Having just bought some fresh heirloom tomatoes from the farmers market, I decided on a tomato-yogurt based sauce using home made curd and a touch of cinnamom. With a great flavor combination, made for a simple, bright, healthy and satisfying meal. 1 Cook spagetti in salted rapidly boiling water until al dente, drain and keep aside. 2 Heat olive oil in a vessel, add the bay leaf, cinnamom stick, onions and crushed garlic and saute till transparent. Add tomato puree, chopped parsley, oregano, cinnamom pwd and salt. 3 Cook for 6-8 mts, stirring once in a while. Turn off heat, remove three fourth of the cooked tomato sauce from the pan and keep aside. Once cool add the smoothly beaten hung curd/yogurt and combine. 4 In the same pan, (which has approx 6-7 tbsps of prepared tomato sauce) add a tbsp of olive oil and toss the spaghetti in the tomato sauce for 2-3 minutes stirring well to coat the spaghetti with the sauce. Adjust salt, season with freshly ground pepper and sprinkle some grated cheese. Turn off heat. 5 Remove the spaghetti onto a serving dish and spoon the prepared herbed tomato sauce along the edges of the dish. Garnish with fresh parsley and grated cheese. Recipe Source: Own Preparation: 30 mts Serves 3-4 persons . 2 tbsps olive oil 1 large onion, finely chopped 1 bay leaf 1″ cinnamom stick 6-7 garlic flakes, crushed 4-5 large tomatoes, blanched, skinned and pureed smooth 2-3 tbsps hung curd/yogurt 1 tbsp finely chopped fresh parsley or coriander 1 tsp mixed dried herbs or oregano 1/4 tsp cinnamon pwd (optional) salt to taste freshly ground pepper as per taste parsley/coriander for garnish 1 tbsp grated cheese for garnish
You can prepare this with fussili, macaroni or farfalle also. Remove bay leaf and cinnamom stick from the prepared tomato sauce before serving.
