Ingredients :
- 5 clove garlic
- 250 grams Penne pasta
- 1 tsp oregano
- 1/2 tsp sugar
- 3 Tomato
- 1/2 tsp olive oil
- 3 tomato
- salt
- 1 head Brocolli
- 100 grams Button mushrooms or of your choice
Method :
- Boil pasta al dante, drain and keep aside
- Cut brocolli florets and mushroom
- Make puree of tomatoes in a blender, keep it a little coarse
- In a wok/pan, heat olive oil. Add crushed garlic and saute. Make sure not to burn garlic
- Add tomato puree, salt to taste and sugar. Let this mix come to a boil. Add brocolli florets and mushroom in the pan.
- Add oregano, simmer the sauce. If in between the sauce looks too thick. Add some water and simmer for a total of 15-20 mins so that the sauce becomes really red and absorbs seasonings and veggie flavors. I do not add vinegar to my sauce as no one likes it tangy in my family. If you want you can add vinegar at this stage.
- Add pasta, toss to coat it with sauce. Serve hot.
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