Virtually anything & everything goes with pasta:meat,vegetables,cheese,cream,herbs n lot more. It is world's most adaptable,economic n easy to cook food. Sauces can be as quick n simple or as rich as u like.
There r no hard n fast rules about what pasta shape to serve with which sauce. But mostly long,thin pastas like spaghati, fettuccine are best suited to lighter n simpler sauces. Short,curly shapes as fusilli (spirals), rigatoni (hollow tubes), farfalle (bows) and penne will easily go with thicker,meaty sauces.
The secret to cooking perfect Pasta is not to overcook it.It is cooked until it is al dente; that is just tender, but still firm to bite.Take 3lts./12cups water for 450gms.of pasta in a big enough saucepan.
BASIC TOMATO SAUCE: (SERVES : 4)
There r no hard n fast rules about what pasta shape to serve with which sauce. But mostly long,thin pastas like spaghati, fettuccine are best suited to lighter n simpler sauces. Short,curly shapes as fusilli (spirals), rigatoni (hollow tubes), farfalle (bows) and penne will easily go with thicker,meaty sauces.
The secret to cooking perfect Pasta is not to overcook it.It is cooked until it is al dente; that is just tender, but still firm to bite.Take 3lts./12cups water for 450gms.of pasta in a big enough saucepan.
BASIC TOMATO SAUCE: (SERVES : 4)
700gms. tomatoes chopped
1 carrot chopped
1 onion chopped
1 clove garlic chopped
5 tbs.olive oil
a small pinch oregano
salt n ground black pepper
.Place all ingredients in a heavy bottomed saucepan n simmer for 20 mts.
.Puree the sauce in a blender.
.Return to the saucepan, correct seasoning n cook for 15mts. on slow flame.
.Pour over drained cooked pasta.
SPAGHETTI WITH WALNUT SAUCE
1cup walnut pieces
3 tbsp.plain bread crumbs
3 tbsp.olive oil
3 tbsp.chopped fresh parsley
1-2 garlic cloves
1/4 cup butter at room temp.
2 tbsp. cream
400 gms. spaghetti
salt n ground pepper
freshly grated Parmesan cheese to garnish
.Put nutsin boiling water n cook for 1-2 mts.Drain n coarsely chop.Keep 1/4 nuts aside.
.Take remaining nuts, breadcrumbs, oil, parsely n garlic and blend to a paste.
.Remove to a bowl,add butter n cream. Also add salt n pepper.
.Cook pasta till al dente.Drain, then toss with sauce.
.Sprinkle reserved nuts n grated cheese n serve.
PASTA SPIRALS WITH PESTO SAUCE
350 gms. pasta spirals (fusilli)
50 gms. fresh basil leaves without stalks
2 garlic cloves chopped
2 tbsp. pine nuts
salt n freshly ground black pepper
2/3 cup olive oil
1/3 cup parmesan cheese grated +extra for garnish
.Cook the pasta until al dente.
.To make pesto sauce, place basil leaves, garlic, pine nuts, seasoning n olive oil in a blender. Blend until very creamy.
.Transfer to a bowl n add grated cheese.
.Drain the pasta thoroughly n put in a large bowl. Pour the sauce over n toss to coat.
.Divide among serving plates, sprinkle extra cheese and serve.
FETTUCCINE IN ARABIATA SAUCE
200 gms. fettuccine (ribbon pasta) boiled n drained
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. garlic paste
1/2 tsp. white pepper pwd.
1/4 tsp. orgegano
FOR ARABIATA SAUCE:
2 tsp. olive oil
1/2 tsp. garlic paste
8 medium sized tomatoes blanched
1/2 tsp. chilli pwd.
1/4 tsp. oregano
1 or 2 basil leaves chopped
1/2 tsp. salt 1/2 tsp. sugar
.Chop the blanched tomatoes.
.Heat oil, addgarlic paste n saute.
.Add chilli pwd., oregano, basil leaves & cook for a mt.
.Add chopped tomatoes, salt , sugar on high n cook for 5mts. approx.
.Sauce is ready.
.Heat oil,add garlic paste n stir.
.Add pasta, salt, pepper n oregano.Mix n cookfor 1mt.
.Arrange pasta in serving bowl.
.Pour the sauce over the cooked pasta.Sprinkle chili flakes n oregano.
.Serve with toasted garlic bread.
