Whole Wheat Pasta

Preparation :20 mins
Cook :12 mins
Total Time :32 mins
Servings :Makes 4 serving

Ingredients :

For The Tomato Sauce
2 tsp olive oil
1 tbsp finely chopped garlic (lehsun)
3/4 cup finely chopped onions
1 1/2 cups fresh tomato pulp
1 tsp sugar
1/2 tsp chilli powder
salt to taste
2 tsp cornflour dissolved in 2 tbsp water
3/4 cup low-fat milk , 99.7% fat-free

Other Ingredients
2 1/2 cups cooked whole wheat pasta
1 tsp olive oil
2 tsp finely chopped garlic (lehsun)
1 tsp dried oregano
1/4 cup chopped capsicum
1/4 cup boiled sweet corn kernels (makai ke dane) , optional
1 tsp dry red chilli flakes (paprika)
salt to taste

Method :

For the tomato sauce

Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the fresh tomato pulp, sugar, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cornflour-water mixture and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

How to proceed

Heat the oil in a broad non-stick pan, add the garlic and oregano and sauté on a medium flame for a few seconds.
Add the capsicum, sweet corn kernels and chilli flakes, mix well and sauté on a medium flame for 1 minute.
Add the pasta and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Add the tomato sauce, mix well and cook on a medium flame for 1 to 2 more minutes, while stirring occasionally.
Serve immediately.