Spaghetti - 1/4 pound (substitution - Linguine)
Tomatoes - 4 medium sized
Onions - 1 medium sized
Garlic - 3-4 cloves
Baby Corn - 1-2 cups (each cut into 3-4 pieces)
Green Pepper - 1 cup (chopped)
Red Pepper - 1 cup (chopped)
(Add any other veggies you like - Broccoli, Spinach, Cherry tomatoes, Asparagus, Zucchini, Mushrooms...)
Dried Oregano - 1 teaspoon
Dried Basil - 1 teaspoon
Parmesan Cheese - 1 tablespoon (grated)
Pepper - 1/2 teaspoon (I prefer fresh cracked pepper)
Olive Oil - 1 tablespoon
|Spaghetti with baby corn, green and red pepper|
1. Fill a large pot of water and bring to a rolling boil. Add a teaspoon of salt to it.
2. Add the spaghetti. (don't worry, if the spaghetti does not immerse completely, it will go down as it becomes softer) Stir occasionally and cook (uncovered) until tender yet firm.
3. Meanwhile, finely chop an onion, 3-4 garlic cloves and 2 medium sized tomatoes. Make a paste of 2 remaining tomatoes. Chop the veggies - green and red pepper and baby corn or any other veggies, you have in your refrigerator. Keep these veggies chunkier than the tomatoes and onions.
4. Drain the pasta and reserve half a cup of pasta water.
5. Heat half a tablespoon of Olive Oil in a pot. Add chopped garlic and onion and saute' until soft.
6. Add the chopped tomatoes and tomato paste and saute' until cooked.
7. Add oregano and basil.
8. Keep this sauce on the side. In the same pot, add half a tablespoon of olive oil and then add all the veggies. Cook all these veggies. Add the pasta water that we had set aside and then add the sauce back to the pot. Stir well.
9. Add the Spaghetti and toss well.
10. Add parmesan cheese, pepper and salt and mix well. Cook for a couple of minutes or until all the sauce is soaked in the pasta.