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Spaghetti Friday

Mondays are strange days. You still haven’t shaken the stupor of the weekend but you know there’s loads of work to do.(sigh sigh..) Friday’s on the other hand are full of energy. Somehow the thought that the next 48 hours can be spent outside the office is enough to put that zing in anyone’s steps. So I headed home bouncing on a trampoline (well not literally), to whip up a quick but satisfying meal before catching a movie. There was a packet of Spaghetti and I was personally leaning towards a tomato based sauce but the co-resident/ husband wanted something cheesy. So the final outcome was Spaghetti in Creamy Tomato sauce with Olives. Its pretty much a throw everything in recipe, so go ahead and fine tune the quantities to suit your taste. Also I mostly cook for two (but the co-resident can easily eat for three), so my recipes serve 4 people. Well, in Indian homes we always make more than we need and feed people till they can’t eat another morsel. So a little extra never hurt.. what say? Have fun with your Cooking..
Spaghetti with Olives in a Creamy Tomato Sauce
Serves 3-4
What you need:
350 gms Spaghetti
2 Tbsp Olive Oil
6 flakes Garlic (minced)
1 Med Size Onion (chopped)
1/4 tsp Chilli Flakes
20 Marinated Black/ Green Olives
1 tsp Flour
4 Tbsp Tomato Puree
2 Med Tomatoes (chopped)
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Sugar
1/4 tsp dried/ 2 Tbsp Fresh Basil
1/4 cup Grated Cheese
1/2 cup milk
4 Tbsp Cream
What to do:
In a saucepan heat the Olive Oil and add Garlic and Onions. Saute till onions turn transluscent. Add chilli flakes and fry for a few seconds before adding the flour. Now fry for a minute. We’re making a roux here, so that the sauce is of coating consistency. Add in the tomatoes and saute for a few minutes. The key is to smash them around so that they release all their yummy juices. Add the tomato puree now and cook for 2 mins. Season with salt, pepper and sugar. There’s the tomato sauce, now to make it creamy we need to add in the milk, and grated cheese (Slowly, gently, dreamily … ) and stir till all the ingredients look like they have become one happy family. Now take the pan off the stove. Toss in the olives and basil, mix in the cream (full fat is always yummy), but skip if you don’t exercise.
Cook the spaghetti according to instructions on the packet (toss in some rock salt in the water). Drain and mix the spaghetti with the sauce and serve hot. Always cook the spagehtti just before serving otherwise it will go cold and sticky and won’t mix with the sauce well.
Bon Appetit!
This entry was posted in: Review


Hi! I'm on a quest for lust-worthy food. I love eating out as much as I love whipping up some mean treats in my kitchen. I've got wanderlust tattooed on my wrist.


  1. Hey this looks yummy 🙂 … ill connect up with your co-resident and try negotiating one of his three portions this friday 😉 ….


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