Savvy - - Savvy Cuisine -

Serves 4 litre i


200 gm penne pasta 100 gm sweet pep­pers 50 gm parme­san cheese ¼ cup veg stock 5 gm chilli flakes 10 ml olive oil 10 gm onion, chopped 10 gm gar­lic, chopped 5 gm basil leaves 2 gm salt 1 gm white pep­per 20 ml white wine Roasted corn, op­tional


1. Blanch the penne in hot wa­ter un­til done. Drain and keep aside. 2. In a pan, add olive oil, onion, gar­lic, chilli flakes and pep­pers. 3. Sea­son with salt and pep­per. 4. Add basil leaves and splash the white wine. 5. Add the pasta, veg stock and corn. Toss half of the cheese. Mix well. 6. Add the rest of the parme­san cheese. 7. Serve with a driz­zle of oil.

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