Category Archives: Pasta

Spaghetti with Roasted vegetables

Gudhi Padwa marks the beginning of Maharashtrian and Kannada  New Year. A typical Gudhi Padwa lunch would consist of authentic, Maharashtrain traditional food, which is absolutely mouth-watering. After you devour it, an afternoon nap is inevitable.

But this time I was neck-deep in work and anyway both of us wanted to eat something different. So I decided to cook some roasted vegetable pasta and some nachos as starters.

We usually stock all the exotic vegetables as we use it often. Due to the time crunch Girish volunteered to wash and chop all the vegetables. He even cooked the pasta. So like a Head-chef, I just had to walk in, mix, stir and plate. This is how our Gudhi Padwa main course Spaghetti with Roasted vegetables looked like.

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Ingredients:

Spaghetti Pasta – 200 gms
Black olives(sliced) – 1/2 cup

 For roasting:

Zucchini  (diced) – 1 cup
Red, Green and yellow bell peppers (diced) – 1 cup
Mushrooms (diced) – 1 cup
Baby corn (cut lengthwise) – 1 cup
Salt –to taste
Oregano – 1 teaspoon
Olive oil – 1 tablespoon

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For the Marinara sauce:

Onion (finely chopped) – 1 large
Garlic cloves (minced) – 3-4
Tomatoes (finely chopped) – 2 big
Tomato puree – 4-5 tablespoons
Basil – ½ teaspoon
Oregano – ½ teaspoon
Chili Flakes – 1 teaspoon
Olive oil – 2 tablespoons
Salt- to taste
Sugar – ½ teaspoon

Procedure:

  • Cook the spaghetti to ‘al dente’ and drain and allow it to dry
    Marinara sauce:
  • In a pan add minced garlic and onion and then add olive oil to it.
  • Sauté the onion and garlic till it is tender.
  • Add tomato, sugar and salt.
  • Once the tomatoes are cooked add the tomato puree.
  • Now at last add the herbs by crushing them. Mix well and turn off the gas.

Roasting Vegetables:

  • In a baking dish add all the ingredients mentioned under ‘for roasting’ one after another.
  • Pre-heat the oven to 190 degree Celsius and then place the dish in the oven for about 30 -35 mins. Stir in between.

Assembling the final dish:

  • Add the spaghetti to the marinara sauce and coat well.
  • Tip in the roasted vegetables from the oven along with the sliced black olives and mix well. Serve hot.

Tips:

  • You may use any vegetable, odorless oil instead of olive oil.
  • You may garnish the pasta with some parmesan cheese.
  • Lastly you may use pasta of any shape you like.

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Pesto Pasta

To follow up my earlier post here I am with a new recipe which is very easy to prepare. Italian food has always been my favourite. When you think of Italian cuisine, two things come to our mind. Pizza and pasta, out of which pasta has always been my favourite. It’s comforting and there are loads of options in which pasta can be prepared. Also it comes in variety of shapes, which many a times makes it more interesting ;). Pesto sauce and pasta is a match made in Italian kitchens (and they are heavenly). No two thoughts about it!!

We are chefs and cooking is what we love, so happy Valentine’s Day guys!!

This is my take on one of the most loved combinations on this day of love.

Pasta (any shape) – 200 gms
Parmesan cheese (grated) – to garnish

Pesto Sauce Ingredients:

Basil leaves – ¼ cup
Pepper powder – ½ teaspoon
Olive oil- 2 tablespoon
Garlic cloves – 5
Pine nuts – 2 tablespoons
Parmesan cheese – 2-3 tablespoon
Water – ¼ cup

Procedure:

  • Cook the pasta as per the instructions on the packet.
  • Finely grind all the ingredients mentioned under the pesto sauce ingredients using a mixer.
  • Gently rub this pesto sauce to the cooked pasta so that it coats the pasta.
  • In a big vessel heat 2 teaspoons of butter and gently sauté for 2-3 minutes.
  • Garnish with grated parmesan cheese.

Tips:

  • Use walnuts if pine nuts are not easily available.
  • You may use any flavourless vegetable oil instead of olive oil.
  • Although parmesan is a vital ingredient in the pesto sauce, you may substitute it by using 2-3 tablespoons of cheese spread.

Penne with tomato, cream & basil

Hi everyone. This is Girish & I am absolutely thrilled that the very first Italian recipe I have attempted to cook has come out perfect, and I even get to blog it. Absolutely happy. Yes, very happy.

We have been in love with Italian cooking for some months. And pasta has been a topper on that list. When you start cooking pasta at home it’s then you realize how easy it is. Ofcourse, we haven’t yet reached at the point where we can actually make a “pasta” and then cook it with various other ingredients. For a beginner like me, this recipe works so well. I haven’t been a crazy fan of the white creamy cheese pastas. I haven’t yet developed the taste for it. But when it comes to the tangier, spicier pasta’s am all ready to eat.

I have used a couple of ready made ingredients for various reasons but you can surely use fresh produce from the market.

Ingredients

Onion – 1 finely chopped
Tomato puree – 200 ml (Dabur Homemade)
Basil – dried basil 2 tbsp
Penne – 200 gms
Garlic – 3 cloves crushed
Cream – 150 ml (Amul)
Olive oil – 2 tbsp
Salt to taste

Recipe

Cook the pasta following the packet instructions.
Cook onion in olive oil until soft
Add garlic & cook for couple of minutes more
Add tomato puree & simmer for 2 or 3 minutes
Stir in the cream & simmer for couple of minutes, then add the basil
Add salt & mix well
Add pasta & toss it with the sauce

Tips

You can use 2/3 chopped tomatoes instead of the puree
I wasn’t able to find fresh basil, but you can surely use a handful of freshly chopped basil 

Penne Pasta in Red sauce

Penne Pasta

Another amazing Pasta recipe. Quick to prepare and amazingly tasty. This is a very Indian styled pasta. Spicy and tasty due to the spices added in it.
Enjoy :)

Ingredients –
Onions (coarsely chopped) – 2 medium sized
Tomatoes (coarsely chopped) – 2 medium sized
Capsicum (chopped) – 1 small size
Garlic (chopped) – 3- 4 cloves
Tomato ketchup – 1 cup
Olive oil – 3 tablespoons
Green chilies (finely chopped)  – 1 teaspoon
Cumin seeds (coarsely grounded) – 1 teaspoon
Pepper powder – 1 tablespoon
Basil leaves (finely chopped) – 2 -3
Salt – to taste
Penne Pasta packet – 100 gms

Procedure –

  • In a pan of boiling water lower the penne pasta and cook for the required time (10 minutes approximately) till al- dente. Al- dente is firm to the tooth and not too soggy.
  • Add oil and salt to it. Drain the excess water using a colander and run cold water over it and apply a tablespoon of cooking oil gently to the pasta so that it doesn’t stick to each other.
  • In another pan heat the oil, add chopped onions, chopped garlic and sauté for a while.
  • Add the chopped tomatoes, chopped capsicum, chopped basil leaves, green chilies, grounded cumin seeds, pepper powder, salt and sauté for sometime. Now add the tomato ketchup and cook until the tomatoes are soft and the capsicum is cooked.
  • Now while serving place the penne pasta in a plate or bowl and pour the sauce over it.

Tips –
You may use spaghetti instead of Penne or any other shape of pasta of your choice.

 

Tangy Fusilli

Fusilli Pasta

Pasta originated in Italy. There are approximately 3,500 various shapes in which pasta is available (I wish I get all of them ;)). In Italy, their food course generally begins with a filling dish called Primo which mainly consists of Pasta which is rich in carbohydrates.
Enjoy this one meal dish and have a happy weekend !!

Serves – 2 – 3

Ingredient –

Fusilli – 200 gms
Tomato puree – 1 cup
Tomato ketchup – 1 cup
Onion (diced) – 2 medium size
Capsicum (sliced) – 1 large
Butter – 2 tbspns
Garlic (finely chopped) – 3 cloves
Oregano – 2 tbspns
Chili flakes – 3 tbspns
Oil – 2 tspns
Grated cheese – for garnishing
Salt – as per taste

Procedure –

  • Cook fusilli in 8 cups of boiling water. Add a little salt. The fusilli should not be over cooked.
  • After the fusilli is cooked, drain the excess water and run it under cold water. Pour oil over the fusilli, mix well. Keep it aside.
  • In a sauce pan, heat the butter. Add garlic and onion and sauté till onion becomes transparent.
  • Add the capsicum, tomato puree, ketchup, salt and cook for 3-4 minutes with lid on.
  • Add oregano, chili flakes and sauté for 2 minutes. Add fusilli and toss gently.
  • Cook for another minute.
  • Serve hot with grated cheese.

Tips –

You can also add corn kernels, olives and mushrooms to fusilli for extra taste.
Always pour oil over fusilli after running it under cold water so that it does not become sticky.