It has been packing time again on the weekend. This time flying to LA to visit my dear sis in law.
It has been very exhausting journey and the jet lag is making me crazy. But surprisingly Ansh got adapted very easily.
Me and my sis in law, got together after many years for some gossip and giggles with some comforting hot bowl of pasta and a glass of wine. I have never been to an italian restaurant when I was a kid. As a kid comfort food was always Dal Chawal(Rice and Lentils) for me. It was only after reaching graduation that I got exposed to more flavors and cuisines and among all the cuisines, I loved Italian the most.
If it were up to me, I would eat pasta 3 to 4 times a week. But now we have a pasta night on every saturday. It is generally with a movie or nice music.
Italian food is good food that is so diverse. From huge family size meals of good times that give a smile to the table and laughter. To romantic portions ment to bring togeather a young couple in love. To simple dishes that can be whipped up after a busy day.
This dish is one of those light but rich dish, bursting with flavors, that can be enjoyed on a cold evening. Soft pasta at the bottom with tasty tomato sauce and rich paneer balls and crunchy bread topping. Yumm.. just mouth watering, isn’t it 🙂
Please sit back, relax and enjoy!
Serves : 4 to 5
What You Need :
Linguine : a big fistful(i did not weigh for exact measurement)
Cook pasta in boiling water with salt added till al dente (approx 12-15 mins)
Drain and keep aside
For Paneer Balls : makes 16-18
Grated Paneer : 2 cups approximately
Boiled Potatoes : 3 medium, peeled and mashed
Bread Crumbs : 1/2 cup
Coriander Powder : 1 Tbsp
Jeera Powder : 1 tsp
Salt : to taste
Green Chilli : 3-4 , finely chopped, according to taste
Oil : 1/2 cup for shallow frying
Mix all the ingredients together to get a nice dough like mixture.
Divide the mixture into around 17 equal parts approximately and with palm of your hands roll into smooth round balls.
Heat oil in a wide pan and drop the balls in batches and fry on medium heating turning them in between to get a nice golden brown color on all sides.
Remove and keep aside.
For Tomato Sauce :
Arrabiata Sauce : 2 cups (I used readymade bottled sauce)See Notes*
Thick Tomato Cream Soup : 1 cup (I used canned soup) See Notes*
Onion : 1, finely minced
Ginger : 1 inch, finely chopped
Kitchen King : 1 Tbsp, completely optional
Salt : if required
Olive oil : 1 Tbsp
In a wide pan, heat oil and add ginger and onion.
Fry till onion is translucent.
Add in Arrabiata Sauce and Tomato Soup.
Simmer for a few minutes.
Add in Kitchen king if using, and salt if required.
Simmer for 3-4 minutes more. Turn off heat.
Drop the fried paneer balls in the sauce.
Whole Wheat Bread : 4 slices
Garlic : 3 – 4 cloves
Olive Oil : 1 Tbsp
Process all the ingredients together to get coarse crumbs.
Heat a pan and add the crumbs and fry till nice and crunchy.
To Serve :
Place pasta in a plate and spoon in tomato sauce with one or two paneer balls. Top with bread crumbs.
Enjoy hot with a glass of wine 🙂
Mom’s Notes :
You can use any kind of pasta instead of Linguine.
The paneer balls, you can bake them or even deep fry them.
You can make the Arrabiata sauce in advance. Or
You can use a combination of tomato puree and Cream and italian seaonings like dried rosemary, oregano, thyme and sage, to get the almost similar tasting sauce.