Pasta with Seared Cherry Tomatoes

Out grocery shopping a few days ago, I came across very fresh Cherry Tomatoes. 

On a whim I bought them, and then started the Google/Pinterest hunt for suitable recipes. Found a load of recipes for Pasta. Here's what I made.

Ingredients 

100 g of Spaghetti (this recipe will work with most types of pasta), cooked in lightly salted water and a teaspoon of olive oil. Reserve half a cup of this water for the sauce.

1 cup of Cherry Tomatoes, halved

2 tablespoons of Olive Oil

1 tablespoon of minced Garlic

1/2 tablespoon of Red Chilli Flakes

1 tablespoon of finely chopped fresh Basil

1/2 tablespoon of finely chopped Parsley

1/2 a cup of grated Cheese

Salt, to taste

Instructions 

Heat a large skillet over high heat, Saute the tomatoes for about a minute, till they are lightly seared. remove from the skillet and set aside.

Reduce the heat to medium and pour the Olive Oil in the skillet. Saute the Garlic in it for about 30 seconds.

Add the Red Chilli Flakes and finely chopped Basil, and stir to combine. Add the Pasta and reserved pasta water.

Mix in the seared tomatoes once the sauce starts boiling, and switch off the heat when the sauce is almost absorbed.

Toss with the finely chopped Parsley and grated Cheese. Add salt if required.

Angel Hair Pasta with Chicken Sausage & Mushroom in a Lemon Cream Sauce

Ingredients

1 tablespoon of olive oil
angel hair pasta, cooked and drained
1 tablespoon of butter
5-7 cloves of garlic, sliced
6-10 mushrooms, quartered
1-2 tablespoons of fresh ground green peppercorns
1 tablespoon of parsley, chopped
2 cups of stock (vegetable or chicken)
1 tablespoon of cornflour, dissolved in a cup of stock
1 cup of fresh cream
1-2 tablespoons of lime juice
salt to taste
3-5 chicken sausages, sliced and tossed in chopped parsley and fresh ground green peppercorns

the Chicken Piccata that inspired this recipe, Cheesecake Factory @ The Grove LA on 10 November 2012

Instructions

warm the olive oil and butter in a pan, and saute the garlic on high heat for 30-45 seconds. add the mushrooms, fresh ground peppercorns, and parsley. saute on high heat for about 2 minutes. add a cup of the stock and boil till it is reduced to half. add the cornflour and turn off heat when the sauce starts thickening. stir in the cream, then add the lime juice and salt to taste. add the chicken sausage and pasta to the sauce, or serve sauce on the sausage and pasta. 

Download to your Tablet 

Spaghetti with Chicken Meatballs in a Tomato Basil Sauce

Ingredients

100 g of spaghetti
1 tablespoon of olive oil
5-7 sliced flakes of garlic
1/2 a cup of basil leaves
2 large tomatoes coarsely chopped
1/2 tablespoon of Italian seasoning
1/2 tablespoon of roasted chili flakes or black pepper
2-3 large chicken meatballs chopped into smaller chunks
salt to taste
1-2 tablespoons of grated cheese

Cook the spaghetti according to package directions and drain.

Instructions

Heat the skillet and once it is hot, toss in the olive oil and garlic. Stir a few times and add the basil leaves. Saute till it starts to become darker. Add the tomatoes, seasoning, and meatballs. Simmer till the tomatoes are cooked.

Add the spaghetti, salt to taste, and cover. Cook till the the desired consistency is reached.

Serve hot, garnished with the grated cheese, and toasted wheat bread. 

Pasta - 03

For every 100 g of spaghetti - The Sauce


Ingredients
1/2 tablespoon of olive oil
1/2 tablespoon of butter
1 medium onion, finely chopped
7-10 garlic flakes, minced
1/2 - 3/4 cup of small or medium prawns
3 medium tomatoes, skinned and pureed 
2 tablespoons of cheese, grated
1/4 cup of mint leaves
1 tablespoon of Italian seasoning 
Chilli flakes to taste
Salt to taste

Method 
Heat the Olive oil and butter in a skillet on low heat. Add the onion, and when it is half cooked add the garlic. Cook till they turn translucent. Add the prawns with the salt, Italian seasoning, and chilli flakes. Cook on high heat for about 30-45 seconds. Add the tomato and heat till the sauce starts bubbling. Add the cheese and stir it in till it is mixed with the sauce. Add the mint leaves and cook for a minute on low heat. 


Cook and drain the spaghetti separately. 


Serving suggestion:
Spoon the sauce over a bed of spaghetti and serve. 

Pasta - 02

Ingredients
100 g of spaghetti, cooked & drained
1/2 tablespoon of olive oil
1/2 tablespoon of butter
1 small onion, finely chopped
5-7 garlic flakes, minced
10-13 mushrooms, sliced
3 medium tomatoes, skinned and pureed
2 tablespoons of cheese, grated
1 tablespoon of olives, chopped
1/4 cup of mint leaves
Pepper/chilli flakes and salt to taste

Method
Heat up the Olive oil and butter in a skillet. When it is hot reduce heat to low, then add the onion and garlic. Cook till they turn translucent. Add the mushroom with salt and pepper/chilli flakes. Cover and cook till the mushroom is tender. Add the tomato and heat till the sauce starts bubbling. Add the cheese and stir it in till it is mixed with the sauce. Add the spaghetti, mix well. Turn off the heat, then garnish with the olives & mint leaves. 

Pasta - 01

Ingredients
3 cups of cooked macaroni
1-2 tablespoons of olive oil
1 onion chopped finely
5-7 flakes of garlic chopped finely
1/2 a can of tuna fish flakes
1/2 cup of sun-dried tomatoes
1/2 cup of basil leaves
Italian dried herbs - to taste
Pepper to taste
Red chilli flakes to taste
Salt to taste

For the garnish: grated cheese and finely chopped olives.

Method
In the hot oil, add the onions and cook till they start turning brown. Add the garlic and stir a few times. Add the fish with pepper and the dried herbs. Saute till the fish stops smelling raw, then add the tomatoes and pasta. Saute for about a minute on high heat. Add the red chilli flakes and salt to taste. Then add the basil and stir till the leaves are done.

Serve garnished with the olives & cheese.