we were lashed by the first of the ‘real monsoons’ yesterday…..of course with the environment being what we have made it today, as K and i drove back home we saw varying degrees of rain…..where we stay it poured and poured and it was heavenly to smell the wet earth…..its on days like these that we seek comfort food…..of course for me, that would mean most kinds of food….hot and spicy for the rains, warm and gooey for when you are feeling blue and cold and sweet for a hot summer!! i’m just trying not to be unfair to different food groups!!
and in weather like this, i tend to make a one dish meal…… like khichri or bissebelebhat or a spicy pulao….or a spicy pasta dish……….one of my favourites….i can eat it any way…..….Pasta is a favorite of mine, red sauce, white sauce, cheesy, bland, spicy…many forms and many moodsand so I made my version of Pasta Arrabiatta……….. i used Angel hair spaghetti, which is much thinner than the regular one….
what you will need:
200 gms angel hair pasta, boiled in sufficient water with a tspn of salt and a dash of oil
1 medium onion cut into cubes
1 cup sliced mushrooms
½ cup shredded cabbage
8 green olives sliced
½ tspn crushed black pepper
½ cup shredded cheddar or mozzarella cheese
For the pasta sauce:
2 cups finely chopped ripe tomatoes
1 medium onion finely chopped
6 flakes garlic minced
1 tspn dried oregano
1 tspn chilli flakes
1 tspn sugar
Salt to taste
½ tspn vinegar
1 tbsp oil (I used regular sunflower oil)
Sauté the onion and garlic in the oil till the onions are soft. Add the spices, sugar, vinegar and salt and sauté. Add the tomatoes and stir. Cover and simmer for about 10-12 minutes till it looks like thick gravy.
In another pan heat ½ tspn oil and add the vegetables except the olives and sauté till the onions are translucent. Add the pasta sauce and stir. Add the boiled spaghetti and stir till well coated. Add the shredded cheese and olives and keep stirring till the cheese begins to melt. Serve hot. Goes well with garlic bread.