This week is seeming totally meh, considering the whole of last week I was in Pune, back at the folks. Nothing like being pampered by mom and dad, especially when you don’t meet ever so often. I have been sharing some yummy treats mom was cooking while I was there, on my Instagram. Nothing beats mom food y’all. This week is going to be all about some comfort food, to help me get over the Pune hangover.
Another thing helping me get over the hangover is holiday news!!! We have been planning this for the longest time and finally, after so much consideration, planning and cancelling like a zillion itineraries, we are finally off to the Land Down Under – Australia maaaytes!! We had almost booked our tickets to go to Europe, but then changed our minds considering our original travel was planned in May and we were now planning on travelling in October. One of my very very good friends is getting married in Sydney in October – we were housemates back in London – so it’s going to be a London reunion. Will be catching up with many other friends there so CAN. NOT. WAIT. We have booked our tickets, visas applied and insurance bought! Now just waiting for October so we can be on our way to the bluest beaches in the world 🙂 I promise to keep you guys posted on the haps and preps of our fab holiday.
So back to my comfort food. I bought some beautiful bell peppers in the market yesterday and couldn’t think of a better way but to add it to some amazing angel hair pasta. We have some getting some great basil in the garden nowadays so that is a perfect ingredient to go with the bell peppers and the pasta too. Angel hair pasta, bell peppers, black olives and sweet basil make this fresh Bell Pepper & Sweet Basil Spaghetti.
Bell Pepper & Sweet Basil Spaghetti
Serves 2 | Prep time : 10 min | Cooking time : 5 min
Angel Hair Spaghetti – 100 gm, boiled
Red and yellow bell pepper – 1 each, juilliened
Black olives – a cup
Chili flakes – 1 tsp
Onion – 1, small, finely chopped
Sweet basil – 1 cup, tightly packed
Olive oil – 3 tbsp
Salt and Pepper to taste
Dry white wine – 1 cup (optional)
Parmesan – 1 cup (optional if you want to keep it vegan)
Garlic – 4-5 cloves, finely chopped
In a pan, get the olive heating and add in the chili flakes. Once you see the colour seeping into the oil, add in the garlic and let it get translucent and fragrant.
Now, add in the onion and let it cook until slightly golden brown, but ensure it doesn’t burn.
Next, add the bell pepper mix and sauté for a little bit. We need to keep the bell peppers slightly crunchy so make sure you don’t overcook them.
Add a a glug of wine and let the sauce cook. Drop in a few basil leaves and mix up.
Add a cup of grated parmesan and black olives. If you’re vegan, add vegan parmesan or skip it altogether.
Serve up hot and enjoy it alone or with a loved one 🙂
hema ambikar says
hey madhura it looks sumptuous !!! i will try.