Pasta Prema

Description

Pasta PremaPasta Prema

This is a very simple pasta dish without the normal tomato sauce. I made this dish up and therefore it has no traditional name. So I named it Pasta Prema.

Summary

Yield: 4
Source:

Priya-darsana dasa (The prasadam Lab)

Prep Time: 20 minutes
Recipes Prasadam Laboratory

Ingredients

  • 1 lb Pasta (I prefer pasta that has crevasses such as rotini but any pasta will do)
  • Sauce:
  • 3 t butter
  • 3 t Extra virgin olive oil
  • 1⁄8 t asafetida
  • 1⁄4 t Crushed chilli
  • 1 t Fennel seeds
  • 1⁄2 c Water (the water the pasta was cooking in is best)
  • 3 t Capers
  • 6 Canned or frozen Artichoke Hearts cut into chunky pieces
  • 1⁄4 c Cup coarsely chopped sundried tomatoes
  • 1 t salt
  • 1⁄2 c Parmesan cheese

Instructions

Depending on the type of pasta you use, follow the directions on the package for cooking time. But note that he pasta will cook for a short bit in the sauce so if the pasta says cook for 8-10 minutes, cook it for 8.

Before you drain the pasta set aside ½ cup of the water the pasta was boiling in. This water has starch from the pasta and helps make a nice sauce.

Sauce:
In a large pot or skillet large enough to hold all of the pasta, add the butter and olive oil and place on medium to high heat. Once the butter is melted and bubbling but not smoking add the fennel seeds and let them cook for 30 seconds or until a light golden brown than add the crushed red chillies and asafetida. After the spices have been added add the 1/2cup of pasta water that you set aside, the capers, the artichoke hearts and the sun dried tomatoes and stir well. Add the pasta and salt and stir well.

Once all of the ingredients and added and mixed well reduce the heat to medium and ensure that the sauce comes to a simmer. Once it hits a simmer turn off the heat and add the Parmesan cheese and mix well. Toss with the cooked pasta.

Enjoy.