1tsp Oil / olive oil, use olive oil for authentic taste
For the tomato sauce
2-3 tspOil / olive oil
7-8nosGarlic flakes, Finely chopped
1medium sizeonion, Finely chopped
2-3tbsp capsicum, Finely chopped
1tsp Pepper powder
1tspRed Chilli flakes
1 tsporegano flakes
1 tspbasil powder
Salt to taste
Cheese As required, Parmesan cheese prefered
Wash tomatoes and make a cross (X) as shown in the pic.
In a large pan take 5-6 cups of water . Add little salt and a tsp of oil . Allow water to boil . When it boils .. add spaghetti into the boiling water and let it cook till half done. Now add the whole tomato in spaghetti water and let it get blanched for about 5 mins . This will help to peel skin off from tomatoes easily.
Take tomato out from water,after its skin gets cracked ..allow to cool .Peel off skin and discard them . Continue cooking spaghetti for another 10 mins .
Make tomato puree .. keep aside .
After 10-12 mins .. spaghetti would have cooked . Check .. take care not to over cook . It should be al dente ( Cooked just enough be to retain the shape ) . Drain and retain the stock water . Refresh the cooked spaghetti with running water . This avoids over cooking of spaghetti due to the heat .Cooked drained spaghetti is ready . Keep aside
Tomato sauce for Spaghetti
Heat oil / olive oil in a kadai . Add finely chopped garlic cloves and onion. Saute till golden brown .
When onion has turned golden brown add tomato puree and salt . Saute till it changes color .
Now add finely chopped capsicum , sugar , pepper powder , chilli flakes , oregano powder , dried / fresh basil leaves and tomato ketchup . Mix and cook for 2-3 mins
When the sauce has thickened a bit, raw smell gone and starts leaving oil .. done .
At this point add cooked spaghetti .
Toss well till the spaghetti is evenly coated with the sauce.
Add finely chopped spring onions and grate cheese . Mix well .
Serve tomato basil hot with little cheese and sprinkled over the top and finely grate over the Parmesan cheese.