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Pasta a'la
Sandildev
from: Lakshmi - Singapore
Original, 6 persons, 20 min.
- 500g Swiss al pasta
- 2 medium red capsicums
- 1 medium green capsicum
- 5 ripe tomatoes
- 1 carrot, grated
- 1 eggplant, diced
- olive oil, 5 table spoons
- pounded chilli, garlic and ginger,2 tea spoons
- pinch of salt
- oregano, 4 table spoons
- black pepper, 1 tea spoon
- tomato ketchup, 3 table spoons
Boil the pasta in boiling salted water according to instructions on
packet.
Drain and keep aside.
Fry the pounded chilli, garlic and ginger in olive oil in the
wok.
Liquidise the tomatoes and red capsicum in the blender then pour
in the wok, add grated carrot, sliced green capsicum and eggplant
diced.
Add the salt, black pepper and oregano, then add the tomato ketchup,
stir and cook to make a thick sauce and then add in the pasta, mix
sauce with pasta thoroughly and serve hot.
Seasoning can be varied according to taste.
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