Linguine Babycorn Arrabiata   2 comments

Pasta dishes are one of the most amenable to bring around a riot of colors. This one being no exception, is an adaptation of the very popular Arrabiata Sauce with a core of babycorns. The layers of creamy Linguine and fiery red arrabiata topped with golden babycorns look extremely delicious! I have used Linguine in this recipe which is a much thinner form of Fettuccine and looks like flattish Spaghetti. This gives it a much more navigable base to the chunky sauce than Spaghetti which seems to be much more suited for pure sauce based dishes like marinara or napolitana.

200-250 gm Al Dentè Linguine (Spaghetti may also substitute)
2 Tbsp Olive Oil
2 tsp Tomato Ketchup
2 Tbsp Tomato Puree
2 tsp Cheddar cheese (grated)
1 tsp Parmesan cheese (crumbled)
2 tsp freshly chopped Basil (or 1 tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
1 tsp freshly chopped Parsley (or ½ tsp Dried Parsley)
½ tsp Italian Seasoning
¾ tsp Pepper
½ tsp Paprika (Chilli Flakes)
½ tsp Chilli Powder
¼ tsp Garam Masala
½ tsp Soya Sauce
¼ tsp Sugar
Salt to taste
1 sprig Coriander (for garnishing)
1 medium Onion (coarsely chopped)
2-3 cloves Garlic (minced)
½ medium Green Capsicum (finely chopped)
8-10 small Tomatoes (peeled, quartered & roughly pureed)
3-4 Green Olives (thinly sliced or chopped) (Optional)
7-10 medium Babycorns (2 sliced in halves for garnishing, others sliced in 1 cm thick rounds)

-: Recipe :-

  1. In a nonstick pan, add ½ Tbsp Olive Oil and roast the sliced babycorns (including those to be used for garnishing) till they become lightly golden brown. Keep aside in a bowl.
  2. In the same nonstick pan, add remaining 1 Tbsp Olive Oil and saute Garlic & Onion. Add Basil and saute till onions get translucent.
  3. Meanwhile, boil the Linguine till it is Al Dentè, drain water, toss with ½ Tbsp Olive Oil, Paprika, ¼ tsp Pepper & Salt to Taste, and keep it aside till sauce is ready.
  4. In the pan, add tomato puree, stir for a minute and add the roughly pureed fresh tomatoes. Keep the flame on high and keep stirring for a couple of minutes.
  5. Add Capsicum, Olives, Babycorns, Tomato Ketchup, Soya Sauce, Oregano, Parsley, Salt, ½ tsp Pepper, Sugar, Chilli Powder and Garam Masala in the sauce and stir well. Keep the sauce on simmer until it thickens, stir in Cheddar Cheese and then take it off flame.
  6. Arrange the Linguine in a serving bowl and pour the sauce over it while keeping the layers separate.
  7. Garnish the sauce with the 2 lengthwise sliced & roasted Babycorns and sprinkle Italian Seasoning and Parmesan.
  8. Grill in an oven at 180°C for 2 minutes, drop a sprig of fresh coriander for flourish and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off, quarter & puree accordingly.
-: Pictures :-
Linguine Babycorn Arrabiata

Posted June 14, 2013 by Rahul in Italian, Recipes

Tagged with , , , , , , ,

2 responses to “Linguine Babycorn Arrabiata

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  1. aap bas tasveerein dikhate rahiye awaam ko … kabhi daawat par bulaye sabko, maalik 🙂


  2. janaab, hamaare garib-khaane mein tashreef toh laiye kabhi 🙂


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