Penne Rigate Pasta with Black Olives - Indian Style


Penne Rigate Pasta with Black Olives


Cuisine Style: Indo-Italian | Cooking Time: 15 minutes | To Serve: 4 | Type: Breakfast or Dinner

Ingredients

  • Penne Rigate Pasta - 200 g
  • Black olive - 4[sliced]
  • Oregano [dried] - 1 tbsp
  • Basil[dried] - 1 tbsp
  • Tomato - 2 [chopped]
  • Onion - 1[sliced]
  • Ginger - ½ tsp [grated]
  • Garlic - 2 clove [finely chopped]
  • Green Chilli - 1 [chopped]
  • Black peppercorns - 1 tbsp
  • Tomato Sauce - 2 tbsp
  • Coriander Leaves - 2 tbsp [finely chopped]
  • Lemon juice - 1 tbsp
  • Oil - 4 tbs
  • Sugar a pinch
  • Salt to taste

Preparation

  • In a pan take 4 tbsp of oil and put diced onion when the oil heats up then add garlic, ginger and green chilli sauté gently
  • Then add tomato & sauté well till raw smell out then add dried oregano, basil sauté gently then add salt
  • Pour 200 ml water and mix well. Once the mixture comes to boil then transfer entire mixture to the pressure cooker. Put uncooked pasta then pressure cook for 3 whistles and wait till the steam goes off from the cooker
  • Now transfer the entire cooked pasta into the pan again
  • In low flame add tomato Sauce, black olive and sugar
  • Take out of the flame then sprinkle pepper powder and lemon juice
  • Garnish with coriander leaves and serve hot

Note

  • Colorful pasta can be prepared. Red-Beetroot juice, Green-Spinach paste, White-Cashew nut paste and Orange – tomato puree

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