This is a tangy pasta with a double dose of tomatoes peppy tomato puree as well as sweet-and-sour cherry tomatoes. The unusual combination of cherry tomatoes and spinach, with a dash of red chilli flakes and an extra dose of garlic makes this a flavour-packed and visually-appealing pasta treat. Loads of cheese and a sprinkling of herbs add to the charm of the Pasta with Chilli Tomatoes and Spinach, as does an exciting garnish of chopped walnuts. Enjoy it hot and fresh to experience the best of this multi-textured dish.
|Cooked penne||1 Cup (16 tbs)|
|Dry red chilli flakes||1 Teaspoon (paprika)|
|Cherry tomatoes||1/4 Cup (4 tbs) , halves|
|Blanched and chopped spinach||1/2 Cup (8 tbs) (palak)|
|Olive oil||2 Teaspoon|
|Chopped garlic||2 Tablespoon (lehsun)|
|Sliced onions||1/2 Cup (8 tbs)|
|Tomato puree||2 Tablespoon|
|Dried mixed herbs||1 Teaspoon|
|Grated processed cheese||1/4 Cup (4 tbs)|
|Milk||1/4 Cup (4 tbs)|
|Roughly chopped walnuts||1 Tablespoon (akhrot for the garnish)|
1. Heat the olive oil in a broad non-stick pan, add the garlic, onions, chili flakes, tomato purée, mixed herbs, and cheese, mix well and cook on a medium flame for 10 minutes, while stirring continuously.
2. Add the spinach and cherry tomatoes and mix well.
3. Add the pasta, milk, and salt, mix well and cook on a medium flame for 2 minutes while stirring occasionally.
4. Serve hot garnished with walnuts.