Independence Day is celebrated with great fervor across India. If you are wondering how to celebrate Independence Day this year amidst a pandemic, Del Monte brings you quick recipes with colours of Independence to celebrate this momentous day at home with your loved ones. 

Spaghetti Marinara 

Ingredients: 

• 200 Gram Del Monte Spaghetti 
• 2 ½ TBSP Olive Oil 
• 2 Garlic Cloves (Minced) 
• ½ Onion (Finely Chopped) 
• ½ Cup White Wine Or White Wine Vinegar 
• 2 Cups Tomato Puree 
• 2 TBSP Fresh Parsley (Finely Chopped) 

Method: 

• Bring a large pot of salted water to boil. Cook Del Monte Spaghetti as per the packet instructions. Reserve 1 Cup of pasta water, then drain.  
• Now, heat some oil and add garlic and onion to it. Wait until the onion is translucent.  
• Pour some wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Make sure you simmer just for a minute or until the alcohol smell has evaporated.  
• Add tomato puree, sugar, salt & pepper. Reduce heat to medium high and cook for 2 minutes.  
• Adjust salt and pepper to taste. Add pasta, around 1⁄2 cup of reserved pasta cooking water into the sauce.  
• Toss gently and cook for 1-2 minutes or until the sauce has thickened and coats the pasta.  

• Garnish with some fresh parsley and treat your tastebuds! 

Fruit Cocktail Fluff  

Ingredients: 

• Cream Cheese – 100 g 
• Heavy Whipping Cream – 1/4 cup 
• Marshmallows – 1/4 cup 
• Del Monte Fruit Cocktail – 1 cup 

Method: 

• Whip the heavy whipping cream until stiff peak form. 
• Add cream cheese and whisk until nicely combined. 
• Add Marshmallows and Del Monte Fruit Cocktail and mix well. 
• Refrigerate for a few hours. 
• Serve chilled. 

Penne Pasta with Pesto Sauce  

Ingredients: 

• 200 Gram Del Monte Penne Pasta Boiled 
• 2 TBSP Del Monte Extra Virgin Olive Oil 
• 6 Clove Garlic 
• 20 Cherry Tomatoes 
• 2 TBSP Low Fat Cream 
• ¾ Cup Fresh Basil Leaves 
• 3 TBSP Groundnuts Or Cashew Nuts Toasted 
• ¼ Cup Processed Cheese Crumbled 
• 3 TBSP Del Monte Extra Virgin Olive Oil 
• Black Peppercorns Crushed To Taste 
• Pesto Sauce 
• Salt To Taste 

Method: 

• For the pesto sauce take basil leaves, groundnuts or cashew nuts, 4 garlic cloves, most of the processed cheese and 2 tbsp extra virgin olive oil in a grinder jar and grind. Add another 1 tbsp extra virgin olive oil and grind to a semi coarse paste. 
• To make the pasta dish, heat 2 tbsp extra virgin olive oil in a non-stick pan. Slice the garlic cloves. 
• Add garlic to the hot oil and sauté till golden. Add cherry tomatoes and sauté for 2-3 minutes, pressing the tomatoes a little with the back of the ladle. Add the pasta and toss for 2 minutes. Add ¼ cup water and mix. 
• Add the pesto sauce and mix well. Add cream, salt and crushed peppercorns and toss. Cook for a minute. 
• Serve hot garnished with the remaining processed cheese.