Fish is like the main meat we have for lunch at my house. Sometimes, it is compulsory on the menu. Mainly because my father used to be a fisher in the old days when pearling was the big thing. Ne ways, so we are used having fish all the time and when these days comes, we always look for an alternative meal. Today, was no exception as I've had enough of fish with rice. I wanted something different. I spotted some organic basil and tomatoes in the fridge. It just came to my mind that I should prepare some pasta with those lovely tomatoes and fresh basil leaves. In 30 minutes, here is a my own created soggy version of tomato with basil sauce pasta.
- 1/2 medium onion chopped into small squares.
- 2 -3 cloves of garlic chopped in medium squares.
- 2 medium tomatoes.
- a handful of basil leaves cut roughly into pieces.
- some chili chopped.
- a cube of maggi stock.
- salt .
- mozzarella cheese.
- spray oil or olive oil.
step 1: boil some water with few pinches of salt and keep checking until the pasta is tender enough but not too soft. Drain the water and keep the pasta on a side.
step 2: in another deep pan, spray some oil and add the onion, the garlic and the chili.
step 3: let the onion turn a bit golden in color and add 3/4 of the chopped tomatoes to the onions.
step 4: when the mixture will turn into a puree, break the maggi cube over the puree and add a cup of water.
step 5: let it to simmer for few minutes and taste if the tomato sauce is seasoned well.
step 6: add the chunks of basil into the tomato sauce along with 3 tbs of mozzarella cheese and stir.
step 7: add more water, around half a cup and some salt to make sure the tomato sauce is still seasoned well.
step 8: let the tomato sauce simmer again and when it will become a bit sticky, add the pasta and stir.
step 9: don't let the pasta overcook in the tomato sauce, it should feel a bit soggy.
step 10: serve it in a bowl, sprinkle some cheese and garnish with few basil leaves.
Viola, bon appetite.