“Life is a combination of magic and pasta ~ Federico Fellini”
Yes I believe in it. But I also feel that, life will be truly magical for me on the day when I will be sitting on a boat, which will be sailing gently on The Grand Canal – Venice, and relishing a generous serving of authentic Italian pasta while capturing the incredible Italian culture in my eyes and memories. 🙂
Keeping the same picture in the mind, I am ready to present my authentic and flavorful ‘ il Pasta Giardino’ . Prepared with authentic Italian Gourmet pasta i.e. Del Monte Farfalle, this platter is a complete package of farm fresh vegetables, healthy olive oil, flavorful black pitted olives and rich mozzarella cheese.
Why I chose this title for my recipe?
A recipe is complete only when it has a everything from rich ingredients, authenticity, flavors and most important a “vision”. Vision of how it will look like once cooked, how will it be plated, what should come into the eater’s mind as soon as he/she sees the recipe etc.
When I visualized my pasta recipe, I fantasized of a red soiled ( Arabiatta sauce) garden, bordered by tiny pebbles ( Granuled Nutrela Chunks , Black olives ), full of fresh greens ( Lettuce , Parsley ), colorful vegetables ( Red – Yellow capsicums, French beans and baby corns), beautiful butterflies ( Del Monte Farfalle Pasta ) and white mist ( Cheese ).
Yes. This is my garden. This is my ‘ il Pasta Giardino ‘. 🙂
Let’s have a look on the recipe!
Preparation time: 20 mins
Cooking time: 15 min
Equipment: Wok, Electric / Gas Grill pan
Utensils: A white serving dish
1 Pack Del Monte Farfalle Pasta
1 cup diced red and yellow capsicums
1/2 cup black pitted olives
1/2 cup diced baby corns
5-6 french beans sliced
1/4 tsp Black pepper
Garlic – Finely chopped – 1 tbsp
Salt – According to taste
Mixed dried herbs – for seasoning
2 tbsp Olive oil
For Arabiatta sauce
5 medium sized tomatoes
1 cup finely chopped onions
1 tbsp finely chopped garlic
1 tbsp finely chopped parsley
2 tbsp tomato ketchup
1 tsp sugar
1/2 tsp black pepper powder
Salt – According to taste
2 tsp olive oil
1 cup – Grated Mozzarella Cheese
1/2 cup – Half Grinded Nutrela chunks
1/2 cup – diced red & yellow capsicums
4-5 french beans sliced
Since we have many elements to cook for Pasta, we have to be very clearly focused on each and every part. As time is the key factor and we have to finish everything within time. After all, whenever we will have our restaurants in future :D, customers will definitely want everything quickly! 🙂 So lets FOCUS!
First things first
Take a pan and pour 1 lts of water in it. Let it boil and add Del Monte Farfalle Pasta . Add 1 tsp of salt and 2 tsp of olive oil.
( Note: Olive oil keeps the pasta non-sticky and add flavor to it). This will take 10-12 mins to cook.
Simultaneously, for Arabiatta sauce, take another pan and put 1/2 lts water in it. Once it starts boiling, add fresh tomatoes into it. Let it simmer for 5-7 mins.
( Note: Make 4 cuts on the tips of the tomatoes and then put it in water. Cuts will help in peeling the skin more finely.)
While the pasta is getting boiled, let’s keep the electric grill on at medium. Once it is warm, put ( from the list of items for garnishing) diced capsicums and french beans on it for grilling. Brush some olive oil and let it grill for 10 mins.
Also take a fresh lettuce leaf and dip it in chilled water. ( Note: This will give the leaf the necessary crispness.)
In the meanwhile, start working on the Arabiatta sauce – recipe.
Heat a wok and put olive oil into it. Put chopped garlic and let it release it’s flavors. Add onions.
Check the tomatoes, they must be boiled by now. Drain the water into a bowl and peel the skin of tomatoes. Mash it lightly and pour it over the garlic onion mixture which is already in pan. Keep stirring. Add black pepper, salt and sugar.
Let it simmer for 5 minutes. Add 2 tbsp of tomato ketchup to give it a miraculous taste. Once it is done, sprinkle finely chopped parsley and Arabiatta sauce is ready.
Meanwhile, Pasta must be cooked by now and vegetables are grilled. Drain the pasta. Keep vegetables aside for garnishing.
So almost 15 minutes gone and we are ready with:
- Pasta – boiled
- Arabiatta Sauce
- Grilled vegetables for garnishing.
Yes. We are on the right track! 🙂
Now, lets start preparing the Nutrela chunks which will act as pebbles of the garden!
Simply grind the nutrela big chunks. ( not very finely ) Melt some butter in a wok. Add 1 tsp finely minced garlic. Put nutrela and fry it for 3-4 mins. It is ready.
Also take lettuce leaf out of the water and let it dry for some time.
Now Let’s start with Pasta.
Heat olive oil in a wok. Put garlic and let it fry for few seconds. Add baby corns, beans, capsicums and stir fry for 1 minute. Add black pitted olives.
Now put boiled pasta into it and stir fry all the ingredients together. Add mixed dried herbs, salt, black pepper. Pasta is ready!
Art of Plating
Take a serving dish. ( I took white because my il pasta gardiano is all colorful 🙂 and colors shine gracefully on white base)
Put a huge dollop of Arabiatta sauce ( Red soil ) on one corner of the plate. Take a brush and spread it across in one go. A fine rectangular layer of Arabiatta sauce is made. Arrange the lettuce leaf ( fresh greens) on the corner of Arabiatta sauce.
Now spread a layer of Del Monte Farfalle Pasta (Butterflies) over the base. Do it alternately 2 times with the Arabiatta sauce. Top layer must be that of Pasta.
Take Nutrela mixture ( Pebbles) and arrange it on the sides of the Arabiatta Sauce ( Red Soil).
Take the grilled veggies ( Fresh greens ) and arrange it on the other corner ( away from lettuce leaf) of the serving dish.
Grate cheese (White mist) over the pasta and give the final touches with the help of Parsley! 🙂 🙂
il Pasta Giardino is ready to be served! 🙂
Serve it with a garlic bread and let the world go crazy with the looks and the taste!
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