When it comes to making Pasta. The usual reaction we get it OMG……. Well, cooking pasta is really not that tedious if you have the right ingredients and if you make the right preparations. Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item.Traditionally fresh pasta was produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially available in supermarkets. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes. Today I have used penne pasta which is long and tube shaped. I have also used a lot of veggies. So its healthy and filling.
Boil the veggies except the Bell Peppers in salt water till half cooked. Drain and keep aside.
In the same water boil the pasta till done (don't overcook it, take one and just try to break it with a spoon if it cuts easily its done).
Drain it in a sieve and hold the sieve under cold water. Now add the olive oil to the drained pasta and keep it aside (the olive oil is used so that the pasta does not stick).
Chop the garlic and the tomatoes. In a Non stick pan add butter and put in the garlic. Saute till it turns a little golden.
Now add the maida and keep in roasting it in the butter till it becomes a little brown. Pour in the cold milk and keep on stirring till it becomes smooth sauce. There should not be any lumps.
As soon as the sauce begins to boil add the chopped tomatoes. Cover in cook for 2 mins.
Now add the tomato ketchup, the chilli flakes, the herbs and the salt. You can add a little sugar for the little sweet and sour taste. Add the boiled veggies first and then the Bell Peppers and the Olives. Let the sauce simmer for sometime and then p
Mix very nicely so that the sauce is incorporated the penne pasta.
Grease a oven proof container and pour in the pasta. Layer grated cheese on the top, place the container on a high stand and grill till the cheese turns brown.
You can add a little cheese to the sauce also to make it a little more cheesy, but for those who are calorie conscious skip the cheese totally. Believe me it tastes as good. You can decorate it with more Olives and Bell Peppers.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Most of us Ubanites have this new found love for a space that’ll give us some “space”..Literally!
A place outside the boundaries of your home or workplace where you can be alone or with your friends and not be bothered with the hovering staff to take your order, execute and slap a bill and wait for you to empty space. I love my personal space and I’m very protective about it. So when the saturation sets in, ( being a mom to two naughty boys, I need to reset myself very often) I head to a nearby cafe just alone or with my bestie to spend next few hours in peace.