CREAMY AND TANGY PASTA

Ingredients:

Pasta - 125 gm (I have used Penne pasta here)
Tomato - 3 medium sized
Garlic - 2 cloves
Onion - 1 small size
Butter - 4 tbsp
All purpose flour (maida) - 2 tbsp
Cheeze - 3 cubes
Mix Herbs - 1 tsp
Oregano - 1 tsp
Chilly flakes - 1 tsp
Milk - 1 cup (room temperature)
Cream (malai) - 2 tbsp
Salt
Oil - 1 tbsp
Sugar - 1 tbsp

METHOD:

Pre-preparation:

- In a broad pan take take water and add 1 tbsp oil to boil the pasta.

- Once the water is boiling add pasta into it and cook it until it is cooked 75% and then strain it out on a plate and add 1 tbsp oil over it so that it wont stick together.

- In another pan boil the tomatoes and peel the skin once it cools down. Now roughly chop the tomatoes and grind them to make a tomato puree.

- Finely chop the garlic and onion.

White Sauce:

- In a pan take 2 tbsp butter and maida and stir it for 1 minute on slow flame. Do not cook it for more than 1 minute and it should not turn brown, the colour should remain white.

- Then add milk (room temperature) into it slowly slowly and stir it constantly so that no lumps are created.

- Once the mixture comes to boil, add 2 cubes (grated) cheeze and cream into it and turn off the gas.

Red Sauce:

- In a pan take 2 tbsp butter, garlic and onion and stir it for 1 minute on medium flame.

- Now add tomato puree into it and cook it till the gravy becomes semi thick in consistency.

- Then add oregano, chilly flakes, mix herbs, salt and sugar to it.

Serving Pasta:

- In the red sauce add the white sauce and boiled pasta and mix every thing well gently.

- At the time of serving pasta, grate cheeze over the pasta and serve it with garlic bread