To begin making the Penne Pasta Recipe In Creamy Tomato Sauce start by boiling 3 liters of water.
Add Archana’s kitchen Multi Millet Penne Pasta and a pinch of salt and leave it to boil. Boil the multi millet pasta till it just the biting consistency which is the al dente texture. This will take 7 to 9 minutes.
Strain the water and rinse the cooked multi millet pasta over cold water, to stop cooking of the pasta. Drizzle the pasta with olive oil and keep aside.
The next step is to make Creamy Tomato basil sauce. Into a pressure cooker, cut the tomatoes into half and place the tomatoes into a pressure cooker. Allow the tomatoes to pressure cook just for one whistle.
After the first whistle release the pressure immediately and allow the tomatoes to cool. Once cooled, drain the water from the tomatoes. Remove the skin from the tomatoes and place the pulp into the mixer grinder and make a smooth puree.
Once the puree is ready. Keep this aside.
Heat olive oil in a saucepan over medium heat. Add the garlic and onions. Saute the onions until the onions become tender.
At this stage add the zucchini and capsicum and roast the vegetables until soft and is cooked. Once cooked add in the freshly made tomato puree, the basil leaves, red chilli flakes, oregano, salt and pepper and bring the mixture to a brisk boil for 3 to 4 minutes.
Stir in the cooked Archana’s kitchen Multi Millet Penne Pasta into the tomato basil sauce.
Stir in the cream, and saute the Multi Millet Penne Pasta the on high heat until the pasta gets well coated with the sauce.
Serve the Multi Millet Penne Pasta Recipe In Creamy Tomato Sauce along with a glass of Cantaloupe Pomegranate and Mint Juice, Cheese Garlic Bread and Asian Watermelon Salad Recipe by the side and make a delicious dinner for the family.