Archive for the ‘Spinach’ Tag

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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Zesty Pasta Florentine   2 comments


200-250 gm Al Dentè Pasta (Fusili preferably else Farfele would do)
1 tsp Butter
1 Tbsp Olive Oil
1 cup Milk
1 cube of Processed Cheese (25 gm, shredded)
2 tsp freshly chopped Basil (or 1 tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
2 tsp Tomato Ketchup
1 Tbsp Tomato Puree
½ tsp Paprika (Chilli Flakes)
1 pinch Chilli Powder
½ tsp Pepper
Salt to taste
3-4 cloves Garlic (minced)
1 medium Onion (coarsely chopped)
250 gm Spinach leaves

-: Recipe :-

  1. Wash Spinach Leaves, squeeze water from spinach, remove stalkes and chop the leaves coarsely.
  2. Boil the Pasta to Al Dentè and keep the salted stock water.
  3. In a nonstick pan, melt butter and add olive oil. Saute Garlic, after few seconds add Onion and saute till translucent.
  4. Add the freshly chopped (or dried) Basil and Marjoram. Add Tomato Puree and stir for a few seconds.
  5. Add Spinach leaves and stir fry for 2 mins. Add a dash of the stock water in between for steaming.
  6. Add milk and stir till it starts boiling.
  7. Add cheese, salt, pepper, chilli powder and paprika and simmer well for 1 minute until cheese melts.
  8. Add Pasta in the mixture and mix well until the sauce is well absorbed and add tomato ketchup.
  9. Enjoy the Ultimate Experience 🙂

-: Tips :-

  • After taking the Al Dentè  pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.
  • Use pasta shapes like Fusili or Farfelle which can roll and mix well with the shredded spinach leaves. I had to use Penne as no other shape was available in home 😛
-: Pics :-
Zesty Pasta Florentine

Zesty Pasta Florentine

Posted July 31, 2011 by Rahul in Italian, Recipes

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