Pairs well with Tomato Pasta

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Tomato Pasta

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A rich and tangy tomato pasta with a bold twist, combining chicken stock, cream, cheddar cheese, and Italian herbs for a flavorful dish.

00:15:00 total

Serves 4

easy

Main Various

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Ingredients

  1. cooking oil - 2 tbs (2 tablespoons)
  2. onion - 1 large (finely chopped, 1 large)
  3. garlic - 1.5 tbs (finely chopped, 1 and 1/2 tablespoons)
  4. tomato paste - 2 tbs (2 tablespoons)
  5. chicken stock - 1 cup (1 cup (or dissolve 1 chicken cube in 1 cup water))
  6. cream - 50 ml (50 ml)
  7. cheddar cheese - 50 g (grated, 50 grams)
  8. chilli oil - 2-3 tbs (2-3 tablespoons plus extra for garnish)
  9. black pepper powder - 0.5 tsp (1/2 teaspoon)
  10. Italian herbs - 1 tsp (1 teaspoon)
  11. Himalayan pink salt - 0.5 tsp (1/2 teaspoon or to taste)
  12. spaghetti - 250 g (250 grams, boiled with salt as per pack’s instruction)
  13. fresh parsley - 1 tbs (chopped, 1 tablespoon plus extra for garnish)

Instructions

  1. Sauté onions: In a frying pan, heat cooking oil and sauté finely chopped onion for 1-2 minutes.
  2. Add garlic: Add finely chopped garlic, mix well, and fry until translucent.
  3. Cook tomato paste: Add tomato paste, mix well, and cook on medium flame for 1-2 minutes.
  4. Add chicken stock: Add chicken stock, mix well, cover, and cook on low flame for 4-5 minutes.
  5. Add cream and cheese mixture: On low flame, add cream, grated cheddar cheese, chilli oil, black pepper powder, Italian herbs, and Himalayan pink salt. Mix well and cook on medium flame for 2-3 minutes.
  6. Combine with spaghetti: Add boiled spaghetti and mix well.
  7. Add parsley and serve: Add chopped fresh parsley, mix well, transfer to serving dish, garnish with extra chilli oil and fresh parsley, and serve.

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