The Pasta of Everything
Maybe I have been watching too much of Stephen Hawking’s documentary, Into the Universe- The Story of Everything. And maybe just because I just went grocery shopping today and bought all the fresh veggies and so I couldn't resist using them all in my pasta together. Either ways, I’m going to refer to it henceforth as The Pasta of Everything! Did it turn out well? For me, yes!! For you- well, I’ll let you decide… :)
Serves: 2
Prep Time: 45 min
You’ll need:
1 medium sized red onion
3 small cloves of garlic
Colored peppers- red, yellow and green
Kalamata olives
2 sprigs of fresh rosemary
1 small tomato
A handful of red teardrop tomatoes
3 spoonfuls of sundried tomato pesto
1 cup mini fusilli pasta
A handful of fresh mint leaves
1 tsp ricotta cheese
1 bay leaf
Seasoning- dried oregano flakes, salt, pepper
Extra virgin olive oil
1 1. Cook the pasta as per packet instructions. Drain
and set aside.
2. Chop onions into small pieces, and mince the garlic. Separate the rosemary leaves and chop them into small pieces.
3. Heat 2 tbsp extra virgin olive oil in a pan, and put in the bay leaf. After about 30 seconds, reduce the heat to low and add the fresh rosemary, onions and garlic. Let them cook till they are transluscent, stirring ocassionally. This should take about 7-8 minutes.
4. While the onions are cooking, chop the colored peppers, about ¼ of each, into small 1” pieces.
5. Add them to the pan after the onions are done, and let them cook and a couple of minutes, stirring ocassionally.
6. Chop the tomato into medium sized pieces. Add it to the pan, too.
7. Halve the kalamata olives and discard the seeds. Also chop the mint leaves.
8. After the tomatoes and well cooked and blended, add the olives, mint leaves and teardrop tomatoes to the pan. Stir and cook for a minute or so.
9. Add about 3 tsp sundried tomato pesto and mix well.
10. Add the pasta, and seasoning to taste. Toss well so the pasta is nicely coated with the sauce.
11. Remove the bay leaf, and serve. Add the ricotta cheese on top.
2. Chop onions into small pieces, and mince the garlic. Separate the rosemary leaves and chop them into small pieces.
3. Heat 2 tbsp extra virgin olive oil in a pan, and put in the bay leaf. After about 30 seconds, reduce the heat to low and add the fresh rosemary, onions and garlic. Let them cook till they are transluscent, stirring ocassionally. This should take about 7-8 minutes.
4. While the onions are cooking, chop the colored peppers, about ¼ of each, into small 1” pieces.
5. Add them to the pan after the onions are done, and let them cook and a couple of minutes, stirring ocassionally.
6. Chop the tomato into medium sized pieces. Add it to the pan, too.
7. Halve the kalamata olives and discard the seeds. Also chop the mint leaves.
8. After the tomatoes and well cooked and blended, add the olives, mint leaves and teardrop tomatoes to the pan. Stir and cook for a minute or so.
9. Add about 3 tsp sundried tomato pesto and mix well.
10. Add the pasta, and seasoning to taste. Toss well so the pasta is nicely coated with the sauce.
11. Remove the bay leaf, and serve. Add the ricotta cheese on top.
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