Vegetarian Quick and Easy Cooking : Spaghetti with tomato sauce

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Serves: 4
Cooking time (approx.): 10 minutes
Style: Italian Vegetarian

½ cup(s) small florets of broccoli
8 baby corns cut into fingers
1 pack spaghetti pasta
2 tablespoon(s) olive oil
1 tablespoon(s) finely chopped garlic
1 stalk celery with leaves chopped
1 dry red chilli(es)
1 medium onion(s) chopped
1 carrot(s) diced
2 sprig(s) parsley chopped
4 basil leaves torn
2 cup(s) tomato puree
salt to taste and oregano leaves to garnish

Blanch the broccoli and baby corn in boiling salted water for about 5 minutes. Simultaneously, cook the spaghetti in another pan of boiling salted water for about 5 minutes or till tender but firm. Drain, refresh in cold water and drain again.
Heat the olive oil in a wok. Add the garlic, celery and dry red chilli. Fry briefly till soft. Add the onions, carrots and parsley. Continue stir-frying on medium heat for about 3 minutes.
Add the torn basil leaves and tomato puree. Simmer on low heat for about 2 minute(s) or till the sauce thickens. If the gravy is too dry, do not add water, instead add some olive oil. Mix in the spaghetti and broccoli. Stir till they are well-coated and remove from heat. Add salt to taste and garnish with oregano.

TIPS:
Olive oil gives the tomato sauce an authentic Italian taste. However, any cooking oil can be used in place of olive oil.
It is important to refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out.

Serve hot topped with: grated parmesan cheese

Vegetarian Quick and Easy Cooking

Spaghetti with Tomato Sauce