Pasta Al Fresco Recipe Indian Globetrotter

• 10 vine-ripened deseeded and diced tomatoes
• 6-7 cloves of garlic
• 1/4 cup of oil
• 3 whole dried pepperoncino or 1/2 tsp dried chili flakes
• 1 fresh chopped green chili (as it suits your spicy taste buds)
• 3 handful rocket and watercress combined
• 1lb uncooked pasta (fusili, spiral, bucatini) Salt
• Crushed black-pepper
• Parmesan

1. Pound and roughly chop the de-skinned garlic cloves (pounding the garlic a little first makes the juices seep out of the garlic, bringing out the intensity of flavor)
2. Chop your tomatoes in 1/2, pull out the seeds and the fleshy part around the seeds and then dice
3. Chop your tomatoes in 1/2, pull out the seeds and the fleshy part around the seeds and then dice
4. Heat the olive oil in a large size pan (if you use a small pan, the tomatoes will get mushy later on)
5. Add the garlic and the dried chili to the oil and cook until the garlic is golden brown to really flavor the oil.
6. (The oil will also turn a light red saffron color as the dried chili cooks in the oil)
7. Add your green chili and after a minute add the tomatoes.
8. Delicately toss the tomatoes and olive oil mixture on medium heat and cook until the tomato just begins to soften.
9. Be careful not to overcook the tomatoes or stir excessively, this will break the tomatoes down too much
10. Add salt and fresh-cracked pepper to taste and remove from heat
11. Add 3 large handfuls of the rocket and watercress and gently fold the mixture.
12. The greens will wilt slightly in the heat of the sauce.
13. Toss with sauce with your pasta.
14. Finish it off with sprinkle shavings of parmesan

tomatoes, garlic, of oil, pepperoncino, green chili, handful rocket, pasta, blackpepper, parmesan

Taken from www.chowhound.com/recipes/pasta-al-fresco-28836 (may not work)