PASTA LA VISTA BABY.

I am guessing some of you liked the chicken recipe and on demand from my friend Seema from Aussie land (who incidentally has faced NO racism there and probably because she doesnt wade in the Aussie waters wearing a chaubandi-cholo) here’s another recipe for a simple pasta dish.

I wanted to include one for a lovely fish dish too but since Seema has just gotten 2 pet fish I thought it wouldn’t be in good taste (pun intended).

So here is a simple recipe for a Pasta dish with 2 great sauces for variation.

Spaghetti with Shredded Chicken

My Special Tomato Paste.

A Great White Sauce. (I will avoid calling it "My Special White Sauce" to avoid the obvious puns and innuendos)

Spaghetti with Shredded Chicken
Boil spaghetti till well done (al dente will not work here) in lots of salted water and keep aside.

In a pan (as usual) heat some olive oil and then add some finely chopped garlic and some equally finely chopped bell peppers (red or yellow capsicum will also do but make sure they are de-seeded).
To this mix add some boiled and finely shredded chicken (pork also works very well here as will any other meat)
Add the cooked pasta and salt to taste & toss till finely mixed.
After about a minute add some finely chopped parsley and serve immediately.

Note: Parsley cannot be substituted with Dhaniya (Cilantro) even though they may look the same. It is too strong for the pasta dish.

I know it sounds pathetically bland (I thought so too the first time) but trust me it tastes divine….. Simple food is actually very good.

If you like, you can add some sliced mushrooms (if you are a veggie) instead of the meat too.

My Special Tomato Paste.
If you like your pasta a little more tarty, try adding the boiled pasta to this simple sauce.

In a baking tray (sorry microwave will not work here unless yours has a grill combination) arrange 2 tomatoes, each sliced into 8 triangular wedges (again just a detail but squares or circles will not work :-) To this add about 10 cloves of garlic (10 individual pieces not whole garlic please) and bake for about 15-20 min at 250 degrees.

It should be slightly browned and beginning to wilt.

Take this out and add to a pan with some olive oil and salt. Stir and mash slowly till it breaks down and becomes a thick (slightly lumpy) paste. Add some fresh basil leaves (dried will also do if you dont have fresh)

Add pasta and about ½ a cup of the water in which the pasta was boiled (the starch from that will give your pasta a great consistency).
Sprinkle with some grated cheese and serve.

Note: All cheese are not the same and for any continental dish the best is usually Parmesan (or Parmesano Regiano as the Italians love to drawl and call it).

Cheddar does not work well.

Till I was in class 8/9 the only cheese I knew was either Amul or that wonderful hard round milky thing that was sold in Keventers.

A Great White Sauce.

Since this can usually go lumpy i've added a pictoral guide.

In a pan heat some butter.

When hot reduce the flame to low and add about 1-2 tbsp of white flour (maida not atta) and stir like crazy.

Add a little milk and stir.

Add more milk and mix till you have a thick consistency. Add salt & pepper to taste.. Top with some cream if you like it more creamy.

Add the boiled pasta to this. If the sauce is too thick (the pasta will soak a lot of it) add some of that starchy water the pasta was boiled in.

Sprinkle with grated parmesan and serve hot.

Note: Fish & Seafood go brilliantly with this white sauce.

I hope you all enjoy which ever version you may decide to make.

Once again... Bon Appetit

Love

Vish