Pasta with Fresh Basil and Tomatoes

It was long pending to return to blogging again. I really missed blogging and blog-hopping but was busy with other stuff to find time.

Usually, I try pasta with dried herbs as that’s what I have on hand always. Else, the maggi masala too tastes good for a desi version of pasta. And, usually I make one-pot pasta by cooking pasta with the veggies so the pasta has better flavor, thicker sauce, and not to mention a lesser vessel to wash! This one too is a one-pot dish.

This time I tried with fresh basil and a combination of dry herbs. The basil plant I got gave wonderful flavor and aroma to the pasta dish I tried. Moreover, I tried the Dreamfields pasta for the first time. Tasted nice and is said to have a low glycemic index as well as only 5 grams of digestible carbs per serving as opposed to about 40 grams in normal pasta. Will try it again for sure 🙂





Baby Corn: about 2 handfuls

Broccoli: 2 florets

Garlic: 3 large cloves

Onions: 1 large or 2 medium

Tomato puree: about 1 cup

Fresh Italian Basil: about a handful of leaves

Dried oregano: 2 pinches

Rosemary: 1 pinch

Parsley: 1 pinch

Black pepper powder: 1 pinch

Crushed Red pepper: ½ teaspoon

Dry Pasta: 1 cup of the twisted variety – The sauce sticks better to the twisted variety – I used Rotini

Salt to taste

Oil: 1 teaspoon


You can use any combination of fresh and dried herbs you like. I tried combi and we liked it …



  1. Smash, peel, and then chop the garlic cloves finely. Finely chop the onion too.
  2. Chop the baby corn about 1.2 and inch-long on a bias (angle).
  3. Break the broccoli into bite-sized florets and immerse in warm water for about 5-10 minutes to clean it.
  4. In a large heavy-bottomed vessel, add the oil and heat. Add the garlic.
  5. When the garlic is slightly browned, add the onions. Mix well and cooked covered on low heat. Stir occasionally and cook till the onions are soft and slightly browned.
  6. Next, add the baby corn and broccoli. Stir fry for a couple of minutes on low heat.
  7. Then, add the tomato puree, black pepper powder, crushed red pepper, and the dry herbs. Crush the dry herbs between your palms before adding it – this releases the oils and flavor.
  8. Add about 2 cups of water and mix well. Bring to high heat till the water boils. Then, add the pasta and mix well. Reduce heat to low and cook covered for about 10-12 minutes till it is done.
  9. In the meanwhile, chop the basil leaves too as chiffonade (ribbon-like) pieces or fine – as you like it.
  10. When the pasta is almost done, add the basil and salt to taste. Mix gently. If the pasta has liquid left, cook uncovered to evaporate the liquid. On the other hand, if the pasta is dry before it is cooked, add about half a cup of water to cook.
  11. Once the pasta is done, turn off the heat and serve hot.
  12. You may add cheese of your choice over the pasta before serving. We like the pasta taste without the cheese, so we left it out.

2 Responses to “Pasta with Fresh Basil and Tomatoes”

  1. looks very yummy… can’t wait to do it…

  2. […] This time I tried with fresh basil and a combination of dry herbs. Click here for the recipe.  […]

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