When you hear of spaghetti, you think of Italy, right? Well, rumour has it that it was the Chinese who introduced these noodle-y delicacies to the world. Whatever the story, we’re absolutely glad it exists! Delicate strands of cooked spaghetti are tossed in a spicy red Arrabiata sauce with crunchy veggies, fresh basil, and of course lots of cheese!
For the Spaghetti Arrabbiata
Oil - 10ml
Chopped garlic - 5gms
Chopped red chilli - 0.5gms
Fresh basil - 2gms
Blanched broccoli florets - 15gms
Triangle cut bell-peppers - 5gms
Triangle cut blanched zucchini - 30gms
Triangle cut blanched carrot - 15gms
Tomato Concasse - 120gms
Boiled spaghetti pasta - 200gms
Sliced black olives - 2gms
Chilli flakes - 0.5gms
Salt - 0.5gms
Sugar - 0.5gms
Crushed pepper - 0.5gms
Oregano - 1gm
Parmesan shavings - 5gms
Garlic bread - 1 (optional)
For the Spaghetti Arrabbiata.
Take a pan, add oil and let it heat. Add chopped garlic, chopped red chilli, fresh basil sautee and then add in the tomato concasse. Now, add the vegetables in and toss the mix well.
Next, add in the boiled spaghetti, mix it slowly and make sure the sauce coats the spaghetti well. Adjust seasoning, finish it with oregano and chilli flakes. Garnish with sliced black olives, fresh basil and parmesan cheese shavings.
Serve garlic bread along with it.