It’s been a long time since I made pasta; as regular food still seems unappetizing, well, a recourse to pasta was on 🙂
Tomatoes: 4 medium sized, pureed
Yellow Bell Pepper: 1 medium finely sliced (length-wise)
Mushrooms: 200 gm, washed, cleaned, quartered (halve the smaller ones)
Cold Cuts: (Chicken Salami, a mix): 5 slices, julienne
Salt: to taste
olive oil: 1.5 tsp (1/2 tsp in the puree, 1 for the saute)
Pepper ground: a pinch
Oregano: dried, 1/2 tsp
Chilli flakes: optional
Wine: ~1/2 bottle (i used a zifandel, which did not quite make the grade last evening with dinner, you choose)
Garlic: 5 cloves (2 blended into the puree, 3 finely chopped for the saute)
Pasta, Penne: 200 gm, cooked Al-dente
Bring water to boil in pan, add 2 drops oil, add pasta, cook till al-dente. Drain, set aside.
Place a deep saucepan or wok on flame, add the chopped garlic, roast dry till garlic is brown, add 1/2 tsp olive oil, add bell pepper, mushroom, and saute for about 3-4 minutes till mushrooms give up their water.
In a separate pan, cook the pureed tomatoes. Add the remaining 1/2 tsp olive oil, salt, pepper, and bring to boil. Reduce heat and let simmer on low flame for about 2-3 mins until desired consistency of sauce has been achieved.
Add sauce to mushroom-bell peppers, once simmer point is reached, reduce flame, add wine, add cold cuts, allow to simmer on low flame for about 3-4 mins; stir gently, add in al-dente pasta, sprinkle oregano, stir lightly, cook for another 4-5 mins.
Please stir occasionally, to ensure pasta and vegetables don’t stick to bottom of pan. Remove from flame, turn into serving dish, garnish with green olives, serve with toasted garlic bread.
PS: A fellow twitterer, http://twitter.com/ArvindVJMohan, suggested that i use the not-making-the-grade zifandel in a pasta brunch; well, brunch did not get made, but a pasta dinner did! Thanks, Arvind 🙂