Chunky Soya Spaghetti Arrabbiatta by Chef Chaitanya Newale
Here is a unique recipe with bechef Arrabbiata sauce do try!!!
Bechef Arrabatta sauce: 100 gms
Extra virgin olive Oil: 2 tbsp
Spaghetti: 200 gms
Black pepper: 8-10 nos (crushed)
Chili flakes:1 tsp
Oregano: 1 tsp
Soya chunks: 10-12 chunks
Red chopped capsicum: 1 medium size
Yellow chopped capaicum: 1 medium size
Baby corn: 3-4 chopped
Basil leaves: 3-4 finely chopped
Chopped Tomato: 1 medium size
Lemon: 1 medium size
Chopped Onion: 1 medium size
Finely chopped Garlic: 2-3 nos.
Finely Chopped Green Chili: 2-3 nos
Finely Chopped Ginger: 1 tsp
Salt: to taste
Olives: 3-4 nos.
1.Firstly, in a large vessel boil 2-litre water with ½ tsp salt.
2.Once the water comes to a boil, add 200 gms spaghetti and soya chunks.
3.Boil for 10 minutes or cook the spaghetti.
4.Drain off the water and allow to cool.
5.Meanwhile, prepare spaghetti sauce by heating 2 tbsp olive oil and saute garlic and ginger until turns into golden brown.
6.Also saute chopped onion slightly.
7.Further, add 1 chopped tomato, and mix well.
8.Add chopped red and yellow capsicum, chopped baby corn, green chilis, Basil leave.
9.Cook for 5 min.
10.Now add black pepper, Chili flakes and Oregano, salt to test and sqeeze lemon juice over.
11.Combine well making sure spices are mixed well.
12. Add bechef Arrabatta sauce.
13.Now add spaghetti and Soya chunks and mix well.
14.Finally, serve hot spaghetti Arrabatta topped with basil leaves and olives .