Pasta in Tomato Sauce Recipe:
The Sunday Brunch- Fusilli in homemade Marinara Sauce
There is something quite sedative about preparing a classical recipe, the rustic look and the aroma of spices simply fills up one’s senses. And I felt the same calming effect while preparing my Special brunch this Sunday. The classical South Italian tomato sauce i.e, the marinara sauce simmering over the gas top and a loaf of sesame brown bread baking in the oven, together filled my kitchen with an irresistible fresh and spicy aroma. I got all excited and kept going back to the kitchen every other minute although I knew both the sauce and bread would need time.
The wait was worth a thousand dollars for at the end of it was our perfect Sunday brunch, delicious Fusilli in Marinara sauce served with a loaf of fresh baked bread. The recipe to this classical dish is quite a simple one but requires patience, do try it yourself and you’ll know what I mean 🙂 .
For the Marinara Sauce:
- 4 large ripe tomato
- 4 tablespoon thick tomato puree
- 1 carrot, cut to thick chunks
- 1 medium onion, chopped
- 5-6 cloves of garlic, chopped
- 1 bay leaf
- 6-7 basil leaves
- 1 cup water
- Salt and pepper
- Some paprika
- Little olive oil
For the Pasta:
- 150 gms Fusilli Pastas
- 2 ltrs water
- Extra Virgin olive oil
- Dry oregano
- Salt and pepper
- 3/4th cup grated cheese, I like parmesan
- 5-6 green pitted olives, cut to slices if u like
- Some torn fresh basil leaves
The Marinara sauce:
- Blanch the tomatoes in a cup of water, remove the skin and keep aside along with the liquid.
- Add a wee bit of olive oil and add garlic and onions, sauté only for a half a minute.
- Add all other ingredients along with the blanched tomatoes along with entire liquid bring to a boil and let it simmer till the sauce thickens. Cook it uncovered and do remove the bay leaves after 15-20 minutes else it will overpower the sauce.
- Once the sauce is thick enough remove the carrot chunks and discard. Give the sauce just one whiz with your blender; I like it thick and crunchy while you may make a finer paste.
- Cook fusilli in 2 ltrs boiling water with some salt till its al dente. Strain out in a mixing bowl.
- In a hot pan add some extra virgin olive oil and toss the pasta along with salt, pepper and oregano for just a minute and turn off the heat.
- Then add the marinara sauce to the pasta, toss well and fill up two serving plate.
- Sprinkle cheese over each pasta serving, dress with some torn basil leaves and olives and serve with a loaf of bread.
Dos and Don’ts:
- Do sieve and blend the sauce to a finer texture if you want to add a professional touch.
- Try the recipe with any other pasta, spaghetti, penne or farfalle or so on.
- Do not overcook your pasta; remember to cook it al dente period.
- Don’ t fry your onions and garlic brown just sauté for ½ a min, you needn’t even wait for it to turn translucent.