I Penne: 140 gms I Tomato concasse: 150 gms I Chilli flakes: 5 gm I Roma tomato: 50 gms I Olive oil: 2 tbs I Onion: 3 gms I Garlic: 3 gms I Veg stock: 45 ml I Salt: 2 gms I Pepper: 1 gms I Basil julienne: 3 gms
I Heat olive oil, add garlic, onion, tomato and little chilli flakes. I Saute for 2 minutes, then add concasse, veg stock. I Add blanched pasta and toss it. I Garnish with basil julienne. I For the tomato concasse, core the eye of the tomato, make criss-cross incisions on the other end. Boil water with salt. Immerse the tomatoes in the liquid and cook till the skin begins to peel. Drain and shock in iced water. Peel the skin, separate the pulp and seeds. Roughly chop the pulp and strain the juice to separate the seeds.