So now that Indians have agreed on being the most depressed and the most addicted to chocolate, it is time to change that. Change because I feel a chocolate with its dark colour and addictive quality gets me more depressed, and oppressed, and stressed; and all pressed at the same time, every time (hee hee, yes I can’t stop saying this sentence again and again!). I hear you when you say cocoa has power to solve anything and everything, but this wonderfully vibrant pot of pasta have powers bordering supernatural which can cure even a broken heart. And I say so with a lot of conviction because a friend indeed with a broken heart was mended with this very pasta dish. Infact that was the birth of this recipe, a birth I cherish the most after my toddler’s. So this had be the star of the anti-depressant series that we are working on.
Now to talk about the recipe a bit, you will notice that it is quite an Indianized version of our Italian favourite pasta. If we have our own version of spicy Indo-Chinese cuisine, then we rather have a delicious version of Indo-Italian cuisine too. And this my friends, is my ode to the great new cuisine I am giving birth to. The idea is simple; the fusion is made to ensure we use ingredients that are easily available to us in our own kitchens. And obviously, the Indianized version appeals better to our palette. Its fast, it’s easy and its perfect for breakfast, brunch, lunch, snacks and/or dinner. I have kept the recipe completely veg, but if you want a non veg version, just thrown in some bacon or sausages in it.
|A cup more liquid than this!|
500 gms Durum/whole wheat pasta
2 small onions sliced
2 medium capsicum
3 big cloves of garlic peeled and chopped
A big pinch of roasted red pepper flakes
A bigger pinch of dried oregano
A handful of coriander leaves chopped
A handful of olives, chopped
3 big tomatoes, puréed
A splash of red wine vinegar
A splash of apple cider vinegar
A splash of balsamic vinegar
A splash of basic tomato ketchup
A splash of extra virgin olive oil
Salt, sugar and pepper to taste
And enough water to submerge the pasta in.