A creamy, tangy, fragrant and flavorful pot of pasta was what I cooked for dinner. It got it's creaminess from the coconut milk, tang from the tomatoes, fragrance from the basil leaves and flavor from the freshly ground pepper and the garlic. With the sauce prepared and the pasta boiled and drained, you can get creative play with the choice of veggies and meat. You may substitute shrimp for the chicken or boneless goat meat or even scallops. Add vegetables that still hold their crunch and shape. Use soy chunks or granules instead. The choices are endless.
Tell me what is your all-time favorite way of making a pasta dish.
For the Spaghetti
Salt- as needed
Tomatoes-3 medium, cubed
Coconut milk-2 cups
Salt- to taste
Zucchini( sliced)-as needed
Chicken boneless-1 cup(cubed)
Crushed Black pepper-as needed
Lemon juice-as needed
Olive oil-as needed
Garlic-1-2 tsps (chopped)
1. Bring water to a boil along with some salt and cook it spaghetti as per the instructions, drain, drizzle some olive oil and set aside.
2. Pour olive oil in a pot, add the garlic and turn on stove on a medium heat and allow the garlic to infuse the oil gradually.
3. When the oil becomes fragrant, add the tomatoes and the basil leaves, along with some salt and allow them to cook and soften up.
4. Pour the coconut milk into the pot and cook for a few minutes.
5. Remove the pot from the stove, use a hand blender to blend the tomato mixture into a thick sauce and set aside.
6. In a saute pan, heat some oil and roast on both sides, remove and set aside.
7. In the same oil, put the chicken pieces along with some salt and crushed pepper and cook until done.
8. Turn off the stove.
9. Pour the sauce over the spaghetti and toss it around gently to allow it to coat the strands.
10. Put in the chicken, zucchini and toss some more gently.
11. Use a pair of tongs to pour out the spaghetti into individual serving bowls, drizzle some lemon juice, sprinkle some crushed pepper and garnish with basil leaves and enjoy!