Olive Tomato Pasta Recipe (Indian Style Tomato Olive Pasta)

Ingredients

• 2 cups blanched and chopped tomatoes, refer handy tip
• 2 tbsp oil
• 1 bay leaf (tejpatta)
• 6 whole peppercorns (kalimirch)
• 1/4 cup finely chopped capsicum
• 1 tsp dried oregano
• 1/4 cup tomato puree
• 1/4 cup tomato ketchup
• 1 tsp sugar
• salt (namak) to taste
• 1 cup cooked farfalle
• 2 tsp olive oil
• 1/4 cup chopped black olives
• 2 tbsp fresh cream
• 1/2 tsp dry red chilli flakes (paprika)
• salt (namak) to taste
• 2 tbsp grated processed cheese

Steps

1. Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds.
2. Add the capsicum and sauté for a few more minutes.
3. Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally.
4. Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Keep aside.
5. 8 large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes.
6. Heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Serve immediately garnished with grated cheese.