Tuesday, May 19

Pasta Arrabiata.

Pasta Arrabiata is a spicy sauce for pasta made from garlic, tomatoes, and red chilli peppers cooked in olive oil. "Arrabbiata" means "angry" in Italian. Arrabiata sauce is usually accompanied with penne pasta and serve hot with Parmigiano cheese, but I have not added the cheese as I'm not a fan of cheese and I think it tasted better without cheese.. Try out the quick and easy dish and enjoy.

2tbsp extra-virgin olive oil
5 garlic clove, crushed
1tbsp red chilli flakes 
1 can of chopped tomato or 250gram chopped tomatos
1tsp dried oregano
Salt to taste
200g penne pasta.

Cooking Method.
Heat oil in a large saucepan over medium heat. Add garlic and chillies. cook for a minute. Then add tomatoes, oregano and salt. Bring to a gentle boil. Reduce heat to low and cook till all the tomatoes are nicely cooked. that would take about 15 to 20 minutes.

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and set it aside. Now add the pasta to sauce, toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).
Spoon into serving bowls and serve hot with some cheese.

Monday, May 18

Coconut and Dry Red Chilli Chutney.

Coconut chutney is a very easy and common side dish made in every South Indian households and served with idli, dosa, vadai and even with upma etc. The recipe is so simple and so easy and can be made in no time, there are many variation that can be made in a basic ingredients. Almost every chutney need tempering with mustard and curry leaves, but this recipe no need of any tempering it taste very good without even tempering and this chutney can be served with hot plain rice topped with ghee. Do try out this recipe and enjoy.

1 cup chopped coconut
10 dry red chilli
3 garlic cloves
5 to 6 curry leaves
1tsp tamarind paste
Salt to taste.

Dry roast all the above ingredients.
Then blend everything together with little water to a smooth paste.
Serve with idli, dosa.

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