Time Required: 30 Minutes
Serves: 2
Ingredients:
1 Bowl Conchigli (Shell shaped) Pasta
1 Onion, Sliced
1/2 Cup Capsicum
3tsp Olive Oil
2tbsp Grated Cheese
1tsp Salt
For the Sauce:
1 1/2 Cups Tomato Puree
A pinch of Chili Flakes
1/2 tsp Basil
1/2 tsp Oregano
1 tsp Sugar
Salt to taste
Method:
Boil 2 litres of water, 1tsp of Oil and Salt in a vessel and cook the Pasta to the “al dente” stage. This might take from 6 to 8 minutes. Sieve the Pasta and keep aside.
In another thick-bottomed pan, heat 2tsp Oil and stir fry Onions and Capsicum for a minute. Add Tomato puree and cook until the moisture evaporates. Now, add the Herbs, Sugar, Salt and Chili Flakes. Mix well and add half a cup of water and cook for 10 seconds. Add the Pasta to this and toss. Remove to a serving dish and garnish with Cheese and serve with Chili Toast, Potato Wafers, Vegetables and Salad.
