| | I N G R E D I E N T S | | Spaghetti | 500 gms. | | Crushed garlic | 2 tbsps | | Sliced onion | 1/2 cup | | Blanched tomatoes | 5 nos. | | Crushed dry red chilies | 2 tbsps | | Olive oil | 2 tbsps. | | Chopped parsley | 1 tbsp. | | Salt | To taste | |  | | | | M E T H O D : | | 1. Cook spaghetti in plenty of salted boiling water, drain and keep aside.
2. Heat oil in a pan, add crushed garlic and cook until light brown.
3. Add sliced onions, cook until onions are transparent and then add chopped, blanched and deseeded tomatoes.
4. Cook for about 5 minutes on a slow flame, then add salt, crushed red chilies and chopped parsley.
5. Pour the sauce over cooked spaghetti and garnish with grated parmesan cheese. | | |
