Wednesday, December 9, 2015

Chilly Capsicum Pasta (Chinese Italian Fusion)

Pasta an ultimate comfort food!!! An easy way to satisfy your hunger and enjoy the deliciousness of the fusion flavours. 

Shell pasta tossed with crunchy vegetables and spicy Chinese sauce.  This is a pasta without cheese!!!. Believe me this pasta really doesn't need any cheese but if you wish you can sprinkle cheese as per your preference.

I have used only two vegetables but you can add other crunchy vegetables of your choice. 

  • 1 Cup Boiled Shell Pasta
  • 1 tbsp Oil
  • 1 tbsp Garlic finely chopped
  • 1 Onions cut into cubes
  • 2 Green Chillies roughly chopped
  • 2 tbsp Tomato Ketchup
  • 2 Red Chilly Sauce

  • 1 tsp Black Pepper Powder
  • 1 Capsicum cut into cubes
  • 2 tsp Soya Sauce
  • 1 tsp Oregano
  • 1 tbsp Spring Onions roughly chopped
  • Cheese (Optional)
  • Salt to taste
  • Pinch of Sugar (Optional)
  • Water as per requirement

For Boiling Pasta:
  • In a big deep pan heat sufficient amount of water and bring it to boil.
  • Add salt and pasta. Mix and cook on high flame for 12-15 minutes till pasta is half cooked.
  • Strain pasta immediately and transfer onto a plate.
  • Drizzle 1 tbsp oil over the pasta to avoid them sticking to each other.
For Sauce:
  • In a pan heat oil and add finely chopped garlic and saute till raw smell fades away. Do not brown the garlic.
  • Now add onion and cook for 2-3 minutes.Add green chillies and saute. When onions are half done add tomato ketchup, black pepper powder, capsicum, soya sauce, red chilly sauce and mix well.
  • Add 1/4th cup of water to deglaze the pan. Now add boiled shell pasta and toss well.
  • Add oregano, salt and sugar (optional) and mix well. 
  • Cover the lid of pan and cook the pasta for 1-2 minutes on low flame till the sauces gets completely incorporated into the shell pasta. Garnish with spring onion and cheese (optional).
  • Chilly Capsicum Pasta is ready.
  • Serve hot with garlic bread.

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