INGREDIENTS
Tomatoes – 6
Garlic – 2 Cloves
Onion – 2 small or 1 medium
Olive Oil – 2 tbsp
Oregano – 1.5 tsp dried
Sugar – 1 tbsp
Salt and Pepper to taste
Basil Leaves – 5 to 6
Pasta – 150g
Water for boiling pasta
Pecorino Cheese Optional for top
Learn to make Hand Made Pasta (Egg-Free) – https://smritisspecial.graphy.com/courses/Handmade-Pasta-663d05f00c24283b439f9969
PROCEDURE
Roast Tomatoes in the oven as shown in the Hot Sauce Recipe. Or chop them up.
Heat your pan with Olive Oil on medium flame.
Add Oregano and chopped Garlic. Saute till it sizzles.
Add chopped Onion and saute till translucent. About 3 minutes on medium heat.
Add crushed roasted Tomatoes without the skin, and mix well.
Or add chopped fresh tomato and saute for 10 minutes till it breaks down.
Add Sugar, Salt, Pepper and torn up Basil leaves to the sauce.
Bring a large pot of water to a roaring boil. Add salt to it.
Boil Pasta till Al Dante. If using fresh pasta it will take 1-3 minutes according to how dry it is.
If using store bought pasta, cook according to package instructions.
Mix cooked pasta with the tomato sauce and serve with a little Pecorino on top.
