Ingredients:
For red and white sauces:
2 tblsp butter
1 tblsp refined flour ( maida) or wheat flour
2 cups milk
2-3 onions chopped
1 cup tomato puree
2 tblsp red chili sauce/ tomato ketchup
10 garlic pods chopped
2 tsp chilli flakes/ red chilli powder
2 tsp crushed pepper
2 tblsp each of oregano , basil and parsley
2 tblsp olive oil
500 gms penne pasta or any other of your choice:
3 cups of chopped assorted veggies like red, yellow and green capsicum , brocolli, cherry tomatoes , corn etc.:
Procedure:
Red sauce :
Sauté the garlic and ginger in olive oil. Add the chopped onions and fry till transparent .Now add the tomato purée and cook till raw smell disappears . Add the chilli flakes , pepper , herbs and red chili sauce and cook for some time. The quantities can be varied according to taste. For additional taste red chili powder, tomato ketchup and red chili sauce can also be added.
White sauce:
Sauté 2 tblsps of flour in butter on low flame and now add 2 cups of milk and cook with constant stirring till it thickens a bit . Now add the herbs , salt and pepper to taste.
Cook the pasta aldente . Cool it in running water, strain and set aside.
Cook the chopped veggies in olive oil with salt to taste and set aside. They should not be overlooked , should retain some crunch.
Mix the red and white sauce along with the veggies and pasta and cook for a few minutes before serving.Cheese can be added to make it tastier.
It be can be eaten separately as white and as red sauce pasta too.
By Dr Vijayalakshmi Lakshmanan
Simple home cooking 