By N. Lothungbeni Humtsoe

January 04, 2023 (IANSlife) Spaghetti has gained a lot of popularity in recent times, with respect to the flavours and textures in the dish. To mark National Spaghetti Day, Del Monte brings quick recipes that can be prepared at home with easily available ingredients in the nearby grocery store and adding authentic Italian taste with Del Mayo mayonnaise range making spaghetti dishes more satisfying after a long day at work.

Spaghetti Shots

Spaghetti shots are a fun snack especially when you want sneak in vegetables for picky eaters. These delicious pies are sure to appeal kids and adults alike. Use any vegetables of your choice for the filling.

Del Monte Whole Wheat Spaghetti, made of whole-grain durum wheat, is a healthier version of your favourite spaghetti pasta.

Serves: 3-4 | Time: 50-60 minutes

Ingredients

• 250 grams Del Monte whole wheat Spaghetti
• 1-2 eggs, whisked (as required)
• ¼ cup grated carrot
• ¼ cup sweet corn kernels
• ¼-½ cup green peas, blanched and drained
• 1 small onion, chopped
• ¼ cup paneer, grated or crumbled I
• 2 tablespoon butter
• 2-3 teaspoons pizza seasoning
• ½ cup cheddar or Mozzarella cheese, grated
• Salt to taste
• Handful of fresh herbs like basil, parsley for garnish (optional)
• Mayo for serving

Method

• Preheat oven to 200 degree C.
• Grease a muffin pan lightly with butter.
• Cook the spaghetti according to package instructions to al dente and completely drain out the water. Allow it to cool completely.
• In a mixing bowl stir together the onion, vegetables, paneer, butter, pizza seasoning, salt and butter.
• In another bowl add the whisked eggs to the spaghetti and toss to coat properly.
• Spoon a portion of the spaghetti into the muffin cavity.
• Press the bottom and sides with the back of a spoon to make spaghetti nests.
• Fill about 1 tablespoon of the vegetable mixture into it (quantity may change depending on the muffin pan size)
• Sprinkle cheese over each filled nest.
• Bake for about 18-20 minutes, till the nests hold shape and cheese melts (timing may change depending on the potato size and oven efficiency)
• Serve hot garnished with herbs and topped mayo.

 

Spaghetti Aglio Olio

Ingredients

• 400g spaghetti
• 2 tbsp + 50 ml extra virgin olive oil
• 6 garlic cloves, finely chopped
• 1 teaspoon red chili flakes
• ½ Cup roughly chopped parsley
• ¼ Cup black olives, cut into halves
• ¼ Cup vegetable stock
• Salt and pepper, as per taste

Method

• Boil the spaghetti in a large saucepan of salted boiling water according to the packet instructions until al dente.
• Drain in a colander, rinse with cold water and set aside until required.
• Heat 2 tbsp olive oil in a large frying pan and sauté the garlic and chilli.
• Add hot stock water to glaze the pan. Turn off the heat.
• Add the pasta, olives, 50ml olive oil, chopped parsley, salt, and pepper. Keep tossing the pasta. The pasta liquid and oil will emulsify, thickening and coating the spaghetti.
• Sprinkle some freshly grated parmesan and some more parsley before serving. Enjoy with tossed bread.

 

Butter Corn Spaghetti

Ingredients 

• 200 grams Spaghetti
• 1 ½ cup Corn Whole Kernels
• 50 grams butter
• 5 cloves garlic, minced
• 2 teaspoon Italian seasoning
• 1 teaspoon black pepper powder
• 1 teaspoon olive oil
• Salt to taste
• 1 tablespoon mozzarella cheese, grated
• Few fresh basil leaves for garnish

Method

• Cook spaghetti in water seasoned with salt, as per packet instructions. Once cooked al dente, drain the pasta and keep aside.
• Heat butter in a pan. Add minced garlic, cook until raw smell of garlic is gone.
• Add corn whole kernels along with all seasoning.  Toss well and cook for a minute.
• Add cooked spaghetti , toss. 
• Remove from heat, add grated cheese and fresh basil leaves. Serve immediately.

 

Spaghetti Frittata

Incorporate this delicious appetizing spaghetti frittata for your breakfast menu, you will linger its taste until you make it every weekend for your breakfast. Try it, to believe it. 

Preparation time: 60 minutes | Servings: 6

Ingredients

• 100 grams, spaghetti
• 6 eggs
• ¼ cup, cream
• 2 tablespoons, fresh basil, roughly torn
• ¼ cup, cheddar cheese, grated
• 1 teaspoon, Italian seasoning
• ¼ cup, red bell pepper, finely chopped
• ¼ cup, onions, finely chopped
• 1 teaspoon, garlic, finely chopped
• 50 grams, butter
• Olive oil as needed
• Salt and pepper to taste

Method

• Preheat the oven at 190 degrees centigrade. Grease a 7 inches round baking tin with olive oil. Keep it aside 
• Cook the pasta as per the packet instructions.
• In a small pan, melt butter.  Add garlic and saute until light golden. Add onions and toss until just pink.  Add red bell pepper and toss it for another few seconds and take it off the heat. 
• In a bowl, add eggs, cream, salt and pepper and whisk well. Add basil, Italian seasoning, cheese and cooked onion pepper mixture. Mix well. Now add spaghetti and mix.  Pour this frittata mixture into the greased round tin.  Bake it for 20 to 25 minutes or until the frittata is firm. 
• Allow it to cool a bit and then take it out of the oven.  Slice the frittata and serve with toast and green salad on the side along with mayo for serving.

 

 

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N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in