Boil water and add pasta along with salt and a tsp of oil. Cook pasta till soft yet crunchy enough to bite. Drain water and keep aside. In a pan add little oil and add tomato, garlic and saute till mushy and switch off.
Then roast the bell pepper directly in flame till black spots appear on all sides. Peel of the outer skin as shown.
Then add it along with sauteed tomato garlic and grind it to a fine paste. Add this paste to the pan, add 1/4 water and allow it to boil for 3-5mins. Add chilli flakes, salt and Italian seasoning.
Once it reaches a sauce consistency, add the cooked pasta and give a quick stir without breaking the pasta. Switch off. While serving garnish with grated cheese and serve hot.
Recipe courtesy: Sharmi's Passions
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.