by Pallavi Purani

Pasta Baskets

BM#26 brought with it some really really interesting topics. πŸ™‚ I chose the theme cook 3 dishes for 3 different courses with 1 ingredient. Phew…I have chosen Pasta as the ingredient.

Check out theΒ **Blogging Marathon page for the other Blogging Marathoners doing BM#26

Here is me Starter Dish : Pasta Baskets.

Print Recipe
Pasta Baskets
BM#26 brought with it some really really interesting topics. πŸ™‚ I chose the theme cook 3 dishes for 3 different courses with 1 ingredient. Phew...I have chosen Pasta as the ingredient.
Course appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 1/2 cup Pasta [I used mini farfelle] Boil al dente ... .
  • 3 tbsps Tomato puree ... .
  • 1 tsp Kasuri Methi fenugreek [ Dried leaves ... .
  • to taste Salt pepper . and
  • 6 - 7 Bread ... . slices [ Cut round
  • butter . Softened
Course appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 1/2 cup Pasta [I used mini farfelle] Boil al dente ... .
  • 3 tbsps Tomato puree ... .
  • 1 tsp Kasuri Methi fenugreek [ Dried leaves ... .
  • to taste Salt pepper . and
  • 6 - 7 Bread ... . slices [ Cut round
  • butter . Softened
Instructions
  1. Pre heat oven to 180C.
  2. Butter the round bread pieces and fit them in muffin mould like a basket.
  3. Bake in the oven for 15 min or until they are nice brown and crisp.
  4. In a small pan, heat about 1/2 tbsp butter.
  5. Add the tomato puree , salt and pepper.
  6. Cook until it leaves the fat.
  7. Add the pasta to the puree.
  8. Toss well.
  9. Add the dried fenugreek leaves.
  10. Set aside until you are ready to serve.
  11. Once the bread baskets are done, fill them with the pasta and serve warm.


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