It was a very bright, sunny day in Tuscany.I had just walked a street which had such pretty Italian houses with quaint entrances and gorgeous flowerbeds in the windows. Sara, (my new Italian friend) and me were sitting in an open air restaurant overlooking the vineyards in San Gimignano.
The view was beyond perfect and Sara’s company was too endearing.
I ask Sara if its possible to get vegetarian meals. And under the Tuscan sun, I had the best local Italian meal ever.
They quickly dished out Fagioli Uccelleto (Beans in Tomato sauce), Pappa Pomodoro (Thick tomato soup), Verdure caponata (Eggplant stew), Rice and lots of fresh salad for me and my very hungry tummy.
Over food, we conversed about how Italian fare is a rage in India and so many italian restros have mushroomed to suit the Indian palate.
Her eyes widen in suprise and she is all excited to know how popular pastas and pizzas are in an Indian household. Sara quickly asks me if the pasta I had in Italy was any different from what I had had back home in India.
I don’t need to think hard. OF COURSE it is different! I was always asking for chilly flakes (Peperoncino) at every Pizzeria in Italy!
No matter how “authentic” we try to get,our tastebuds will always want a tad bit of Indian-ness in the cuisine.
(Not completely Indian-No No! Chole on Pizzas by a pizza chain was a BAD BAD idea!) But most of us like our Pastas to be a little spicy, not under-cooked and definitely with a lot of veggies)
So Sara was quite amused with my idea of a fully loaded pasta with lots of veggies. We exchanged some unforgettable food stories and heres a recipe I concocted sitting in the quaint little restro by the vineyards, in a street full of elusive fragrances of a plethora of wildflowers.
It has all the authentic, traditional Italian ingredients cooked in an Indian way:) This ones for you Sara!
Hopefully when I meet you next,I will get to make this for you! 🙂
Tangy Farfalle in 4 Herbed Sauce( Fully loaded with veggies)
Farfalle with the wholesome goodness of fresh, colourful veggies, tossed in an aromatic four herbed tomato sauce.
Really easy to make and absolutely worth the attempt!
Cooking time: 45 minutes
What you will need:
- 200 gms Delmonte Farfalle pasta
- 6-7 sliced Black Olives
- 6-7 sliced Cherry tomatoes
- 1 cup Bell peppers (A mix of yellow, red and green) cut in juliennes(Long strips)
- 2 Spring onions chopped
- 1 small sized zucchini cut in juliennes.
- 6-7 Mushrooms sliced
For the 4 herbed sauce:
- 4 Ripe tomatoes (chopped in medium sized pieces)
- 4 Garlic cloves (finely chopped)
- 2 tablespoons Olive oil
- A pinch of salt
- Herbs: A cup full of mixed herbs finely chopped :Parsley ,basil leaves, thyme leaves, rosemary
Note: The best thing would be to get fresh herbs from your local supermarket. If not, then you can opt for the dried herbs, readily available. The taste will definitely differ but it won’t drastically affect the recipe.
- Black pepper
- Tabasco sauce
- Chilly flakes
For the Garnish:
- Grated Cheese(Parmesan or Mozzarella)
- Basil leaves
What you need to do?
- Once you get all your ingredients in place the next step would be to cut them.
- For getting The 4 herbed sauce ready,in a pan pour 2 tablespoons of olive oil and stir fry the chopped garlic till it is slightly brown
- Now add the chopped tomatoes and stir fry till they turn soft.
- Add the cup of finely chopped mix herbs and simmer for 5 minutes.
- Let the mixture cool.
- Once cooled, Using a hand blender or a mixer, grind the mixture into a paste. You can add a little water depending on the consistency.
- In another pan add 2 tablespoons of Olive oil and sauté the chopped greens of the spring onion.
- Add the zucchini and the mushrooms.Lastly add the peppers. Toss and cook till all the vegetables are soft.
- Add the olives and the cherry tomatoes.
- Mix the sauce with the veggies and cook for 5 mins.
- Add the salt, pepper, oregano, Tabasco and chilly flakes ( SPICE IT UP!)
- In a large vessel add 3 litres of water and let it boil.Add salt and Add the Delmonte Farfalle pasta and cook for about 15 minutes.
- Add a dash of olive oil. Strain the pasta and keep aside.
- Spread the Boiled Farfalle and pour the sauce with the veggies on it.
- For the plating, sprinkle some chilly flakes and oregano on the sides of the plate.
- Garnish with basil leaves and shredded cheese.
- Serve with mini bruschettas or garlic bread and a dash of love:)
- Feel free to experiment with the veggies. Any subtractions/ additions can be made to suit your taste.
- Do not over cook or undercook the pasta.
- You can avoid cheese altogether for a healthier version.
- The cookware used is Wonderchef non-stick cookware. Any nonstick woks or aluminium kadais can be used.
- Do not forget to sprinkle some love before serving, because anything made with love is made well:)
This recipe is written for Del Monte’s #ItalianEscapades campaign.