SUNDAY POST FEB 15-21
The very mention of Italian food sparks in the mind a picture of a warm plate of pasta. On super-busy weeknights, a peppy plate of pasta can appease you whole-heartedly. Just bung in your favourites, simmer the sauce, sprinkle some cheese and you’re sorted! Pasta is easy to prepare and captivates even the most finicky eater. Most importantly, preparations come in an endless variety catering to all tongues
Curried Beans Pasta
Rich in vitamins as well as protein and fibre, pasta is always a hit with children, and they will enjoy this tempting curried beans concoction.
Ingredients
- 3/4 cup cooked whole wheat penne
- 1/4 cup soaked and boiled rajma
- 2 tsp butter
- 2 to 3 black peppercorns (kalimirch)
- 1 bayleaf (tejpatta)
- 1 tsp finely chopped garlic (lehsun)
- 1/4 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 2 tbsp tomato ketchup
- 1 tbsp fresh cream
- Salt to taste
Method
- Heat butter in a broad non-stick pan; add the peppercorn, bayleaf and garlic and sauté on medium flame for a few seconds.
- Add the onions and sauté on medium flame for one to two minutes or till they turn translucent.
- Add the tomatoes, mix well and cook on medium flame for two to three minutes while mashing with the back of the spoon.
- Add rajma, mix well and cook on medium flame for a minute while stirring continuously.
- Add tomato ketchup, mix well and cook on medium flame for another minute, stirring continuously.
- Add cream, mix well and cook on medium flame.
- Add salt, penne, mix well and cook on medium flame for two more minutes.
- Remove and discard the bayleaf and peppercorns.
- Serve hot.
Pasta Salad
Ingredients
- 125 gm pasta
- 1 or 2 garlic cloves
- ¼ cup finely chopped onion (optional)
- 1 medium size tomato, chopped
- 1 small cucumber, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp dry basil or ¼ cup chopped basil
- ½ tsp dry oregano (Ajwain)
- Salt and pepper as required
Method
- Heat enough water with some salt.
- When the water starts boiling, add the pasta along with the garlic clove. Cook the pasta till done.
- Drain the remaining water to avoid the pasta from sticking to each other, add some oil and stir gently.
- In a bowl, add all the veggies and herbs.
- Add the pasta and toss.
- Take the cooked garlic clove and mash it in a mortar and pestle.
- To this add the olive oil, vinegar, salt and pepper.
- Stir the seasoning and add it to the pasta.
- Toss and serve pasta salad garnished with some pomegranate arils.