Italian Khana: A Review And Spaghetti With Peppers
Every Indian knows how much we love Chinese food (well, our version [of it](https://www.mydiversekitchen.com/2010/01/sweet-and-sour-carrot
Ingredients
- 200 gm linguine
- 100 gm mozzarella fresh
- 2 red peppers yellow and / or
- 30 ml extra virgin olive oil
- 400 gm tomato sauce basic
- 250 gm tomatoes fresh , de seeded and chopped
- 50 gm bread crumbs
- a handful basil of fresh leaves
- 1 clove garlic , crushed
- salt pepper and for seasoning
Instructions
- Roast the peppers in the oven or over the fire till theyu2019re well cooked. Peel the skin, remove the seeds and cut the peppers into bit sized pieces.
- In a small pan heat the oil and cook the garlic till brown. The idea is to infuse the oil the aroma of the garlic. Remove the garlic with a slotted spoon.
- Add the chopped tomatoes and the basil leaves. Add the peppers and cook for another 7 to 8 minutes. While the sauce is cooking, boil the pasta in a lot of water and cook till al-dente. Drain.
- Sauce the pasta and for every pasta recipe, add a little bit of the water in which the pasta was cooked.
- Remove from the fire, add the mozzarella cubes and serve. Make sure the mozzarella is added after the pasta is off the fire. The idea is that it should melt slightly with the heat of the pasta.