These past few weeks I have been eating pasta in the events
I have attended, when I visited my folks, and when I went out for a meal. I am getting
tired of the red and white sauce, so I have decided to use the Olive oil as a
base for my pasta. I can’t exactly figure out what kind of taste would I like
to have in this recipe. My goal is for it to be a vegan dish or at the very
least, make it meatless. But since I like my cheese, and since I am not really a vegan, I came out with this idea.
For those who are carnivorous and if meat is a necessity in your plate, you can actually
partner this pasta dish with your full-on meat dish, like Baby back ribs, Lamb
chops, Fried chicken, etc.
INGREDIENTS:
1 White onion, sliced
6 cloves of Garlic, sliced
1 Celery stalk and leaves, minced
8 pieces of Green olives, sliced
1 ½ cup of Basil leaves, minced
2 small cans of Button mushroom ( You can use Whole or
pieces and stems)
Extra virgin Olive oil
3 Medium sized Tomatoes
1 Medium sized shredded Carrot
Italian seasoning
Chili flakes
Salt
Pepper
 |
| Tomatoes |
Pasta of your choice
 |
| Mushroom |
Whote Onion and Celery
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| Basil |
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| Garlic and shredded Carrots |
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| Chili Flakes |
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| Olives |
PROCEDURE:
- Cook your pasta according to the package, drain and set aside
- In a pan saute the following in Olive oil, with continuous stirring (follow the order), having 1-3 minute interval
- Onions, Tomatoes, Mushroom, Celery, Garlic, Green olives
( make sure that your pan is not too dry. Drizzle small amount of olive oil every now and then to make it moisten)
- Mix in the cooked Pasta
- In very low heat, pour in the shredded carrots
- Sprinkle the basil leaves, stir for 1 minute
- Put chili flakes, Italian seasoning, Salt and Pepper to taste
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| Saute all the ingredients except for basil leaves and seasonings |
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| Add the Basil Leaves |
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| Add the Pasta |
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| Plate it and enjoy! |
