Summer Corn Creamy Pasta: Cooking for Del Monte #ItalianEscapades

"Life is a combination of Magic and Pasta..."

Entertaining yourself with a flavourful Pasta at home is one thing that you may gift yourself on a holiday. Today I got an unexpected holiday in lieu of 15 August celebrations, and I knew that the best reason to treat my family with creamy Pasta.

I had been wanting to write for Del Monte India's #ItalianEscapades campaign since many days and here is my version of homemade SUMMER CORN CREAMY PASTA recipe....

1. Boiling the pasta:

· Penne Pasta – 200 gms
· Thin Noodles – ½ Cup
· Olive Oil – 2 tsp
· Water
· Salt – ½ tsp

Steps:

In a wok pan, add 6 cups of water and bring it to boil. Add some salt and few drops of oil while its boiling. Wait for minute till the water returns to a boil and then add the pasta and noodles into boiling water. Let it cook till it gets tender. (Do not overcook to avoid pasta break into pieces and lose its shape). Stir the pasta often to avoid it sticking at the bottom of the pan. Drain the pasta, and keep some boiling water aside.

2. Frying the vegetables:

· 1 Onion – finally chopped lengthwise
· 1 Green Bell Pepper – Cut into ½ inch pieces

· Frozen Corn Kernels – ½ Cup (Bolied)
· Garlic Paste – ½ tsp
· Salt to taste
· Olive Oil - 1 ½ tsp
· Arrabbiata Pasta Sauce – 3-4 tsp
· Fresh whipped Cream – ¼ cup
· Dried Chilli Flakes
· Dried Oregano
· Black Pepper

Fresh Cream whipped already

Arrabbiata Pasta Sauce by Del Monte

Dry Oregano Leaves

Dry Chilli Flakes

 Heat olive oil in a flat bottomed pan.

Add chopped onion, bell pepper in the oil and sauté till they turn slightly soft, but let them remain crunchy by not overcooking. 

Add the boiled corns, garlic paste and salt to the vegetables and mix well. Then add fresh cream to the vegetables and stir it till the moment the cream gives out its rich shine to the preparation. (It may lighten the color of the vegetables for a moment, but worry not). 

Now pour the Arrabbiata pasta sauce in the cooked vegetables for the flavor and color you expect. Sprinkle some oregano and dry chilli flakes so that the aroma of herb gets absorbed by the vegetables at this stage.

3. Mixing the pasta in Veggies:
· Boiled Pasta
· Cooked Veggies
· Dried Chilli Flakes
· Dried Oregano
· Black Pepper

Steps: 

If you think the recipe is at its final stage, and I have no secret tip to share at this point; you are not reading my mind then. As you are about to mix the pasta into saucy veggies, remember to splash few spoonful of reserved boiling water in the pan and then transfer pasta into it. Cook it for next two minutes more and then put off the pan from stove.

4. Serving the pasta:

By now, my pasta developed the starch and got evenly merged with saucy veggies. So the final toss and it’s the time to serve the flavourful pasta garnished with oregano, chilli flakes and black pepper powder on the top.

You may like to add a dash of ketchup before you taste it, then go for authentic tangy tomato taste of  Del Monte.

Expert Tips:

• Do not add salt in water before its boiled. It won’t affect the taste of pasta, but would take longer to reach its boiling point and getting the pasta tender.
• The boiling water is added to the vegetable because pasta absorbs the fluid in which it is being cooked. If you give immerse it in slightly liquid saucy veggies, it will be flavoured by sauces from inside as well.
• I have added thin noodles for a variation that help the ingredients stick a bit better.
• You may add other vegetables in pasta like olives, mushrooms, different colored bell pepper etc. for authentic Italian taste, but I cooked it the way my family likes it.

My junior has spared your share to relish my humble dish :) 

Serving Pasta With Love

Everyone in the family loved the final dish. How do you like it? Do let me know your variations in comments below :)