Fusilli with Roasted Red Pepper(capsicum) and Tomato sauce


300 of Fusilli
1 tsp of Olive oil


2 Big red peppers

2 Big Tomatoes

1 Big Onion

2 to 3 tbsp of Olive oil

1 tsp Red chilli flakes

1/2 tsp of Ginger-Garlic paste

4 tbsp of broken walnuts

1 tbsp of honey

1 tsp Italian herbs


Cook pasta as per the Instructions with a tsp of oil, this helps the pasta not sticking with each other, then drain out all the water and run cold water over it, which keeps them apart…

To make the sauce:

Brush the peppers and tomatoes with oil and grill/roast it on the stove top, this blisters the skin on the top remove the skin chop them and keep aside with both the vegetables.

Chop the onions with a tsp of oil saute them until they are brown in colour or caramelized, keep them aside to cool.

Once they are cool, Puree the sauteed Onions, Roasted Peppers, Tomatoes and walnuts.

Take a wok, heat 2 tbsp of oil, add G-G Paste, saute for a minute then add the pureed Tomato sauce add Salt, Chilli flakes, Italian Herbs and honey as per taste and may be 1/2 or 3/4 th cup of water to make that into a sauce consistency and allow it boil for few minutes.

Once the sauce is ready either mix the cooked Fusilli or serve it on top of it with choice of your cheese or eat it just like that.