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  • Thursday, September, 2020| Today's Market | Current Time: 03:14:03
  • 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. 
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