Chili infused olive oil: 3-4 tbs
Baby corn: 2-3
Baby aubergine/eggplant: 1
Tomato: 1 medium
Onion: 1 medium
Garlic clove: 1-2
Red chili flakes: 1-2 tbs (add more if you want extra hot)
Freshly crushed pepper: 2 tbs
Basil leaves: 10-12 leaves
Tomato puree : 5 tbs
Pasta: 1 cup
Water: 3 cups
Salt to taste
Parmesan cheese for garnish
Wash and cut broccoli and baby corn in one inch pieces. Crush garlic cloves. Peel onions and medium fine chop. Wash and medium fine chop tomatoes. Roughly chop basil leaves after washing it.
Wash and remove top of baby aubergine and cut it in half and cut into thin slices. Preheat over on 200 degree for 5 minutes and apply oil on foil paper. Place slices aubergine and cook it till crisp. Will take about 10 minutes. Keep checking after couple of minutes to avoid burning.
Mix 1 cup water in tomato puree and thick gravy. Alternatively you can use good quality chopped Italian tomato tin.
To make gravy:
Heat pan and pour 2-3 tbs of olive oil. Add 2-3 tbs of freshly crushed pepper and garlic crushed.
Add onions after pepper starts to crackle. Cook it translucent.
Add 1-2 tbs of red chili flakes. If you don't have red chili flakes you can use whole chili and cut it into small pieces. This will also give out heat I am looking for.
Now add tomato puree and let it cook on slow flame for 5 minutes. Add basil leaves to the gravy and salt to taste. Mix well.
Add chopped tomatoes, broccoli, baby corn and baby aubergine and cover the lid and cook on low flame till baby corn and broccoli are cooked.
Gravy is ready.
To make pasta:
Boil 3 cups of water for 1 cup of pasta.
Always cook pasta in large vessel. Add salt in boiling water before adding pasta.
Add pasta in the water only when water is boiling.
When you add pasta in water keep stirring occasionally.
Cook pasta till its al-dente otherwise pasta will be under cook or over cook and both will not taste good. To test that pasta is cooked to right amount take a knife and try to cut through to pasta. Knife should cut through pasta without having to apply any pressure. Or you can pick up one boiling pasta and taste it. Al dente means to be cooked firm but not hard.
Once you know pasta is cooked drain it off and save some water to add in gravy.
Tip: once pasta is cooked and drained off straight add to gravy. Do not let it rest otherwise pasta will stick to each other.
Tip: Save cooking liquor. This gives nice texture to gravy and also pasta mixes well with gravy in shot time.
Add cooked pasta into gravy and take two spatula and stir or toss if you are an expert chef :).
Add extra pepper if you like. For extra flavor sprinkle some olive oil on top.
When you serve pasta in plate garnish with grated Parmesan cheese and serve hot.