Category: Entrée

Pasta and chickpeas? What a weird combination! I am sure many of you reading this post will have exactly the same question in mind. Well.. such recipes come up when you are greeted with a nearly empty fridge with just a few leftover sauces and cans of beans. But surprisingly, making dinner out of leftovers is so satisfying for so many reasons such as no pre-prep, out of the blue recipe ideas, unconventional flavors coming together and of course clutter free fridge. Continue reading “TOMATO BASIL PENNE WITH CHICKPEAS” →

Arrabbiata sauce is an Italian spicy sauce and it’s name ‘arrabbiata’ literally means ‘angry’ in Italian. But don’t let the name scare you! The ‘angry’ refers to the spiciness that the sauce derives from the use of loads of red pepper flakes while making it. But you can always control the spice as per your preference to not make the sauce overwhelmingly hot. Continue reading “ANGEL HAIR PASTA IN ARRABBIATA SAUCE” →

This recipe of roasted red pepper pasta is an incredibly easy dinner recipe with ingredients you likely have lying around. There is something quite amazing with minimalistic recipes. Continue reading “ROASTED RED PEPPER PASTA” →

Pesto and pasta is a classic combination. And pesto has always been my favorite. Remember my first recipe on the blog? But this time here’s a pesto with a slight twist. My latest cooking discovery is “sun-dried tomatoes”. Sun dried tomatoes are nothing but ripe tomatoes that are salted and dried to preserve. Continue reading “SUN DRIED TOMATO PESTO PASTA WITH BALSAMIC GRILLED VEGETABLES” →