Penne Aglio e Olio 201
20th August 2019
Ingredients
250 gms - Penne tricolour pasta
5 cups - Water
2 Tbsp - Extra virgin olive oil
5 pcs - Garlic ( chop finely)
10 pcs - Asparagus ( snap, peel and boil)
2 pcs - Fresh Jalepenos ( deseed, smell to check the heat in it and then slice)
3 pcs - Spring onion ( chop along with 3 inchs of the leaves)
10 pcs - Basil leaves ( tear them from the centre)
10 pcs - Baby spinach ( tear into halves)
14 pcs - Orange mini tomatoes ( chop into halves)
1/8 cup - Lemon juice
1 1/2 tsp - Paprika
Salt as per taste
Method
Boil the water, add the pasta and the salt.
Cook it just till al dente.
Then pass through a sieve and reserve the water for later use.
Heat a pan and add 1Tbsp olive oil and garlic.
When the flavour is released add the Asparagus and cook for few minutes.
Now add the Jalapno. After 4 minutes add the spring onion .
Next, add both the leaves and saute for half a minute.
Add the tomato and saute for 2 minutes.
Now add the pasta, salt and paprika.
Add 1 cup of reserved water and cook till it is of the desired consistency.
Remove from heat, add the lemon juice and 1 Tbsp of the remaining olive oil.
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