VEGGIE FARFALLE PASTA

Pasta is generally a simple dish, but comes in many varieties due to its varsality. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. But we can use it for light lunches, such as salads or large portions sizes for dinner.  Masala pasta is an Indian based Italian pasta recipe made with cooked pasta in tomato sauce with some Indian spices. My daughters loved this version of pasta. There are many funny shapes of pasta available today. Some shapes are like long strings, such as spaghetti and linguini. There are hundreds of other different shapes including shells, ribbons, wagon whells, boe-tie[farfalle] etc. Making this pasta with some nutritious way as part of healthy diet for my family. Farfalle is one variety of pasta which is originated from Italian word Farfalla. In Italian farfalle means butterflies. Farfalle is also called bow-tie pasta because of its structure. Farfalle pasta is famous for creamy tomato recipe. I tried to cook pasta Indian style by adding some spices. You haven’t lived until you’ve roasted tomatoes with onions and garlic and tossed them with pasta! Roasting reveals a deep, satisfying flavour hidden in tomatoes. My family loves the simple rustic flavours of this dish and I’m sure yours will too. 

INGREDIENTS:

1 Cup Farfalle Pasta

1 tablespoon Oil

2 teaspoon Finely Chopped Garlic

1 teaspoon Finely Chopped Ginger

½ cup Finely Chopped Onions

1 cup Finely Chopped Tomatoes

1 teaspoon Chilli Powder

1 Vegetarian Seasoning Cube

½ Cup Finely Chopped Capsicum

2 tablespoon Tomato Ketchup

Salt to taste

METHOD:

STEP 1 – Boil enough water in a deep non-stick pan, add salt and few drops of oil. 

STEP 2 - Add pasta to it

and cook till tender. You can check if it is correctly cooked by tasting it. It should be tender yet firm. It approximately takes 8-10 minutes to cook the pasta.

STEP 3 -  Drain the pasta in a strainer, rinse the pasta under running tap water and keep the pasta aside. Keep a some drained water to use later if the pasta becomes very dry.

STEP 4 - Add 1tablespoon oil to the pasta to prevent it from sticking. 

STEP 4 – Keep your chopped veggies ready.

STEP 5 - Heat the oil in a broad non-stick pan,  add chopped onion and sauté on a medium flame for 1 minute.[here i used olive oil]

STEP 6 – Add the minced ginger-garlic and sauté on a medium flame for 2 minutes.

STEP 7 -  Add tomatoes, chilli powder, seasoning cube, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

STEP 8 – Now cook the tomatoes well till smooth.

STEP 9 - Add the capsicum, tomato ketchup, salt and 2 tablespoon of water,  mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

STEP 9 – Add the boiled pasta,

mix gently and cook on a medium flame for 2 minutes, while tossing occasionally.

STEP 10 – Serve hot.

Serve hot Farfalle pasta with some Chinese fried rice or veg manchurian.

NOTE: *Cook the pasta till al dente [cook pasta, with firm to bite]

             *Veggies can be added as per ones choice.

            *Always choose juicy tomatoes to get better taste.