Ingredients :
1 cup spinach , 2 tbspn extra virgin olive oil - EVOO ( or butter , or vegetable oil) ,
1 tbspn finely chopped garlic , 1/4th Cup finely chopped onion ,
1/4th cup Corn nibblets ,
Salt to taste , Black pepper , 1/2 cup Cheddar cheese , red chilly flakes,
1.5 cup pasta .
Procedure :
Heat approx 3/4th Gallon water in a big pot. Drop the pasta in the water . This is the only time you get to season the pasta . Add salt to taste. Adding oil to the pasta may not let the seasoning do its work. Its important to stir the pasta for the first few minutes as it looses the starch and tend to stick to eachother if not stirred. You may use pasta of your choice. Another option is to use an assortment of pasta to add interest (twirls , penne , fetuccini , shell etc.) Let the pasta boil till it turns white in color for approximately 15 minutes.
Blanch the spinach in hot water . Grind it well to make fine puree. Remember you will not get the fresh green color if spinach is overheated.
Heat EVOO in a pan and saute garlic and onion and corn nibblets till they loose its raw taste. Add the spinach puree , salt to taste and cheese . Heat it on a low flame just till the cheese melts.
Its now time marry the pasta with the sauce. Mix well and turn off the heat. Garnish the pasta with grated parmsan cheese and chilly flakes. Serve it hot with a cob of boiled corn or baked vegetables.
Showing posts with label Italian Dishes. Show all posts
Showing posts with label Italian Dishes. Show all posts
Thursday, March 18, 2010
Twirl Pasta
Ingredients :
1 cup twirl pasta , 3/4 cup finely choipped tomatoes ,
1/2 cup long strands of chopped onion , 4 cloves of garlic ,
3 tbspn extra virgin olive oil (evoo), Salt to taste , 1/2 tspn red chilly flakes ,
1/4 tspn oregano , 1/4 tspn dry parsley , 1/4 tspn dried crushed thyme .
(You may use fresh herbs if available).
1/2 tspn hot sauce , 1/4 cup spring onion.
1/2 cup cheddar cheese.
Procedure :
Drop the twirl pasta in boiling water and season it with salt . Let cook for about 15 minutes on medium heat. Once the pasta is cooked Drain the excess water and drizzle EVOO , so that the pasta doesn't stick to each other.
Heat EVOO in a pan , Add finely chopped garlic , followed by onion and tomatoes. Cover the pan till the tomatoes cook well . Add salt to taste , red chilly flakes , parsley , oregano , thyme and salt to season the sauce. Add a little pasta water if need be. Add the chedar cheese and heat till it melts to make a thick sauce. Add the cooked twirl pasta and mix well with the sauce. In the end garnish with spring onion. Pasta is ready to serve.
1 cup twirl pasta , 3/4 cup finely choipped tomatoes ,
1/2 cup long strands of chopped onion , 4 cloves of garlic ,
3 tbspn extra virgin olive oil (evoo), Salt to taste , 1/2 tspn red chilly flakes ,
1/4 tspn oregano , 1/4 tspn dry parsley , 1/4 tspn dried crushed thyme .
(You may use fresh herbs if available).
1/2 tspn hot sauce , 1/4 cup spring onion.
1/2 cup cheddar cheese.
Procedure :
Drop the twirl pasta in boiling water and season it with salt . Let cook for about 15 minutes on medium heat. Once the pasta is cooked Drain the excess water and drizzle EVOO , so that the pasta doesn't stick to each other.
Heat EVOO in a pan , Add finely chopped garlic , followed by onion and tomatoes. Cover the pan till the tomatoes cook well . Add salt to taste , red chilly flakes , parsley , oregano , thyme and salt to season the sauce. Add a little pasta water if need be. Add the chedar cheese and heat till it melts to make a thick sauce. Add the cooked twirl pasta and mix well with the sauce. In the end garnish with spring onion. Pasta is ready to serve.
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