Recipe for this was posted???? if so, plz help me find it.
Yeah, I had already posted the recipe but I'm copying it here again for you:
Penne Al'Arrabiata
Ingredients:
1 lb/1 package Penne Pasta, prefer Rigatoni (boil w/ salt until 'al dente' or chewy according to package instructions)
1/2 c Olive oil
2-3 cloves Garlic, crushed
3-4 medium tomatoes, chopped or canned whole tomatoes 3 cups
2 medium onions, small cubes
1 tbs red pepper flakes
salt and black pepper to taste
3/4 cup fresh Parsely, chopped
1 tbs Basil dried
1 tsp Rosemary dried
a pinch of Oregano (optional)
1/2 to 3/4 cup Parmesan cheese
Method
To make Roasted tomato sauce:
Heat a 1 tb olive oil in a pan/tawa, add 1 clove crushed garlic, stir and add chopped tomatoes and onions. Sprinkle some salt and pepper and cook on medium to high heat for 5-8 mins or until tomatoes have reduced and separated from oil.
For Pasta:
Heat the rest of oil in a pasta pan. Add crushed garlic, stir and then add some tomato sauce, mix in the herbs, salt pepper and red pepper flakes, top it with boiled penne and then pour in the rest of tomato sauce. Sprinkle parmesan cheese at the end and stir til it melts into the pasta. Taddaaa...now eat!
PS.
You can increase amount of herbs and spices according to your taste!
It tastes the best on the next day!
Yeah, I had already posted the recipe but I'm copying it here again for you:
Penne Al'Arrabiata
Ingredients:
1 lb/1 package Penne Pasta, prefer Rigatoni (boil w/ salt until 'al dente' or chewy according to package instructions)
1/2 c Olive oil
2-3 cloves Garlic, crushed
3-4 medium tomatoes, chopped or canned whole tomatoes 3 cups
2 medium onions, small cubes
1 tbs red pepper flakes
salt and black pepper to taste
3/4 cup fresh Parsely, chopped
1 tbs Basil dried
1 tsp Rosemary dried
a pinch of Oregano (optional)
1/2 to 3/4 cup Parmesan cheese
Method
To make Roasted tomato sauce:
Heat a 1 tb olive oil in a pan/tawa, add 1 clove crushed garlic, stir and add chopped tomatoes and onions. Sprinkle some salt and pepper and cook on medium to high heat for 5-8 mins or until tomatoes have reduced and separated from oil.
For Pasta:
Heat the rest of oil in a pasta pan. Add crushed garlic, stir and then add some tomato sauce, mix in the herbs, salt pepper and red pepper flakes, top it with boiled penne and then pour in the rest of tomato sauce. Sprinkle parmesan cheese at the end and stir til it melts into the pasta. Taddaaa...now eat!
PS.
You can increase amount of herbs and spices according to your taste!
It tastes the best on the next day!
first Q, i was making chicken last night and i dint like the color..so i added a lil spoonful of paprika. I think that gave it the perfect color
and thrd Q, i usually ask him what he wants. on the weekends ill make something that I want, a chinese dish or something...and i dont cook every day, so whenever i cook its quite large quantity and is good for at least 2-3 days......
** I think i consult him more on HOW to make something rather than what to make** :@:
lol that's so cute! I think I'll be doing that too.
omg! everyone in this thread IS KILLING ME..everytime i vist...i HAVE to cook something..it's bad.
It was 9 30 pm when I opened this thread...It's 10 now and I am eating Penne Al'Arrabiata following the recipe posted here..so yes, for the past half an hour i made what I saw here...
^ YA! i think this is my new fave after the eye makeup and bridal thread. If u think abt it...the natural progression, from eye makeup to bridal pics and now to khana pakana :D
1st to Plusha - as Niksik said, ur salans look amazing colour. When i make mine i can still see lil tomato and onion pieces but when i bhoonify them a lot, the colour changed to dark brown and its not as nice urs...WHY and HOW?
3rd to everyone - I am always stuck on what to cook the next day and plus its difficult for me to cook a nice salan dish in the evening as i am at work. When do you guys decided what to cook? Whats the inspiration? Do you consult the husbands cuz when i do, he doesnt know what to eat and asks for options and i become stuck?
sorry 4 replying late sunset eyez...i waz out of country...well 1st think is i use kashmiri mirch as i said...n for giving ur salans perfect color rather than dark brown do not over fry onions...just fry them till they are slightly brown n golden....for making korma yes den u havto fry them till dark brown...but in salan add in meat as soon as they turn slightly brown cuz while frying meat, onions get more darker in color cuz onions r also being fried along with the meat...n yeah 4 that tomato pieces...never ever cook meat in a pressure cooker...cuz it makes the meat tender soon but onions n tomatoes dun get enuff tym to dissolve in the salan...n add in tomatoes with the meat not at the tym of bhooning...cuz sum ppl do so...but if still ur having problem then blend the tomatoes and add in...taste will be equally gud...but ofcourse tiny pieces of tomatoes n onions r alwayz there no matter how much u bhoonify it...
well i dun cook regularly at my home since m still unmarried...i cook may be 4 tyms a week...so i think 4 me its ez to decide wat to cook...basically m not an expert in making rice...i prefer baking or making salans n ofcourse sweet dishes!
he said it actually tasted very similar to what our moms would make…to me that was the biggest compliment 
