Farfalle Pasta with Black Olives


Farfalle Black Olive Pasta


Cuisine Style: Indo-Italian | Cooking Time: 15 minutes | To Serve: 3 | Type: Breakfast or Dinner

Ingredients

  • Farfalle  pasta- 250 g
  • Garlic - 2 chopped
  • Green Chilli - 1
  • Oregano [dried] - 1 tbsp
  • Basil[dried] - 1 tbsp
  • Tomato - 1 chopped
  • Black pepper - 1 tbsp
  • Tomato Sauce - 2 tbsp
  • Coriander Leaves - few
  • Lemon juice - 1 tbsp
  • Oil - 4 tbsp
  • Sugar - a pinch
  • Salt to taste
  • Black olive - 4 chopped

Preparation

  • Heat oil in a pressure cooker (flatten) then add garlic, green chilli sauté gently, then add chopped tomato sauté well.
  • Add dried oregano, basil, salt & sauté gently. Add water. Once water comes to boiling point add uncooked farfalle pasta mix well then cover it and cook for 3 whistles.
  • Wait till the steam goes off completely. Now transfer the entire cooked pasta into the pan again.
  • In low flame add tomato Sauce, black olive and lemon juice.
  • Take out off the flame and sprinkle pepper powder.
  • Garnish with coriander leave and serve hot.

Note

  • Add 1 tbsp curd before cut off flame. It helps thicken and add tangy taste a bit.

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