Spring Corkscrew Pasta
My favorite pasta is corkscrews. I love them, so much so, that for an entire week, it was all I had, prepared in the most diverse ways.
With fish, with tomato sauce, cooked within the sauce, finished in the frying pan with a sautee made with green onions, green peppers, plenty of garlic and tarragon, well any amount of variations.
It was when I came to live in El Calafate, 5 years ago, that I made friends with a young chef. We both learn from each other, balancing my 50 years experience and his proper kitchen course. Mauro, my friend, is very fond of light food and has some great ideas of his own about preparing varied food, combining veggies and pasta in just one dish, to make a light, complete and quick meal, especially if you have little time and do not want to resort to junk food.
So this is how, by following Mauro's line of cooking, I took to combining my favorite pasta with colorful veggies to obtain this "Spring Corkscrew Pasta".
It has pasta, obviously, giving pasta lovers that rich feeling in the taste-buds, but does not "stuff" you if you want to have a second helping.
So here is the recipe. Enjoy!
- 1/2 lb corkscrew pasta
- 1 big onion
- 1 medium sized aubergine (egg-plant)
- 2 medium sized marrows
- 1 red bell pepper (or whatever kind of red pepper you can find)
- 1 small carrot
- 1 or 2 cloves garlic
- Oil for the sautee, around 3 tbsp.
- 1 pinch black pepper, ground
- 1 pinch nutmeg, ground
- 1 tsp oregano
- salt, to taste
- sugar, 1 tbsp
- Put enough water in a pan for the pasta to boil, with no salt (add the salt on your plate)
- In the meantime, prepare the veggies.
- Dice the aubergine.
- Cut the carrot and marrow into very thin slices.
- Cut the red pepper into long thin strips and onion in the same way or at your convenience.
- Heat the oil in the biggest frying pan you have and add all the veggies.
- By now, the water is boiling, so add the pasta to it.
- Stir fry the veggies until they begin to soften, NOT cooked soppy soft.
- When they are ready, take the frying pan off the fire, while you strain the pasta, letting all the water drain off.
- The pasta should be "al dente", meaning not soppy, but not hard, just right to have to chew a bit.
- Now put the pasta straight into the frying pan and back on to the fire, stirring for around 3 minutes, just enough for the flavours to blend in.
- Serve just off the fire and top it with your favorite grated cheese.
- Enjoy your Spring Corkscrew pasta!