Capsicum Pasta

Boil the pasta until it’s all done. Drain off the water and run through cold water. Put some olive oil and toss pasta. Keet it aside.

At same time, take tomatoes and cut crosses on the ends. Throw the tomatoes in a vessel, pour some water into it and bring it to a boil. Keep boiling the tomatoes until they are fully cooked.

Meanwhile, grill the capsicums (peppers) on a grill or directly on the stove. You will need to turn the capsicum after every 5-10 seconds if you choose the second option, so that it is uniformly charred on all sides. After completely charring the capsicum, let it cool down.

Once tomatoes are fully cooked, the skin will start to separate. Turn off the heat. Drain off the water. Run cold running water over the tomatoes to cool them down. Peel off the skin and throw the tomatoes in the mixer. Set aside.

Once the capsicum has cooled, peel off the charred outer skin and remove the seeds from it. Throw it into the mixer with tomatoes.

Dice 1 onion into large pieces and throw them in mixer as well.

Throw 3 – 4 garlic cloves in mixer, followed by the black peppercorns.

Now everything is done for the pasta sauce. Just run the bmixer and you will get a blackish-greenish-reddish gravy in the mixer. Let it sit so the flavors can meld.

Finely chop the remaining garlic cloves and the onion. In a skillet over heat, add olive oil/butter. (Use as much as you’d like. If you are health-conscious, use about 2 to 3 tablespoons of olive oil.) Drop the remaining black peppercorns (or you can use freshly ground black pepper) to the olive oil. Throw in the finely chopped garlic and onion. Then drop 1/2 teaspoons of crushed mixed herbs. Saute it until onion starts turning golden brown.

Add the pasta sauce to the skillet and saute the entire thing for 2 – 3 minutes. Toss cooked pasta in the skillet. Mix well.

Simmer, covered, for 3 to 4 minutes. Then turn off the heat. Keep the skillet covered for about 10 minutes more.

Take out in a serving dish. Decorate with your choice of grated cheese. Serve pasta with garlic bread.