| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
½ cup(s) small florets of broccoli
8 baby corns cut into fingers
1 pack spaghetti pasta
2 tablespoon(s) olive oil
1 tablespoon(s) finely chopped garlic
1 stalk celery with leaves chopped
1 dry red chilli(es)
1 medium onion(s) chopped
1 carrot(s) diced
2 sprig(s) parsley chopped
4 basil leaves torn
2 cup(s) tomato puree
salt to taste and oregano leaves to garnish
- Blanch the broccoli and baby corn in boiling salted water for about 5 minutes. Simultaneously, cook the spaghetti in another pan of boiling salted water for about 5 minutes or till tender but firm. Drain, refresh in cold water and drain again.
- Heat the olive oil in a wok. Add the garlic, celery and dry red chilli. Fry briefly till soft. Add the onions, carrots and parsley. Continue stir-frying on medium heat for about 3 minutes.
- Add the torn basil leaves and tomato puree. Simmer on low heat for about 2 minute(s) or till the sauce thickens. If the gravy is too dry, do not add water, instead add some olive oil. Mix in the spaghetti and broccoli. Stir till they are well-coated and remove from heat. Add salt to taste and garnish with oregano.
TIPS: - Olive oil gives the tomato sauce an authentic Italian taste. However, any cooking oil can be used in place of olive oil.
- It is important to refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out.
Serve hot topped with: grated parmesan cheese |
