Mr.AHMED BAIG (BHMCT 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients
150 gms Spaghetti pasta
125 ml Olive oil
20 gms Butter
3 nos Garlic cloves, minced
250 gms Tomatoes chopped
4 nos Anchovy filets, rinsed and chopped
15 gms Capers
20 nos Olives, pitted and coarsely chopped
5 gms Red pepper flakes, crushed
5 gms Fresh basil leaves, shredded
3 gms Salt
5 gms Black pepper, crushed
Garnish
5 gms Grated Parmesan cheese
Method
Bring a large pot of lightly salted water to a boil.
Place the spaghetti pasta in boiling water and cook for 8 to 10 minutes or until al dente.
Once the pasta is boiled, drain the water and run the pasta in cold water and drizzle half the oil to cool the pasta. Keep it aside.
Heat butter and rest of the oil in a skillet over low heat;
Add garlic in oil and sauté until golden.
Add chopped tomatoes, and cook for 5 minutes.
Stir in anchovies, shredded basil leaves, capers, olives, and red pepper flakes.
Cook for few minutes, stirring occasionally.
Toss pasta with sauce, and mix well till pasta is well coated.
