Greetings from your pagal banjaara! I’m back in my kitchen, and this time I’ve whipped up a spring inspired pasta dish – very refreshing, very easy, very quick! Also, on a slightly serious note, it tastes better if your veggies are non-GMO.
‘Nough said. Straight to the chopping board then!
- 75-80 g dry spaghettiSpring-time Spaghetti
- A handful of olives, sliced
- 1 chilled tomato, deseeded and cubed
- 1 cup red, yellow, and green bell peppers, cubed
- 1 red onion, cubed
- 4 cloves garlic, sliced thin
- 1/4 cup fresh basil, chopped finely
- Salt and pepper to taste
- Olive oil
- 1/2 cup skim milk (optional)
Let the magic begin!
- Bring a large pot of water to a rolling boil (about a liter), and add a spoonful of salt to it. (Gently) throw in the dry spaghetti along with 2 teaspoons of olive oil. Let it cook according to packet instructions.
- Meanwhile, chop and cube and slice your ‘fresh’ vegetables. Toss together the cubed tomatoes, sliced olives, and fresh basil in a bowl.
- On low to medium heat, in a separate pan, saute the bell peppers, onions, and garlic in a tbsp of olive oil, until the onions are a little translucent. If the garlic browns a bit, don’t worry, it will taste even better. Here, while the pan is still hot, you can add the skim milk if you like your pasta to feel a little creamy without the calories and heaviness of cream itself.
- Stir in the sauteed veggies with the tomatoes, olives, and fresh basil. Drain your spaghetti, and toss it in, too. Season with salt, pepper, and pour in another teaspoon of olive oil.
- Refrigerate for 30 to 45 minutes if you feel like having it chilled. Although, it tastes just as good when eaten warm.
- Plate it up pretty, and need I tell you what to do next?
If you like how it turns out, let the pagal banjaara know. If you love how it turns out, show this page to people you love.