Posts Tagged ‘pasta’

I like to make Italian food especially pastas which is easiest and quickest meal to prepare with flavorful ingredients and rich sauce. This dish with oven-roasted cherry tomatoes along with a healthy portion of shrimp and veggies is perfect for a week night dinner or weekend lunch and warms up nicely for leftovers. The tang of cherry tomatoes really brighten the flavor of the dish. This recipe works well with any shape of pasta.

Ingredients:

  • 1 pints cherry or grape tomatoes
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Method:

  • Preheat the oven to 325 degrees. Line a rimmed baking sheet with aluminum foil.
  • To roast the cherry tomatoes, wash and slice it in half and place it on a baking dish cut side up. Drizzle with  olive oil and then sprinkle with kosher salt, pepper. Mix the tomatoes around on the tray with your hands so they’re all coated with the oil.
  • Roast the tomatoes in the oven for 2 hour. Let cool on the baking sheet.  You don’t want the tomatoes to be totally dried up, there should still be some moisture left in them.
  • You can store the tomatoes in a jar or container in the refrigerator for a week. Usually I do this step couple of days ago and use it whenever I want. Make sure to collect all the juices released from the tomatoes.

Ingredients:

  • 1/2 lb bow tie pasta (farfalle)
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced in big chunks
  • 1 orange bell pepper, diced in big chunks
  • 2 tablespoon ginger garlic paste
  • 2 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 teaspoon red chilli flakes
  • 1/2 lb shrimp, peeled and devined
  • 2 tbsp chopped fresh coriander leaves
  • salt to taste
  • fresh black pepper to taste
Method:
  • Cook the pasta according to package directions.
  • Toss the shrimp with ginger-garlic paste, salt and freshly ground black pepper and keep aside for 4-5 minutes.
  • Warm a tablespoon of oil in a skillet over medium heat. Add the marinated shrimp in the pan and sauté the shrimp, turning over as needed, until just cooked through. Remove from the skillet with a slotted spoon and transfer to a bowl. Cover to keep warm.
  • Using the same skillet (do not clean), warm the remaining oil over medium-high heat. Stir in the onions and garlic. Sauté just until the onions are tender about 2-3 minutes. Season lightly with salt,pepper, oregano and red chilli flakes.
  • Add the peppers to the skillet. Continue to cook just until the peppers is crisp tender about 3-4 minutes.If the pan seems too dry, add 1 or 2 tablespoons of the pasta cooking water and scrape up any browned portions from the pan.
  • Stir in the dried cherry tomatoes, cooked shrimp and stir gently, to bring everything together, and let the mixture cook for 1 minute to bring the liquid in the pan to a boil. Add the cooked pasta, stirring frequently, cook for 1-2 minutes until the pasta is heated through. Taste, and season with black pepper. Add the coriander leaves, and toss to combine.
  • Serve hot.

I like to make Italian food especially pastas which is easiest and quickest meal to prepare with flavorful ingredients and rich sauce.

Traditionally, this sauce is served with spaghetti, although you can use any pasta you like. The flavors of Kalamata Olives and Capers in this dish compliment each other very well.

Spaghetti Puttanesca

Spaghetti Puttanesca

Ingredients:

  • 6 ounce Spaghetti, cook as per package directions
  • 2 tablespoon olive oil
  • 4 anchovies fillets, drained
  • 2 garlic cloves, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 small white onions, chopped
  • 2 tablespoon capers, washed and drained
  • 1/2 cup kalamata olives, pitted and cut in halves
  • 1 cup crushed tomatoes
  • 1 large fresh tomato, chopped
  • black pepper to taste
  • 1/4 cup fresh basil, chopped
  • Grated parmesan cheese for garnishing

Method:

  • Heat oil in a skillet on medium high heat, add onions, garlic, anchovies fillets and crushed pepper. Cook until onions are translucent and anchovies completely melted in oil about 2-3 minutes.
  • Add onions, tomatoes, capers to the skillet and cook covered until the sauce is bubbly and thickens a bit.Stir occassionaly about 7-8 minutes.
  • Now add kalamata olives , black pepper to taste and cook until your pasta is ready.
  • Toss sauce with cooked pasta, basil leaves, grated cheese and serve.
Spaghetti Puttanesca

Spaghetti Puttanesca

 

Recipe Adapted from: Food network

Dal Pithi

Posted: March 9, 2011 by incidentalcooksuman in Indian Food
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Dal pithi is a dish from Bihari cuisine and it is a fresh pasta cooked in legumes. Dal means legumes and pithi means dumplings made out of whole wheat flour. Typically dal pithi is served with chokha which is mashed potatoes fried with some onions, green chillies and pickle masala. This combo is the best comfort food to put together.

I remember when mom used to fall sick, dad would enter the kitchen and for dinner we used to have this almost everyday till mom feels better. This is only dish dad knows how to cook and feed us. And we used to enjoy making the dumplings with him in different shapes and sizes. His dumplings were always used to be big and we used to say dad make it little bit smaller and he will say oh this will taste better when it cooks..:)

We made this over the weekend when I was down with flu. Also, my 2 year old son helped us to make the dumplings. He was so engrossed in making the dumplings and making sure mom and dad gets each one of them made by him. With his cute voice he says momma here’s ATTA (hindi for flour) …

Dal Pithi

Dal Pithi

Ingredients:

  • 1/4 cup orange lentils/masoor dal
  • 1/4 cup yellow lentils/arhar dal
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 cup whole wheat flour
  • 1/2 teaspoon cumin seeds
  • 2 red dried whole chilli 
Wheat flour dumplings/Pithi

Wheat flour dumplings/Pithi

Method:

  • Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Meanwhile, add water slowly to the wheat flour until the dough starts to come together. Knead the dough until soft but not sticky.Divide the dough into 15 equal parts.
  • Take one of the ball, roll it into small circle about 2-3 inch in diameter. keep flouring the dough. Now join two ends together and other ends together as shown above (you can make it in any shape you like).
  • Repeat to complete the rest of the dough.
  • Open the pressure cooker, add 1 cup of water, must be sufficient to cook the dumplings. Give a boil.
  • Once the dal starts boiling, add the dumplings and cover the lid and cook by stirring once in a while.
  • Cook until the dumplings are soft and tender about 15-20 minutes.
  • For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this to the dal pithi, be careful while doing this coz it gets splutter when hot oil touches the dal. Give a boil and serve hot .

Serve hot with chokha, pickle and ghee on top. Enjoy!

Dal Pithi

Dal Pithi

Penne Pasta with Parmesan chicken

Posted: July 27, 2010 by incidentalcooksuman in Indian Food
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Penne Pasta with Parmesan chicken

I always use my leftovers to make a new dish. Its likes who wants to eat the same dish over and over again. So, when I had made chicken parmesan yesterday for dinner we had some leftovers of the same. In the morning I have decided to make this penne for our lunch with some tomato-pepper sauce and serve with the leftover parmesan chicken. so, here goes the simple recipe for the pasta dish:

Penne Pasta with Parmesan chicken

Penne Pasta with Parmesan chicken

Ingredients: 

  • 2 cups whole wheat penne pasta
  • 2 cloves garlic, finely chopped
  • 1 small white onion, chopped
  • 1 green bell pepper, finely chopped
  • 1 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • salt to taste
  • to taste freshly ground black pepper

Directions: 

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes, chopped green bell pepper and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, black pepper, salt to taste and cook for 5 minutes.
  • Now add the cooked penne pasta , grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve with the sliced parmesan chicken.

Spaghetti in Tomato sauce and Walnuts 

 I have already posted spaghetti in tomato sauce but this time I had made some changes and made this pasta dish with nuts. Sometimes I get bored eating the same dish, so thought of giving slight twist to this simple spaghetti dish. I have used chopped walnuts in the sauce and it turned out awesome, so thought of posting this recipe here. 

Spaghetti in Tomato sauce and Walnuts

Spaghetti in Tomato sauce and Walnuts

Ingredients: 

  • 6 ounces whole wheat or whole grain spaghetti
  • 3 cloves garlic, finely chopped
  • 1/3 cup coarsely chopped walnuts
  • 1 small white onion, chopped
  • 2 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 1 green bell pepper, sliced
  • salt to taste

Directions: 

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, bell pepper salt to taste and cook for 5 minutes.
  • Now add the cooked spaghetti , chopped walnuts and grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve.

Spaghetti in tomato sauce

Posted: June 3, 2010 by incidentalcooksuman in Indian Food
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Spaghetti in tomato sauce

This is the easiest tomato sauce I have ever made for pasta, it is very simple yet tastes divine.  As I have already said at my home me and my husband love to have pasta any time. The main ingredient for this recipe as the name suggests is tomatoes. I always like to use crushed tomatoes in my cooking as it give wonderful color to the food and also I do not have to go through the process of washing and chopping them.

Spaghetti in tomato sauce

Spaghetti in tomato sauce

Ingredients:

  • 6 ounces whole wheat or whole grain spaghetti
  • 2 cloves garlic, finely chopped
  • 1 small white onion, chopped
  • 2 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • salt to taste

Directions:

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, salt to taste and cook until oil separates.
  • Now add the cooked spaghetti and grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve.

Meatballs and Spaghetti

Posted: April 30, 2010 by incidentalcooksuman in Noodles
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Meatballs and Spaghetti

I had made this pasta dish couple of times but the meatballs gets harder after cooking but this time i had followed INA’s recipe  (ofcourse with the indian twist to it) and the meatballs were so tender/soft after cooking and real tasty too.

Meatballs n Spaghetti

Meatballs n Spaghetti

INGREDIENTS:
FOR the Meatballs:

16 ounce Ground Turkey
1/2 finely chopped red onions
1 garlic clove, grated
1/2 teaspoon grated ginger
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon dried oregano
1 whole wheat bread slice
1 extra large egg, beaten
1/2 cup chopped coriander leaves
1 teaspoon red chilli flakes
1 green chilli, minced
Olive oil and vegetable oil
salt to taste
FOR the sauce:

2 CUPS crushed tomatoes
1 garlic clove, grated
1/2 teaspoon ginger, grated
1 medium white onion, chopped
1/2 teaspoon frehly ground black pepper
1/2 teaspoon red chilli flakes
salt to taste

For serving:
10 ounce linguine pasta, cooked as per the direction on the box.
coriander leaves for garnish
grated Parmesan cheese for garnish

PREPARATION:

In a large bowl, mix the ground meat with onions, garlic, ginger, green chillies, red chilli flakes, turmeric powder, coriander powder, masala powder,  dried oregano, bread slice, coriander leaves and beaten eggs using your hands gently. Also, add 2 tablespoons of warm water which will keep the meatballs moist. Make a small golf ball sized meatballs and keep it aside.

Heat vegetable oil and olive oil in a pan, carefully place the meatballs in the pan and cook until golden brown about 8-9 minutes on each side on medium heat. You may have to do in batches depending upon the size of your pan.

Once the meatballs are done, remove it and keep it on paper towel for sometime to drain the excess oil.

For the sauce, heat olive oil in a pan, add chopped onions, garlic and red chilli flakes, cook until the onions are translucent.

Add crushed tomatoes to the pan, also add salt and pepper to it and cover the lid , cook it for 5-7 minutes and add water to increase the consistency,
add meatballs in it and cook it in sauce for about 10 minutes if your meatballs are cooked throughly at the first place or else cook for 25 minutes until the meatballs are cooked through.

Serve hot on cooked spaghetti and garnish it with coriander leaves and grated parmesan cheese.