INGREDIENTS (10 portions)
Penne pasta: one kilo
Salad Tomato: one kilo
Parmesan cheese: 200 gm
Chopped onion and garlic: 100 gms each
Chopped celery and chilli flakes: 20 gms each
Bay leaf and basil: 10 gms each
Oregano: 10 gm
Olive oil: 100 ml
Salt and pepper: to taste
Method:
Boil pasta with olive oil and salt in hot boiling water. Strain pasta , cool and bind with 25 ml oil. Remove eye of salad tomato, blanch in hot water for 10 seconds. Run blanched tomato under cold water, peel and blend in mixer. In a large sauce pan, sauté yellow butter, chopped onion, garlic, celery and bay leaf. Add blended tomato.
Cook until sauce thickens and mix salt, pepper, oregano and basil. Tomato sauce is ready.
Take olive oil in a cooking pan and sauté chopped onion, garlic and chilli flakes.
Add prepared tomato sauce and now, Arabiatta sauce is ready.
Toss pasta with Arabiatta sauce, arrange in large bowl and top with grated cheese. Garnish with chopped parsley.
Salvio Charles is executive sous chef at Dimora, the new fine dining restaurant in Thillai Nagar. He has spent 10 years between four cruise liners and star hotels in Chennai. American and Continental cuisine being his forte, Salvio wants to pursue research on food. Dimora offers a range of pastas, wood fired pizzas and select Chinese, South Indian and Thai fare.
