Pasta has always been one of my favorite foods since a very long time. It is so Quick to make and Delicious to eat!
When I was in my teens–new to the kitchen,new to cooking pasta, I couldn’t quite get it right. My pasta was over-cooked and dry to the throat, sauce too less, etc. Slowly and gradually, I came to realize a few pointers to keep handy while preparing pasta. I want to share them with you all, just so to avoid such unpleasant situations. Let’s have a look at a few tips to an appetizing dish.
- Make sure there is enough water for your pasta to cook in.
- Try to prepare your sauce and pasta simultaneously so that as soon as your pasta is cooked, it can go into your sauce and incorporate the flavors from it.
- The above step also prevents pasta from getting dry.
- Season it well and keep giving it a taste to fill in the gaps and making it flavorsome.
So, now that you have kept these things in mind—Let’s get Cooking! 🙂
This is what you will need:
Ingredients (Serves 2 Preparation Time: 10 minutes Cooking time: 10 minutes)
3 cups Durum Wheat Penne Pasta
2 ½ cups mushrooms
1 cup finely cut spinach
2 red onions (1cut in julienne)
2 red chili peppers
4-5 cloves garlic
½ tsp sugar
½ cup pasteurized milk
½ cup Mozzarella cheese
Freshly ground black pepper
Salt to taste
2 tbsp olive oil
- For the Chili Pepper Sauce: Roughly chop up 1 red onion, garlic, chili peppers and add sugar; sauté in 1 tbsp oil for 2 minutes. Add ¼ cup water and form a paste with the help of a mixer grinder.
- Add pasta to boiling water, 1 tsp salt and 2-3 drops of oil; cook al dente (Check pasta after 7-9 minutes).
- While your pasta is cooking away, heat olive oil in a pan. Add red onions and sauté with a pinch of salt.
- Add mushrooms and cook. They will release their moisture and shrink. Add spinach and mix well.
- Check pasta. If it is done drain well and keep aside.
- Add chili pepper sauce, milk and cheese, black pepper and salt for seasoning. Heat for a minute or so, then toss in your cooked pasta.
Note:Even though I have used chili peppers in this recipe, it only gives a mild spiciness to the dish. I think it was because of the milk, sugar and cheese. You can also de-seed your chilies and use!
Sprinkle some oregano, chili flakes and parmesan cheese if you like. Although, the dish tasted just fine on its own.
Bon Appétit! 🙂