Pasta with Arrabiata Sauce

Preparation - Cut ½ cup of Broccoli into small florets, blanch and strain. Blanch 3 tomatoes, de-skin, puree and sieve it.

Pasta - Cook 3 cups of Penne/Fusili Pasta in salted boiling water - 2 tsp of Salt and a tbsp of Oil until it turns soft yet firm. Remove from heat and let the pasta remain in the water for 3 minutes. Strain. Add cold water and strain again. Leave the pasta in the strainer for 12-15 minutes. Sprinkle a tbsp of Olive Oil and keep aside.

Arrabiata Sauce - Heat a tbsp of Olive Oil in a vessel, add finely chopped Onion and 3-4 crushed Garlic flakes and saute till transparent. Add the a finely chopped Green/Red Bell Peppers, 2 tbsp of chopped Coriander Leaves and Salt. Combine and add the tomato puree, 1 tsp of mixed Dried Herbs or Oregano , 2 tbsp of Tomato Sauce, ¼ tsp of freshly Ground Pepper and Salt. Add ¼ tsp of Red Chilli Flakes, 1 tsp of Brown Sugar and cook for 6-8 minutes, stirring once in a while, over low heat. Add 2 tbsp of Coriander Leaves and cook for another minute. Turn off heat and cool. Add ½ cup of Milk, slowly stirring continuously and keep the prepare sauce aside.

At the time of serving, heat sauce, add pasta and broccoli and combine well. Turn off heat and remove onto serving bowl. Serve topped with 1 tbsp of Grated Cheese.