At my parent’s place every Wednesday’s dinner is Pasta. Pastaa nightt! People get so excited in my family when I make Pasta. Quite a few of my aunts and friends have asked what’s my secret ingredient. Well, hmm, to be honest, there is not much of a secret, every ingredient I use is readily available at the stores.
Usually am too lazy to make pasta but once I put my mind to it, it turns out super tasty (touch wood). I’ve recently learnt that my niece enjoy eating pasta at the age of two. I don’t remember what I enjoyed eating at that age but it definitely wasn’t Pasta, more of some baby/toddler food. Mu husband and I love italian food especially all sorts of pizza and pasta.
A fact: “Believe it or not, Americans eat 75 acres of pizza a day.” ~ Boyd Matson
I have recently started taking interesting photos of my daily activities. If you are interested please check out my Instagram photos on the sidebar or follow me (user name – Pradeepa) on Instagram.
Servings for four
These are my basic but special ingredients. Well, these are the basic ingredients in any Pasta recipe.
From left: Table salt, Italian Herbs, Origanum, Black pepper, Pasta sauce (the sauces vary- this time I used Tomato & Basil but I sometimes use Arribiata which can be purchased at Woolworths) and I 1/2 cups Macaroni shells (penne)
Oh and here is the main ingredient to add at the very end:
Knorr’s three cheese pasta sauce (powder) and olive oil.
Prepare the cheese sauce by adding the powder into 1/2 cup hot water and stir till creamy.
Your veggies: You can pretty much add any veg.
Sweet corn, red chili pepper, green chili, 3 tomatoes , 1 onion, garlic cloves. I love using loads of chili as my family love spicy food. You can increase or decrease the chili to your taste
Dice all the vegetables into small pieces so that it cooks fast.
Tip: Spring onion is a better option than a whole onion itself, can use coriander or Basil or spinach if you want to make it leafy and I usually add green peas. If you have sun dried tomatoes and olives/musrooms, go ahead and add it.
- In a pan pour water and a tablespoon olive oil, let it to heat and boil
- Add Pasta shells to the boiling water
- After pasta shells is cooked (test with a fork and make sure its pinch-able, shouldn’t be rubber-like) drain it
- Run it under cool water to make sure it’s not sticky
- Keep this aside
In the same pot cook the following:
- Add olive oil, let it to heat
- Add diced onion, chilies, pepper and garlic and sauté well
- After some time when the onions turn golden brown add the tomatoes and corn/peas
- Let them all fry well and stir well, don’t over cook (always keep an eye on the stove or keep on medium heat)
- After a few minutes when the tomatoes become a bit pasty add the Tomato Pasta sauce (not the cheese sauce) and let it cook for two minutes in that heat
- Add the spices and salt
- Add the drained penne shells to the mixture sauce
- Mix well
- You can always add more spicing to your pasta if not satisfied
- Add the Knorr three cheese sauce at the end or you can also use melted Mozzerella/Gouda cheese for topping with grinded or finely chopped Basil leaves
- Serve warm with sour cream
I can foresee myself blogging about my nachos recipe next, till then cheers from me.