Tomato Sauce with Fusilli Pasta

Self cooking photograph

Tomato Sauce:

tomatoes	1 pound, chopped
onion	1/2 medium, chopped
carrot	1 small, chopped
garlic clove	1, chopped
parsley	2tbsp
basil	2tbsp
salt	to taste
blackpepper	1tsp, ground
olive oil	2tbsp
Method:
Heat oil, add onion, carrot, parsley and stir on medium heat for 30 seconds.
Cover and cook for 15 minutes on low heat or until carrots are cooked.
Grind tomatoes in a grinder to make a puree.
Now add garlic, tomato puree, basil and cook for another 1min.
Add salt and blackpepper and mix.
Cook it on a low heat for 15 minutes.
Almost 2-1/2 cups of sauce is ready.
Pasta Fusilli:
fusilli pasta	1cup
pasta sauce	1cup
carrot	1 half, diced & boiled
green olives	2tbsp, sliced
mozzarella cheese	50g, grated
salt	to taste
red chilli whole	1tsp, chopped
Method:
Boil water and cook fusilli pasta with salt for 6 minutes. Drain water and transfer into a deep bowl.
(Bowl should be safe for oven)
Add carrots, green olives, salt and chopped red chilli and mix.
Now add pasta sauce and half of grated cheese, toss it until well combined.
Spread remaining cheese on the top as a layer.
Preheat oven to 200 C and baked pasta for 20 minutes or until cheese turns to golden color.
Serve hot.