Tomato Pasta with Ajika

Cook the Pasta Cook the pasta according to package instructions in a pot of salted boiling water. Drain and set aside.

Prepare the Tomato Sauce To make the tomato sauce, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.

3.Add the tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Cook for about 10 minutes, until the tomatoes have softened and released their juices.

Prepare the Ajika Sauce While the tomato sauce is simmering, prepare the ajika sauce. Roast the red bell peppers and red chili peppers over an open flame or under the broiler until charred and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds and stems, and chop the peppers.

5.In a blender or food processor, combine the roasted peppers, garlic, tomato paste, red wine vinegar, ground coriander, ground cumin, salt, and pepper. Blend until smooth.

Combine the Sauces Return the skillet with the tomato sauce to low heat. Stir in the ajika sauce and cook for an additional 5 minutes, allowing the flavors to blend together.

Finish the Dish Add the cooked pasta to the skillet and toss until evenly coated with the sauce.

8.Serve the tomato pasta with ajika hot, garnished with fresh basil leaves and grated Parmesan cheese.