Spicy Nutty Noodles, Creamy Tomato Pasta Sauce, Basil Cream Sauce And Napoletana Sauce by Zarnak Sidhwa

Ingredients For Napoletana Sauce:

• Olive oil 2 tbsp
• Onion 1
• Garlic 3 cloves
• Basil leaves 1/4 cup
• Salt  1 tsp
• Tomato paste  2 tbsp
• Tomatoes  1 1/2 kg
• Boiled pasta  2 cups

Method:

1. Heat 1 tbsp olive oil.
2. Cook onion, garlic, basil and salt add tomato paste, saute, add tomatoes and cook covered on slow flame till done, stir in remaining olive oil and simmer.
3. Serve over boiled and drained pasta.
   

Ingredients For Spicy Nutty Noodles:

• Oil  1/4 cup
  
• Onion  1 cup
  
• Garlic 2 cloves
  
• Minced ginger 2 tbsp
  
• Jalapeno pepper 1
  
• Peanut butter 1 cup
  
• Water  1-1/4 cups
  
• Soya sauce  1/4 cup
• Honey  3 tbsp
  
• Basil leaves, strips 1/4 cup
  
• Basil leaves  3
• Pasta boiled  2 cups

Method:

1. Heat oil, stir in onion, cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. Add garlic, jalapeno and ginger, cook and stir for 2 minutes more.
3. Stir in peanut butter, water, soya sauce and honey until smooth.
4. Add shredded basil.
5. Heat through, and remove from heat.
6. Pour over boiled past and garnish with basil leaves.

Ingredients For Creamy Tomato Pasta Sauce:

• Butter 2 tbsp
  
• Onion 1
  
• Tomatoes 1 cup
  
• Red chilies 1 tsp
  
• Garlic  2 cloves
  
• Black pepper  1 tsp
  
• Cream  300 ml
  
• Grated parmesan cheese  1/2 cup
• Boiled pasta 2 cups

Method:

1. Melt butter, add onion, cook till soft, add tomatoes, red chilies crushed and garlic, one cooked add the black pepper crushed cream and stir in the cheese and cook till cheese melts.
2. Pour over boiled and drained pasta and serve immediately.

Ingredients For Basil Cream Sauce:

• Fresh basil leaves 2 cups
  
• Garlic crushed 4 cloves
  
• Olive oil  1/4 cup
  
• Pine nuts  2 oz
  
• Grated parmesan cheese  1/2 cup
  
• Salt and pepper to taste
  
• Cream 1 pinch
  
• Pasta, boiled  2 cups

Method:

1. In a food processor, combine basil and garlic.
2. Begin processing, and pour in olive oil in a thin stream.
3. Process until mixture begins to emulsify.
4. Add pine nuts and parmesan, then blend for 1 minutes.
5. Heat cream in a saucepan over low heat until simmering.
6. Pour 1/2 of the hot cream into the processor with basil pesto and pulse for 20 seconds to incorporate.
7. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
8. Serve over boiled and drained pasta.