Sunday, April 8, 2018

Tangy Mini Fusilli ~ Rustling up a quick fix brunch

As Thomas Keller famously put, a recipe has no soul, you as the cook must bring soul to it; seasoning a dish with love elevates any dish from ordinary to exotic, and hopefully has spurred a wandering soul to chronicle her hearth adventures often !

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... t
he 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 !

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