I have been fascinated with wine sauces for a long time now. And each time I start cooking a recipe, I manage to warp it so much that I end up creating something completely new. This weekend’s experiments lead to a super quick and light summer ready pasta with lots of greens and hints of fruity white wine.
- Rigatti pasta – 2 cups
- Broccoli – 1 large flower
- Red Bell pepper – 1 large
- Yellow Bell pepper – 1 large
- Garlic cloves – 7 to 8
- White wine, preferably dry – 325mL or approximately half a bottle
- Olive oil – to cook
- Salt and pepper – to taste
- Oregano seasoning – to taste
- Boil the pasta with some salt until al dente. Strain and keep aside in cold water to avoid the pasta sticking together.
- Wash the vegetable thoroughly and chop into bite-sized pieces.
- Finely chop the garlic. Heat some oil in a pan and add the garlic and cook until the garlic starts to crackle.
- Add the vegetables to the pan and cook for 3-4 minutes.
- Strain the pasta again and add to the pan and mix well.
- Add the white wine, and simmer and cook till the wine reduces completely.
- Add salt and pepper to taste and top with some oregano flakes. And Voila!!
Happy Chomping 🙂