Penne Arrabiataa


Penne Arrabiata - my absolute favourite! Need I say more??


Arrabiata sauce is a spicy Italian sauce made with garlic, onion, pureed tomatoes and fresh basil. I have always talked about how much I love Italian food. Beauty of Italian cuisine is its simplicity and this spicy and tangy sauce is no exception. Just like other Italian dishes, this sauce too has few ingredients but packed with so much flavour from good extra virgin olive oil, tomatoes and herbs.


Penne in Arrabiata sauce is a dish I have been making since my college time, almost 12 years now. Its a favourite among all my friends and everytime I make this pasta dish, they happily devour their entire plate. Served with warm garlic bread, its a complete meal in itself. Simple but spectacular!


What I love most about pasta dishes is how ideal they are for busy weekday meals. Just with very little effort, you can create a delicious pasta dish in no time. Take for instance Pesto pasta , all you have to do is boil pasta and toss in already prepared Basil pesto, so so delicious! I can eat it everyday!
Even my Favourite Pasta salad with balsamic vinegar dressing is perfect for a hot day and makes for a super quick lunch.

Simple and quick to prepare, this pasta dish is great when you are craving for something fancy for dinner and even great for feeding a crowd. Its spicy, tangy, hearty, comforting, saucy and once you try it, it will become your favourite pasta dish too!


Penne Arrabiata- Spicy and tangy pasta dish in tomato based sauce

Type: Main course
Diet: Vegetarian
Serving: 2-3 people

Ingredients

2 Tsp extra virgin olive oil
2 chopped cloves of garlic
1/2 cup finely chopped onion
1 cup pureed tomatoes
1/2 tsp black pepper powder
1/2 tsp red chilli flakes
1/2 tsp dried oregano
1 tsp sugar
2 tsp tomato ketchup
5-10 fresh basil leaves
few sliced black olives( optional)
salt to taste
1 cup raw Penne/Fusilli

Method

Heat water in a pot and add 1 tsp salt. Once water is boiling, add pasta.

Cook pasta till al dente. Reserve 14th cup pasta water and starin all the remaining water.( Al dente means having a little bite). 

While your pasta is boiling, prepare arrabiata sauce.

In a deep dish pan, warm up olive oil and add garlic followed by chopped onions. Cook till silghtly brown.

Now add puree tomatoes and season with salt, black pepper, chilli flakes, sugar and oregano.

Cook on medium heat and stir from time to time. Once most of the water evaporates, add tomato ketchup and pasta water and cook further for 5 more minutes.

At this stage add basil, sliced olives and cooked pasta. Mix everything gently and turn off heat.

Serve hot garnished with fresh basil and drizzle of extra virgin olive oil.



If you try making this dish, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

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Mexican bean tacos with tomato-onion salsa


Love Mexican food?  If yes, then you need these tacos in your life!!


Mexican food has got to be my favourite! Nachos, Guacamole, Enchiladas, Tacos, Tostadas, Burritos..you name it and I love it! Also I think Pico di gallo which is a Mexican salsa is one of the most delicious relish ever. Its made with chopped tomatoes, onion, lots of coriander, chilli, salt and lemon juice. Its spicy, rustic and tangy all at the same time. Pairs really well with tacos,nachos,toasts, chips!


Getting back to this taco, its filled with the most delicious re-fried kidney beans and pico de gallo. Since I love feta cheese, I finished the tacos with it.You can go for the classic option sour cream too and even add guacamole or sliced avocados.

Re-fried beans which are used in most of the mexican recipes can be easily prepared at home. Its called re-fried beans because after boiling they are again cooked with tomato and onion to make it more flavourful. These re-fried beans will be great atop nachos and go as filling in enchiladas and tostadas.


I am a big fan of quick to prepare lunch recipes especially the ones which are packed with flavour and are super delicious. Speaking of flavour, in-case you haven't tried Soba noddle salad with spicy asian vinaigrette yet then you must try it. Also protein packed Paneer Schezwan frankie is a flavour bomb. I have it at-least twice a week.


Hearty, flavourful, satisfying, spicy and super yuummyyyy Mexican bean tacos with pico da gallo.

Type: Main course
Diet: Vegetarian
Serves: 3-4 people

Ingredients

1/2 cup uncooked kidney beans
2 Tsp oil
2 finely chopped onion
2 finely chopped tomato
2 tsp mayo
1 tsp roasted cumin powder
1/2 tsp red chilli powder
tobasco
salt to taste
1 Tbsp tomato ketchup

For pico da gallo (salsa)

1 onion chopped
1 tomato chopped
1/4th cup chopped fresh coriander/cilantro
1/2 tsp red chilli powder
1 tsp lemon juice
salt to taste

Method

Soak kidney beans overnight or for at-least 6 hours.

Boil kidney beans, strain excess water and keep aside.

Heat oil in a deep dish pan and add chopped onions. Once they are golden in colour, add chopped tomatoes.

Season with salt and add chilli powder, cumin powder, ketchup. Mix through.

Once tomatoes are slightly cooked, add in mayo and turn off the gas.

For making salsa, mix chopped onion, tomatoes, coriander/cilantro, chilli powder, salt and lemon juice together in a bowl.

Assembling tacos

Take a tortilla/chapati and spoon re-fried beans in the centre.

Add salsa over the beans and finish with some feta and hint of Tabasco sauce.

Serve immediately.



If you try this recipe,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram and #nishbes on Twitter.


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Peach, plum and corn salad


Hi  guys! Hope you all are enjoying the rainy weather and making the most if it by having delicious pakoras, bhajias, bhutta along with garam chai! I have been having cups after cups of ginger tea, mint and lemongrass tea (my fav) and cinnamon tea.

Its been pouring in Mumbai and we haven't seen sun in almost 2 weeks. One thing which really cheers me up in this gloomy weather is the sight of gorgeous orange hued Peaches and dark red plums. Juicy, tender and so sweet right now! Peach breakfast bowl is one of my favourite breakfast these days.


Balsamic vinegar and peaches taste heavenly together so I thought of creating this salad. The vinaigrette here is the star, it is so good that you can keep a jar of it ready in refrigerator and add it in literally any salad. Soooo yummmy!!

This salad has flavours,textures, salty feta to cut through sweet peaches, plums, sweet corn and basil for the freshness.


The thing about fruits is they taste sensational in salads. I have posted so many salad recipes this summer- Mango salad with mango-mint vinaigrette, Watermelon- tomato salad with basil vinaigrette, Cold soba noodle salad with spicy asian vinaigrette. They all taste super delicious and perfect when you want a quick and light meal. Also salads are great for detoxing after enjoying fried food in this rainy weather.


Easy, colourful, delicious Peach, plum and corn salad with an addictive balsamic-mustard vinaigrette

Type: Salad/Appetizer
Diet: Vegetarian
Serving: 1-2 people

Ingredients

2 peaches
2 plums
1/2 cup boiled sweet corn
2 tbsp black raisins
1 tbsp sunflower seeds/pumpkin seeds
basil leaves
crumbs of feta cheese

For dressing

2 tsp balsamic vinegar
2 tsp extra virgin olive oil
1 tsp honey
1 tsp mustard
1/2 tsp chilli flakes
1/4 tsp black pepper powder
salt to taste

Method

Slice peaches and plums.

Add sliced peaches, plums, corn, sunflower seeds, black raisins, fresh basil in a bowl.

To make dressing, add olive oil, balsamic vinegar, mustard sauce, honey, salt, black pepper and chilli flakes in a small jar and give a good shake.

Pour dressing over the salad.

Add feta cheese over the salad and serve.


If you try this recipe,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram and #nishbes on Twitter.


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Some more salad recipes you can try















Chia pudding & granola parfait


Don't you just love quick and yummy breakfast especially when it's bursting with bright colours in a jar?

Meet my Chia pudding and granola parfait with mangoes and poms!

It's creamy, healthy, perfectly sweet and crunchy from the addition of granola. Mangoes and chia coconut pudding is a match made in heaven and come granola and poms in the picture, it tastes even more delicious!!

Speaking of mangoes, monsoon has almost hit Mumbai and I am not ready yet to bid goodbye to Alphonso untill next season! Making the most of them and having them literally everyday in some form or other as Mango Colada smoothie bowl, Mango chilli lemonade, Mango and cream cheese ice-cream and Mango salad with mango-mint dressing!



Parfait is a layered dessert made with cream and fruits but getting more popular now as a breakfast item. Breakfast parfait is made by layering healthy ingredients like yogurt, granola and fruits together.

Extremely easy to make with few ingredients, this parfait shines bright as a dessert too. Its healthy and super-light, perfect finish to a meal. I just love how balanced this parfait is, creamy and crunchy with freshness of fruits. Lemon juice cuts through all the natural sweetness and makes it even more delicious! You must try it at the next party you host!


I have used my homemade Instant stove-top granola in this recipe which I have been having pretty much everyday either for breakfast with milk/yogurt or as a snack. Not only is it addictive with goodness of walnuts, black raisins and pumpkin seeds, it also has tons of fibre in the form of oats.

If you are into healthy breakfast then you are gonna love this parfait. Vegan Peach breakfast bowl, Vegan Chocolate and Banana chia pudding and Egg-less whole wheat chocolate pancakes are also some of my favourites from the blog!


Healthy,creamy, perfectly sweet and crunchy Chia pudding and granola parfait

Type: Breakfast/Dessert
Diet: Vegan/Vegetarian
Serving: 3-4 portions

Ingredients

200 ml coconut milk/almond milk/regular milk
2 tbsp chia seeds
2 tsp maple syrup
1/2 tsp lemon juice
1/2 tsp vanilla essence
1 finely chopped mangoes
1/2 pomegranate kernels
Instant homemade stove-top Granola

Method

Mix coconut milk, chia seeds, vanilla and maple syrup together in a bowl and refrigerate for 2 hours.

Once chia pudding is thick and creamy, prepare parfaits.

Take empty serving jars or glass and add pomegranate as the bottom layer. Next add some granola.

Now add chia pudding and over it add chopped mangoes. Squeeze tiny bit of lemon juice over mangoes.

Finish with some more granola on top.

Serve immediately.


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Some other healthy breakfast recipes













Instant stove-top granola


If you are into healthy breakfast, then this 8-ingredient instant stove-top granola recipe is for you!

Instant, crunchy, healthy, delicious and loaded with fibre in the form of oats.

Granola is essentially a breakfast food which is made by mixing rolled oats,nuts,seeds with honey, coconut oil, flavouring and then baking in oven till crisp. Since it requires 20-25 minutes of baking in oven, I came up with the idea of making it on stove-top and voila! It turned out as amazing as the baked one and saved me a lot of time too!


I have used maple syrup as a sweetener in this recipe but you can go for non vegan option like honey too. Adding coconut oil makes this granola extra crunchy and naturally sweet but go ahead and use other neutral oils like olive oil, canola oil and vegetable oil if you can't find out coconut oil.


This granola makes for a perfect breakfast to kick-start your day on a healthy note. Loaded with nuts, seeds and healthy fat in form of coconut oil, its flavourful and customizable. You can also add other nuts like pecans, almonds, cashews and flavour it with peanut butter. I often add chocolate chips to make it more yummy!

Since its nutritious, high in calories and packs well because of lightweight, its ideal for hiking, backpacking or a road-trip. My 2 year old daughter loves it and its is the first thing I pack when we have travel plans.


It is usually enjoyed with milk in the morning but tastes equally delicious with yogurt and some fruits like strawberries, banana and mango on the side. Granola can also be used in parfaits and other desserts like ice-cream,cupcakes as a crunchy topping.



Delicious and healthy homemade stove-top granola which is as good as the baked granola

Diet: Vegan
Type: Breakfast/Snack
Serving: Makes about 2+1/2 cup granola

Ingredients

1+1/2 cup Rolled oats
2 Tbsp Coconut oil
1/4th tsp cinnamon powder
1/2 cup walnuts
1/4th cup Pumpkin seeds
1/4th cup black raisins
1/2 tsp vanilla essence
3 tsp maple syrup(use honey if not vegan)

Method

Take a bowl and add oats, walnuts and pumpkin seeds.

Take a small saucepan and gently heat together coconut oil, honey, cinnamon powder and vanilla essence for 2-3 minutes. Make sure they are mixed well together.

Pour it over the dry ingredients in the bowl and mix to coat oats and nuts properly.

Now transfer this in a non-stick pan and cook on stove-top on low flame for about 10 minutes till oats are crispy and becomes slightly orangeish in colour. Make sure to keep stirring in between.

Take off heat and transfer on a tray or plate to cool it down.

Once it cools down, add black raisins and transfer in an air-tight container.

Serve with milk,yogurt for breakfast.


If you try this dish, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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More breakfast recipes you might like