Ingredients vegetarian 2 servings

• 1 Packet of Ziti, Rigatoni, Penne or Rotini Pasta (Whole Grain or multigrain pasta will do)
• 8-9 Very finely chopped garlic cloves.
• 1 medium sized onion thinly sliced.
• 1 tsp of Red Pepper Flakes.
• Parmesan and Reggiano Cheese (Shredded) OR Fresh Mozzarella Cheese (Shredded) (as per you convenience)
• 4-5 tsp of Olive Oil
• 2-3 tsp of unsalted butter
• Freshly chopped Parsley and Basil
• Salt as per your taste

Directions

1. Cook the pasta as per the instructions on the box. Note: Put 2 pinch of sea salt in the boiling water and then add in the pasta as it helps to retain the flavor of the pasta.
2. Once you are done boiling the pasta, drop it in the strainer and drain cold water through it so it stops cooking from the heat it has stored within. Note, please make sure the force of the cold water is slow so it does not break the pasta.
3. Heat the wok or kadhai or any deep utensil will do and add olive oil in it.
4. Do not heat the olive oil; as soon as you put the olive oil in the vessel, put in the butter and let it melt on slow flame.
5. Once the olive oil and the butter mixes together add in half of the minced garlic and let it cook on slow flame (this is to let the garlic flavor mix well in the oil and butter mixture).
6. Once the garlic turns 30-40% brown add in the finely sliced onions and let them cook on medium flame.
7. Once the onions are sauteed well and are translucent add in the remaining chopped garlic cloves and a pinch of salt (sea salt can be used as well for more intense flavor)
8. Sauteed and cook the above for about 10 minutes on medium flame or till the onion and the garlic aroma starts spreading around.
9. Now add in the red pepper flakes and sauteed for about 30 seconds to a minute.
10. Now while on the medium flame add in the cooked pasta and toss it really well.
11. Reduce the flame, cover the wok and let it be on steam for 2-3 minutes.
12. Now increase the flame to medium and toss the pasta by adding in the salt and tossing it again for the salt to mix.
13. Add the shredded cheese (Mozzarella or Parmesan-Reggiano). Depending upon the intake of your cheese you can also put both cheeses in the dish.
14. Switch off the flame and put the chopped parsley and basil and cover the pasta for 4-5 minutes (make sure you leave a small gap uncovered for the steam to move out or else it will make the pasta little soggy).
15. The pasta is ready to serve. Place the pasta on a plate and decorate it with 2 basil leaves on one side of the plate.
    

Comments

Gayatri Bhagat

Hi Farzana, Any Olive oil is fine - however I recommend Extra virgin olive oil for it is considered more healthier and flavorful. Thanks!

Farzana

Hi, ur recipe sounds very interesting, however when u mention olive oil what kind of olive oil do u use is it just the regular or extra virgin or virgin?? Thnx