Farfalle Pasta with Black Olives

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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