Sunday, February 14, 2010

Penne with Cottage Cheese

Posted by: Nitika
Serving Size: 2

I tried this pasta a few years ago and I have to tell you - the ground almonds and raisins add that 'magic' touch to this recipe. Plus, the cottage cheese or paneer adds a filling flavor without settling on your chest! I made this pasta for our Holiday lunch at work and it was quite appreciated as the 'desi' version of pasta w/o the familiar desi spices.

Penne (or Rigatoni) pasta - 1/2 lb
Red Onion - 1 big, (cut lengthwise)
Green bell pepper - 1 big,(cut lengthwise)
Fresh mint leaves - 5-8
Fresh basil leaves - 5-8
Paneer - 1/2 cup (grated)
Sugar - 1 tsp
White wine - 1/2-2/3rd cup (I used Chardonnay)
Classico Cabernet Marinara - 2/3rd of a bottle
Almonds - 1/4 cup (coarsely ground)
Roasted slivered almonds - 1/4 cup
Golden raisins - 1/4 cup (coarsely ground)
Extra Virgin Olive Oil (EVOO) - 3 tbsp

1.Boil around 3 quarts of water, add salt, EVOO, and add the pasta and cook al dente (for more instructions on cooking pasta refer to "Cooking Pasta 101" in the "More on Cooking" section of this blog)
2. Heat a non stick pan, add oil, onions, sugar and saute (don't over cook the onions)
3. Add green bell pepper, saute lightly
4. Add salt, black pepper
5. Add mint and basil, saute and in a minute or less, add the cooked pasta
6. Add wine and in a minute or less, add the marinara sauce
7. Add grated paneer (save some for garnishing)
7. Cook for another 2-3 minutes
8. Add ground almonds and raisins and mix
9. Garnish with the roasted almonds and some cottage cheese!

Thank you, Anu - for typing (or copying/pasting) this recipe here.

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