Spaghetti aglio olio con il peperoncino rosso, broccoli e briciole tostate!

A delicious rhapsody of spaghetti, garlic, bird eye chillies, broccoli & toasted crumbs!

On a lazy winter evening, you really want something to comfort you. Something which can satiate hunger and yet pack a punch to have a lingering taste! I was anyway craving for a good bowl of pasta, and stumbled across this recipe!

This pasta is a slightly tweaked version of an Italian classic. I've added fiery bird-eye chillies for taste and colour. But frankly, a generous sprinkle of toasted crumbs takes things to the next level! Try this recipe, it's simple and just-so-good!

Ingredients (for 2 servings approximately):

•  250 Grams of Medium Thickness Spaghetti (I used Barilla # 5).
• 1 Cup Broccoli florets - coarsely chopped.
• 12 cloves of Garlic - minced and flaked (don't cheap out on Garlic! - and while minced garlic flavours well, the flaked one brings in nice texture).
• 3-4 Chopped Bird Eye Chillies (adjust to taste and substitute with Chilly pepper flakes if you so desire).
• 1/2 Cup of Cheese - I used a blend of Parmesan and Edam - but you can experiment. Don't use a very salty cheese.
• 1 Cup of Bread Crumbs - toasted to perfect brown on medium heat.
• 4 Table Spoons of Olive oil.
• Salt and pepper to season.

It's exactly what you dream for a comforting meal - fiery, cheesy, fresh and fun!

Preparation:

• Boil Spaghetti till it's almost done. Drain water and keep aside.
• Heat Olive oil in a skillet, add garlic and chillies. Saute till garlic is slightly brown.
• Optional but recommended - Take a pause and enjoy the incredible fragrance of garlic!
• Add Broccoli florets and stir fry for about 2 minutes until tender. Add salt (depending upon how salty your cheese is) and Pepper to your taste.
• In a bowl - blend the steaming Spaghetti and Broccoli preparation. Blend delicately but well. Add cheese and toasted crumbs. And we're good.
• Serve with some nice chopped parsley on top and a generous sprinkle of toasted crumbs!

Buon Appetito!

Pesto Pasta!

Whats next best to Pesto? Marry it with some fresh veggies and pasta! Presenting *drumroll* - my simple, hearty Pesto Pasta!

Hearty, Wholesome and Delicious - Pesto Pasta!

Ingredients (for 2):

5 Heaped Table Spoons of Pesto
2 Fistfuls or Cups of Pasta - I've used Fusilli in here.
2 Cups of Assorted Veggies: I've used Yellow Pepper, Baby Corn, Boiled Sweet Corn, Mushrooms (more mushrooms are merrier!).
Tip: Avoid using onion / tomato - they tend to undermine the flavour of Pesto.

The works of a simple, timeless classic recipe.

Recipe:

• Heat 2 table spoons of Olive Oil with 2 table spoons of Butter. Butter is must - gives a nice buttery flavour and your veggies taste yum!
• Add your veggies one by one and stir well. Add mushrooms in the end because they cook fast. I did peppers first, followed by baby corn, mushrooms and pre-boiled sweet corn. Add some oregano and season with salt / pepper to taste.
• Cook for 4-5 mins till veggies are tender. Add pesto and stir well gently till the veggies and pesto are well mixed.
• Pre-boil pasta till it's Al-dente. Do not boil pasta with salt.
• Mix pasta gently with the pesto / veggies. 
• Don't cook pasta - simply put the flame off, stir well and cover lid for 2-3 mins to ensure the steam and flavour stays in.
• Serve warm, with a slice of fresh bread and some cheese on top (cheese is optional, I don't recommend it).

A glass of white vino goes incredibly well with Pesto Pasta.   
Mangia che ti passa (Eat and it will be over, you'll feel better)!