Easy Recipes with colours of Independence
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.
Enjoy your meal!
