The first thing that comes into our mind when we think of Italian food is Pizza and then comes Pasta. Italian Pasta is usually a family favourite and is simple to toss, with sauce of your choice.
Today, the two recipes of Pasta that we are writing about is called Penne Diablo and Whole-wheat tagliatelle al verdure. Both these recipes belong to Chef Uttam, who is very proud to share them with us.
Chef Uttam has a rich experience of over two decades (22 years) in the food & beverage sector having worked in India, Middles East and United Kingdom. His experience of over two decades includes some of the popular global hospitality brands like Radisson, Le-Meridian, Jumeriah Beach and Hilton. He has also worked as Head Chef in restaurants in UK including Red Hot world Buffet and Lemon Grass.
Apart from food, his interests include listening to music and spending quality time with his family. Currently he is working as an Executive Chef at Matsya in Mayfair (fine dine Indian restaurant) which specializes in seafood.
(Tomato, chilli, basil chiffonade, black olives, Herb infused sauce)
Serves 4 portions
Ingredients
Pasta
Penne : 360g
For Diablo Sauce
Tomatoes (chopped) : 400g
Garlic (chopped) : 40g
Onion (chopped) : 40g
Leeks (chopped) : 40g
Celery (chopped) : 40g
Tomato paste : 80g
Black olives : 80g
Basil leaves : 20g
Olive oil : 40ml
Chilli flakes : 12g
Salt : According to taste
Ground black pepper : According to taste
Parmesan Cheese : 30g
Pasta
Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 quarters of water for every pound of penne and add little salt. Most pastas cook in 8 to 12 minutes.Important Tip: Before you drain the water, save a single cup. This starchy water can help in binding the sauce and pasta together, and breaking down thicker sauces.
Sauce
Use sauce pan to sauté chilli flakes in olive oil, add finely chopped onions, leeks and celery. After they turn translucent, add chopped garlic and add salt and ground black pepper according to your taste. Add tomato paste, mix well and then add chopped tomatoes. Let sauce cook, reduce and thicken. Add some of the saved starchy water if it gets dry and let it simmer to the right consistency.Add blanched pasta to the sauce, and then add roughly chopped basil chiffonade and olives. Check seasoning, serve hot in bowl and lastly add grated parmesan.
(Fresh garden vegetables and basil pesto)
Serves 4 portions
Ingredients
Whole wheat tagliatelle : 150g
Olive oil : 50ml
Garlic (chopped) : 40g
Vegetables (baton cut) : 300g
Basil pesto sauce
Fresh basil : 150g
Olive oil : 120ml
Pine nuts : 60g
Parmesan cheese : 75g
Garlic : 50g
Cream : 20ml
Parmesan cheese : 30g
Basil leaves : 4 sprigs
Vegetable stock : 120ml
Salt : According to taste
Ground black pepper : According to taste
Pasta
Boil water in a large pot. Add pasta in boiling water (1 litre of water per 90g pasta). Add salt to taste and boil for 9-11 minutes, stirring occasionally.
A shorter cooking time results in a more “al dente" (firm) texture. When pasta is cooked drain immediately.
Sauce
In a blender, blend together basil, parmesan and pine nuts. When they are blended, slowly mix through some olive oil until the dressing is thick. Then add salt and ground black pepper to season the pesto and keep aside.
Blanche and refresh the vegetables in ice cold water. Dry properly and keep aside.
Use a sauce pan to sauté chopped garlic and add the vegetables and sauté further. Add some vegetable stock and allow all the flavours to infuse. Add pesto and mix well together with the other ingredients in the pan. Add pasta to the pan and sauté all the ingredients together. Add a little veg stock again if the sauce is too dry. Add a little cream and season well with salt and pepper. Place pasta in a warmed pasta bowl and garnish with parmesan shavings and a fresh basil leaf.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.