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    Del Monte brings India’s tri-colours to your plate

    Published on August 12, 2019

    Tricolor Pasta with Chicken sausage and bell pepper

    Preparation time: 30 minutes

    Servings: 3 to 4

    Ingredients:

    • 3 cups, tricolor spiral pasta
    • ¾ cup, chicken sausage, sliced
    • 1 teaspoon, garlic, finely chopped
    • ½ teaspoon, dried oregano
    • ½ teaspoon, dried basil
    • ¼ teaspoon, chilli flakes
    • ½ cup, red bell pepper, finely chopped
    • 2 tablespoons, butter
    • 1 tablespoon, olive oil
    • 3-4 tablespoons, mayonnaise
    • Salt and pepper to taste

    Method:

    Cook the tricolor pasta as per the packet instructions.

    • In a pan, heat butter and oil together. 
    • Add chopped garlic and cook until aromatic and golden.
    • Add chicken sausage and saute it for 3 to 4 minutes.  Add red bell pepper and saute for another 2 minutes.
    • Season with oregano, basil, chili flakes, salt and pepper. Cook for another minute. 
    • Take it off the heat.
    • In a large bowl, combine pasta, tossed chicken sausage and mayonnaise.  Mix well and serve warm.

    Tricolor Pasta Salad with Eggs, Corn and Olives

    Preparation time: 30minutes

    Servings: 2 to 3

    Ingredients:

    ·         250 grams, tricolor pasta

    ·         12 to 15 black olives, sliced

    ·         2 to 3 hard boiled eggs

    ·         ½ cup, sweet corn, boiled

     

    For Salad Dressing:

    ·         75 ml, olive oil

    ·         1 tablespoon, dried basil

    ·         1 tablespoon, vinegar

    ·         1 teaspoon, honey

    ·         1 teaspoon, crushed garlic

    ·         Salt and pepper to taste

     

    Method:

    ·         Cook the pasta as per the packet instructions.

    ·         For dressing :

    ·         Mix all the ingredients in a bowl and whisk well.  Keep the dressing aside for 10 minutes.

    ·         In a bowl, add cooked pasta, olives and corns.  Add the dressing to the mixture and toss well.

    ·         Dish out the salad in a serving bowl, top with halved eggs and serve cold.

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