Tag Archives: rubbed basil leaves

Pasta ‘motukanio’

Motukanio – (Embu/Kikuyu) verb: to add everything together.

This is courtesy of my friend Dee. As we were on our way to town from work, I happened to mention that I had intentions of making pasta for dinner. Dee went on and told me of this recipe. You simply make a sauce with whatever you have on hand and instead of cooking the pasta separately, you add it to the sauce and let it cook.

She was taught by her mother and it happens to be the first thing she learnt how to cook. The beauty of this recipe as the name suggests ‘motukanio’ – you just add in whatever you have on hand.

eggplant and bell pepper

Ingredients:

1 medium sized onion sliced

3 medium sized tomatoes diced

1 eggplant diced

1 bell pepper diced

pasta of choice

1 cup hot water

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon paprika

1 tablespoon rubbed basil leaves

salt to taste

In a saucepan heat about 2 tablespoons of oil. Fry the onions.

onions

Add in the tomatoes, eggplant and bell pepper.

Add in the seasoning, garlic,paprika and black pepper.

Cover and let it cook down.

The sauce

When it got to this part, I was a bit confused on what to put first the pasta or the water. But since Dee had mentioned that the water should be just enough to cook the pasta. I opted to put in the pasta so that I can control the level of water.

Stir in the pasta

Add the hot water.

Just about the same level as the pasta

Cook as per the pasta instructions. I cooked mine for 8 minutes. Sprinkle the basil leaves and stir. Aromatic

Serve immediately.

Pasta ‘motukanio’

The beauty of this meal is that it’s complete on it’s own.

Next time you are in a rush to prepare dinner try this.

 

 

 

 

 

 

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Marinara Sauce

Marinara (mariner’s) sauce is a South Italian tomato sauce. The most of basic recipes has tomatoes, garlic, herbs and onions. It’s pretty good to serve with pasta, rice or even seafood.

I prepared this sometime this week to serve with pasta (pasta alla marinara as Italians would call it) and some broccoli on the side.

Ingredients:

3 cloves of garlic finely chopped

1/2 teaspoon ginger crushed

1 onion chopped

4 tomatoes diced

Dried herbs, i used basil and oregano

Salt and pepper to taste

2 tablespoons of vegetable oil

First put quite an amount of water in a big saucepan, season with salt and bring that to a boil. The water is for cooking the pasta. Then start to prepare the sauce.

In a saucepan fry the onions, ginger and garlic.

Season with the salt and black pepper

Once the onions are tender, add the tomatoes.

Add the herbs- basil, oregano and parsley

Cover the saucepan and let the tomatoes cook down.

Add some little water and cover.

After around 10 minutes of simmering over low-medium heat

Remember the pasta should be al dente. Drain the water over a colander.

Pasta draining.

Return the pasta into the saucepan. Then pour the marinara sauce over the pasta.

Toss the pasta to ensure the sauce is well distributed.
Dinner: Pasta alla marinara

Garnish with fresh basil leaves, if you have and serve immediately.

We had this with some stir fried broccoli.

Verdict:

Delicious, the pasta was just right and the seasoning in the sauce was flavourful. Once can basically have this as a full meal on it’s own.

My Ratatouille

I had some leftover rice (as usual O-o) and I needed to cook something quick and easy that would accompany it. For some reason that evening we arrived home pretty full, so I just cooked so that I could have something to carry for lunch the following day.

Initially I had wanted to stew some peas that I had in the fridge. As I began preparing the ingredients hubby convinced me otherwise. Since I had already peeled the carrots I had no option (well actually I had) but to use them. I don’t think ratatouille has carrots well to eat is your own.

Ingredients:

1 onion chopped

2 cloves of garlic chopped

3 tomatoes wedged

2 eggplants cubed

1 green bell pepper cubed

1 courgette/zucchini cubed

3 carrots thickly sliced

Rubbed basil leaves

Salt

Black pepper

Heat some oil in the pan then fry the onions and garlic. Season with salt and pepper

Since I hadn’t thought through the recipe I just tossed all the other ingredients in. Well except the carrots.

Colour splash

Add the rubbed basil leaves

Cover and let it cook down. Essentially none of the ingredients should turn into a pulp e.g the tomatoes but since my cooking was ill thought. The tomatoes sorta did.

See the tomato juice running wild…

I like when my carrots are al dente so I added them last.

Orange 🙂

Cover for just 2 minutes or so and voila;

My Ratatouille

Of course we tasted some 🙂

 

Verdict:

 Delicious.

If I could do it all over again:

Definitely think. Add the slow cooking veggies first then the tomatoes last just to enhance it’s flavour.

I’d still add the carrots.