Ingredients
- Basil spring for garnish
- Capsicum 1/2
- Cherry tomatoes, halved 3-4
- Chopped garlic 1 1/2 tbsps
- Crushed black peppercorns
- Dried red chili flakes 1/4 tsp
- Farfalle pasta, boiled 3 cups
- Fresh basil leaves 8-10
- Garlic cloves, sliced 4-5
- Olive oil + for drizzling 3 tbsp
- Onion, finely chopped 1 medium
- Paprika powder 3/4 tsp
- Parmesan cheese 20 grams
- Salt to taste
- Small green zucchini 1/2
Preparation
- Heat the oil in a pan. Once it’s hot add chopped garlic, onion, zucchini, capsicum, cherry tomatoes, POMI’s pasta sauce and POMI’s finely chopped tomatoes with herbs and mix well.
- Add salt, paprika powder, crushed black peppercorns and mix well. Cover and cook for 10-15 mins.
- Add basil leaves and mix well. Cook for 1-2 mins.
- Add boiled pasta and toss well. Add the POMI’s pasta sauce and mix till well combined.
- Sprinkle dried red chili flakes and mix well.
- Add Parmesan cheese and mix well. Garnish with basil spring and drizzle olive oil.
- Serve hot.