Red Sauce Onion Pasta

Pasta is generally made in red sauce or white sauce. My husband likes red sauce pasta more. Well, I have never tried white sauce pasta till date, however planning to try out soon 🙂 🙂

Pasta goes perfect as morning breakfast or evening recipe. Try out other snacks like crisp onion samosa, rawa dhokla, grilled chilli cheese sandwich, kothimbir vadi and matar kachori !!

The red sauce is made of red tomatoes with the flavor of garlic. This same sauce can be used in making pizza as base sauce.


Let’s begin,

Ingredients for sauce:

  • Tomato – 4 big
  • Garlic – 6-7 cloves (chopped)
  • Onion – 1 medium (chopped)
  • Tomato Sauce – 2 tsp
  • Chilli Flakes – ½ tsp
  • Oregano flakes – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Salt – to taste
  • Oil – 2 tsp


  1. Boil water enough to dip four tomatoes. Add tomatoes to the boiling water. Keep it aside ten minutes.
  2. Peel the tomatoes. Blend to puree in a mixer without adding any water. Keep it aside.
  3. Heat oil in pan. Add onion and garlic. Saute till onion becomes brown.
  4. Add tomato puree. Sauté for a while and add Oregano flakes, Chilli flakes, black pepper powder, salt. Saute for two minutes.
  5. Add tomato sauce. Give it a quick stir and close the flame. The sauce is ready.


Ingredients for Pasta:

  • Pasta – 250 gms
  • Onion – 1 big (sliced into long slits)
  • Salt – to taste
  • Chilli Flakes – ½ tsp
  • Oregano flakes – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Cheese – 2 tsp (Grated)
  • Oil


  1. Take a saucepan with water. Add oil and salt. Bring it to boil.
  2. Add pasta (I have used fusilli pasta, you can use any type of pasta). Stir continuously and allow it to boil till pasta becomes soft yet tender. Strain and keep it aside.
  3. Heat oil in a pan. Add onion. Stir till transparent.
  4. Add pasta sauce. Then add pepper and little salt. Add the cooked pastas and sauté until the pasta sauce covers the cooked pasta really well. Sprinkle oregano flakes.
  5. Garnish with grated cheese and serve.

If desired you can add other vegetables such as capsicum and carrot for the more healthier version.

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Coconut Lasoon Chutney

Hey All,

Chutney is as important in a meal as is the main meal. Today’s recipe is a very often-ly done chutney in our Maharashtrain house and is very simple to make. People who love garlic, this is the chutney for you. 🙂


Here’s the recipe:


  • Coconut                               1/2 grated
  • Big Lasoon                            5-6 pieces
  • Mint Leaves (Pudina)              3-4 medium sprigs
  • Lemon                                 1/2 no.
  • Green Chili                            4 no. cut into large pieces
  • Olive Oil                               1/2 tablespoon
  • Curry leaves                         1 small sprig, finely chopped
  • Black Mustard seeds (Rai)       1 teaspoon
  • Salt to taste


  1. Take grated coconut, garlic, mint leaves, green chili, salt and put them in a mixer. Squeeze the lemon in the mixer over the ingredients. Grind them together to form a paste. Set the paste aside in the serving bowl.
  2. Take a small pan and add olive oil. Heat the oil and add black mustard seeds and curry leaves. Let it splutter.
  3. Now pour it over the ready coconut garlic chutney as dressing.

Ready! Serve it with hot Idlis / Wadas / Dosas.



  • If the chutney after grinding is thick, then you can add little water to make it flow. But when you add water, do grind the content again for water to assimilate uniformly.
  • Also, if you add water to the chutney, you will need to finish it within 2 days. Else it can last for 4-5 days.

Hope you guys like it and Happy Cooking 🙂