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Tuesday, 13 September 2011

Farfalle Pasta

Farfalle pasta: 2 cups
White beans: 1 cup, cooked
Tomato: 2 medium sized
Fresh basil leaves: ¼ cup
Garlic: 2 cloves, crushed
Olive oil: ¼ cup
Salt: As per taste

Combine olive oil and garlic in a bowl and set aside. Fill a large pot with lightly salted water and bring to a boil. Once the water starts boiling, add the Farfalle pasta. Cook the pasta uncovered, stirring occasionally, until it is cooked through, but is still firm to the bite. Drain well in a colander and add a few drops of olive oil, toss it well and keep aside. Take a pan and add 2-3 tsp olive oil mixed with garlic and add tomatoes and cook till it leaves juice. Add beans, basil, salt and stir well. Add cooked pasta and toss gently until all the ingredients are combined well with the pasta. Transfer to the serving bowl and add the remaining olive oil on the top.

Note: If you need, you can add pepper powder also.

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