Pasta primavera Penne pasta with onions, olives, bell pepper in cheesy white sauce. Serves 2-4 Penne pasta - 2 cups Olives - a handful Tomatoes - 2 Onions - 2 green bell pepper -2 2-3 tablespoons flour Cheddar cheese - 100 g Milk - 6-8 tablespoons Olive oil - 6 teaspoons Oregano, salt, thyme to taste

Pasta Primavera

Pasta Primavera

Pasta Primavera
A vegetarian dish of pasta and fresh vegetables. Recipe and more pictures after the cut.

So, this was a simple enough dish inspired by a lovely lunch at The Big Chill, Khan Market (New Delhi). That dish featured sun dried tomatoes (which I shall surely be learning how to make in the near future), onions, and olives in a garlicy, cheesy white sauce.

I’ve never been a fan of tomatoes and onions in pasta, preferring to use a white sauce and mostly root vegetables in the dishes I make (onions aren’t roots, they’re modified stems, two years of Botany FTW!) I was persuaded into trying out this dish because of the company I was with, however; another lover of Italian food who hasn’t steered me wrong so far, so I said ‘what the hell’ and decided to annoy him if I didn’t like it.

But! Good lord, what had I been missing all these years by avoiding sun-dried tomatoes! D:

Since I liked it so much, I (almost) immediately set out to recreate the taste at home, with major success, if I do say so myself.

Pasta Primavera

To serve 2

Ingredients:

  • Penne pasta –  2 cups  (although you can use shell, or fusili, as well)
  • Olives – a handful – I usually add more because I love olives.
  • Tomatoes – 2
  • Onions – 2
  • Capsicum (green bell pepper) – 2
  • 2-3 tablespoons flour (maida)
  • Cheddar cheese – 100 g – I usually shred this so that it will melt into the sauce faster
  • Milk – 6-8 tablespoons
  • Olive oil – ~ 6 teaspoons
  • Oregano, thyme and salt to taste.

Method:

  • Chop the vegetables into small pieces about a half inch in length.
  • Cook the pasta as per instructions on the packet until it is al dente (in other words, firm, not soggy), drain and set aside.
  • In a sauce pan, add a teaspoon of olive oil, and temper the oregano and thyme. Then add the vegetables and saute (or, basically, FRY) them well. Once they’re done, spoon out onto a plate.
  • Add 5 teaspoons of olive oil to the sauce pan and add the grated garlic, letting it temper in the olive oil till it cooks.
  • Now slowly add the flour a little at a time, stirring it into the oil so that it doesn’t clump up. Add three tablespoons of milk so that it becomes like a thick paste.
  • Stir in the cheese, and add the remaining milk. Once the cheese melts, your sauce is done. Add salt if you need to.
  • Throw the pasta, vegetables and sauce together in a casserole. Bake at 180 degrees centigrade for ten minutes if you like your pasta a little dry, or serve as is.

And ecco fatto! Pasta primavera in twenty minutes, at the most. Enjoy, and if you make this at home, please comment with a picture, I’d love to know how it turned out.

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4 Comment

  1. Anonymous says: Reply

    That “what the hell” is so Calvin type – njoy the lunch n if U dunt like it blame it on the payer :-P

    1. SSK says: Reply

      Haha, guess you know me too well. =)

  2. Anonymous says: Reply

    I guess I know calvin very well… I dunt think I know u pretty well – that pretending plus deceptive smile – nobody knows what is behind it

    1. SSK says: Reply

      Hmm. On second thought, this would be more along the lines of what Calvin would say about food, I think.

      I dunt think I know u pretty well – that pretending plus deceptive smile – nobody knows what is behind it

      I’m beginning to realise that I am actually not as open a person as I thought I was. I used to think that I find it difficult to keep secrets, because I’d end up telling someone, or even blogging about it, but now I’m not so sure.

      I guess I just find it hard to open up to others.

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