Three Pepper Fusilli/ Pasta

Friday is here and it is time for Fiesta Friday at Angie’s. I am bringing a delicious pasta to the party,full of hidden vegetables!
Three Pepper Fusilli!

Pasta gets made at least once a weak in my kitchen.As much as my boys love pasta, the chopped vegetables go uneaten, no matter how fine I chop them. So, like all good Moms I have learnt to sneak in as many vegetables I can into the sauces. Friday lunch was this delicious Three Pepper Fusili with our favourite bread of all seasons, a  mixed-herb Focaccia and some mini-buns.
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THREE PEPPER FUSILLI

Fusilli pasta- 500 Gms

Boil the Fusili till al dente (as per the instructions on the pack)

THREE PEPPER MARINARA/PIZZA SAUCE


Ingredients

Onions- 2 large, finely chopped
Garlic- 7-8 cloves, minced
Tomatoes- 8-10 large, pureed
All three peppers- 2 of each, chopped into cubes
Olive oil- 2 tbsp
Salt to tase
Oregano and mixed herbs- 1 Tbsp
Black Pepper crushed – 1 tsp
Chilly flakes- 1/2 tsp (optional)
Tomato ketchup – 2 tbsp (optional)
Fresh Cream/malai- 2 Tbsp

These proportions make a biggish batch. I use as needed and refrigerate the rest in a glass bottle.

Heat the oil. Add garlic and onions. Fry till onions are transparent. Add in the tomato puree and cook uncovered for ten minutes.
Grind the peppers in the mixie to a coarse paste. Add to the tomato onion mix. Add salt, black pepper, oregano, mixed herbs and tomato ketchup ( if using).Cook covered on low heat for about 20 minues. Keep checking and stirring to avoid burning.

You will get a thick, rich and aromatic sauce. The three pepper paste really adds a lovely flavour and reduces the sourness of the tomatoes. Great way to add veggies to the sauce too!

 

To assemble- Heat the sauce and add in the sauce. Simmer for a minutes and turn off. Stir in 2 Tbsp fresh cream. Add in the fusilli.
Enjoy with fresh home-made focaccia or some dinner rolls.
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24 thoughts on “Three Pepper Fusilli/ Pasta

  1. I so remember the sneaky veg days. Mincing the capsicum is such a great idea.

    Eventually the kids seem to either grow up or give up and eat veggies, prepared in a more normal way. We still have some sneaky veg dishes though – they’re too popular to change now.

    1. Thanks a lot for stopping buy. Currently with two teenagers in the house, I am big time sneaky Mommy. Agree about the popularity. Over the years some of these get too close to the heart and too set on the palate to change. 🙂

  2. Welcome to Fiesta Friday Garima! I’m so happy to meet you…and so happy to see you at Fiesta Friday! I have such a weakness for pasta…and this looks absolutely delicious…the perfect meal to bring to our table this week! Thank you so much for sharing such a great recipe with all of us! ❤

    1. Thank you so much Prudy. Pleasure meeting you too. Pasta is a big favourite of my boys and has to be made once a week, sometimes more 😀

      Thanks a lot for visiting ❤

  3. Tis one is simply “yummilicious” Garima! I wish my wifey see this post today so the controlling rescue team of the flood in my mouth can be activated!! Slurrrrpppp… ( lest I should swallow my Galaxy S5…)

  4. This one came out to be outstanding! One of the best pastas I have had. Thanks a lot for the recipe.
    I am still waiting for gatte ka subzi recipe 🙂

  5. Thanks a lot Garimaji for this receipe. Tried today and turned out awesome.
    When I went to pick my Son from School he told me “Mumma Pasta was very good. I finished all my tiffin” . I thought instantly now this compliment goes to Garimaji. So Thanks a lot for sharing this receipe.

  6. Hi Garima! I have a four year old who has quite a developed taste bud for his age. To get him to eat anything is taste and this recipe he just couldn’t stop praising. Thanks a lot!

    I added black and green olives and some grated cheese to make it flavorful and it worked really well. Now he wants it in his lunchbox.
    Will be a regular here now

  7. hello ! 🙂 can you please tell me what u meant by 3 peppers? Is it green, red and yellow bell pepper? or something else?

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