Spaghetti Aglio Olio

           Spaghetti aglio e olio ("spaghetti with garlic  and oil in Italian ) is a traditional  Italian pasta dish , from Napoli .

      This is a wonderful  Italian pasta dish to try for those who are tasting  Italian first time . this with the flavor of garlic and chilli flakes suits well for Indian taste buds. This dish is also a good substitute for vegetarians.

The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese , although according to some traditional recipes, cheese should not be added.

Ingredients :

Delmonte Spaghetti  - 500 g packet

Olive oil -   1  Tbsp

Garlic – 5 -6 cloves

Red chilli flakes – ½ tsp

Salt to taste

Water for cooking spaghetti

Preparation :

Boil enough water in the pot , add in about a spoon of oil and  salt.

Add in the spaghetti and cook  al dente – about nine minutes.

Drain  in a colander and wash in cold water.

Peel  and Finely mince the garlic .

 

Method :

Heat the olive oil in a pan . Add  the minced garlic and sauté till golden brown.

Add in the chilli flakes  and take off from flame.

Add the required salt and mix well.

Add in the al dente spaghetti and toss gently to coat the aglio olio sauce.

Add chopped parsley , if using. I didn’t add.

Spaghetti Aglio Olio is ready to serve.

 Entry for  ‪#‎DelMonteItalianEscapades‬ by Indiblogger.

Check Delmonte Facebook Page .

Pasta in white sauce with veggies

   Pastas are my favorite other than noodles. I has already posted some pasta recipes……….. 
Melt in mouth Mushroom pasta
Indianised Curried Panner Pasta
Coldpasta salad  
Spinach pesto pasta

                         

 This is another quick and easy to make pasta recipe with colourful veggies and white sauce.

Requirements :

Juvenile cut carrots – ¼ cup

Green slender beans – ¼ cup

Juvenile cut capsicum – 2 tbs ( optional )

Sweetcorn – 2 tbs

Onion - 1

Salt to taste

Pepper powder to taste

For cooking  pasta :

Pasta – 200g

Oil – 1 tsp

Salt – a pinch

Water – 4 cup

For white sauce :

Butter – 1 tbs

Cornflour / Maida – 2 tbs

Milk – 1 ½ cup

Method :

Bring the water to boil. Add in the salt and oil.

When the water boils well , add the pasta and stir once . cook for 5-6 minutes.

Strain under running cold water.

Cooked Pasta is ready.

 To make the white sauce

Melt butter in a sauce pan, add the flour and roast under low flame.
 Add in the milk and mix well without lumps. While you are mixing the sauce, can switch off the flame.

 Bring to boil to thicken a little.

In a pan, melt a little butter; add the veggies and sauté for 5 minutes.

Add the required salt and mix well.

Add in the cooked pasta and toss few times.

Now add the white sauce and toss again.

 Take off from flame and serve.

Pasta in white sauce with veggies is ready to serve.


                           

Melt in Mouth Mushroom Pasta

    

Pasta is my favorites 
these days. As we can make pasta recipes within minutes and we can add the ingredients according to our taste buds.

 This was an easy to cook pasta with mushroom. Soft pasta with slight crunchiness from the mushroom gives this dish an uniqueness.

 Mushrooms are good for our health.

Ingredients:

Uncooked pasta – 1 cup

Button mushrooms – 6- 8

Grounded Pepper – 1 tsp (as per taste)

Salt according to taste

Butter – ¼ tsp

For white sauce:

Butter – 1 tbs

Corn flour / Maida – 2 tbs

Milk – 1 ½ cup

Method:

 Bring 3 cups of water to boil, to this add the pasta and cook.

Keep in slow running water and drain well.

Wash and Chop the mushrooms.

To make the white sauce

Melt butter in a sauce pan, add the flour and roast under low flame.

Add in the milk and mix well without lumps.

 While you are mixing the flour to the melted butter and milk, can switch off the flame.

 Bring to boil to thicken a little.

 Melt the butter in another pan ; add in the chopped mushroom and sauté for two minutes.

 Add in the cooked pasta and stir gently or toss.

Add the white sauce and toss again till the sauce coats well.

Add in salt and grounded pepper.

Sprinkle chopped parsley or cilantro on top.
 Melt in mouth mushroom pasta is ready to be serving.

Indianised Curried Panner Pasta - Indian Twist to Italian pasta

      A twist to the Italian pasta with the Indian cottage cheese and flavorful masala. Panner - Indian cottage cheese  with pasta to suit the Indian taste buds .
             These days I became so lazy in editing pics and writing a post. This recipe was made in July itself . I can cook so many recipes at a go , but writing up a post seems a huge task to me............

      As we Indians like spicy foods rather than bland dishes, I want to try my hands on this Italian favorite dish to make it to a Indian.

    I added panner to make it richer and tastier dish. Panner is the milk based product which is rich in calcium.

 This recipe will be a sure hit to kids. Even elders will like to have this flavorful and delicious curried panner pasta.

                       

Requirements :

Uncooked Pasta - 200g

Panner / Indian Cottage Cheese – 150 g

Capsicum – ¼ cup

Carrot  - ¼ cup

Butter / olive oil – 1 tsp

Onion - 1

To marinate :

Curd / Yogurt – ¼ cup

Chillipowder – ½ tsp

Garam masala – ½ tsp

Salt to taste

Method :

Cut the panner into cubes of desired size.

Mix all the ingredients under to marinate in a bowl, add  the panner cubes and let it be for 15 minutes.

In the mean time…

Bring the water to boil. Add in the salt and oil.

When the water boils well, add the pasta and stir once. Cook for 5-6 minutes.

Strain under running cold water.

Cooked Pasta is ready to use.

Chop the onion ,capsicum and carrot into juvenile.

Melt the butter in a pan , add in the onion and sauté till it turns translucent.

Add the chopped carrot , capsicum and sauté for two minutes.

Add the marinated paneer along with the marinade and cook in slow flame for 2 minutes.

Add salt to taste if needed.

Now , add in the cooked pasta and toss for few minutes.

Indianised curried panner pasta is ready to serve.

Note :
  Tofu can be used instead of indian cottage cheese.

Shell Pasta in Spinach Pesto Sauce

 Pasta is the integral part of the Italian cuisine. Like wise pesto is the common accompaniment.

Pasta is a staple food of the Italian cuisine with the first reference dating to 1154 in sicily. Pasta is made from an unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes , then cooked and served in any number of dishes. There are two broad categories of pasta , fresh ( pasta fresco ) and dry ( pasta secca ). Eggs are used in fresh pasta instead of water.

 Common forms of pasta include long shapes , short shapes , tubes , flat , sheets , miniature soup shapes , stuffed or filled and decorative shapes.

 Pasta is mostly served along with sauce. Pasta sauce gives taste and colour to the pasta.

  Simple sauce like pesto are ideal for long and thin stranded pasta while tomato pasta combines well with thick pasta.

 In northen Italy white sauce is commonly used while in southern Italy tomato sauce is used.

 I had already posted about my version of the spinach pesto , I used the same recipe in this pasta preparation. This was a delicious and best recipe for lunchbox.

Requirements :

Boiled pasta – 2 cup

Spinach pesto – 1 cup
Cherry Tomato - 1

Oil – 1 tbs

Cottage cheese

Milk – 4 tbs

Method :

Boil the pasta with the double the water and oil for 5 minutes. Drain the water and wash in running tap water.

Heat oil in a pan , Add the chopped cherry tomato and saute for a minute.
 Now , Add the pesto and sauté for five minutes.

Add the milk and mix well.

Add in the pasta and stir well.

Cook in medium flame and stir in between for five minutes.

Take off from the flame .

Sprinkle the crumbled cottage cheese and serve.

Pasta in spinach pesto sauce is ready to serve.

Check out my cold pasta salad .



 @ Cooking with SJ
                   

Cold pasta Salad – With White Sauce

  Pasta salad is a easy to make dish using pasta . It is made with mixed vegetable and a sauce to go with. I used white sauce in preparing this salad. Mostly mayonnaise is used.

 Pasta is a staple food of the Italian cuisine with the first reference dating to 1154 in sicily. Pasta is made from an unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes , then cooked and served in any number of dishes. There are two broad categories of pasta , fresh ( pasta fresco ) and dry ( pasta secca ). Eggs are used in fresh pasta instead of water.

 Common forms of pasta include long shapes , short shapes , tubes , flat , sheets , miniature soup shapes , stuffed or filled and decorative shapes.

 Pasta is mostly served along with sauce. Pasta sauce gives taste and colour to the pasta.

  Simple sauce like pesto are ideal for long and thin stranded pasta while tomato pasta combines well with thick pasta.

 In northen Italy white sauce is commonly used while in southern Italy tomato sauce is used.

Pasta salad is typically served as an appetizer or a main course.

 The ingredients used vary widely by region , restaurant , seasonal availability . The salad can be as simple as cold macaroni mixed with mayonnaise or elaborate with a vinaigrette. These can include vegetables , legumes , cheese , nuts , herbs , spices , meats , poultry or seafood. Broccoli , carrot , baby corn , cucumbers , olives , onions , beans , chickpeas , peppers , parmesan and feta cheese are used.

Pasta salad is a spring or summertime meal. It is made up of cooked pasta pieces (usually either shell pasta , elbow pasta or penne ) covered in mayonnaise and accompanied by carrot , capsicum.

 I prepared this salad with the store bought dry shell pasta.

Requirements :

Shell Pasta – 1 cup

Carrot – 2 tbs

Onion – 2 tbs

Cauliflower – 6 florets

Capsicum – 2 tbs

Salt

Pepper – ¼ tsp

Butter – ¼ tsp

For white sauce :

All purpose flour – 1 tbs

Milk – 1 cup

Butter – ¼ tsp

Method :

White sauce :

Melt the butter in a pan .

Add the flour and roast well.

Add in the milk and stir continuously.

After five minutes the sauce will thicken , take off from flame and let it cool.

Cook pasta :

Add the pasta and 2 cup of water , let it cook.

Add in a tsp of oil.

Cook for 5 – 6 minutes.

Drain in a colander and keep it under the running water for two minutes.

Vegetables :

Chop the carrot , onion and Bellpepper to fine sticks.

Blanch the cauliflower florets in hot water for five minutes.

Melt the ¼ tsp butter and sauté the carrot , bell pepper and cauliflower for two minutes.

Let it cool.

Mixing of salad :

In a large bowl , add in the cooked pasta.

Followed by the chopped onion and sauted vegetables.

Pour the cold white sauce on top and mix gently.

Add the salt and pepper and mix once.

Refrigerate for 4 hours or overnight and serve.

Cold pasta salad is ready to serve.

 Enjoy this healthy , nutritious and colorful pasta...........



 @ Cooking with SJ

Macaroni masala delight

Ingredients: 

Elbow macaroni-180 gm

Ghee or cooking oil -4 tsp

Chopped onion – 250 gm

Tomatoes chopped -4000 gm

Red chilli powder- 1 tsp

Garam masala powder- 1 tsp

Ginger-garlic paste -1 tsp

Salt – to taste

Lemon juice- 1 tsp

Coriander leaves- required 

Method:

Boil macaroni for 7-8 minutes in sufficient water.

Drain the hot water and pour cold water over the macaroni.

Drain again and keep aside.

Heat the ghee or cooking oil in a frying pan.

 Add finely chopped onions and sauté for 3-4 minutes.

 Add chopped tomatoes and cook till soft.

Add red chilli, garam masala, ginger-garlic paste, salt to taste and cook for a few minutes .

Add cooked macaroni and lemon juice.

Mix well and serve hot.

Garnish with finely chopped coriander leaves.