Spaghetti in garlic sauce
Ingredients:
1 cup boiled spaghetti
1/2 cup garlic sauce (if it is spicy then 1/4 cup will do)
2 tbps grated cheese
1 green chilly, chopped
2 tbsps chopped green coriander
1 small onion, finely chopped (optional)
salt to taste
Method:
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Mix all the ingredients and serve. My two sons (aged 2 and 5) just love this. When I prepare it for them, I omit the green chilly.
Pasta in Tomato Sauce
Ingredients:
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3 tsp olive oil
1 large onion, minced
3 cloves of garlc, minced
3 large tomatoes, chopped
3 tbsp freshly chopped basil
1 chicken stock cube
freshly ground black pepper
450 gms pasta
salt to taste
Method
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Add olive oil and onions to a pan over medium-high heat. Cook for about 5 minutes until the onions are golden. Add garlic and cook till it begins to soften. Add tomatoes, basil, stock cube and half cup of water, Simmer for about 5 minutes for all the flavours to blend. Meanwhile, bring a large pan of salted water to a boil. Add the pasta and cook until done, about 9 minutes. Drain. Transfer the pasta to a bowl and serve with the sauce.
Pasta with Chicken franks
Ingredients:
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450 gms penne pasta, cooked and drained
250 gms chcken franks, unmoked, cut into thin strips
1 small green chilli, halved, seeded and chopped
1 bunch ping onion, trimmed and chopped finely
1 ripe avocado, halved, stoned, peeled and cut into wedges
15 gms fresh coriander, to serve
Method
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Place franks and chilli in a non-stick fring pan and cook for 8 minutes until crisp. Stir regularly to cook thoroughly. Add spring onion and stir fry for a minute. Stir in pasta and mix well. Just before serving pasta, add avocado and garnish with coriander.
Pasta Salad
Ingredients:
1 cup shell pasta, boiled and drained
1 onion
2 sticks celery
1/2 cup salad sauce
1 cup curds
1 tsp white vinegar
1 capsicum
3 spring onions
10 lettuce leaves
salt to taste
Method
Chop onions, celery and capicum. Mix pasta, celery, capsicum, onions, sauce, curds, vinegar and salt. Refrigerate. Slit the spring onions in such a way that they look like flowers. Keep in ice cold water for one hour. Decorate the salad with the lettuce and spring onions. Serve chilled.
Lamb Mince and Spaghetti
Ingredients:
400 g spaghetti
500 g lamb mince
2 large onions, chopped
6 cloves garlic, chopped
1 tbsp finely chopped ginger
2 dried red chillies, whole
1 tsp red chilli powder
800 g canned tomatoes
1 cup tomato puree
4 bay leaves
2 stalks celery, chopped
1 large red capsicum, chopped
1 large green capsicum, chopped
1 large yellow capsicum, chopped
1 cup chopped green onions
1 cup chopped green onion leaves
4 tbsp olive oil
grated parmesan cheese
Method
Cook spaghetti in salted water and drain. Heat olive oil and saute onions till soft. Add ginger, garlic, bay leaves and red chillies and saute for another minute. Add the chilli powder and saute for 30 seconds. Add the mince and saute till brown and the oil separates. Add the canned toatoes and salt and cook covered for 5 minutes. Add 1 cup water, capicums, celery and tomato puree and cook till the saue thickens. Discard the bay leaves and add the green onions, mix and cook for a minute further. Remove from heat and mix in the onion leaves and spaghetti. Serve sprinkled with parmesan cheese.
Pasta with Mushroom
Ingredients:
400 g cornetti, cooked as per instructions
1 large onion, finely sliced
250 g mushrooms, sliced
2 large tomatoes, blanched, peeled, deseeded and chopped
1 red bell pepper, deseeded diced
1 cup vegetable stock
2 tbsp balsamic vinegar
1 cup grated parmesan cheese
3 tbsp extra virgin olive oil
to taste, cayenne chilli powder
salt to taste
1 cup finely chopped parsley
Method
Heat olive oil in a pan. Add garlic, onions and saute till soft. Add the bell pepper, mushrooms, tomatoes and cook for another 3-4 minutes. Add vinegar, stock, stir for a minute before adding salt and chilli powder. Now add the pasta, parsley and mix well. Serve garnished with grated cheese.
Chicken Noodle Soup
Chicken Noodle Soup 2
Hot Prawns with Rice Noodles
Macaroni Mousse
Masala Semiya
Pasta Soup
Pasta With Chicken
Pasta With Three Sauces
Vegetable Pasta
last updated on 2-Sept-2004
