Food talk
 Penne perfect

Easy to cook, nutritious and tasty, this penne makes a light meal that can also
be relished as a salad, writes Pushpesh Pant 

IT was during the freedom struggle we are told that youngsters regularly went around the town in prabhat pheri singing patriotic songs like vijayi vishwa tiranga pyara jhnada uncha rahe hamara. The last prabhat pheri we recall was in 1972 — right after the liberation of Bangladesh and in the euphoria of celebration of the silver jubilee of our independence. Old Rajendra Nagar was still home to many rendered refugees by the Partition and our landlord Mr Talwar took pride in the fact that it was his elder brother who had driven Netaji for a short stretch during his great escape. Tiranga — the Tricolour inspired all, including the sweetmeat makers. A halwai in Varanasi told us how it was his grand uncle, who had created the Jawahar barfi with three tempting layers of kesariya, plain and pista-laced mava replicating the banner. The bawarchi in Awadh played around with the same hues while dishing out pulav but all that as they say is history. We can’t help thinking of colourful repast in August when the nation finally kept its tryst with destiny. Penne is what we have in store for you. Easy to cook, nutritious and tasty — mild or sharp and spicy according to taste — it requires a few ingredients. And don’t worry needlessly you are not burdening the system with maida — penne made with semolina suji/rava — is easily available. Make a light meal of it or relish it as a salad.

Italians like their food hot like us and are also partial to cereals. We eat rotis or chawal and they fill the belly with pasta made with dough. Pizzas are contrary to popular belief not their staple diet. What is even more interesting is that the Latins love vegetables and ‘lighten’ their non-vegetarians dishes by adding a variety of vegetables. Pasta is often served with fresh tomato sauce or cheesy white sauce topped with mushrooms etc. Celebrating the spirit of Independence, we have remained faithful to the Tricolour theme but feel free to improvise and include ‘supplements’. Penne to our mind makes for a great choice other than bread and rice routine.

Pyare Tirange Penne

Ingredients

Penne 200gm

Ripe tomatoes 200gm

Garlic cloves 2-3

Ginger paste ˝ tsp

Sugar 2 tsp

Vinegar 1 tbsp

Black pepper powder ˝ tsp

Mixed herbs of choice ˝ tsp

Oil 1 tbsp

Salt to taste

A sprig of mint leaves

Method
Boil penne in a large pan of water following the instructions on the packet. Plunge a glass of cold water to avoid over cooking as soon as the pasta is done to taste. Drain and keep aside. Wash the tomatoes and chop very fine or puree in a mixer. Crush the garlic. Put the oil in a non-stick pan and put the cloves and as soon as these change colour, add the tomatoes, along with the salt, sugar, vinegar and ginger paste. Cook on medium heat for about seven minutes. Sprinkle the pepper powder and herbs. Stir and add the penne. Blend to coat the penne evenly with the fresh sauce. Simmer for one minute. Garnish with fresh mint leaves.





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