olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta |
olive and tomato pasta is a party style sumptuous pasta which comes to your table in a truly luscious form. Learn how to make Indian style tomato olive pasta .
An intense tomato sauce, perked up with capsicum, spices and herbs plays host to perfectly cooked farfalle, which makes the ensemble look very attractive indeed. Dotted with black olives and seasoned with red chilli flakes, the black olive tomato pasta becomes all the more tempting when garnished with grated cheese.
To make olive and tomato pasta, Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds. Add the capsicum and sauté for a few more minutes. Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Next, heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with grated cheese.
Farfalle can also be replaced with common varieties of pasta like spaghetti and penne. Kids would love the spiral spaghetti. This pasta with tomatoes and olives makes use of fresh tomatoes transformed into blanched and chopped tomatoes, as well as ready made tomato puree. Use of these in said quantity is a must for that perfect tangy flavour.
Tips for olive and tomato pasta. 1. As far as possible, prepare this dish just before serving to enjoy the maximum flavour and aroma of the spices. When it’s not possible to do so, keep the pasta and sauce ready in advance, but assemble and garnish it just before serving. 2. Eight large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes. 3. Prefer the use of olive oil for a true authentic Italian flavour.
Enjoy olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta | with step by step photos below. Peppy penne is as quick and tasty as a quick-fix really can be! watch how smart use of pasta and a soup mix creates a wonderful treat that no child can resist. The addition of a little milk and cheese to the soup imparts a rich and creamy texture to it, making it an apt host to perfectly cooked pasta. You can even use other flavours of soup mixes to make the peppy penne, but tangy flavours like tomato work best.
Fusilli is a short twisted pasta from southern Italy usually served with a spicy tomato sauce. Originating from naples, it is also known as "eliche" or "propellers" for its quality of trapping particles of the sauce and "propelling" them to the tongue. This recipe uses fusilli tossed along with baby corn, walnuts with a sprinkling of fresh basil and parsley. An enticing blend of flavours! toss this pasta as close to serving time as possible as it tastes best then.
A well balanced main dish with an italian flavour using low fat paneer for protein and whole wheat flour and vegetables for minerals, vitamins and fibre. This party favourite recipe is more appealing in its fat free form and i am sure you will enjoy it more.
One of the variations of the excellent Italian green pasta.
The word cannelloni is derived from 'canna' and literally means big tubes of pasta. Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni. This recipe is a lighter alternative to the cheese and calorie laden traditional recipe.
Filled with baby corn, mushrooms and spinach, the cannelloni is coated with a creamy white sauce. You can buy ready cannelloni sheet instead of making it at home. Serve this recipe with garlic bread and tossed green salad. how to cook whole wheat pasta recipe | how to boil whole wheat pasta | how to cook whole wheat penne pasta | best way to cook whole wheat pasta | with 12 amazing images.
how to cook whole wheat pasta is a step by step way of cooking perfectly till done. Learn how to boil whole wheat pasta easily.
Perfectly cooked pasta is the first step to making a successful pasta dish. The best way to cook whole wheat pasta at home is using enough water and a deep pan for boiling.
Cooked pasta should be 'al dente' or "firm to the bite". Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. So cook the pasta only till it is 90% cooked. And immediately refresh it in cold water to arrest the pasta penne further cooking.
To cook pasta, boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil. Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside. If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it.
Use this cooked pasta immediately or within an hour. If you are not using it immediately, remember to add little olive oil to it and toss well. Make Italian favourites like whole wheat pasta in tomato sauce and Whole Wheat Pasta in Low Calorie White Sauce.
Tips for how to boil whole wheat pasta easily. 1. Ensure that the water is boiled well before adding the pasta to it. 2. Always add salt along with the water so the pasta absorbs the taste of the salt while cooking. 3. Cook the pasta uncovered and preferably on a medium to high flame.
Enjoy how to cook whole wheat pasta recipe | how to boil whole wheat pasta | how to cook whole wheat penne pasta | best way to cook whole wheat pasta | with step by step photos below. Stuffed pasta-cannelloni topped with yummy tomato sauce and low calorie white sauce! Cannelloni is made from plain flour, which when consumed in excess or regularly can be bad for health – this is because the flour is refined and gets converted to sugar quickly, thereby fluctuating blood sugar levels.
However, that is no reason to abstain from our favourite cannelloni! Simply mix in equal amounts of whole wheat flour to add a dose of fibre – this would prevent the rise in blood sugar levels. Stuff this cannelloni with a filling of your choice and lo and behold, you have an exotic dish.
I have combined pineapple and paneer to pep up the bland taste of cannelloni, and used low fat milk, paneer, mozzarella cheese and low calorie white sauce to further cut down on calories and fat.
An attractively presented pasta with a creamy tomato sauce.
Very often we impress our guests with this robust italian pasta dish baked in tomato sauce and cheese. You would be surprised to know that one serving of this dish provides 434 calories against its low fat version which adds upto only 190 calories per serving. To minimize your calorie intake, check out the low calorie version of cannelloni.
Bow shaped pasta tossed in a simple olive tomato salsa and herbs. Add a portion of Garlic Bread and a glass of wine if you like to complete this meal.
Do keep in mind that the olives are pickled in brine and so you may need to be a little cautious while adding the salt to this recipe. Simple classic pasta made with fusilli and cottage cheese tossed along with garden fresh parsley and basil enhances the essence of each and every ingredient used. You can replace the fusilli with penne, conchiglie or any other short pasta. This recipe is a good choice for an easy lunch menu. Fresh herbs have a magical and concentrated flavour and bring a dazzling green effect on the pasta.
Ravioli - a pillow shaped pasta, popular in several Italian regions - is usually made with a stuffing of spinach and cheese. Alfredo's was a popular restaurant in Rome, where the chef's fresh pasta was served with a cheese and cream sauce. This sauce from Alfredo's served over pasta has become known as Alfredo sauce. This recipe of ravioli uses refreshing green garlic and basil flavoured pasta dough filled with tomatoes, tossed with Alfredo sauce. You can also serve this ravioli tossed in butter and topped with parmesan cheese. To prevent ravioli from losing its shape and filling, do not overcook it. Drain the tomatoes completely before stuffing them to prevent the ravioli from getting soggy.
Tagliatelle is a flat ribbon pasta which is native to Naples, the home of pasta dishes. Spinach tagliatelle tossed in mustard and brandy flavoured cheese sauce with the freshness of mushrooms and broccoli is simply marvelous. The addition of cheese spread to the sauce makes it of good thick coating consistency. Like the city of Naples, this sauce is mellow and sophisticated. This sauce also works well using plain fettuccine or spaghetti.
Bow shaped pasta tossed in a simple olive salsa and herbs. Add a portion of garlic bread and a glass of wine if you like, to complete this meal. Do keep in mind that the olives are pickled in brine and so you may need to a little cautious while adding salt to this recipe.