Pairing Pasta and Sauce

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I recently purchased a book called The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy. It appealed to me as an architect and designer because it’s probably the only graphic recipe book with diagrams of different types of pasta in plan and elevation! The book is beautifully illustrated, and logically links pasta shapes to types of sauces.

This recipe is partly inspired by the book.



Simple Spaghetti in Rich Tomato Sauce

Preparation time: 10 min
Cooking time: 30 min
Serves 2


spaghetti 100g
garlic, 4 large cloves, minced
1 large onion, finely chopped
low-sodium chicken broth, 1 cube
Parmesan cheese, 1/2 cup, grated
yoghurt, 2 tbsp
freshly-ground black pepper
basil, 1/2 tsp
oregano, 1/2 tsp
red chili flakes, 1 tsp
vinegar, 1 tsp
1 large bell pepper, chopped
1 kg tomatoes, peeled and chopped
6-8 green olives, sliced
olive oil
cilantro to garnish




1 Heat olive oil in a saucepan and sauté the garlic. As it browns, add the onion and fry till soft and translucent.

2 Add the tomatoes and 1/2 cup of water, cook on medium-high flame until the tomatoes become mushy.

3 Dissolve the chicken stock in one cup of water. Add to saucepan and bring to a boil. Cook the broth covered on low heat for 15 minutes.

4 Meanwhile, heat water in a pot with lots of salt and a drop of olive oil. When bubbles begin to form, lower the heat and add spaghetti. Cook pasta al dente.



5 Once the tomato sauce is reduced and rich, add black pepper, basil, oregano, red chilli flakes and vinegar. Add bell peppers at this time so that they are cooked but still crunchy.






6 Whisk yoghurt into the broth and mix well. Lower heat and add cheese. Allow cheese to melt. Add salt and garnish with cilantro.



6 The spaghetti should be cooked by this time. Lay spaghetti on a plate and serve the warm sauce over it. Garnish with cheese.






1 A spoonful of ginger-garlic paste, if available, does wonders to the taste. Add it along with the onions so that it doesn’t burn.

2 To peel tomatoes easily, make X’s on the bottoms of the tomatoes and drop into a large pot of boiling water. Boil till the peels begin to wrinkle. Remove into a large bowl of ice water. The tomatoes peel off easily by hand once cooled.


3 After cooking spaghetti al dente, drain it and spread it over a large platter. Add a splash of olive oil and mix. This prevents the spaghetti from sticking.



This entry was published on June 13, 2014 at 11:02 and is filed under ArchiRave, Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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