Archive for the ‘Spaghetti’ Tag

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

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Creamy Paalak Tomatina   1 comment

Creamy Spinach Sauces from the town of Florence are always a delicious and delightful combo. Having typically used florentine with fusilli and other short shapes to enjoy mixed gravy pastas, I wanted to create something different for Spaghetti. Inspired from the lovely texture of Methi Chaman (an Indian Kashmiri recipe) I came up with this new Tomatina sauce with crunches of tomatoes, olives & capsicum. Topped on Spaghetti, it was really an amazing heavenly experience accentuated by the aromatic and flavourful Pecorino & Parmesan cheeses I sourced on my recent trip to Scotland from Valvona-Crolla in Edinburgh.

200-250 gm Al Dentè Spaghetti (Linguine or Fettuccine may also substitute)
1 Tbsp Olive Oil
2 tsp Tomato Ketchup
¼ tsp Tabasco Sauce
1 tsp fresh Lemon Juice
2 tsp Pecorino Romano cheese (crumbled)
2 tsp Parmesan cheese (crumbled)
2 Tbsp fresh Cream
2 tsp freshly chopped Basil (or 1 tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
1 tsp Italian Seasoning
½ tsp Pepper
½ tsp Paprika (Chilli Flakes)
¼ tsp Chilli Powder
Salt to taste
1 Tbsp Sweet American Corn
1 small Onion (coarsely chopped)
1-2 cloves Garlic (minced)
¼ medium Green Capsicum (finely chopped)
1 medium Tomato (finely chopped)
3-4 Green Olives (thinly sliced or chopped) (Optional)
1 tsp Capers (Optional)
100 gm Spring Onions (greens & whites chopped separately)
250 gm Spinach Leaves

-: Recipe :-

  1. Wash Spinach Leaves, squeeze water from spinach, remove stalks and chop the leaves coarsely. Boil the leaves in hot salted water till they wilt sufficiently.
  2. In a blender, puree 200 gm of the wilted spinach leaves along with the lemon juice, fresh cream, Pecorino Romano and half of Parmesan cheese.
  3. Meanwhile boil the Spaghetti to just before Al Dentè (with 1 tsp salt and 1 tsp oil), add frozen Sweet Corn and keep in the hot stock water, till sauce is ready.
  4. In a nonstick pan, add olive oil and saute Garlic & Onion till translucent. Add spring onion whites, basil and remaining chopped spinach leaves (squeezed out of water) and stir fry for a minute.
  5. Add chopped tomato and capsicum and continue stir frying for a couple of minutes.
  6. Pour in the spinach puree in the pan, mix well and bring to boil. Turn to simmer and stir regularly.
  7. Add Tomato Ketchup, Tabasco Sauce, Oregano, Salt, Pepper, Chilli Powder, Paprika, Spring Onion greens, Olives and Capers in the sauce and stir well. Keep the sauce on simmer until it thickens and then take it out.
  8. Take the spaghetti & corn out of the water, drain and arrange in a serving dish. Sprinkle the spaghetti with Italian Seasoning and pour the sauce over it.
  9. Garnish with remaining Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • The tomato should be cold to get a solid bite after stir frying, otherwise it might mash out and lose the texture of the sauce.
  • Do not substitute the cheeses (for puree) with any soft or processed variety as it will melt and make the sauce gooey. You can use any other hard cheese if you prefer some different flavours.
  • As the spaghetti is to be kept in the hot salted water until sauce is ready to serve, make sure to take it out of heat sometime before it gets Al Dentè to prevent overcooking the pasta.
-: Pictures :-
Creamy Paalak Tomatina

Posted November 3, 2012 by Rahul in Italian, Recipes

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Aglio Olio Peperoncino   4 comments

Aglio Olio e Peperoncino is one of the very famous traditional Italian Pasta dishes. Made with just Garlic (Aglio), Olive Oil (Olio) and Red Chillies (Peperoncino), this sauce is mostly served with Spaghetti. One of the unique things about this sauce is that the entire base is Extra Virgin Olive Oil itself which provides it a very delicate flavor and a subtle taste. It is very different from the more popular Red/White/Rose sauces and strangely one of the very few which does not ask for a sprinkle of cheese, but it is a delight to savor!
I have taken the traditional recipe and tweaked it around to make it much more flavorful and suitable to the Indian palate. It’s one of the lightest, simplest and quickest recipes to whip up almost any time the hunger pang shoots up 🙂


250-300 gm Spaghetti (can try substituting with Linguine)
6 Tbsp Extra Virgin Olive Oil
1 tsp freshly chopped Basil (or ½ tsp Dried Basil)
1 tsp dried Italian Seasoning
1 Tbsp freshly chopped Parsley (or fresh Coriander)
1 tsp Tomato Ketchup
½ tsp Paprika (Chilli Flakes)
½ tsp Pepper
Salt to taste
4-5 cloves Garlic (thinly sliced)
½ Green Chilli (finely chopped)
1 dried Red Chilli (shredded and crushed; can add more according to preference)
1 small Onion (coarsely chopped)
¼ Capcisum (coarsley chopped)

-: Recipe :-

  1. Boil the Spaghetti to Al Dentè and keep ¼ cup of the salted stock water.
  2. In a nonstick pan, heat the extra virgin olive oil on medium heat. Saute Garlic & dried Red Chillies, after few seconds add Onion & Green Chillies and saute till translucent.
  3. Add Capcisum, Basil and ½ Tbsp fresh Parsley and saute on medium heat for 1-2 minutes.
  4. Add Spaghetti and toss it in the oil for a minute till the sauce coats it thoroughly.
  5. Add a dash of the stock water in between for preventing dryness and steaming.
  6. Add Salt to taste with Paprika, Pepper and remaining Parsley. Add a dash of tomato ketchup and toss it well
  7. Sprinkle Italian Seasoning on top and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative. Also, it should be kept in very small quantity as much is really required as the recipe is traditionally salt free and depends on the more delicate flavours of garlic and extra virgin olive oil!
  • Do not add tomato ketchup more than a dash as it will overpower the delicate taste of Aglio Olio and will not give the desired flavourful experience.
-: Pictures :-
Aglio Olio Peperoncino

Posted January 14, 2012 by Rahul in Italian, Recipes

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