 tsp Oil (use olive oil for better flavour)
    • 2 cups (200g) Wheafree Rice Pasta

    For Tomato Puree:

    • 2-3 cups Water
    • 5 Ripe Tomatoes
    • 2-3 Dried Red Chilli
    • 3-4 Cloves of Garlic
    • ½ tsp Salt (according to taste)
    • ½ tsp Sugar/ Jaggery

    For Red Pasta Sauce:

    • 2 tbsp Oil
    • 2-3 Garlic cloves, finely chopped
    • 1 Onion medium sized, coarsely chopped
    • ½ Carrot small sized, finely sliced
    • ½ Capsicum large sized
    • ½ Red/Yellow Bell Pepper large sized
    • 1 Broccoli small sized (optional)
    • 1/2 tsp Chilli flakes (according to taste)
    • ½ tsp Oregano
    • ½ tsp Parsley
    • ¼ tsp Black Pepper powder
    • ¼ tsp White Pepper powder
    • ½ tsp Salt (according to taste)
    • 2 tbsp Gluten Free Tomato sauce


    For Boiling Pasta:


    - Take water in a large pan, add salt and oil into it and let it boil on high flame.
    - Once the water comes to a boil, add Wheafree Rice Pasta to it. Boil the pasta on medium flame for about 10 minutes.
    - Check using a fork, make sure the centre part is not dry. Keep the pasta a bit undercooked as it will be cooked again in the pasta sauce.
    - Drain off the pasta, run it through cold water and keep it aside in a bowl. Pour a little oil over the pasta and toss it so that it doesn’t stick.

    To Prepare The Tomato Puree:


    - Boil 2-3 cups of water in a large pan on high flame.
    - Using a knife slit a shallow X on the bottom of each tomato and put them in the water for blanching. Add dried red chillies, garlic cloves, salt and sugar in the pan.
    - Boil for 10 minutes or when the skins of tomatoes start to peel off.
    - Drain the water in a bowl and keep it aside. (Don’t throw it away)
    - Remove the tomatoes with a spoon and put them into cold water. Collect the rest in another bowl.
    - Once the tomatoes are cooled, peel the skin off and put them in the blender along with the boiled garlic and red chillies. Add the previously collected boiled water and blend them all together into a smooth paste.
    - Heat the blended puree in a pan on medium-high flame. Let the sauce reduce and thicken for about 10-15 minutes till the desired consistency is obtained. Keep stirring at intervals.
    - Pour it in a bowl and keep it aside.

    To Sauté Vegetables:


    - Heat up oil in a pan and sauté garlic on medium flame. Then add onions in it and sauté it for a few minutes.
    - Then add carrots and cook it for a few minutes. Add capsicum, bell peppers and broccoli (if using), sauté until the vegetables are half cooked. (They should not be over cooked)
    - Add chilli flakes and salt (according to taste). Add oregano, parsley, black pepper powder and white pepper powder. Mix everything well.

    Combining Everything:


    - Add the previously prepared tomato puree and add gluten free tomato sauce in the pan and mix well.
    - Cook for a minutes on medium-low flame, keep stirring at intervals.
    - Now add the boiled Wheafree Rice Pasta and gently toss everything well with light hands (to avoid breaking the pasta). Your red sauce should coat the pasta as well as the veggies.
    - Once done, shift it to a bowl and serve hot.
    - You can garnish with some grated cheese and oregano.

    - Recipe By: Wheafree Kitchen