Penne Pasta in Marinara Sauce (2 servings)



Penne  1 cup  (200 g)

Medium-sized onion 1 (smoked in skin)

garlic 2 cloves (crushed)

Tomato puree 1 cup ( from 3 medium-sized tomatos)

Olive oil 1 or 2 tbsp

Green bell pepper 1 (smoked in skin)

Mozarella cheese or Cheddar cheese  2 tbsp (grated)

Milk 1 cup

Butter  25 g ( 1 tbsp softened)

Corn flour/Maida  1 tbsp

Chilli flakes 2 tsp

Salt 1 tsp

Sugar ½ tsp

Pepper powder 1 tsp

Oregano  ½ tsp

Parsley  ½ tsp (dried)

Basil (dried) 1 tsp


  • Boil the pasta in adequate water to al dente point. Drop in cold water and drain the water.
  • Smoke the onion in skin and after peeling puree the onion.
  • Brush the bell pepper with oil and smoke over fire, remove the skin and dice into thin slivers.
  • To make Marinara Sauce: Saute  the crushed garlic in olive oil and when the raw smell is gone, saute the onion, add the tomato puree an let it boil for a few minutes ti thicken. Add salt, chilli flakes, sugar and basil.
  • Add the sauce to the cooked pasta and mix well.
  • White sauce: Melt butter in a pan and stir in the flour to make a smooth paste. Add milk and when it thickens, add the herbs (parsley, oregano), pepper, slivered bell pepper and keep aside.
  • Preheat the oven to 200° C. Grease a baking dish and layer the pasta in the dish and top with white sauce.
  • Bake for 20 minutes till the top layer is caramelized.
  • Serve hot 🙂

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