Rotini in tangy tomato sauce

 I wanted to try a variation to the Marinara sauce. I wanted to make something without onions and garlic. I also omitted the basil.The outcome was pretty much beyond  my expectations.

Preparation time: 30 Minutes
Serves:4- 5
350 gms Rotini pasta
grated  parmesan cheese
4 medium sized tomatoes pureed
2 cups broccoli
1 cup carrot
1 cup green peppers
1 cup black olives
ground pepper
1 bay leaf
thyme flakes
oregano flakes
chopped sage leaves/ sage flakes
brown sugar
olive oil
Add salt to boiling water in a large saucepan and cook the pasta till all dente.Drain the water and keep the pasta aside.
Cook the vegetables in salted water till they are tender.Add the ground pepper thyme and oregano flakes to the cooked vegetables and keep them aside.
Now pour two teaspoons olive oil in a saucepan. Add the bay leaf, tomato puree, some salt and brown sugar and stir well. Toss the vegetables into the tomato puree.
Add the pasta and fold well till all the vegetables and pasta have blended into the sauce.
Finally add the chopped sage leaves/ flakes and grated parmesan cheese.


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