Ingredients: (for serving 4)
400 gms of pasta - delmonte pasta recommended
10 tomatoes blanched and skin removed
1 tsp of chilli pdr (or as per taste)
1 tbsp of italian spice mixture (or just 1 tbsp of oregano)
2 tbsp of olive oil + more for serving
2 tbsp of finely chopped garlic
1 medium onion finely chopped
1 cup of finely chopped colored capsicum(optional)
5-6 baby corn steamed and sliced (optional)
1 cup zucinni thin slices (optional)
grated cheese as per taste
salt to taste
Method:
1. Keep 2 lts of water for boiling. Once the water starts boiling add salt as per taste.
2. Add pasta, let the water come back to boil, after this keep stirring the pasta every 2-3 min so it does not stick. The pasta will take 15-20 mins to cook. Make sure the water is always above the pasta. If required, add some warm water.
3. The pasta should be cooked to 'al dante' that means it should be cooked but still have a bite
4. While the pasta is cooking, heat 2 tbsp of olive oil in a non-stick pan
5. Add garlic and stir in for a min.
6. Add oinions and fry till they are translucent.
7. At this stage, add capsicum, zucinni and baby corn. Fry for a couple of mins
8. Add italian spice mix and mix it well with the veggies
9. Puree the tomoatoes but dont make a very fine paste. Add to the mixture and cook on low flame for 5-7 mins
10. Add salt and chilli pdr (you can also use chilli flakes instead)
11. Drain the pasta and keep some pasta water.
12. Add pasta to the sauce and mix. If the sauce is too thick, add some pasta water.
13. Serve hot with grated cheese
Baked pasta:
Greese a baking dish with some butter.
After step 12, add half the pasta to the dish and sprinkle with grated cheese
Add rest of the pasta and add cheese again
Bake in microwave for 2-3 mins. Serve hot
If baking in oven, bake for 5-7 mins
Non-veg pasta:
If adding boneless chicken (cut into small pieces) or prawns to the pasta, add it after step 7 (or instead of). stir and let it cook for 3-4 mins. Then follow the rest of the recipe.
400 gms of pasta - delmonte pasta recommended
10 tomatoes blanched and skin removed
1 tsp of chilli pdr (or as per taste)
1 tbsp of italian spice mixture (or just 1 tbsp of oregano)
2 tbsp of olive oil + more for serving
2 tbsp of finely chopped garlic
1 medium onion finely chopped
1 cup of finely chopped colored capsicum(optional)
5-6 baby corn steamed and sliced (optional)
1 cup zucinni thin slices (optional)
grated cheese as per taste
salt to taste
Method:
1. Keep 2 lts of water for boiling. Once the water starts boiling add salt as per taste.
2. Add pasta, let the water come back to boil, after this keep stirring the pasta every 2-3 min so it does not stick. The pasta will take 15-20 mins to cook. Make sure the water is always above the pasta. If required, add some warm water.
3. The pasta should be cooked to 'al dante' that means it should be cooked but still have a bite
4. While the pasta is cooking, heat 2 tbsp of olive oil in a non-stick pan
5. Add garlic and stir in for a min.
6. Add oinions and fry till they are translucent.
7. At this stage, add capsicum, zucinni and baby corn. Fry for a couple of mins
8. Add italian spice mix and mix it well with the veggies
9. Puree the tomoatoes but dont make a very fine paste. Add to the mixture and cook on low flame for 5-7 mins
10. Add salt and chilli pdr (you can also use chilli flakes instead)
11. Drain the pasta and keep some pasta water.
12. Add pasta to the sauce and mix. If the sauce is too thick, add some pasta water.
13. Serve hot with grated cheese
Baked pasta:
Greese a baking dish with some butter.
After step 12, add half the pasta to the dish and sprinkle with grated cheese
Add rest of the pasta and add cheese again
Bake in microwave for 2-3 mins. Serve hot
If baking in oven, bake for 5-7 mins
Non-veg pasta:
If adding boneless chicken (cut into small pieces) or prawns to the pasta, add it after step 7 (or instead of). stir and let it cook for 3-4 mins. Then follow the rest of the recipe.
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