Spaghetti In Tomato-Yogurt Sauce

I love Italian cuisine and do prepare lasgnas and pizzas when the cravings for something cheesy sets in.:). Pasta is Satish’s favorite food and he loves a variety of flavored sauces to go with it. I was in a mood to dish up a interesting flavored pasta sauce, something I hadn’t prepared earlier.

Having just bought some fresh heirloom tomatoes from the farmers market, I decided on a tomato-yogurt based sauce using home made curd and a touch of cinnamom. With a great flavor combination, made for a simple, bright, healthy and satisfying meal.

1 Cook spagetti in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the bay leaf, cinnamom stick, onions and crushed garlic and saute till transparent. Add tomato puree, chopped parsley, oregano, cinnamom pwd and salt.
3 Cook for 6-8 mts, stirring once in a while. Turn off heat, remove three fourth of the cooked tomato sauce from the pan and keep aside. Once cool add the smoothly beaten hung curd/yogurt and combine.
4 In the same pan, (which has approx 6-7 tbsps of prepared tomato sauce) add a tbsp of olive oil and toss the spaghetti in the tomato sauce for 2-3 minutes stirring well to coat the spaghetti with the sauce. Adjust salt, season with freshly ground pepper and sprinkle some grated cheese. Turn off heat.
5 Remove the spaghetti onto a serving dish and spoon the prepared herbed tomato sauce along the edges of the dish. Garnish with fresh parsley and grated cheese.