Prawn Pasta Aglio Olio

Do you like your pasta to be dry and spicy yet tasty? Aglio olio is definitely an option for you. I called aglio olio pasta as "mee goreng barat" (western-style fried noodles). LOL! Seriously, it is not much difference to our local fried noodles just we don't use chili flakes. And for aglio olio, I like it with seafood rather than chicken or beef. So, let's go!


Ingredients:

2 plate of cooked, cooled-off spaghetti
2 cloves garlic, finely chopped
Olive Oil
4-6 large-size prawn
Chili flakes according to your spiciness-tolerance (LOL!)
Water
4-5 black olives, sliced
4-5 cherry tomato, halved
Salt & black pepper, to taste
Few of fresh basil leaves
1 Large pinch of English parsley, chopped
1 Large pinch of grated parmesan cheese

Methods:

1) In a frying pan, medium heat, saute garlic until it turn light brown.

2) Add chili flakes and prawns together with the garlic, stir fry till cook. Make sure prawns not over cooked! You don't wanna chew a rubber!

3) Add about 2-4 tablespoon of water followed by salt & pepper to taste, chopped English parsley and grated parmesan cheese.

4) Add the cooked, cooled-off spaghetti into the mixture and stir fry till well-mixed.

5) Before served, under low-heat, add fresh basil leaves, sliced black olives and halved cherry tomato and stir fry about 1 minutes.

6) Pour onto serving plate and you may garnish with extra chopped English parsley and parmesan cheese.

Black Olives Farfalel in Tomato Basil Sauce

This is another pasta recipe using the home-made tomato basil sauce (recipe provided in previous posts). Very easy. Very simple. You also may add your favorite meat (chicken, beef, crab, prawn, cockles, mussels, etc) & other vegetables to suit your appetite.

Ingredients:

2 plate of cooked farfalel @ bow-tie pasta, cooled (you can use other type of pasta too)
2 clove garlic, chopped (you may use more than 2 if you like the garlic-ish taste & aroma)
Olive oil
1 small handful of sliced black olives or stuffed green olives, your choice
6 tablespoon of tomato basil sauce
Water (if the sauce is too thick for your liking)
1 tablespoon of grated parmesan cheese
1 teaspoon of chopped English parsley
Salt & black pepper, to taste
Garnishing: chopped English parsley, grated parmesan cheese, basil leaves

Methods:

1) Saute garlic in olive oil until sweat or lightly brown.

Note: At this point, you may add in your favorite seafood or other meat and vegetables. Stir fry till well-cooked.

2) At lower heat, add in the tomato basil sauce and keep stirring. If the tomato basil sauce look too thick, you may add water which I normally do.

3) Add in pinch of salt & black pepper to suit your taste follow by grated parmesan cheese and also chopped parsley. Stir well.

4) Add cooked & cooled farfalel into the pan and stir well at medium high heat.

5) Add the sliced black olives or stuffed green olive. At high heat, stir the pasta and olives until well-mixed for few seconds and then turn off the heat.

6) Place on 2 plates and garnish with chopped English parsley, parmesan cheese & fresh basil leaves.

Vegetarian Penne Pesto

Using the home-made basil pesto (recipe provided in previous posts), trust me, you'll get the best pasta pesto ever! Doesn't matter seafood pasta or chicken pasta or vegetarian pasta or just the plain pasta pesto, you'll lovin' it. I'm lovin' it too! Here, I'm sharing with you vegetarian penne pesto.

Ingredients:

2 plate of cooked penne, cooled (you can use other type of pasta too)
2 clove garlic, chopped (you may use more than 2 if you like the garlic-ish taste & aroma)
Olive oil
1 handful of sliced button mushrooms
Other vegetables i.e. capsicum, egg plant, carrot, etc.
3 tablespoon of basil pesto
Water
Salt & black pepper, to taste
Garnishing: chopped English Parsley, grated parmesan cheese, basil leaves

Methods:

1) Saute garlic in olive oil until sweat or lightly brown.

Note: At this point, you may add in your favorite seafood (i.e cockles, mussels, crab meats) or cooked shredded chicken or raw diced chicken. Stir fry till well-cooked.

2) Add in sliced mushrooms and any other vegetables until soft.

3) At lower heat, add in the basil pesto and keep stirring. If the basil pesto look too thick, you may add water which I normally do.

4) Add in pinch of salt & black pepper to suit your taste.

5) Add cooked & cooled penne into the pan and stir well at medium high heat. 

6) Place on 2 plates and garnish with chopped English parsley, parmesan cheese. I like it with lots of parmesan chese! Love it! And fresh basil leaves, too!

Pappardelle Puttanesca @ Pasta Puttanesca

Dafuq is "pappardelle puttanesca"? It is just a PAPPARDELLE PUTTANESCA. Not "aglio olio". Not "marinara". Not some pasta with basil pesto or tomato basil sauce. It is just it is...

Ingredients:

30ml extra-virgin olive oil, or as needed
70g sliced mushrooms
2 clove garlics, finely chopped
120ml dry white wine
70g anchovy-stuffed green olives, drained and halved
20g capers, drained
1tablespoon caper juice
200g (can) crushed tomatoes
1 teaspoon red pepper flakes, or to taste
250g dried pappardelle pasta

Methods:

1) Stir in mushrooms and garlic with hot olive oil. Cook until the mushrooms have begun to brown.

2) Set heat to high. Pour in wine. 

3) Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low and cook about 15-20minutes.

4) Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve. 

EASY!!!