Apply oil all over the tomato and red bell pepper. Roast bell pepper and tomato on fire until charred.
Keep it covered in a bowl or wrap it in an aluminium foil for 10 minutes, so that you can peel the skin easily.
Peel the skin, discard the seeds and chop it finely.
Heat olive oil in a pan, saute garlic and onions. When onions turn transparent, add the chopped bell pepper and tomato. Saute for a few seconds and add blanched and chopped almonds. Turn off the heat.
Once it cools, grind it to a fine paste. This is our roasted red bell pepper sauce.
How to Cook Pasta
Bring plenty of water to boil in a pan. Add a little salt and 2 drops of oil.
When water starts boiling, add the pasta and keep stirring to prevent it from sticking with each other.
Cook until al dente. It should not be mushy but perfectly cooked. Taste pasta to make sure it is well cooked.
Drain the water (reserve a little of the pasta water) and run cold water over the pasta.
Heat butter in a pan over low heat, add wheat flour (or maida) and cook on low heat until butter and flour are well combined. Cook for another 1 minute. Do not let it brown.
Reduce the heat to low and add milk (milk should be at room temperature) little at a time, stirring continuously to prevent lumps.
Cook stirring continuously until the sauce thickens.
Turn off the heat and add the roasted red bell pepper sauce. Mix well.
Add salt, pepper powder, chilli flakes, dry oregano and basil or you can add mixed Italian herbs powder also.
Add the cooked pasta, 2-3 tbsp of reserved pasta water and just heat it.
Grate cheese over the pasta and garnish with fresh parsley, if available.
Enjoy it warm. You can serve with few slices of garlic bread or salad, if preferred. Garlic bread is great with pasta.
Variation – You can omit tomato and use 2 red bell peppers instead of 1 tomato and 1 red bell pepper and follow the same procedure.
Enjoy more Pasta Recipes .