Thursday, September 26, 2013

Farfalle Pasta in Zucchini and Aubergine Sauce

This is an easy and quick pasta recipe since the sauce comes from bottle - the Barilla Zucchini and Aubergine sauce. Normally, I prefer making the pasta sauce ground up but this time I had this bottle from a gift pack and decided to give it a try.
Farfalle pasta - 1 cup
Onion - 1/2
Tomato - 1
Garlic - 3
Olives - 1 tbsp
Barilla Zucchini and Aubergine Sauce - 3 tbsp
Olive Oil - 2 tbsp
Water - 4 cups
Salt as per taste
Cheese - 2 tbsp
Heat the water in a pot and when it starts boiling add salt to the water and then add the farfalle. Cook the farfalle till it is al dente (that is when the pasta sticks to the tooth when bitten) for the authentic Italian experience. I like my pasta cooked so it doesn't stick to the teeth which takes a couple of minutes more of cooking. Reserve about half a cup of this water and drain off the rest. Keep the pasta in a colander to drain off.
As much as possible, cook the pasta and the sauce simultaneously so that the pasta can be mixed with the sauce when still hot.
Chop the onions, tomatoes and garlic. Heat a pan, add olive oil and when it is hot add the garlic. Sauté the garlic for a minute and add the onions and sauté till the onions are translucent. Add the chopped tomatoes and continue sautéing. Add the Barilla Zucchini and Aubergine Sauce and the pasta and mix well. Take off the heat and add the grated cheese to the pasta. Use parmesan cheese and if it is not available use the processed cheese available widely in the stores.

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