I scream, You scream, we all scream for .... pasta!!! huh??

He he ... gotcha guys, i hope many of you are smiling in appreciation for that dish... c'mon, who does not like pasta...
Anyway, i am so happy that mallu girl of
Malabar Spices decided to extend the deadline of the Summer Express Cooking Event to Aug.20th, so busy folks like me (read lazy) can catch up.

I made this yesterday night for dinner and seriously when i finished cooking i realised it took me about 20-25 minutes, so i was kicking myself real hard to miss this event. But, after knowing today that the deadline has been extended.... i feel all that emotion i had yesterday seems such a waste..

Anyway enough of my rambling... here is the easy recipe.


Spagetti - 2 servings (as per the box)
Tomatoes: 4, diced
Red Bell Pepper : 1, diced (use any color you want)
Green Pepper : 1/2 thinly sliced
Onions - 1 small, thinly sliced
Garlic - 3 cloves, roughtly chopped
Capers - 2 tbls, drained
Rosemary - 1 woody stalk (you can sub with 1/2 tsp. of dry resemary)
Olive Oil - 3tbls
Brown Sugar/Cane Sugar - 1/2 tsp (optional)
Salt and Pepper - 1/2 tsp
Red Chilly Flakes -1 tsp ( i like it spicceey)
Feta Cheese - 1/2 a small roll (if you are a vegetarian, make sure it is made of vegetarian rennet)


1. In a pot, bring water to a boil, add salt and spagetti and cook as per package directions. Cook till al-dente, drain and keep aside.

2. Slice, Dice all the veggies on a large cutting board and keep ready ( this will not take more that 5 minutes maximum, as there are not too many veggies.(you can use frozen too).

3. While the pasta is cooking, add 2 tbls of oil to a large pan (speeds up cooking), add the garlic and onions and cook on medium flame for 5 mts for good carmalization. Add 1/2 tsp. of brown sugar to speed up the process.

4. Then add the rosemary,tomatoes and the pepper with 1/2 tsp. of salt, 1/2 tsp of pepper,1 tsp red chilly flakes and cook for 5 mts, till the tomatoes release the juices and the peppers are cooked, but have a bite.

5. Now add the capers, drained pasta and the remaining 1 tbls. of olive oil.

6. Toss the pasta well in the sauce and transfer to a big bowl. Break up the feta cheese on top and ....what! eat sweetheart.. eat!!

The feta melts slowly in the pasta making it really creamy as you eat.


trupti said...

that is so good..I love the addition of capers and feta in that tang!

cheers, trupti

Rajitha said...

trupti -same here...i love the tang and also the way the feta melts slowly!