| 1. | Pour 6 cups/1.4 litres water in the Bowl. Cover the Bowl. Bring to boil on high heat. Uncover Bowl. Add oil, 1½ tsp/7.5 ml salt and pasta. Stir. Cook till pasta is just cooked (firm, not mushy), stirring occasionally (about 12 minutes). Immediately transfer pasta to a colander (chalanee). Drain. Rinse pasta with cold water till cool. Drain in colander. Keep aside. Wash and wipe dry Bowl. |
| 2. | Melt butter in the Bowl on medium heat. Add garlic. Stir fry about 2 minutes. Add onion and fry till transparent. Reduce heat to low. Add flour and roast till flour changes colour to light golden (about 3 minutes), stirring constantly. Gradually add milk and remaining water (½ cup/120 ml), stirring constantly, blending until smooth. Increase heat to medium and cook till sauce thickens (about 5 minutes), stirring constantly. Add pepper, chilli flakes, basil leaves, remaining salt (1½ tsp/7.5 ml), sugar and cheddar cheese. Mix till cheese melts and sauce becomes creamy (about 2 minutes). |
| 3. | Add the reserved pasta. Mix till pasta is evenly coated with sauce. Add bell peppers, capsicum and mozzarella cheese. Mix. Cook about 2 minutes. Remove the Bowl from heat. Serve hot. |
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