Prawn linguine

Something special for those special occasions…

Yesterday my husband and I celebrated our third wedding anniversary. I woke up to a beautiful present, he bought me flowers, came home early from work, settled the babies for the night and finally as I went to bed I found a beautiful Swarovski bracelet on my pillow. Yes, I know he’s a keeper! I really hit the jackpot when I married him.

 Earlier we would have gone out to dinner, wined and dined till the wee hours of the morning. Now that wouldn’t go down too well with our eight month old boy and his furbling. Needless to say then our stay at home dinner had to be something special.

One of my husband’s favourite dishes is my prawn linguine. A touch of wine, a touch of chilli, loads of garlic and of course succulent prawns. What’s not to love? So if you are looking to celebrate something special in the comfort of your own home then this is the dish for you.

  
Ingredients: 10  cooking time: 15 minutes

Serves: 4

  • One packet of linguine pasta
  • 400 gms of prawns, shelled and deveined 
  • Three ripe truss tomatoes, chopped
  • Half a bunch of continental parsley, chopped
  • Three to four pods of garlic, finely chopped
  • 250ml of white wine ( I used a riesling)
  • Five tablespoons of olive oil
  • One teaspoon of red chilli flakes
  • Salt to season
  • Cracked black pepper to garnish

Cook pasta as per packet instructions until al dente. In another pot heat three tablespoons of olive oil in a pot. Add garlic and chilli flakes, cook until aromatic.

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Now add tomatoes, parsley (some some for garnish). Cook tomatoes until slightly soft. Then add white wine, lemon juice and let the sauce simmer for three to four minutes on a low heat.

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Add the prawns and mix well. Season with salt. Once the prawns start to change colour and start getting orange add the pasta. Toss the pasta well to ensure the sauce evenly coats the pasta. Finally add remaining olive oil, you can use more olive oil if the pasta looks dry.

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Your lip smackingly delicious prawn linguine is ready to serve. It’s best enjoyed with a garnish of cracked pepper, a wedge of lemon and of course more wine.

    

Roasted pumpkin and pine nut spaghetti

Why do boring when you can do flavourful… 

I am a morning person but dinner is my favourite meal of the day. It’s the one meal my husband and I eat together, whilst chatting about our day, watching our favourite tv show or simply drinking a glass of wine.

Even after so many years my husband gets so excited about my cooking. His face lights up when he asks ‘what’s for dinner?’ One of the reasons why I love cooking so much is because he enjoys eating so much.

My cooking routine is simple. Pour a glass of wine, crank up ‘French cafe radio’ on Pandora and rustle through my fridge and pantry for flavourful combinations. The other day I found a beautiful cut of Kent pumpkin, baby green peas and goats cheese in my fridge. To compliment these ingredients, I had smoked paprika and pine nuts in my pantry. There were many different ways these ingredients could have ended up but I had only one dish in my mind – PASTA!

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Ingredients: 14 Cooking time: 30 minutes

Serves: 4

  • One packet of pasta, I used spaghettini 
  • Half a pumpkin, peeled and cubed
  • One cup of green peas, fresh or frozen
  • One red onion, finely sliced
  • Three to four pods of garlic, finely chopped 
  • Two tablespoons of fresh mint, finely chopped 
  • Two tablespoons of pinenuts, toasted 
  • Two tablespoons smoked paprika
  • One teaspoon of dried oregano
  • One teaspoon of chilli flakes
  • Five to six tablespoons of extra virgin olive oil
  • Salt to season
  • Cracked black pepper to garnish
  • Handful of goats cheese, crumbled for garnish (optional)

Pre-heat the oven to 200 degrees Celsius. In a baking dish add cubed pumpkin. In another bowl add about three tablespoons of olive oil, smoked paprika, oregano and chilli flakes. Mix well and pour this dressing on the pumpkin. Mix well and roast in the oven until charred and soft. Keep aside.

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In a saucepan bring water to a boil and cook pasta as per packet instructions.

In another pan heat remaining olive oil. Add garlic, cook until aromatic. Then add onions and cook until translucent. Now add peas, mint and remaining smoked paprika. Cook until peas are tender.

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Now mix in the cooked pasta. Toss the ingredients well to evenly mix all the flavour. Add a little olive oil if it appears to dry.

By this stage you will be tempted to devour the pasta as it is, but fight that temptation. Remember good things come to those who wait!

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Drop the cooked pumpkin into the spaghetti. Gently toss it so as to avoid breaking it. Don’t fret if some of the pieces begin to crumble, it will give the spaghetti a saucy, creamy texture. Add the toasted pine nuts, cracked and crumbled goats cheese to garnish. Feel free to avoid goats cheese for a vegan friendly dish.

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Your lip smackingly delicious spaghetti is ready to be served. Serve alongside a heavy bodied Shiraz and enjoy.

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Rainbow Chard and Pea Fettucini 

Every now and then, try something new…

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I strongly believe the more you cook, the better you become at cooking. The more you try new ingredients the better you become at matching flavours and textures and creating true culinary masterpieces.

My husband constantly loves to challenge me in the kitchen. Somedays when he goes grocery shopping he will come back with a new herb or a new spice or a new vegetable. Of course my challenge then is to turn that new ingredient into a gastronomical delight for him. Lucky him!
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The other day after a trip to the farmers market, Ji came back home with a truck load of goodies. One of them was a beautiful bunch of rainbow chard. My kitchen came to life with those beautiful colours, bright pink, orange, yellow and green. It was almost too beautiful to cook with, alas a woman has got to eat.

I decided to add a bit of colour to one of our favourite weeknight meals and made a lip smackingly delicious pasta with rainbow chard and peas. If you would like a bit of colour in your life too, read the recipe below.

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Ingredients: 15  Cooking time: 20 minutes

Serves: 4

  • 500 gms of fettuccine or pasta of your choice
  • One bunch of rainbow chard, stems sliced and leaves coarsely chopped
  • 250 gms of peas (I used frozen)
  • 125 gms of marinated red bell peppers, chopped ( these are available in the deli section of the supermarket)
  • One brown onion, finely sliced
  • Five to six pods of garlic, finely sliced
  • One red chilli, finely chopped
  • 125 gms of parsley (stems and leaves), finely chopped
  • Juice of half a lemon 
  • One teaspoon dried oregano
  • One teaspoon dried basil
  • Six to eight tablespoons of extra virgin olive oil
  • Salt to season 
  • Cracked pepper to garnish
  • Parmesan cheese to garnish 

Cook pasta as per packet instructions and keep aside.

In a pan heat three tablespoons of olive oil. Add garlic and cook until aromatic. Now add the onions, half the parsley and chilli, cook on a medium heat for three to four minutes. 

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Now add the sliced stems of the rainbow chard and give the ingredients a good stir. Once the stems are a little tender add the leaves, peas, marinated peppers and lemon juice. Mix all the ingredients well.

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Finally add the pasta, dried herbs, remaining parsley and olive oil. Season with salt and  toss the pasta well, ensure the pasta is evenly coated with the beautiful lemon olive oil sauce.

Your fettuccine is ready to be served. Place a generous portion of the pasta on a plate, garnish with grated Parmesan cheese and cracked pepper. Serve with a chilled glass of Riesling on a warm summers evening and watch the rainbow brighten your night.

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Thyme Tomato Chilli Mussels

Come on baby light my fire…

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For a working couple that loves to eat, mid-week meals need to be all about convenience and oodles of flavour. What if I told you this recipe is ridiculously easy, packs a real punch of flavours and can even light your fire mid-week! Yes, you read that right – Mussels are not only full of flavour but also a natural aphrodisiac. So come on baby!

This combination of mussels with plenty of garlic, parsley, tomatoes and white wine was inspired by the Venetian soup zuppa de peoci. I have added some rosemary and thyme to elevate the flavours of this dish further.

You can simply serve the mussels in the tomato broth or make them a bit more substantial by adding pasta or make them utterly indulgent by serving the mussels pasta with a side of crusty sourdough bread.

So think no more, read the recipe below and light your fire mid-week.

Ingredients: 12  Serves: 4

Cooking time: 20 minutes

  • One kg mussels, scrubbed and debearded
  • 400 gms of crushed canned tomatoes
  • 125 ml of white wine (I used a reisling)
  • Three to four pods of garlic, coarsely sliced
  • One medium brown onion, finely sliced
  • One to two red chillies, finely chopped
  • Half a cup of continental parsley (leaves and stems), finely chopped
  • One teaspoon dried rosemary leaves
  • Four to five sprigs of thyme
  • 250 gms pasta, cooked al dente
  • Four tablespoons extra virgin olive oil
  • Salt to season

Heat extra virgin olive oil in a pan. Add garlic and cook until aromatic. Now add the onions, parsley stems and red chillies, cook until the onions are translucent. 

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Add crushed tomatoes, followed by white wine, thyme and dried rosemary. Cook until the wine has evaporated and the sauce slightly reduced. Then add the fresh parsley and season with salt as required.

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Finally add the mussels, lower the heat and cover the pan. Cook until the mussels have opened. To serve simply scoop the mussels and tomato broth over the pasta and serve alongside some crusty bread. 

Enjoy this utterly simple yet simply flavourful dish and come on baby light my fire.

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Spaghetti Napoli – My Way

Simplicity, Flavour and Ease…all in one…

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Recently I was looking at my wedding and honeymoon photos. Someday I really wish I could go back in time and relive those days. Surrounded by family and friends, dressed in glamorous clothes, eating unbelievably amazing food and then travelling around Europe with my husband. Oh what bliss! We went to France, Italy, Greece and Austria, mesmerised by each country my husband and I really did not want to come back.

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I was really excited about Italy, primarily because I love Italian food and could not wait to try the local cuisine. My obsession with Italian food started quite young but back in those days it was hard to find those fresh and authentic Italian flavours in India. Everything from pizza to pasta was loaded with chilli and oregano and because I knew no better I loved it just as it was. 

I discovered authentic Italian flavours when I moved to Australia and met my sister-in-law and her family. Their food is simple and uncomplicated yet it packs so much of a flavour punch that each bite is like a party in your mouth. Similarly in my travels around Italy it wasn’t the fancy meals that I enjoyed but the simple ones, using a few ingredients and cooked with love. Add to that the beautiful red wine from the region, the warmth and passion of the locals, I was truly in food heaven.

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Today’s pasta dish is inspired by those simple yet bold and fresh Italian flavours. Spaghetti Napoli was my go to dish when we were in Naples. The sweet tomatoes, fresh herbs and al dente spaghetti gosh I never seemed to get enough of it. My version has a bit of a twist, I am using the freshness of mint to elevate this dish to the next level. Believe me when I say tomato and mint is a match made in heaven.

Ingredients: 8    Cooking time: 15 minutes

Serves: 2

  • 250 gms of spaghetti
  • Five medium ripe tomatoes, chopped
  • Four to five pods of garlic, roughly chopped
  • One tablespoon of capers
  • Handful of fresh mint leaves, roughly chopped
  • Five to six tablespoons of extra virgin olive oil
  • Salt to season
  • Grated Parmesan cheese to garnish (optional)

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In a deep saucepan bring water to a boil, add salt, followed by the spaghetti and cook as per packet instructions. Until al dente.

To make the sauce, heat extra virgin olive oil in a pan. Add the roughly chopped garlic and cook until aromatic. Once the oil is aromatic, you can remove the garlic if you don’t like chunks of garlic through your pasta.

Now add the chopped tomatoes and cook on a medium heat for seven to ten minutes until the tomatoes are soft. 

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Next add capers, fresh mint leaves and season with salt as desired. If you are not fan of capers you can replace them with olives.

Finally add the pasta and toss through, ensuring the sauce is evenly coating the spaghetti. If serving this dish to kids you can replace the spaghetti with penne or fusilli pasta as it would be less messy when the little ones eat.

To serve garnish with grated Parmesan cheese or just cracked pepper for a vegan friendly option. Serve hot alongside some garlic bread or a simple green salad.

Enjoy this Italian sensation with a glass of red and the company of your family and friends.

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Tomato Pea and Basil Frittata

Frittatas are always an eggcellent idea…

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Ahhhhh!!! Eggs!!! I remember my favourite TV commercial as a child was the one about eggs, even to date I remember their ad jingle – Sunday ho ya Monday roz khaao ande (Be it Sunday or Monday, eat eggs everyday). Eggs are so versatile. Boil them, poach them, scramble them, bake them, eat them by themselves or mixed up with other tasty ingredients, they never disappoint!

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While poached and baked eggs are my top two favourite ways of eating eggs, from time to time I do enjoy a good omelet or frittata. In the strictest sense, the difference between an omelet and frittata boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

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Today’s frittata recipe is inspired by the Australian spring. Even though we are currently in the middle of winter, this recipe creates an illusion with its aromas whereby I can almost smell and feel the freshness of spring. Tangy tomatoes, sweet peas and aromas of basil are enough to allure even the harshest frittata critic and convert them to a lover.

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Ingredients: 10  Cooking time:25 mins

Serves: 4

  • Six eggs, lightly beaten
  • One medium red onion, finely sliced
  • Half cup of cherry tomatoes, halved
  • Half cup of peas
  • Eight to ten basil leaves
  • Two tablespoons of goats cheese or feta (optional)
  • One red chilli, sliced
  • One green chilli, sliced
  • Three tablespoons of extra virgin olive oil
  • Salt to season

Pre-heat the oven to 200 degrees celsius. Lightly beat the eggs and season them with a pinch of salt and keep aside.

Heat three tablespoons of extra virgin olive oil in a frying pan. Add sliced onions and chillies, cook until onion is translucent.Roughly tear up the basil leaves and add them to the onion mixture, this will ensure that beautiful basil aroma permeates through the dish.

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Now add the peas and tomatoes and cook for seven to ten minutes on medium heat. 

Take the pan off the heat and pour in the egg mixture. Crumble goats cheese on top. Place the pan back on low heat for five to seven minutes until the eggs have set.

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Finally place the pan in the hot oven for ten to fifteen minutes or until the frittata is golden and risen.

Garnish with fresh basil leaves and sliced tomatoes.

You can serve the frittata with a fresh salad or charred toast. Enjoy this lip smackingly delicious meal on days where you want to eat something tasty but don’t want to spend hours in the kitchen.

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Wild Mushroom Ragu with Creamy Polenta

Glamourising vegetarian food, one dish at a time…

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After moving to Australia and travelling around the world, I have noticed how underrated good vegetarian food is. For some reason the vegetarian culinary repertoire across most restaurants rarely showcase delicious fresh produce or out of the box cooking techniques. I am no masterchef but I suppose having been a vegetarian for 27+ years I can definitely put up a cracker of a vegetarian dish sure to give even some of the meat dishes a run for its money.

Today’s dish is definitely one that will even knock the socks of an avid carnivore! Ragu traditionally is a slow cooked Italian meat based sauce served with pasta. However since I am all about challenging traditions in the kitchen, my ragu recipe is quick and easy and above all vegetarian!

I have used a medley of Mushrooms as a star of this dish. A mixture of fresh and dried mushrooms provides an abundance of different textures and deep mushroom flavor. I haved served the stew with a creamy polenta, believe me when I say it’s a match made in heaven.

So without further ado, here’s my lip smackingly delicious autumn winter classic.

Ingredients:  18  Cooking time: 30 minutes

Serves:

For the Ragu

  • 20 gms of dried Porcini mushrooms
  • 200 gms of sliced swiss brown mushrooms
  • 100 gms of shimeji mushrooms 
  • One brown onion, chopped
  • Five to six pods of garlic, finely chopped
  • Eight to ten parsley stems, finely chopped
  • 10 to 12 sprigs of fresh lemon thyme
  • Two tablespoons of goats cheese (optional)
  • 300ml of light cooking cream
  • Three tablespoons of extra virgin olive oil
  • Salt to season

For the Polenta

  • One cup of polenta
  • Three cups of water
  • One tablespoon butter

For the Garnish (optional)

  • One bunch of asparagus, hard ends trimmed
  • One tablespoon extra virgin olive oil
  • One tablespoon balsamic vinegar
  • 0.5 teaspoon fresh lemon juice

 

Begin by soaking the porcini mushrooms in hot water and keep aside.

Heat extra virgin olive oil in a pan. Add chopped onions, followed by chopped garlic and cook until the onions are slightly caramelised and you can smell the delicious garlic aroma.

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Now add chopped parsley stems and about six to eight sprigs of lemon thyme. These fresh herbs help in flavouring the oil and give the dish a great fresh flavour. Cook the onion mix on a medium heat for five to seven minutes.

Add the assorted mushrooms, except the porcini mushrooms to the onion mix and let them sweat on a low heat for about seven to ten minutes. 

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Now add the remaining lemon thyme sprigs to flavour the mushrooms. Followed by porcini mushrooms including their stock. Right about now, you should be smelling the mushroomy goodness!

Once the mushrooms are tender add cream and goats cheese. Season with salt as desired, cover the pan with a lid and let the ragu simmer for another five minutes on low heat.

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To make the polenta, in a saucepan bring three cups of water to a boil. Now lower the flame and add the polenta. Stir continuously to avoid lumps and polenta sticking to the bottom of the pan. Once the water is absorbed and the polenta has thickened add a tablespoon of butter and stir it through to give the polenta its richness and shiny glaze. Finally season with salt as desired.

Finally for the garnish, heat olive oil in a pan. Add the asparagus, followed by lemon juice and balsamic vinegar. Continuously toss the asparagus until evenly coated with the balsamic glaze. Take off the heat once tender.

To assemble the dish – place the creamy polenta at the base, ladle the delicious mushroom ragu on top and finally add the asparagus as the final garnish. 

Enjoy this lip smackingly delicious hearty dish with a beautiful red wine and you may just find yourself teleported to Italy.

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Zucchetti Puttanesca

When you feel like pasta but don’t want the calories…

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The food scene today is all about healthy eating, losing weight and looking good. Fad diets such as Paleo, Ducan, GM, etc…etc…seem to guarantee weight loss by becoming a part of our everyday lifestyle. Despite these claims few of us are able to see these diets through to the end. The burning question is why do so many diets fail?

I am no expert on diets or the causes for their failure. My theory is simple and twofold: If you feel like it you should eat it – but in moderation! If you know its bad for you – find a healthy substitute!

Its amazing what a world of difference staying away from processed foods and eating in moderation can make to your life. Today’s recipe is all about fresh healthy ingredients, it steers clear from any processed food and you can eat it to your heart’s content. Its Zucchetti!! Yep you heard that right, its like spaghetti but made from zucchini.

The sauce is a fiery and full of flavour Puttanesca! This is the perfect choice of sauce for the Indian palate, which loves hot, sour, sweet and spicy flavours. The sauce is flavoured with rosemary and accented with capers and olives. Perfect with a chilled, crisp Pinot Grigio on a hot summers day and just by itself on a bed of Zucchetti on a cold winters night!

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Ingredients: 14      Cooking time: 15 minutes

Serves: 4

  • Four to five zucchini
  • One onion, finely sliced
  • Five to six garlic pods, chopped
  • Five to six red chillies, chopped
  • One can of crushed tomatoes 
  • 10 to 12 pitted kalamata olives, chopped
  • Two teaspoons of capers
  • One teaspoon of dried rosemary leaves
  • 1.5 teaspoon cracked pepper
  • One teaspoon sugar
  • Salt to season
  • Three tablespoons of extra virgin olive oil
  • Two tablespoons of goats cheese, crumbled  (optional)
  • Handful of fresh baby rocket (optional)

To make Zucchetti – wash the zucchini and cut the ends. Using a serrated peeler, peel the zucchini lengthwise. If you have any fancy gadgets that help you achieve the same result, please use them. When using the peeler, you may not be able to peel all of the zucchini. Don’t stress, simply chop the leftover zucchini as I did and use it in the sauce. This gives the dish another textural twist and of course no wastage!

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To make the Puttanesca – Heat three tablespoons of extra virgin olive oil in a pan. Add sliced onions and cook until translucent. Now add chilli and garlic, cook for two minutes.

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Once the onion mix is cooked, add capers, olives and leftover chopped zucchini. Give all the ingredients a good stir so the spicy garlicky flavour coats them all. Cook for five minutes on a medium heat.

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Now add crushed tomatoes, followed by rosemary leaves and cracked pepper. Season the sauce with salt and a teaspoon of sugar (the sugar balances the acidity in the tomatoes). Cover the pan with a lid and let the sauce simmer on a medium heat for seven to ten minutes.

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Add Zuccheti and using a pair of tongs gently toss it in the sauce. Cook for two to three minutes until slightly soft.

Zuccheti Puttanesca is ready to serve! Garnish with crumbled goats cheese and baby rocket. Enjoy this lip smackingly delicious dish guilt free!!!

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Zuppa di Pesce (Italian Seafood Stew)

There is nothing more romantic than Italian food…

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If there is one cuisine that isn’t fussy or fancy but is all about jaw dropping flavour, it is Italian! Italian food is like a romance with food, where you feel every texture, taste every flavour and gradually fall in love.

One thing other than the fresh ingredients that makes Italian food lip smackingly delicious is – the passion of the people! Italians are just so passionate about their food. When you hear them describe their favourite meal or even just talk about what they ate for dinner last night, there is just so much passion with which they describe every detail and every flavour.

Today’s recipe is inspired by Italian flavours and passion. This seafood stew is a dish you could expect to find in the South of Italy, being enjoyed in the homes of local fishermen or fine dining Amalfi coast restaurants. The key to this dish is using the freshest ingredients, especially seafood!

Ingredients: 14.  Cooking time: 60 minutes
Serves: 6
  • 1.5 brown onion chopped
  • Six to eight roma tomatoes chopped
  • Four pods of garlic minced
  • 12 king prawns shelled and deveined
  • 12 prawn heads
  • One cup of fresh white fish fillets sliced 
  • 12 mussels scrubbed and debearded
  • One teaspoon of dried oregano leaves
  • One teaspoon of dried basil leaves
  • One teaspoon of dried red chilli flakes
  • One bay leaf
  • One tablespoon of chopped continental parsley roots
  • 375 ml of white wine
  • Six tablespoons of olive oil
  • Salt to taste

In a cast iron crock pot or saucepan add six tablespoons of extra virgin olive oil. I used my Tuffsteel cast iron crock pot, it is a great investment when cooking dishes that require longer  to cook, as it distributes the heat evenly.

Once the oil is heated add one bay leaf and chopped onions. Let the onions cook until lightly browned.Now add the minced garlic and the prawn heads, this is what gives the stew its rich flavour. Stir the onion mix and cook it on medium heat for 10 minutes.

Add the chopped tomatoes and give all the ingredients a good stir. Cover the saucepan with a lid and let the tomatoes cook on a medium heat for five to seven minutes. 

FullSizeRender (19)Now add 375 ml of white wine, I used Jacobs Creek Chardonnay.  Throw in the dried herbs and chilli flakes, stir the gravy and let it simmer for 20 minutes on a medium heat. This will allow the wine flavours to blend with the tartness of the tomatoes and the ocean flavours of the prawn heads.

By this stage you should be smelling those delicious aromas. Now add three cups of water, salt to taste and let the gravy simmer for another 20 minutes.

image3Your stew is now ready for all that fresh seafood. Remember the key to any good seafood dish is perfectly cooked seafood and because of that time is of the essence! Turn off the flame and start adding the seafood to the stew. First add the mussels and stir the stew, once they start to open slightly add the white fish (I used fillets of John Dory, Flake and Perch) and lastly add the prawns. Place the lid on the saucepan for two to three minutes, the temperature of the stew will cook the seafood.

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This LSD stew is now ready to serve!!! Garnish with fresh parsley and serve with crusty bread, al dente linguine or by itself. LSD promises to rekindle your food romance and perhaps even teleport you to the beautiful Amalfi coast with just one bite.

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Spagehetti con Pomodoro e Basilico

When the moon hits the sky like a big bowl of spaghetti its amore…

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“Indians are the Italians of Asia and vice versa. Every man in both countries is a singer when he is happy, and every woman is a dancer when she walks to the shop at the corner. For them, food is the music inside the body and music is the food inside the heart.”This quote from Shantaram (one of my favourite books) sums up my two food loves. Indian and Italian. I love the simple yet delicious flavours of Italian food and contrary to popular belief, a lot of Italian food is vegetarian.

Italian food is my go to cuisine when I am looking to make quick fix meals and this recipe is my go to recipe when I am lacking motivation and inspiration to cook. It never disappoints!

Hopefully you enjoy this dish as much as my family and I do.

 

Ingredients: 9   Cooking time: 15 minutes
Serves: 2
 
  • 200 – 250 gms of uncooked spaghetti
  • One can of crushed tomato or five to six fresh crushed tomatoes.
  • Onesliced brown or red onion
  • 1.5 teaspoon of chilliflakes
  • One teaspoon of sugar
  • Four pods of chopped garlic
  • Six to seven large basil leaves
  • Four tablespoons of extra virgin olive oil
  • Parmesan and fresh basil leaves cheese for garnish

In a saucepan add three tablespoons of extra virgin olive oil. Once the oil is hot, add the sliced onion and chopped garlic. and cook until translucent. Once the onion mix is slightly caramelised, add the basil leaves followed by the crushed tomato, chilli flakes, sugar and let the sauce cook on medium flame.

Once the oil surfaces to the top, the sauce is cooked. Season it as required with salt and blend the sauce to make it smooth and creamy.

In another saucepan boil water and add the spaghetti without breaking it. Cook the spaghetti al dente and mix it in with the sauce.Your dinner is now ready! Plate up and garnish with drizzle of one tablespoon extra virgin olive oil, grated parmesan and fresh basil leaves.