200gms spaghetti noodles
5-6 cloves of garlic
1/2 cup of fresh cilantro, and
some more for garnish
5-6 tbsp soy sauce
2 tbsp sweet chilly sauce
2 tbsp regular ketchup
salt and black pepper - to taste
1 cup chopped capsicum – long
slices
1 cup chopped red onions - long
slices
2 tbsp chopped green onions
2 tbsp crushed peanuts
(optional)
2 tbsp oil
Boil and cook the spaghetti in water with 1 tbsp
oil by selecting the menu.
Take a non-stick pan, add 2 tbsp oil and add the
chopped garlic, onions and capsicum. When
they turn caramelzed and have a glaze, add the
soy sauce and salt. Cover with a lid and cook
for 5-7 mins on medium-low flame. Then add
the sweet chilli sauce and ketchup, and throw in
the crushed peanuts and the chopped cilantro.
Mix well; add the chopped green onions,
leaving some for garnish.
Take a serving bowl and transfer the cooked
pasta/noodles into it. Add the prepared veggie
sauce onto the noodles and toss a little to
combine. Finally, garnish wit the remaining
chopped green onions and a bunch of fresh
cilantro leaves, and serve hot
200gms of spaghetti
1 cup tomato puree
1/2 capsicum, cut into cubes
1 bunch of spring onions
1 tbsp dried mixed herbs
1 tsp black pepper (kalimirch)
powder,1 tbsp fresh cream
1/2 tsp bolognese cube
1 tsp chilli powder,2 tbsp olive
oil
1 tsp garlic (lehsun) paste
salt to taste
Boil and cook the spaghetti in water with 1 tbsp
oil by selecting the menu.
Meanwhile Heat olive oil in a pan and add
spring onions, garlic paste and sauté for a
while.
Add the capsicum and stir for awhile
Add the tomato sauce and a pinch of sugar
Add pepper, Italian spice mix, red chilli powder
and salt. Cook for a while. If the gravy is too
thick add a little water.
Finish the sauce by adding a dash of cream.
Add the cooked spaghetti and cook for 2 mins.
Serve hot with sourdough bread or garlic bread.
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