Pasta Pimento / Pasta With Red Bell Pepper Sauce

Last week in one of my conversations with my sister, she mentioned that she was bored with the food that she prepares. She attributed it to the use of the same old masala or spices. For dinner that evening she wanted me to give her a new recipe for pasta, something that tasted different from what she makes with the ingredients she had in her kitchen. Off my mind I asked her to make the pasta I have posted below without having prepared it myself. That day I ended up making the pasta for dinner,while she made Indian food. My take on this recipe is that it tasted a little like bell pepper chutney with an Italian twist. Recording this recipe for my sister to prepare when she wants to.This is also an entry to Cooking with Pasta event hosted by Sowmya of Creative Saga.

Gadgets:

Food Processor
Stock Pot
Cutting Board
Measuring Cups and Spoons
Knife
Cooking Pan

Ingredients:

Tomatoes - 4
Red bell pepper - 2
Red Onion - 1
Garlic - 5 cloves
Basil - 1 tbsp
Chilli Powder - 1 tsp
Pepper - 1/4 tsp
Oil - 2 tbsp
Salt
Milk - 1 cup
Sugar - 1 pinch
Penne Pasta - 1 1/2 cups
Water - For boiling pasta




Preparation:

1. In a stock pot bring water to boil with some salt. Add pasta and allow to cook (8-10 minutes)

2. On a heated cooking pan add garlic, onion and salt. Allow the onions to get cooked. Add Bell pepper and tomatoes. Cook for 5 minutes.

3. Blend in the food processor along with some milk. The sauce must not be smooth but a little coarse.

4. Pour the sauce back in the pan, add basil, pepper, chilli powder and sugar. Allow to simmer for 4 minutes.

5. Drain the Penne Pasta and add to this sauce. Mix well and allow to sit in the pan for a few minutes. Check for salt and serve it hot with grilled asparagus, grilled zucchini and garlic toast.