Burnt Garlic Pasta, Because I Love Garlic

There are days when you are lazy, mood less and without energy. What do you cook on such days? I always tend to make pasta. Pasta that is available in different shapes, size and ingredients always tends to attract me.  By the way did you know that there are 600 shapes of pasta, out of which penne, spaghetti and fusilli are most known? Pasta is easy, quick and healthy - after all it is one huge source of carbohydrates and if prepared properly it can be one satisfying and filling meal.

When choosing pasta I like to pick that is not made with refined flour-who wants to indulge in bad carbs-do you?? Recently I picked up fusilli-the twisty ones which were made with wheat germs. Wheat germ is the heart of the wheat grain, rich in flavor and is a nourishing active ingredient. When this wheat germ pasta was boiling up in the pot of hot water, it released intense wheat aroma which was amazing and beyond words.

Pasta is once a week affair for us, I always keep roasted bell pepper pasta sauce ready to mix with pasta. Sometimes I make spaghetti in arbiata sauce from scratch and recently I prepared penne in red wine sauce. But this pasta recipe is innovation, the one that I created. So the case was that I was out of veggies, I had 2 ingredients available-garlic and onions. What to do? Well necessity is the mother of invention, so Burnt Garlic Pasta was born.

Like me, if you love garlic and olive oil you are going to get under the influence of the flavors pretty soon. Forever.  Oh yes you need to actually burn or let me say over fry garlic in olive oil which will provide richness and amazing depth of flavour to finished dish. So let’s see the recipe.

Ingredients:

2 cup of pasta

6 garlic cloves/lehsun

2 onion/pyaz

1 tablespoon tomato ketchup

1 tablespoon soy sauce

Salt to taste

2 tablespoon olive oil

1/2 teaspoon black pepper powder/kali mirch

1/4 teaspoon red chilli flakes (optional)

1/4 teaspoon dried herbs (oregano+basil+thyme)

Method:

Place big pot of water to boil. When you see the steam, add in pasta with little salt. Cook pasta till it is soft yet crunchy. Strain and keep aside.

Grate garlic and chop onions length wise.

Heat oil in a pan. When oil is hot, add in garlic and keep mixing till garlic is golden brown in colour.

Mix in onions and stir. When onions are half done add in boiled pasta and all the remaining ingredients. Mix well.

Serve with bread and a glass of red wine.

Notes:

You can use any pasta. Please do not add oil when pasta is boiling, it will make your pasta slippery and the spices and sauce will not coat on it. When pasta starts touching the wall of pot- it means it is done.

I was out of veggies, but please free to add any vegetables like carrots, bell pepper etc.