My Go-to Pasta Recipe
During my pregnancy I ate
a lot of pasta and pizzas. These were the only things of which I had abnormal
cravings for...and since doctor told me to stick to home cooked meals only...I
had to look for some easy pasta recipes to indulge in. So you can expect a lot
of pasta recipes in near future...starting with the easiest and one of my go-to
recipes.
My Go-To Pasta Recipe
Serves 1
Ingredients:
1 serving of pasta of your
choice
2-3 tbsp olive oil
3 cloves of garlic –
thinly sliced
2 plump tomatoes – finely chopped
¼ cup of grated
parmeggiano-reggiano
2 tsp freshly ground black
peppercorns
2 tsp of Italian seasoning
Salt
Method:
·
Heat some olive
oil in a sauté pan and add sliced garlic to it. Saute for a minute or until the
garlic starts to turn brown and then add the chopped tomatoes to it.
·
Sprinkle some
salt over them and cook the tomatoes until they become pulpy and mushy.
·
In the mean time
let one pot of water come to boil and add adequate salt to it. Throw in the
pasta of your choice and cook for arount 8-9 minutes or until they become
al-dante. Look for the recommended time on the package and cook for less than
1-2 minutes of that time.
·
When the pasta is
cooked drain the water (reserving a little for further cooking ) and keep the
cooked pasta aside.
·
Wait till the
tomato is cooked and then add salt and some Italian seasonings to it.
·
Stir to mix and
then add the cooked paste and the reserved pasta water to it.
·
Stir and cook for
2-3 minutes more or until you see the sauce thickening.
·
Taste and adjust
the salt.
·
Add the remaining
olive oil and parmeggiano-reggiano.
·
Give a final mix
and serve immediately with some more grated parmeggiano-reggiano on top of it.
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