Pasta in Red Sauce

Ingredients 

• 3 cups farfalle (bow tie pasta),boiled
• 2 large tomatoes, blanched, peeled and finely chopped
• 2-3 large tomatoes, blanched and pureed
• 5 tablespoons olive oil
• 1 1/2 tablespoons chopped garlic 
• 1 large onion, finely chopped
• Salt to taste
• 1 teaspoon castor sugar (caster sugar)
• 3/4 teaspoon paprika powder
• Crushed black peppercorns to taste
• 8-10 basil leaves
• 4-5 garlic cloves, sliced
• 6-8 broccoli florets, blanched
• 1/2 medium yellow capsicum, cut into triangles
• 3-4 cherry tomatoes,halved
• 1/2 small green zucchini, cut into triangles
• 1/4 teaspoon red chilli flakes
• 20 grams parmesan cheese
• Basil sprig for garnish

Method

1. To make red sauce, heat 3 tbsps oil in a wide pan, add chopped garlic, onion, mix and sauté till translucent. Add tomatoes and mix well. Add tomato puree, mix well and saute for 2-3 minutes.
2. Add salt, paprika powder, castor sugar and crushed black peppercorns, mix well, and cook for 10-15 minutes.
3. Add basil leaves, mix well and cook for 1-2 minutes. Take the pan off the heat.
4. Heat 2 tbsps oil in another non-stick pan, add sliced garlic and sauté for 30 seconds.
5. Add broccoli, yellow capsicum, cherry tomatoes and green zucchini and toss well.
6. Add boiled pasta and toss well. Add the red sauce and mix well.
7. Adjust salt and crushed black peppercorns. Sprinkle dried red chilli flakes and mix well.
8. Grate parmesan cheese into the pan and mix well. Take the pan off the heat.
9. Transfer into a serving plate, drizzle olive oil and garnish with basil sprig and serve hot with garlic toast.