I am creature that seeks comfort.
Unfortunately for me, it is usually in the form of foods.
I love my carbs. Rice with anything is my first choice. I love basmati rice!
My mom’s cooking is of course what I would choice hands down every time.
Pasta… would be second. I love summer with its assortments of pasta salads.
As the house is full of germs, as I try really hard to ignore the feeling of being unwell myself… or just plain tired… I think of food.
Despite the fact that no one will eat this pasta dish… Sanj is off carbs this week… and the boys would likely just look at the zucchini in it and gag… lol … I made a whole pot for me.
It is a recipe I ripped out of Homemakers magazine. Then I somehow torn half the page off, the part that gives the directions.
So… I have had to revamp the recipe … and have to say this is one of my faves.
It’s a great vegetarian recipe.
You could eat it hot, off the stove but I prefer it room temperature. Just warm.
Hope you enjoy!
Reema’s Favorite Nameless Pasta Recipe
(Taken from Homemakers Summer 2005)
2 small zucchinis, halved and sliced
1 yellow pepper (a red pepper works too)
1 lb farfalle pasta (bow-tie pasta)
3 Tbs extra virgin olive oil ( I just use whatever olive oil I have since I don’t like the strong olive flavor)
1/3 c. parsley (I used this sometimes but have made it many times without)
4 cloves of garlic, thinly sliced (I add more)
The recipe calls for 3 anchovy filets, chopped. I have never added this.
1 tsp. whole fennel seeds
1/2 tsp of hot red pepper flakes (I add more)
1/4 tsp. salt
1/4 c dry white wine (since I never have this, I replace with apple juice and like it very much)
3 cups cherry tomatoes
12 large basil leaves
Grated Romano or Parmesan cheese
*** If you grew up with an Indian mom, you probably don’t measure. I just cook with my eyes and how it smells. Example, I don’t use 12 basil leaves or 3 cups of cherry tomatoes but rather 1.2 container. Or I use a bit more of the fennel seed, red pepper flakes and garlic.
OK… so here are my sketchy directions:
Boil pasta in salt water until al dente. Drain and save 1/4 cup of the cooking water.
In a large skillet, heat oil, fry half parley, garlic, (anchovies, if using), fennel seeds, hot chilli flakes and salt. Fry till garlic is lightly browned. Add zucchini and peppers and saute for 2-3 minutes. ( I do this longer as I like my zucchini brownish and crispy). Add apple juice or wine and increase heat a bit. Cook till liquid evaporates a bit… 3 minutes.
Add cherry tomatoes, cover and let cook. Stir occasionally.
The cherry tomatoes skin will burst a bit.
Add the cooking water and pasta.
Tear basil leaves and add. Stir pasta, add cheese.