A very simple dish that is not only hugely filling but also a sure kid-pleaser!
By Priya Sreeram
Rustling a lunch or dinner by spending little time in the kitchen is something I dote on. Especially these days with so much festive baking in the air, a hearty main that is ridiculously simple to make gets a resounding thumbs up from me.
And if the dish is delicious and creamy with staple pantry ingredients and spells P.A.S.T.A then it has a stamp of approval from the kids too! Go on and indulge in this creamy and blissful dish.
- Farfalle (Bowties) - 2 cups of dried butterfly shaped pasta
- Olive Oil - 3 to 4 tbsp
- Garlic - 5 large pods (chopped)
- Green pepper (small) - 1 diced into small cubes
- Tomatoes (small) - 2 (cubed)
- Sweet Corn (cooked) - ½ cup
- Capers - a fistful
- Italian Seasoning - a very generous sprinkle ( about 1½ to 2 tbsp)
- Fresh Cream - about 1 to 1½ cups (250 to 300 ml)
- Salt & Pepper - to taste
- Water - as required (retained from the cooked pasta)
- Grated Cheese - as required
- Cook pasta as per instructions in the pack. Make sure it is al dente (firm to the bite)
- Heat the olive oil and add garlic. Saute it for a few seconds.
- Tip in the pepper and tomatoes and saute for a 2-3 minutes. Add the sweet corn, capers, the seasoning, cream, salt & pepper. Cook it for 5 minutes or a little less.
- Add the starchy water retained while draining the cooked pasta (as required) if the mix becomes too thick.
- Dunk the farfalle and cook for a minute or two until the pasta is totally coated with the sauce.
- Remove from flame and generously grate the cheese all over.
- Serve hot.