INGREDIENTS1 large or 2 medium onion
5-6 large blanched tomatoes
5-6 chopped garlic pods
1 medium sized chopped zucchini
1 small chopped broccoli
1/2 cup American corn
1 red bell pepper cubed
1 yellow pepper cubed
1 green capsicum
3-4 tbsp olive oil
2 heaped cups of pasta (mix of gourmet and penne pasta
2 tbsp pasta sauce
2 tbsp tomato sauce
1 tsp oregano
1 tsp dry parsley
1 tsp sugar
salt and black pepper to taste
METHOD
Boil water in deep pan, add 1 tsp salt and not oil. Once it starts boiling add pasta and cook till it is done. Drain the excess water and keep aside.
By the time you boil pasta, prepare sauce.
In a pan, add olive oil, saute chopped onions till transparent.
Add blanched and pureed tomatoes. Let it cook on medium flame till combined and thick. By the time tomatoes getting cooked, let's saute vegetables in other pan.
In another pan, heat olive oil, add crushed or chopped garlic saute till fragrant add zucchini, broccoli, corn. Cook on low flame till it's half done. Don't over cook, add chopped bell peppers and capsicum. Saute for another 2 minutes, turn off the flame.
Once it's ready let's get back to sauce. As soon as sauce it done and combined add tomato sauce, pasta sauce, oregano, parsley. Mix well and cook this for another 3-4 minutes till it leaves the sides of pan.
Add and black pepper. Now add sauteed vegetables and mix well. Add boiled pasta and mix well.
Cook for 2-3 minutes. Once all the ingredients are well incorporated turn off the flame.
Serve hot.
NOTES:
1. Never add oil while boiling pasta, add only salt.
2. I chopped zucchini and broccoli fine so that kids eat without any fuss.
3. Cooking vegetables in tomato puree consume lot of time. So it's recommended to cook in separate pan.
4. Vegetables should be cooked only 80%, if you cook vegetable completely it will become mushy and pasty once added in tomato sauce.
