It helped me save money by staying in (instead of eating out), I made friends while bonding over food (I would invite them to taste) and I landed up learning so many different cuisines by the time I left school!
This dish is really easy to make, quick to whip up but so delicious! You can add tuna to make this more hearty (I have added tuna in this recipe but I have also given you vegetarian alternatives if you can't find or don't eat tuna).
Here's what you need -
Ingredients
Spaghetti (you can go with any kind. I generally used wholewheat or spelt)
2 shallots/1 red onion chopped up
8 green olives (stoned and sliced)
1 teaspoon paprika flakes
1 teacup white wine (go with a dry type for a slightly more robust flavour)
1 teacup stock (vegetable or chicken based on your diet)
4 tablespoons tomato puree
6 dried mushrooms (porcini) soaked in warm water for 20 minutes and then chopped up (only if you are not using tuna) and finely chopped up carrots
1 small tin of tuna in olive oil (available at any supermarket)
1 can of Carciofi (artichokes)
2 teaspoons parsley chopped up (dried is fine if you can't find fresh)
4 big cloves of garlic, peeled and chopped
4 tablespoons olive oil (3 for sauce, 1 for water to boil spaghetti)
Salt to taste
Ground black pepper
Parmesan cheese grated (topping) - you can opt for a vegan cheese here if you wish
8 green olives (stoned and sliced)
1 teaspoon paprika flakes
1 teacup white wine (go with a dry type for a slightly more robust flavour)
1 teacup stock (vegetable or chicken based on your diet)
4 tablespoons tomato puree
6 dried mushrooms (porcini) soaked in warm water for 20 minutes and then chopped up (only if you are not using tuna) and finely chopped up carrots
1 small tin of tuna in olive oil (available at any supermarket)
1 can of Carciofi (artichokes)
2 teaspoons parsley chopped up (dried is fine if you can't find fresh)
4 big cloves of garlic, peeled and chopped
4 tablespoons olive oil (3 for sauce, 1 for water to boil spaghetti)
Salt to taste
Ground black pepper
Parmesan cheese grated (topping) - you can opt for a vegan cheese here if you wish
Method
In a big vessel, add the olive oil.
Once warm, add the garlic & shallots and stir fry.
Add the paprika flakes and continue stir-frying.
Add the mushrooms and carrots (if you don't intend using tuna).
Add the wine next and allow to cook down till it's 1/4th its original amount.
Add the puree next.
Stir fry well and then add the tuna with olive oil.
Mix well and allow to cook.
Next, add the chopped olives.
Follow it up with artichokes, parsley, stock and ground pepper.
Mix well.
Add salt after tasting.
On the side, in a deep vessel, boil water with a pinch of salt and olive oil.
Add your spaghetti and allow to cook (al-dente). Al-dente means it should have a little bit of bite. Simply put, it shouldn't be overcooked or too soft. A good way to stop the cooking process is to drain the spaghetti and hold it under cold water for about 20 seconds or so.
Once done, drain and mix in the sauce. I add a little Parmesan when I am mixing the sauce and spaghetti for a good texture.
Top with more Parmesan just after you have plated.
Enjoy!
In a big vessel, add the olive oil.
Once warm, add the garlic & shallots and stir fry.
Add the paprika flakes and continue stir-frying.
Add the mushrooms and carrots (if you don't intend using tuna).
Add the wine next and allow to cook down till it's 1/4th its original amount.
Next, add the chopped olives.
Add salt after tasting.
On the side, in a deep vessel, boil water with a pinch of salt and olive oil.
Add your spaghetti and allow to cook (al-dente). Al-dente means it should have a little bit of bite. Simply put, it shouldn't be overcooked or too soft. A good way to stop the cooking process is to drain the spaghetti and hold it under cold water for about 20 seconds or so.
Once done, drain and mix in the sauce. I add a little Parmesan when I am mixing the sauce and spaghetti for a good texture.
Better than what I have eaten at restaurants and so easy to make! Thank you aajisthaali. My eating out bills are going down thanks to your website!
ReplyDeleteKevin