Tag Archives: italian

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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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