Ingredients:
400g Penne
3 tbsp olive oil
1 tbsp butter
4 large cloves garlic (minced)
1 small onion (finely chopped)
5-6 large tomatoes (cut into thin wedges)
6 tbsp fresh basil leaves (chopped)
3 tbsp limejuice
2 tsp lime peel (grated)
6 cups fresh young spinach leaves
1/4 cup tomato puree
1/2 tsp sugar
1 tsp red chilli flakes
4 tbsp grated cheese Salt and pepper to taste
1 cup hot water
Method:
Boil Penne in a lot of salted water with a little oil. Wash with cold water and drain. Toss penne in 1/2 tsp olive oil and set aside. Heat oil again in a pan and saute onions and garlic for 2-3 minutes. Add tomatoes, tomato puree, sugar, 4 tbsp basil and chilli flakes, saute for another 4-5 minutes. Mix in lime juice, lime peel, salt and pepper and saute for 3-4 minutes. Then add the spinach and stir-fry for 2 minutes. Add the pasta, 1 cup hot water and butter. Cook for a few minutes till the butter melts. Finish with basil and 2 tbsp grated cheese. Toss well. Remove and serve immediately on individual plates, sprinkle the remaining grated cheese.
6.Vegetarian Croquettes:
Ingredients:
500g potato (boiled and mashed)
4 tbsp milk
3 tbsp flour
1/2 tsp baking powder
2-3 green chillies
Coriander (chopped)
Oil for frying Salt to taste.
Method:
Mix all the ingredients together. Oil your palms and shape the mixture into elongated rolls. Deep-fry in oil till they are golden brown. Serve with ketchup or salad.
