Friday, 26 October 2012

Pasta with rosemary, garlic and red chillies

Pasta is one of the most popular 'foreign' dishes around the world next only to Pizza. Sauce adds a lot of flavour to the pasta. But sometimes having a simple garlic and herb infused pasta can be so comforting. I have not used rosemary much, it worked well in this pasta. You can substitute olive oil with butter and add some cheese as well. Veggies can also be avoided, but a mom's heart tells her to add them to the pasta to make a healthy meal...

So what is your favourite veggie for pastas?


Pasta (Penne or Rotini) 3 cups loosely packed
Asparagus 1 small bunch
Broccoli 1 small head
Garlic 6 pods
Rosemary 4 sprigs
Dried Red Chilli 5
Olive Oil and salt to taste

Method of Preparation

1. Cook pasta as per the package instruction adding salt as needed. Mine cooked al dente in 11 minutes. I always use whole wheat pasta. It does not have much difference in taste and has obvious health benefits.

2. When pasta is cooked, instead of draining the water, fish the pasta out and the vegetables in. Cook for a couple of minutes. You will get a nice crunchy texture.

3. Finely chop garlic and rosemary. I separated the leaves from the stem and ran a knife thru it.

4. Heat olive oil in a pan. Add the garlic and rosemary. Cook in slow flame till the oil is infused with flavours and the garlic starts to change colour.

5. Toss in the vegetables and pasta. Add a little more salt it needed.

6. I pulsed the red chillies in mixie to make chilli flakes and added to the pasta while serving. Ideally, it will be good if you can add to oil along with garlic and rosemary. But as I had a little one to feed, i added at the end.

Enjoy your pasta.

Linking this to EP Herbs and Spices - Rosemary, Event by Julie, hosted by Priya