Quick & Creamy 15-Minute Tomato MacaroniVeg

1

Bring a large pot of water to a boil, adding salt and a little oil.

2

Cook the macaroni for about 6-7 minutes or until al dente.

3

Strain the pasta, rinse it with water to stop the cooking process, and reserve one cup of the pasta water for later.

1

Make small slits in 4-5 tomatoes and boil them in a separate saucepan for 4-5 minutes until the skin begins to peel.

2

Remove the skins and blend the tomatoes until you have a smooth puree.

1

In a large wok or pan, heat 2 tablespoons of oil.

2

Add finely chopped garlic and cook for about 30 seconds.

3

Then, add a finely chopped onion and sauté until translucent.

1

Optionally, add finely chopped capsicum and cook for a moment.

2

Pour in the prepared tomato puree and cook on high heat for 2 minutes, then cover and simmer on low-to-medium heat for 4-5 minutes until the sauce reduces and oil begins to separate.

1

Stir in sugar, black pepper powder, mixed herbs, red chili flakes, and Kashmiri red chili powder.

2

Add store-bought tomato ketchup (optional) to balance the flavors.

1

Pour in the reserved pasta water to adjust the consistency of the sauce and cook for another 2 minutes.

2

Finally, add the boiled pasta and a knob of butter.

3

Toss everything together until the pasta is thoroughly coated with the sauce. Serve hot and garnish with extra herbs if desired.