1 Jun 2009

pan fried tomato pasta

Exams officially start today and what a good time to be cooking when I should be studying very hard XD. Cooked the same dish on Saturday...only that one was more burnt XD. Did a remake for the photo instructions and for lunch. My dad came home and he ate some too...oh well I did make some extra. :)

pan fried tomato pasta

serves 1.5 people ;)

  • 1 cup of corkscrew pasta
  • 4 cherry tomatoes
  • 3 frankfurter sausages
  • 1/2 onion
  • 1/3 cup frozen peas
  • 3 Tb oil
  • tomato sauce
  • pepper, salt, chicken powder
  • dash of dark soy sauce (optional)
  • water for boiling

1. Bring a small saucepan of water to the boil.

2. Prepare the other ingredients while waiting for the water to boil.
  • Wash and slice the cherry tomatoes, de-seed if desired
  • Slice frankfurters
  • Peel and slice the onion. Separate them.
  • Unfreeze frozen peas under water.
3. Add 1/2 tsp salt and 1 tsp chicken powder to the hot water before pouring in pasta. In the last few minutes of pasta cooking time, pour in the peas.

4. Boil pasta until al dente. Drain pasta and peas and rinse under cold water. Drain pasta.

5. Heat oil in a fry pan/ mini wok. Brown the onions lightly.

6. Add in the sliced frankfurters, cook until lightly browned.

7. Pour in the drained pasta. Stir fry for a while.

8. Squeeze a criss cross pattern of tomato sauce over pasta. Add tomato sauce to your taste. Season with pepper, salt and chicken powder. Add in cherry tomatoes.

9. Pour in a dash of dark soy sauce. Stir fry until sauces have blended in.