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Pasta is a favorite among many people and fortunately it is also a convenient dinner to make.
The only labour that is actually required is the making of the sauce. This particular sauce is greatly influenced by the Italian Marinara sauce.
So having referred many recipes I have finally concocted my own version of it. The instructions may seem a little lengthy, but I guarantee that the effort will be well rewarded.
Ingredients
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1 packet of Fettuccine Pasta |
Oregano |
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500g of Prawns |
Paprika |
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200 – 250g of Chicken (boneless) |
Chili powder |
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5 Large sized Tomatoes |
Thyme |
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1 Onion |
Basil |
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1 Lime |
Cinnamon powder |
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1 Carrot (Grated) |
Olive Oil (Extra Virgin) |
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¼ cup of Ketchup |
Salt
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7 - 8 garlic cloves |
Pepper |
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50g of Parsley |
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Directions.JPG)
Wash, clean and devein prawns. Squeeze ½ lime over it, add a teaspoon of chili powder and leave it to marinade.
Wash, clean and cut chicken in to very small bite size pieces, add the rest of the lime, a teaspoon of chili powder, a pinch of cinnamon and leave it to marinade.
Fine dice onion, parsley and garlic cloves.
Cut the tomatoes in to pieces and puree it using a food processor or blender.
Heat up a tablespoon of olive oil in a heavy based pan on a medium high flame.
Fry about two chopped cloves of garlic and a teaspoon amount of chopped onion in it.
Add the prawns into the pan with ½ teaspoon of salt, a teaspoon each of paprika and oregano.
As soon as soon as the prawns have turned pink, take it off the heat and set aside.
Around this time start boiling the Fettuccine with a teaspoon of salt.
Put in another tablespoon of olive oil in to the pan and sauté a teaspoon amount of onion and two cloves of minced garlic, on a medium high flame.
Add the chicken with a teaspoon of chili powder, 1/2 teaspoon of salt, a pinch of pepper and fry. Once the chicken has cooked; set it aside.
On a medium high flame, Heat up 1 1/2 tablespoons of oil, sauté around three chopped cloves of garlic and a teaspoon of chopped onion.
Once fried, add in the grated carrot and sauté it further.
Add the pureed tomato with a pinch of salt and cook on a low flame for few minutes.
Stir the ketchup in to the puree; add a tablespoon of oregano and teaspoon each of paprika, basil & thyme.
Add in the prawns, chicken, chopped parsley and cook for few more minutes.
Stir in ½ a cup of boiling pasta water, simmer for a minute and turn off the heat.
Toss the boiled pasta in the sauce and serve.
Disasters, Warnings and Tips
I added a tablespoon of Worcestershire sauce when marinating the chicken.
Carrot is vital. It diminishes the acidity of the tomatoes.
Spices vary according to taste buds. So feel to decrease or increase any of it.
Keep tasting your sauce constantly.
Don’t be too liberal with basil and thyme. Their prime function is to increase the tomato taste; including its natural acid flavour.
I ate this with cheesy garlic bread baked by my sister, Fari. Heaven!
Add more carrot if the sauce still tastes acidy.
After an acceptable pancake last week this is quite an ego booster. I did a victory jig around the house. Some original dance moves were created.
Please don’t skip the pasta water step, it does make a significant difference.
Try not to substitute olive oil with regular cooking oil, it will affect the taste.
Boil the pasta according to the directions of the packet.
I used ketchup instead of tomato paste.
Add a teaspoon of olive oil while boiling the pasta (Tip from my sister)
By Shazzana Hamid
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0 Comments
Tee says:
Aug 16, 2013 at 12:00 amCan we use papparadelle instead of fettuccine? And I think carrots sometimes tend to sweeten the sauce? How to avoid this?