To begin making the Spaghetti Pasta Recipe In Creamy Tomato Sauce start by boiling the Del Monte spaghetti pasta in hot water and a little bit of salt. Keep a saucepan filled with water over a medium heat.
Drop in the spaghetti pasta and a pinch of salt and leave it to boil. Boil the spaghetti pasta till it just the biting consistency which is the al dente.
Strain the water and rinse the cooked spaghetti pasta over cold water, to stop cooking the pasta. Drizzle the pasta with olive oil and keep aside.
The next step is to make Tomato basil sauce. Into a pressure cooker, cut the tomatoes into half and place the tomatoes into a pressure cooker. Allow the tomatoes to pressure cook just for one whistle.
After the first whistle release the pressure immediately and allow the tomatoes to cool. Once cooled, drain the water from the tomatoes. Remove the skin from the tomatoes and place the pulp into the mixer grinder and make a smooth puree.
Once the puree is ready. keep this aside.
Heat olive oil in a saucepan over medium heat. Add the garlic and onions. Saute the onions until the onions become tender.
At this stage add the carrots and capsicum and roast the vegetables until soft and is cooked. Once cooked add in the freshly made tomato puree, the basil leaves, red chilli flakes, oregano, salt and pepper and bring the mixture to a brisk boil for 3 to 4 minutes.
Stir in the cooked spaghetti pasta into the tomato basil sauce.
Stir in the cream, and stir fry Spaghetti Pasta the on high heat until the spaghetti gets well coated with the sauce.
Serve the Spaghetti Pasta Recipe In Creamy Tomato Sauce along with a glass of Cantaloupe Pomegranate and Mint Juice, Cheese Garlic Bread and Asian Watermelon Salad Recipe to the side to let the kids enjoy their dish.
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