Fusilli and vegetables in tomato ragout

Fusilli and vegetables in tomato ragout			No. of Portions	4
Ingredients	QTY	Unit
Fusilli	100	Gm
American corn	50	Gm
Green capsicum	25	Gm
Yellow capsicum	25	Gm
Broccoli	50	Gm
Olive oil	20	Gm
Butter	20	Gm
Garlic	10	Gm
Onion	50	Gm
Tomato	150	Gm
Tomato puree	100	Ml
Salt	To taste
White pepper powder	To taste
Fresh basil leaves	1	Sprig
Sugar (optional)	2	Gm

                                                                                               

Pre-preparations:

1.	Cook fusilli in boiling salted water al dente. Drain and refresh. Add a teaspoon of olive oil and toss. Keep aside.
	Clean and cut broccoli into medium sized florettes. Blanch in boiling salted water, drain and refresh. Keep aside. Boil American corn separately and keep aside.
	Cut green and yellow capsicum into lozenges.
	Bruise and chop garlic. Chop onions.
	Blanch and concasse tomatoes.

Method:

1.	Heat olive oil and butter together in a pan. Add both the capsicums and toss for a few seconds. Remove and keep aside.
2.	In the same pan, add garlic and sauté without browning. Add onions and sauté.
3.	Add tomato, tomato puree, salt and pepper. Add a little water if required and cook till it thickens. Add sugar.
4.	Add vegetables, fuseli and torn basil leaves to the ragout and toss well. Check seasoning.

To serve:

Reheat and serve immediately

Standard:

Vegetables and fuseli cooked al dente; in a thick, red coloured sauce having a mild flavour of basil. Served hot.