I have a few to post, hoping at least I will post some of them...
As I had already told that my kids love for pasta, as Aparna says her Akshya loves pasta and pitza, my kids are none less the same, I think this applies to most of the kids around the world, My second daughter has become an expert on cooking pasta, she makes her own Tomato sauce by changing the spices she includes in them!, only thing I need to provide her is pasta and passata or pureed Tomatoes as she hates Tomatoes if she ever finds skin of tomatoes in her plate, she says she doesn't know why she can't swallow them!, but if it is completely mashed it's fine for her!, well and good for me when they are hungry, I know at least they don't wait until I come back home, she makes pasta for everybody.
That's how I planned to make this one, when I came back home, she had already started cooking pasta, so, I took over from there, as I remembered Aparna's Penne with Roasted Red Pepper (Capsicum) and Tomato sauce, is what I was going to do...
FUSILLI WITH ROASTED RED PEPPER (CAPSICUM) AND TOMATO SAUCE
2 Big red peppers
2 Big Tomatoes
1 Big Onion
2 to 3 tbsp of Olive oil
1 tsp Red chilli flakes
1/2 tsp of Ginger-Garlic paste
4 tbsp of broken walnuts
1 tbsp of honey (optional)
1 tsp Italian herbs
Cook pasta as per the Instructions with a tsp of oil, this helps the pasta not sticking with each other, then drain out all the water and run cold water over it, which keeps them apart..
To make the sauce:
Brush the peppers and tomatoes with oil and grill/roast it on the stove top, this blisters the skin on the top remove the skin chop them and keep aside with both the vegetables.
Chop the onions with a tsp of oil saute them until they are brown in colour or caramelized, keep them aside to cool.
Once they are cool, Puree the sauteed Onions, Roasted Peppers, Tomatoes and walnuts.
Take a wok, heat 2 tbsp of oil, add G-G Paste, saute for a minute then add the pureed Tomato sauce add Salt, Chilli flakes, Italian Herbs and honey as per taste and may be 1/2 or 3/4 th cup of water to make that into a sauce consistency and allow it boil for few minutes.
Once the sauce is ready either mix the cooked Fusilli or serve it on top of it with choice of your cheese or eat it just like that.
My verdict : The plates were clean that meant the pasta was well liked, I had a eye on this recipe as I felt it very interesting because she had added walnuts in this, I felt this was a healthy dish to be Book marked, they had cheese on top to relish it more, hubby ate it just like that!, me as I am not a big fan of pasta I ate the sauce just like that to see if everything was perfect, may be I would have liked it bit more spicy but my kids loved it just the way it was!, thanks aparna.
Take a look at my pasta plate one more time....
I will try to come back tomorrow with few more recipes which I have tried from My Diverse Kitchen. take care, bye for now, Have a good day ahead....
The pasta looks superb, Jayasri. Am glad you all enjoyed it as much as Akshaya and I do. 🙂
And you are really being too nice by saying all those things about me.
Thanks for trying out my recipe.
Jayasri, as much as the recipes, I love to read your post always. Ever a mood lightener, I must say!....The pasta looks good and am sure the three at home enjoyed as much as Akshaya would have with Aparna making it for her!
Hi. Love the sauce with roasted bell peppers, why only pasta but....I have a feeling it will blend well with cottage cheese too.
Eye catching sauce and irresistible pasta dish..
looks tempting jeyasri....very colourful..