SPAGHETTI

SPAGHETTI

Ingredients:

Boiled spaghetti – 4 cups
Tomato sauce
Ripe tomatoes- 500 grams (blanced) put in hot water for 10 min peeled & chopped
Tomato puree – 4 tbsp
Onion – 1 (sliced)
Butter – 3tbsp
Maida – 1tbsp
Garlic – 4 flakes (crushed)
Tej patta (bay leaf) – 1

Several parsley or coriander stat
Water – ¾ cup
Salt – 1 ¼ tsp
Pepper- ½ tsp
Sugar – 1tsp
2-3 cheese cubes for sprinkle on the top

Method:

Heat 2 tbsp butter un a heavy pan on moderate heat.
Sauté the onions slices without browning so keep the heat low
Add the garlic & maida
Stir fry for a few seconds on low heat
Add tej patta or coriander stalks or parsley
Add water stirring continuously
When boil add the tomato and tomatoes puree & cook gently for 15 – 20 minutes
Add salt, pepper & sugar
Remove the bay leaf & green stalks
Rub the sauce through a strainer
Boil the smooth sauce for about 7-8 minutes until it is really thick stirring occasionally & more frequently towards the end.
The sauce should be rich red color
Keep aside
Add 1 tbsp butter to finish
Take the spaghetti in plenty of boiling salted water until cooked but still little firm
Drain thoroughly
Toss the spaghetti in 1tbsp butter with a sprinkling or salt
To serve, reheat sauce & toss the spaghetti to cook it thoroughly.
It is important that the sauce should coat the spaghetti without too much falling on it
Serve sprinkled generously with grated cheese.