Tuesday, July 15, 2008

Garlic Penne with Basil and Parsley

Just got some time to publish this old post. I am too busy these days with my job, everyday cooking, running for the classes for both of my kids and the list is endless. I am too exhausted by the end of the day (11 p.m) and Mr.B doesn't let me blog after that.

It's been a while we had pasta at home since my son went to INDIA for vacation. We would make at least thrice a week when he is around.

Having totally fed up with idli,dosas and rice varieties, I made a simple pasta dinner yesterday with fresh herbs from my garden (I have plenty of herbs in my garden. I prune (harvest) them several times for giveaways and hang dry to have dried herbs and still it is growing rapidly).


Penne Pasta - 1 Box
Garlic - 2 Big cloves
Lime Juice - 1 tbs Freshly Squeezed
Chili Flakes - 1 tbs
Fresh Parsley - 2 tbs
Fresh Basil - 2 tbs
Salt - 1 tbs
Olive oil - 2 tbs
Parmesan Cheese

Bring a large pot of water with salt to a rolling boil. Add pasta and cook for 8-10minutes or until al dente. I cooked mine for just 6 minutes as it is small penne. Reserve a cup of pasta water, drain and return to pot. Heat a tablespoon of olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes , parsley-Basil for about a minute. Add red pepper flakes, lime juice and lime Zest. Add the pasta water and stir in the cooked pasta. Drizzle little olive oil over the pasta. Adjust the salt to the taste. Sprinkle Parmesan cheese and serve.