The wide gaps that I leave here leaves me feeling guilty and wanting to make up but posting for the heck of posting is no fun. Finding a recipe I like so much that I feel the need to share is what is worth a blog post.
While I have been busy with classes, taking a break from everything and searching for something I might enjoy doing is taking up most of my time. One of those days while I was thinking, hunger pangs made me whip up something quick and yet fancy - at least to my palate.
I have always had a thing for italian food - so much so that my (R)oomie wonders if I have some italian blood in me. I can never tire of italian cuisine except of course when I’m served with Mom’s sambar or (R)oomie’s rasam.
So coming back to the recipe - I used basic ingredients, fresh and organic and simple.
Pasta - boiled and drained - I used spagetti. Each type of pasta has different cooking directions. Follow the directions on the packet for convenience. I usually stand by to make sure its al dente since I don’t enjoy overcooked pasta.
For the sauce:
Roma tomatoes - 2
Fresh basil - a handful
Yellow pepper - 1/2 cup chopped into tiny cubes
Garlic - 7 cloves - peel and smash and chop up roughly
Oil - I used a teaspoon of olive oil
Salt and Pepper to taste
How to go about it:
In a heavy bottomed saucepan, add the oil and the garlic and saute for a minute or two. You are looking to lose the raw smell the garlic… Trust your nose on this one if you like garlic.
Now add the tomatoes and salt and pepper(to taste) and cover and cook for about 5 minutes. Uncover and use the back of the ladle to mash the tomatoes. Add the yellow pepper and adjust the salt and pepper accordingly. cook uncovered for another 5-7 minutes on medium high.
Now add the basil leaves and cook for another 5 minutes. Mix well with the spagetti and serve hot. This makes enough to serve 2 with leftovers for lunch.