Minestrone is traditionally a thick Italian Soup with pasta. It is such a lovely bowlful of joy that one can lick every last drop from the soup bowl. I use left over pasta bits and those that get left behind after making a measured pasta dish. Dry roasting the vegetables brings out a beautiful sweetness in them. The charred bits add smokiness to the whole dish. This gorgeous one pot meal is ready in 20 minutes, if you have the basic things at hand.
I always prefer pesto over the Italian tomato sauce because of the flavour mash-up’s we can do with the former. The lush green against the pasta or pizza dough or even on a sandwich is a treat for the eyes and palette. Buying dry fruits have always been a challenge for me. I happily order almost all groceries for the home online, but I could not find a place for my dry fruit needs. One day, an advertisement for Place of Origin appeared on a social networking site. Since it is from Craftsvilla, I was encouraged to order some stuff…
One day you open the email and find that you finally see the mail that you have waited for, for 2 years. The joy is unparalleled. For me it was the mail that thoushaltcook.com is live and it moved to Cucumbertown. It has been a long journey but an awe-inspiring one. Here is my recipe for the pasta s
would you not love to see all your fav pasta shapes in one dish? Well there is one problem to that, some may cook faster than the other, but trust me they wont become a mush. This is strictly non Italian fare as the pasta shall not be Al dente. I made a simple creamy tomato peppers creamy sauce to g