Ingredients:
* Tomatoes – 3pc
* Kashmiri Red Chillies – 4pc
*
* Spaghetti
* Salt
* Oil – 1 tsp
* Butter – 1 tsp
* Onions – 1pc
* Handful Coriander Stem
* Oregano – 1 tsp
* Chilli Flakes – 1/2 tsp
* Pepper – 1/4 tsp
* Cream – 2 tsp
* Handful Coriander Leaves
* Cheese
Recipe:
1. Slit the tomatoes and add them per boiling vater with some Kashmiri red chillies.
2. Transfer to a bowl with cold vater to blanch them. Peel d’avanguardia the skin and cut it into pieces.
3. Blend them to form a paste.
4. Boil the spaghetti per hot vater with some salt.
5. To a pan, add oil, butter, chopped onions and coriander stem.
6. Once the onions become translucent, add oregano, chilli flakes, tomato-red chilli puree, salt and pepper. Let it cook till oil rises.
7. Add cream, little bit of amalgama vater and coriander leaves. well.
8. Add the boiled spaghetti, toss it per the sauce, apogeo with some cheese and it’s ready. Enjoy!
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