Pasta Arrabiata with Black Olives

One of the easiest pasta recipes to make for any meal.I had bought a fresh batch of tomatoes this morning and decided to cook this one.I went ahead to add some beautiful corn kernels to give it a fresh twist and it turned out just fine.

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Pasta Arrabiata with Black Olives


Chopped good quality tomatoes : 4

Tomato puree : 2 tbsp

Onion diced finely: 1

Garlic diced finely: 3 cloves

Olive oil: 3 tbsp

Dried or fresh oregano: 1 tbsp

Dried or fresh basil: 1 tbsp

Handful of black olives pitted and halved

Handful of corn kernels

Freshly grated parmigiana

Salt and pepper to taste

Pasta of your liking(I used fusilli)

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Saute the onion/garlic and oregano in a hot pan with the olive oil till translucent /browning.Add the tomatoes,corn, puree,salt and black pepper and turn down the heat.Stir and make sure the tomatoes do not stew which would turn this watery.Add basil before serving and turn off the heat.Boil the pasta in a pot of water according to package instructions.I usually use a pot with generous water to drown the pasta and add the pasta to rapidly boiling water with 1tbsp of salt.This adds more flavor and prevents pasta from sticking.Six minutes tops and pasta is ready.Drain the pasta and toss it into the sauce.Serve hot with grated cheese.



Spaghetti aglio,olio e peperoncino

Summer is already here in March.And that calls for a light,summery pasta dish.Though this version is slightly different from the traditional pasta with garlic and oil (aglio e olio respectively) it has the similar freshness to it.

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Spaghetti aglio,olio e peperoncino


Spaghetti: About 150 grams

Garlic : 6 cloves minced finely

Olive oil : 2 tbsp

Parsley : 1 tbsp

Red chilli flakes: 1 tsp

Parmesan : Freshly grated


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Heat oil in a pan over medium heat and sauté minced garlic cloves and red chilli flakes.Cook for a couple of minutes until garlic is golden and remove it.Stir in chopped parsley and remove from the heat. Meanwhile, boil pasta in plenty of salted water according to package directions.Drain and toss with the sauce.Serve immediately with grated parmesan on top.

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Garlic and Bell Pepper Farfalle

Winter is almost here. And what best other than hot garlicky pasta in the morning which you can toss up in few minutes. The smoky garlic flavor just sweeps through the dish.

Garlic and Bell Pepper Farfalle



1/2 red bell pepper,cubed
1/2 capsicum,chopped
6 garlic cloves, minced
1/2 cups cubed plum tomato
3/4 teaspoon salt
2 tbsp extra virgin olive oil
1 cups hot cooked farfalle
1/2 cup boiled and chopped baby corn
6 tbsp (1 1/2 ounces) grated fresh Parmesan cheese
2 tbsp grated mozzarella cheese
1 tbsp finely chopped parsley
1 green chilli,chopped
1 tbsp pasta seasoning(oregano,thyme,basil,paprika)


Pour olive oil in a pan and add garlic cook 30 seconds, stirring constantly. Add the bell peppers, tomato, green chilli, baby corn and salt; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; season with spices,sprinkle with cheese and parsley.Serve hot.DSCN3232

Nutty Lemon Basil Pasta

A light and tangy breakfast recipe with the crunch of the nuts. An alternative to the richness of the meaty pasta recipes.


Nutty Lemon Basil Pasta


  • 1 pound pasta such as penne, farfalle or macaroni
  • 1 lemon, Grated zest of
  • 1/3 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 large garlic cloves, minced
  • 1/4 cup chopped basil
  • 3 tbsp crushed almonds
  • 1/2 cup boiled and sliced baby corn
  • Freshly ground coarse black pepper


Cook the pasta in boiling salted water according to package instructions. While pasta cooks, whisk together lemon zest, lemon juice, olive oil, garlic, baby corn, almonds, basil, salt and pepper in a large bowl. When pasta is done, drain, but do not rinse. Add hot pasta to lemon juice mixture and toss thoroughly to coat. Garnish with chopped basil.Serve immediately.DSCN1276 - Copy