Mr.AHMED BAIG (BHMCT 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients:
- 150 gms Spaghetti pasta
- 125 ml Olive oil
- 20 gms Butter
- 3 nos Garlic cloves, minced
- 250 gms Tomatoes chopped
- 4 nos Anchovy filets, rinsed and chopped
- 15 gms Capers
- 20 nos Olives, pitted and coarsely chopped
- 5 gms Red pepper flakes, crushed
- 5 gms Fresh basil leaves, shredded
- 3 gms Salt
- 5 gms Black pepper, crushed
Garnish
- 5 gms Grated Parmesan cheese
Method:
- Bring a large pot of lightly salted water to a boil.
- Place the spaghetti pasta in boiling water and cook for 8 to 10 minutes or until al dente.
- Once the pasta is boiled, drain the water and run the pasta in cold water and drizzle half the oil to cool the pasta. Keep it aside.
- Heat butter and rest of the oil in a skillet over low heat;
- Add garlic in oil and sauté until golden.
- Add chopped tomatoes, and cook for 5 minutes.
- Stir in anchovies, shredded basil leaves, capers, olives, and red pepper flakes.
- Cook for few minutes, stirring occasionally.
- Toss pasta with sauce, and mix well till pasta is well coated.
- Serve it with grated parmesan cheese.