Spaghetti in Arabiatta sauce

For the sauce, remove the skin of blanched tomatoes and make a thick puree out of it. In a heavy bottom pan take 3tbsp olive oil, once the oil heats up add finely chopped onion and cook it for 8-10 minutes, or until light brown, then add garlic paste and cook it for another 1-2 minutes.

Now add tomato puree and mix well, add salt, sugar, red chilli powder, oregano and ketchup and let the sauce reduce and become thick. Once you get the desire consistency add basil leaves and switch off the flame a the keep aside.

Heat another pan, add olive oil and butter, then add crushed garlic, bellpeppers and broccoli and basil leaves, toss this for a minute. Then add salt & pepper and again cook the veggies for another minute. Now add the prepared sauce, add a pinch of sugar, oregano, chilli flakes, ketchup and mix well, now add the boiled spaghetti and give the pasta a final toss.

Serve the pasta in a serving plate and garnish with cheese & basil and serve.