Check out this Siamese twin of a chilli!
My first brush with cooking Italian was all thanks to Giada Laurentis and her lovely show - Everyday Italian on Food network. Her simple techniques, few ingredients and ample use of vegetables made me realise how simple Italian cooking can really be.
I remember one of her recipes which had all ingredients from the pantry. Using just pasta, basil, pine nuts and olive oil, she made a most simple yet flavourful dish. When I recreated this in my kitchen, my guests loved the simple no fuss flavours. A whole variety of pastas are used in my kitchen, usually going with the whole wheat variety. Soups, salads or saucy pastas are a hit with both of us. Bread or no bread, a glass of wine and pasta is a delightful dinner for the two of us.
This one uses peppers, basil and spinach for great textures and a ready made pizza sauce for a burst of flavour. This dish that is superb in its colours and super fast to cook (under 30 minutes).
I love the crunchy peppers in every colour and I dedicate them to this week's WHB started by the herb lover, Kalyn.
According to my favourite food for health resource site, bell peppers due to their bright colours are choc-a-block with anti oxidants. Eaten on a regular basis, they are good for heart and lung health. The beta-carotene is good for your eye sight while their vitamin C content prevents osteoarthritis. This peppered pasta is a great way to gather all these health benefits.
Fussili with 3 peppers and spinach
Category - Italian main course, salad
Cooking time - Under 30 minutes
Serves - 2
1 cup Fussili pasta
1 large red, yellow and green pepper each
1 cup spinach leaves, washed and patted dry
Handful of frozen green peas
1/2 cup loosely packed fresh basil
1/2 tsp chilli flakes
5 flakes garlic, peeled and finely chopped
3 tbsp pizza / pasta sauce
1 tbsp olive oil
Salt to taste
1.Boil the pasta according to instructions on pack. Drain and keep aside. You may want to reserve some of the pasta water if you want to add some moisture to the pasta.
2. Wash and cut the peppers into strips. Discard seeds.
3. In a wok, heat the olive oil. Throw in the crushed / chopped garlic and chilli flakes. Stir them around for 30 seconds.
4. Add the peppers, sprinkle some salt and saute for 5-7 minutes till somewhat tender. Top with spinach and basil leaves with the peas. Stir them for 2-3 minutes, till greens have wilted and peas are thawed.
5. Add the cooked pasta to this, sprinkle required amount of salt and the pizza sauce. Serve in a warmed plate for a light anti-oxidant rich supper.
Tags: WHB, bell peppers, antioxidants, Italian recipe, pasta, fusilli