This being a valentine’s edition recipe, here is a mantra to go by: #ILoveYouLikeSpaghettiLovesSauce with so much love from the blue label – Daawat.
Spaghetti dishes deserve the best, thick yet delicious sauces you can find or rather make from scratch. On this episode, I get to show you how a simple sauce with just a few key ingredients can make a whole difference to enjoy with spaghetti. Let’s get one thing clear, slurping on such a dish is one thing, but a chin slapping spaghetti slurp is another. How I avoid this scenario is by breaking the thin angel spaghetti into half to get the perfect size to avoid the slapping of the chin slurp!. What a tongue twister!.
Welcome to another episode:
Here’s what you’ll need:
Prep time: 20 mins Chill time: 15 mins Cooking time: 35 mins
Total time: 1 hour 10 mins
Serves: 2 pax
*For the tomato veggie sauce:
- 5 tomatoes – roughly chopped
- 1 cup of sliced carrots
- 1 teaspoon of minced garlic
- 1/2 teaspoon of minced ginger
- 2 medium sized red onion – sliced
- 1/4 cup of cilantro leaves
- 1/4 cup water
- 3/4 cup of red wine – Four Cousins.
*For the bean balls
- 3 cups of cooked red beans
- 1 cup of shredded carrots
- 1/2 a slice of bread
- 1 Tablespoon of milk
*For the spaghetti
- 1/2 packet of the blue label Daawat spaghetti
- 2 Tablespoons of cooking oil
- 1 teaspoon salt
*Important tools used:
- Sauce pan + a lid
- Mixing bowls
- blender /Food processor
Step 1: Prepping the tomato + veggie puree.
In a blender or food processor, place all the chopped veggies into it with water to help blend everything together to a puree consistency.
Step 2: Prepping the bean balls.
In a large bowl, mash the cooked red beans using a masher until smooth. Add in the shredded carrots + lightly soaked bread with milk. This will guide the beans to be super moist and the bread will act as a binder. Once everything has comes together, shape them into circular shaped balls. Place them on a tray and chill them for 15 mins.
Step 3: Cooking the spaghetti
Heat some water in a saucepan, add salt + cooking oil to it and bring it to a boil over medium high heat. Add in the spaghetti and let it cook for 8 mins till is al dente. = Not over cooked. Drain out the water and rinse it with cold water. Immediately add in some cooking oil, to avoid then sticking them together. Set it aside.
Step 4: Heating up the sauce.
In the same pan that we cooked the spaghetti in, add some cooking oil to it and pour in the pureed mixture of the sauce. Cover and let it cook for 15 mins to thicken. Add some seasoning and mix everything together. Add in the red wine to add flavor to the sauce and a little kick to it, mix and cover to simmer for another 10 mins to allow the sauce to thicken.
Step 5: Adding the bean balls
Add the chilled bean balls to the thickened sauce, gently try and coat them with the thickened sauce. Cover and reduce the heat to low and let all the spices and flavors infuse into one another for 5 more mins.
Step 6: Serve while still hot.