While I don't really care for their smell, we enjoy them here.
The Black and White images go to the 125th Edition of Black and White Wednesdays, a weekly Culinary Photography Event created by Susan of the Well-Seasoned Cook, now organized by Cinzia of CindyStar and hosted this week by Sanhita of Pocket full of Spices.
The other day we went for a wedding. It was a mad rush right from the morning - We had to buy clothes for ourselves (Ahem. We plan much. Not!), get a present for the bride, get the usual weekend shopping and be at the wedding before 5 in the eve.
Anyway, we did get everything done and went to the wedding. Only to return without giving the gift to the bride :( There was a long queue of guests to greet the couple and even after dinner, we didn't see any way to get near the bride and groom without waiting for at least half an hour. Though the newlyweds had come to the church on Sunday, we couldn't meet them. Again.
So the gift stays with me I guess.
Coming to the recipe, it has been a long time since I posted something with pasta. Normally pasta is a throw together dish for me. Sort of 'whatever I can lay hands on, goes to the cauldron' type of dish.
Of course once in a while, exceptions do come along where I have some sort of an idea to hold onto - like this Tortiglioni with Fire Roasted Tomatoes and Lime Infused Béchamel that was posted long back.
This one here is another example. A simple, yet scrumptious pasta dish that never got photographed till today. (Well even todaythe sun was playing peek-a-boo and I thought I will have to wrap up the shoot.) Hope you will like it as much as we do. What You Will Need: For The Pasta:
Pasta - 1 cup (Any short variety would do. I used Penne.)
For The Cherry Tomatoes:
Cherry Tomatoes - 1/2 cup (Slice them if they you prefer it that way.)
Dried Thyme - About 1/4 tsp. (Adjust to taste.)
For The Frankfurter:
Smoked Frankfurter, cut into rounds - 1
Red Chilli Flakes - 1/2 tsp. heaped (Adjust to taste)
For The Leeks:
Leeks, cut into half and then sliced - 1/2 cup
Garlic, minced - 1/2 tsp.
Cream (Medium Fat) - 1/4 cup
For The Garnish:
Parsley - As needed
Cheddar, grated (Or a cheese of your choice) - As needed (Optional)
On To the Cauldron: The Pasta:
Cook the Pasta till al dente in lightly salted water and keep aside. Reserve some of the pasta water. The Cherry Tomatoes:
Heat up a pan with some olive oil. Sauté the cherry tomatoes in it till the skin get blistered.
Switch off the heat, add the thyme, stir to combine and keep aside. The Frankfurter:
In the same pan, add some olive oil. Sauté the frankfurter rounds in it till they get a bit browned.
Switch off the heat, add the chilli flakes, stir to combine and keep aside. The Leeks:
Heat up a pan and add some olive oil. Add the minced garlic and sauté for a minute. Add the leeks and stir around till they get cooked through.
Once done, take the pan off the heat and add the cream. Stir till well combined.
To the leek pan, add the pasta and some of the reserved pasta water. Check for salt and adjust. Add the remaining ingredients and stir to combine.
Return the pan to the stove and switch off once it gets heated through.
Garnish with parsley and grated cheddar. PS: Do note that the dish got dried up on the surface while I was shooting. I didn't attempt to fix it. With the pasta water added, the sauce will coat the pasta fairly well.