- 2 cups elbow pasta
- 1 cup slice bell pepper(green and red if available)
- 2 cups chopped cucumber (Peel and finely chop cucumber)
- 1 tsp chilli flakes
- 1 tbsp olive oil
- 1 tsp chopped garlic
- 1 tbsp vinegar
- 2 tbsp grated cheese
- 1/2 tsp marjoram
- salt to taste
Tuesday, June 29, 2010
I had this pasta in my SIL place and when she mentioned she had added cucumber i did not beleive it as it was not easy to know by its taste. Cucumber gave it a nice crunchy feel and marjoram gave it a nice flavour.Marjoram is milder than oregano and it is a crucial ingredient in German, French, Greek, and Italian cooking.
Try this recipe and you will simply love it.
Take 5 cups water in a deep sauce pan and let it boil .
Add a little salt and oil to boiling water to prevent pasta to stick to each other
Let it boil for 30 sec then add elbow pasta .
Let it cook till tender and drain the water and run under cold water some 1 minute then drain again and keep the pasta aside
Tip: Cold water will help the pasta to cool down quickly and prevent stickiness.
Heat oil in a pan and garlic and fry for 30 sec then add bell pepper and fry for 1-2 minutes
Add chopped cucumber and fry for 2-3 min then add salt,vinegar and fry for another min.
Then add elbow pasta and stir nicely for 2 minutes.
Then add cheese and stir nicely until the cheese completely blends with the pasta.
Finally add marjoram and stir nicely and take it off the flame
Serve hot with love : )
Tip: Marjoram should be added at the end so as its flavor does not cook away, if marjoram is not available then use 1/4 tsp oregano.