The theme of the competition was wheat and my son egged me on to participate. He suggested I make Pasta with olives { his two most favourite ingredients} and I accepted. I’ve never taken part in a cooking competition, but figured it was worth a try and that it would at the very least make the Sunday dinner a little more exciting as Baby Mami has Sundays off!
Based on the son’s request and the clubs guidelines I decided to make my vegetarian version of Pasta Puttanesca and load it with tons of olives and fresh vegetables like broccoli and zucchini. While at it I figured I’d make some interesting garnish to “dress” up the humble pasta and made palm trees with bell pepper and carrots - quirky, but adorable!
The competition had at the very least 18-2O competitors and was broken down into two categories - Sweet and Savoury. Some interesting dishes were “old fashioned” wheat halwa, ragi and wheat laddus, wheat flour polis and kottu parrotah – a very native Chennai quick eats dish made of chopped up roti’s and tossed with sautéed onions, garlic, ginger and assorted spices.
The judge of the competition was a nutritionist from a local hospital and had some wonderful comments about the theme in regards to its nutritional value and how we could incorporate more wheat in our mainly rice based south indian diets.
After announcing the 1st, 2nd and 3rd place winners in the sweet category..........drum roll please, they announced Moi as the 1st place winner in the Savoury category! I’ve never really won too many things, excepting for the time I was Ms January in a yearly calender {I'll save that story for some other time} so this was a pleasant surprise and even more so as my son had declared me the winner even before I started to cook! However the son has such a persuasive nature that it is possible that he could have coerced the judge into declaring me the winner………..wink…wink! But the judges comments made me really proud as she said my pasta was the most *attractive dish* and it tasted even better than its looks! A few other things she mentioned was that since I choose to parboil the vegetables and cooked the sauce in olive oil, it added to the nutritional value, thus making it a winner…………..woohoo!
Without further ado, here is the recipe…………
Pasta Puttanesca
Ingredients
500 gms uncooked pasta of your choice {I used rigatini}, cooked until al dente
250 gms broccoli cut into small florets\
150 gms zucchini/squash, chopped into small fingers
6-8 peeled and finely chopped garlic cloves
1 medium onion, finely chopped
3 {100 ml each} cartons of tomato puree
3 tbsp sliced black olives
2-3 tbsp pasta/Italian seasoning
2 tbsp red pepper/chilli flakes
1-2 tbsp chopped parsley
1 tbsp sugar
2-3 tbsp olive oil
Salt and pepper to taste
Method
Parboil broccoli and zucchini. Heat oil in pan and add the garlic and onions, sauté until the garlic and onions give out a fragrance. Add the seasoning, 1 tbsp chilli flakes, salt & pepper, stir for a minute and the tomato puree. Cook until the sauce reduces to 2/3 of its original volume. Add the parsley, vegetables and cooked pasta and toss for a few minutes until the pasta is coated well with the sauce. Garnish with olives and pepper flakes, serve warm with your favourite bread.
500 gms uncooked pasta of your choice {I used rigatini}, cooked until al dente
250 gms broccoli cut into small florets\
150 gms zucchini/squash, chopped into small fingers
6-8 peeled and finely chopped garlic cloves
1 medium onion, finely chopped
3 {100 ml each} cartons of tomato puree
3 tbsp sliced black olives
2-3 tbsp pasta/Italian seasoning
2 tbsp red pepper/chilli flakes
1-2 tbsp chopped parsley
1 tbsp sugar
2-3 tbsp olive oil
Salt and pepper to taste
Method
Parboil broccoli and zucchini. Heat oil in pan and add the garlic and onions, sauté until the garlic and onions give out a fragrance. Add the seasoning, 1 tbsp chilli flakes, salt & pepper, stir for a minute and the tomato puree. Cook until the sauce reduces to 2/3 of its original volume. Add the parsley, vegetables and cooked pasta and toss for a few minutes until the pasta is coated well with the sauce. Garnish with olives and pepper flakes, serve warm with your favourite bread.
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This recipe has been submitted for the event, Create and Carve, created by Nayna and hosted by Nina of Givemesomespice.
Recipe has also been submitted for the event Presto Pasta Nights, created by Ruth of Once upon a feast and hosted by Jen of Taste of Home.
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