Italian Paasta when prepared with an Indian twist - I call this blend in tastes - Romantic paasta.
Ingredients:
1. Fusili Pasta - 1 cup.(I generally pick fusili - the twisted curls, but you could use any type of the available store pasta)
2. Spring onions/shallots - chopped small - half cup
3. Half of medium sized french onion - chopped small
4. 4 medium sized Tomatoes - (2 grated , 2 slit into 4 pieces each)
5. 5- 6 Garlic pods
7. Olives - green or black - about 2 spoons.
8. Black Pepper powder - 1 tea spoon
9. Milk/cream - 3 table spoons.
10. Corn flour - 1 table spoon.
11. Coriander leaves - chopped - 2 tsp.
12. Salt to taste
13. Olive oil - 4 to 5 tsp.
14. Cheese(optional)
15. Garam masala - 1/4 tsp(optional)
16. Brocolli (Optional)
Method:
1. Boil 2 cups of water in a pan and drop the pasta in (with a tea spoon of oil and a spoon of salt) until cooked.Drain down the extra water and wash it in cold water. Keep it aside.
2. Heat a pan and add 2 tsp of olive oil. Place the slit tomatoes on the pan to have them roasted on both the sides. Take them out and keep aside.
3. Next, add the chopped onion, shallots, thin sliced garlic pods into the pan.saute until onion turns transparent. To this mixture add the grated tomato puree, Garam Masala and stir until the rawness is gone.
4. Mix cream/milk with the flour without forming lumps and add this to the mixture in pan.
5. Mix the ingredients well until they are properly cooked.(If you are using brocolli you need to boil them separately and then add them at the end of step 3.)
6. Next add the cooked fusili into the pan along with the olives and the roasted tomatoes.
7. Give it a quuick turn.
For serving : Pour the contents to a bowl . Sprinkle the pepper powder, coriander leaves and if you love cheese , you can grate a small cube when the pasta is hot
Ingredients:
1. Fusili Pasta - 1 cup.(I generally pick fusili - the twisted curls, but you could use any type of the available store pasta)
2. Spring onions/shallots - chopped small - half cup
3. Half of medium sized french onion - chopped small
4. 4 medium sized Tomatoes - (2 grated , 2 slit into 4 pieces each)
5. 5- 6 Garlic pods
7. Olives - green or black - about 2 spoons.
8. Black Pepper powder - 1 tea spoon
9. Milk/cream - 3 table spoons.
10. Corn flour - 1 table spoon.
11. Coriander leaves - chopped - 2 tsp.
12. Salt to taste
13. Olive oil - 4 to 5 tsp.
14. Cheese(optional)
15. Garam masala - 1/4 tsp(optional)
16. Brocolli (Optional)
Method:
1. Boil 2 cups of water in a pan and drop the pasta in (with a tea spoon of oil and a spoon of salt) until cooked.Drain down the extra water and wash it in cold water. Keep it aside.
2. Heat a pan and add 2 tsp of olive oil. Place the slit tomatoes on the pan to have them roasted on both the sides. Take them out and keep aside.
3. Next, add the chopped onion, shallots, thin sliced garlic pods into the pan.saute until onion turns transparent. To this mixture add the grated tomato puree, Garam Masala and stir until the rawness is gone.
4. Mix cream/milk with the flour without forming lumps and add this to the mixture in pan.
5. Mix the ingredients well until they are properly cooked.(If you are using brocolli you need to boil them separately and then add them at the end of step 3.)
6. Next add the cooked fusili into the pan along with the olives and the roasted tomatoes.
7. Give it a quuick turn.
For serving : Pour the contents to a bowl . Sprinkle the pepper powder, coriander leaves and if you love cheese , you can grate a small cube when the pasta is hot
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