Some years back we had enjoyed a dinner, made by one of my sister in-laws, of large shell pasta stuffed with ricotta cheese. It was a very enjoyable experience that I have recreated when ever I can get a hold of the large pasta shells. I felt that the same filling would work well with the sweet pointed pepper, as the flavours would compliment each other and they did. Just to make it into a meal we ate it with some pasta with sun dried tomatoes & basil pesto, for a very heavy filling meal. Although it could have also been served with some salad for a lighter option. Unlike the other recipe of pointed peppers, this is a more Italian style as opposed to Mediterranean.
If you are trying to eat healthy and wish to have a filling meal then some pasta with vegetables is a good idea. When I was a student one of my staple diets was pasta, with a simple tomato sauce and sometimes the odd dollop of Greek yoghurt. Now I am much more adventurous with my concoctions of pasta sauces. This particular one was inspired by mixing Indian spices with Mediterranean vegetables, I was quite pleased with the outcome. I really felt like I was eating a healthy meal.
I used the vegetables that I already had and felt like experimenting with them, however as usual you can use what ever you like. You can add more tomatoes if you like your sauce to be more rich. I like to use tricolour pasta as it looks pretty and I also mix wholemeal pasta as my husband wants us to eat more healthy, so we are all happy. You can use penne or any other pasta for this recipe.
Preparation time:5 mins Cooking time: 20 mins Serves: 2
2 cups fusilli pasta (or what ever you are using)
1 tsp salt
1 tbsp olive oil
1 tsp each fennel (varyali) and nigella (kalonji) seeds
1 courgette chopped
1 red capsicum chopped
1 clove of garlic crushed
1/4 cup each green and black olives
1/2 cup chopped tomatoes
salt and chilli flakes to taste
1) Heat some hot water in a large pan, once it starts to boil add the pasta and salt, cook until done (al dente). Drain and give it a quick rinse in cold water, keep aside.
2) Heat a large non stick pan, once hot add the oil and the vegetables and spices, and cook until tender.
3) Add the olives and chopped tomatoes, cook a further few minutes and add the salt and chilli flakes. Add the cooked pasta, mix and switch off the heat. After a few minutes of standing time you are ready to serve. Cheese is optional, as it tasted good with or without cheese. Let me know what you think of the taste if you make it.