Pasta Arabiatta with Garlic Bread ( my style )

Pasta is a very versatile dish that gives you the liberty to innovate. I love spaghetti as a pasta  and enjoy eating this dish on a nice cold Bangalore night. Wikipedia says that Arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil, well so is mine but with an Indian twist . Unfortunately I was very hungry and forgot to click a picture , but here is a sneak peek ( leftover peek )

Recipe

Spaghetti : Cooked and strained ( quantity is  a little hard to describe since I cant say one bowl but approximately 50 sticks should feed 2 people :) )

Ripe Tomatoes : 4

Onion : half a small onion diced

Garlic : 10 pods diced finely

Olive Oil : 2 teaspoons

Veggies : I used capsicum and baby corn only. You could use sweet corn , olives , bell pepper , zucchini and mushrooms as well

Chilly flakes : 1 teaspoon

5 spice mix : 1/4 a teaspoon

Salt : To taste

Fresh Basil : a few leaves

Method

Heat the olive oil in a pan and add the garlic and onions first

Saute till translucent

Now add the chopped baby corn and saute for a minute

Add salt , chilly flakes and the 5 spice mix

Then add the cut capsicum

Puree the tomatoes roughly in a blender and add to the pan

Let the vegetables simmer in the gravy ( add water accordingly)

Garnish with fresh Basil if you find some and tada ....... your dish is ready

Garlic Bread

Ingredients

Garlic Pods : 10 , grated finely

Olive Oil : 3 teaspoons

Vegan Bread : As needed

 Salt : To taste

Method :

Make a spread with the grated garlic , oil and salt

Apply this on both sides of the bread

Either bake it in an oven at 150 C for 5 minutes on each side or toast on a Griddle