Tuesday, November 4, 2008

CTNF: Hot Diva Pasta

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Recipe

Continuing from where we last stop on last month's cookout session, here's a CTNF post on a pasta dish, aptly named Hot Diva Pasta... only for Divas :D

We got the recipe off the Malaysian Women's Weekly magazine and by looking at the ingredients and instructions, it didn't look too difficult- perfect for amateur cooks like me!

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We use Borges Pitted Spanish Black Olives

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Ingredients

Here is the recipe just in case the picture is too small:

Serves 4-5 Prep time 20 mins Cooking time 2+ hours

Ingredients
300g spaghetti
75ml olive oil
3 cloves garlic, sliced
30g black olives, coarsely chopped
10g (1tsp) capers
50g sun-dried tomatoes, thinly sliced
250g tomato puree
50g italian parsley, coarsely chopped
20g fresh basil
25g bird chillies
10g (1pc) anchovy fillet
salt and pepper to taste

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Hot diva sauce!

Instructions
1. Heat olive oil in a medium sized pan. Saute garlic till fragrant.
2. Add anchovies, capers, black olives, sun-dried tomatoes, tomato puree and bird chillies. Simmer till sauce thickens. Add parsley and basil and take pan off the heat.
3. Bring 3 litres of water to boil in another pan. Add a splash of olive oil and 1 tsp salt. Cook spaghetti for about 7-8 minutes till al dente.
4. Drain, top with sauce and serve immediately.

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Hot Diva Pasta

It was a very successful pasta dish as everyone said it was nice. The pasta didn't taste too spicy while still maintain a strong tomato flavour. The vibrant color of the pasta really teases your appetite. We used linguine instead of spaghetti but I supposed it doesn't really matter, just go along with your favourite type of pasta.

Mamma mia!

Read:
Cooking a storm!
CTNF: Roast Lamb

P/s: Will be away tomorrow till next Tuesday to KK again. The airports seem like my 3rd home now, well not that I mind, as a matter of fact I love the airports :D I wish I could make a visit to all the international airports in the world!
 
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