Much water has flowed since the last time I blogged and many a lip smacking dishes came out from my heart and hearth; but the drive to make them see this page was lacking. But an utmost no brainer of a recipe gave me the itch to get back to sharing a part of me… the pictures do no justice but then I believe that’s besides the point.
The corkscrew shaped pasta has been dressed with store bought sauce tossed with some available fresh veggies from the fridge and nothing more; the recipe like i said is not rocket science but yes cooked with love and adoration it was scrumptious to say the least.
What’s in it :- (Serves 4)
- Mini Fusilli – 300 grams
- Olive Oil – 2 to 3 tbsp
- Onion – 3 medium (chopped)
- Garlic Paste – a big spoon (use chopped garlic to add more earthy zing)
- Assortment of fresh veggies – Baby Corn, Carrot, Caspsicum – a cup
- Pizza Pasta Sauce from Delmonte – (roughly about) 8 to 9 tbsp
- Water – a few spoons of water/as required (I used the starchy water set aside after boiling pasta)
- Grated Cheese & Herbs to garnish
Here’s How :-
Boil Pasta as per instruction. Toss it with a few drops of oil and keep it aside.
Heat oil in a pan, add chopped onions and saute till golden brown. Mix in the garlic paste and let the aroma waft through your hearth & heart. Add fresh vegetables and cook for a few minutes.
At this point tip in a generous splash of the sauce with a few spoons of water. Let it cook for a brief minute or two. Drop the cooked pasta and toss it all together.
Season it with grated cheese and herbs to tingle your taste buds !
