Wholemeal Spaghetti with Oven Charred Cherry Tomatoes

After all the cooking in the past few weeks, I have to be really a superhuman to want to cook again. However, family and, most importantly my baby, needs to be fed and while we adults can manage with store-bought food, a mother would not like her darling to grow up on unhealthy food just because her momma is lazy. Thankfully though, my baby has developed a liking to foods which I love too and so the job gets easier. Today's recipe is a quick-fix and healthy meal and is quite refreshing for the palate too. Enjoy it with some fresh garlic bread and a bowl of your favorite soup and you are a happy person.

Ingredients

1/4 of a pack of wholemeal spaghetti (the measurement here depends entirely on your requirement)

1 medium onion chopped

2-3 garlic cloves finely chopped

1/3 cup broccoli florets (or any veggie of your choice)

4-5 leaves of fresh basil roughly chopped

1/2 red bell pepper chopped (can use any other variety)

12-14 or as many as you like cherry tomatoes 

1 + 1 tbsp olive oil 

1 + 1 tsp oregano

1 tsp red chilli flakes

1/2 tsp garlic powder

Salt to taste

Cheese for garnishing (optional)

Direction

Wash and pat dry the cherry tomatoes. Place them on an aluminium foil and add 1 tso oregano, salt, garlic powder, red chilli flakes and drizzle 1 tbsp olive oil. The olive oil has been added in excess so that the spices and the tomato juices are well infused into it and will render a wonderful flavor to the spaghetti when drizzled on top of the spaghetti once done.

Place the tightly wrapped foil with the cherry tomatoes in the oven at 200 degree celsius with top heating only and let it remain for about half an hour while checking in between until the tomatoes leave out their juices and get slightly wilted. I did not pre-heat my oven. You can do so if you want. Once done, keep the foil wrapped tomatoes inside the oven, power off, until use. Alternatively, you can also do it on a iron mesh over medium flame for 10-12 minutes and opening the foil in between and turning the tomatoes.

Now, boil water in a big vessel and cook the spaghetti as per the packet instructions until al dante.

Meanwhile, heat the remaining oil in a pan and add the chopped garlic. Fry until fragrant and then add the chopped onions. Continue frying till translucent. Now add the veggies and the basil leaves and cook till done. Add the cooked spaghetti and toss. Add oregano or any other seasoning of your choice and stir. Finally add the cherry tomatoes along with the juices and serve hot. Garnish with grated or powdered cheese if you like.

                                         

Broccoli Pesto

Feeding kids the goodness of green vegetables can be at times quite challenging, especially when they become bored off eating the same stuff the same way everyday. This pesto recipe caters to both kids and adults and can be enjoyed by varying the amount of spicing while tossing the pasta. Packed with the nutrition of beautiful green Broccoli and the medicinal benefits of Basil, this recipe is a must try for your family.

Ingredients

1 medium sized Broccoli cut into florets and washed

15 gms Basil leaves

50 gms flat leaf parsley

A handful of pine nuts (I did not add with any measurement. In the absence of pine nuts, you can use walnuts)

1 tbsp garlic chopped

1 tbsp olive oil plus a little for the top of the bowl after preparation

Direction

Boil the broccoli florets in salt water for 4-5 minutes until just tender. Drain and let it cool. You can reserve the liquid for later boiling your pasta. Lightly toast the pine nuts/walnuts and keep aside. In a grinder, make a paste with all the ingredients including the broccoli and the pine nuts and olive oil and make a smooth paste. Transfer to a glass bowl or jar and cover the top with olive oil to keep the pesto fresh. Toss the pesto with your favourite pasta in a little olive oil and a combination of cream and cheese and seasoning for that restaurant quality delicious Italian Pesto Pasta. You can also try this variation of Pesto made with Spinach. 

                                      

                                     

Chicken Bolognaise Pasta

My husband the other day surprisingly made a request for Italian food (he is more of a desi guy), specifically Bolognaise Pasta. I quickly looked up the recipe on the internet and was happy to know how easy it is. The next morning after breakfast, I quickly put my baby on the pram and off we went for the supermarket to get the ingredients. As luck would have it, it started raining. Thankfully, I was carrying the pram rain cover and while my baby was saved, I got completely drenched. This, however, gave me a silly little chance to prove to my husband how much I love him that I went in the rains to cook him his favorite pasta (women never leave a chance, anyway)! So here is the easy peasy recipe of chicken bolognaise pasta. Traditionally, the bolognese sauce is served on top of the pasta. I, however, like it mixed together with the pasta. You can choose your options.

Ingredients

For the Bolognaise sauce

300 gms chicken mince

1 large onion, finely chopped

2 cloves garlic, minced

1 stick coriander/cilantro chopped

5 heaped tbsp tomato pasta sauce

1/2 cup carrot finely chopped

1/2 cup chicken stock

1 tbsp olive oil 

For the pasta

2 tsp butter + 2 tsp olive oil 

300 gms uncooked spaghetti 

1 clove garlic minced 

1 tsp oregano

Salt and pepper to taste

Grated parmesan cheese to serve (I skipped it as my husband does not like cheese)

Directions

For the Bolognaise Sauce

Heat oil in a frying pan and add the onion, garlic, coriander, and carrot. Fry till onions are translucent and carrots tender. You can cover cook for 3-5 minutes to ensure quick cooking. Add the chicken mince. Cook with a wooden spoon to break up the mince for 5 minutes or until chicken is cooked through. Add pasta sauce and stock. Reduce heat to medium-low and cook covered for 15 minutes, stirring occasionally, until sauce has thickened slightly. Season with salt and pepper. Remove from heat and keep aside.

For the pasta

Cook the pasta as per the packet instructions. Add a hint of olive oil while boiling to ensure non-sticky pasta and run through cold water once done to avoid over cooking. 

The assembly

As I mentioned earlier, I like my pasta mixed with the sauce. If you like it separate, you can skip this step. In a large skillet, heat the butter and olive oil. Add the minced garlic and oregano. Add the cooked pasta, little at a time, and give a good stir so that the oil gets coated evenly. Now add the prepared Bolognaise sauce and mix thoroughly. Remove from heat and serve hot with grated parmesan cheese and a glass of good wine!

                                          

    

Angel Hair Pasta with Chicken Sausage

Italian food has been my all time favorite unlike my husband who prefers "shudh desi" food. While it's his preference that gets priority in the kitchen most of the time, but there are days when you like to give yourself some priority too. So here is a simple and easy-to-make pasta recipe to satisfy your Italian taste buds. 

Ingredients

1 pkt angel hair pasta (spaghetti)

2 tsp crushed garlic

1 medium onion, finely sliced

1 red bell pepper, finely sliced

1 cup sliced white button mushrooms

1 tsp red chilli flakes (you can adjust as per your taste)

2 tsp oregano

1 1/2 tsp parsley

2+1 tbsp olive oil

2 pieces chicken sausage (plain or any other flavor), sliced 

2 tbsp tomato puree

Salt as per taste

Directions

Boil 1 litre water and add the pasta. Cook as per the instructions on the pack. Once done, drain the pasta through cold water and toss 1 tbsp oil to avoid sticking.

In a pan, heat the remaining olive oil. Add the crushed garlic and onion. Fry for sometime till it changes color. Next, add the bell pepper, sliced sausages, and mushrooms and keep stirring in between. Simmer the gas and let the pepper and mushroom soften. Ensure that the pepper is not fully cooked and retains a slight crunch. Tip in the tomato puree, red chilli flakes, oregano, and salt. Mix everything well. Now add the pasta and give it a good stir so that the sauce coats the pasta well. Lastly, add the parsley and check for seasoning. Remove from heat and serve. You can add some grated cheese for garnishing, if you prefer. I gave it a miss to keep it low calorie.