Saturday, December 22, 2012

Tex Mex pasta

Tex mex pasta

200 grams fettuccine
1 teaspoon oil
1 tablespoon garlic and chili
Flavored olive oil
½ medium zucchini, cut into strips1 small red capsicum, seeded and cut into strips
1 small yellow capsicum, seeded and cut into strips
1 small green capsicum, seeded and cut into strips
1 small green capsicum, seeded and cut into strips
Salt to taste

To serve:-
8-10 tortilla chips
½ jalapeno chilies, sliced
2 jalapeno chilies, sliced

1 tablespoon oil
4 garlic cloves, crushed
1 small onion, chopped
2 fresh red chilies, chopped
½ small green capsicum, chopped
½ teaspoon roasted cumin powder
1 teaspoon red chili powder
1 cup tomato puree
Salt to taste 1 tablespoon lemon juice
2 tablespoon chopped fresh coriander

Preheat an oven to 180 c / 350 f/ gas mark 4.
Bring sufficient water to boil and cook the pasta in it for five to seven minutes or till al dente, stirring gently all the while. Drain and refresh in cold water. Stir in the oil and set aside.
For the salsa, heat the oil in a non-stick pan and sauté the garlic and onion. Add the red chilies, capsicum, roasted cumin powder, chili powder and tomato puree. Stir well and add salt to taste. Cook for two to three minutes and remove from heat. When cooled, add the lemon juice and fresh coriander.
In another pan, heat the garlic and chili flavored olive oil and add the strips of zucchini and the red, yellow and green capsicums. Add salt to taste and stir-fry for three to four minutes. Add the boiled fettuccine and sauté. Add salsa and mix well.
Crumble the tortilla chips and line the bottom of a large baking dish. Spread the pasta over the layer of chips and cover with grated mozzarella cheese. Place oven for six to seven minutes or till the cheese melts completely.
Serve hot.

Fuse some Italian with Mexican and come up with blockbuster! Today’s youngsters enjoy international foods and fusion foods. This has high visual and nutritional appeal!