Hey there Pasta Lovers!
We’ve got a new twist to your favourite sauce and it’s a super simple recipe. For those of you who don’t cook regularly but want to whip up something satiating for yourself or to impress your group of friends with some hidden skills…
This is The Recipe!
It’s a total original and was, quite honestly, born purely out of availability of ingredients at home on the day. But extremely glad that it was.
So here’s to a mouthful of soulful pasta 😉
Serves: 2
Ingredients
Macaroni Pasta: 250 gms
For the White Sauce
Milk: 2 cups
Flour: 2 tbsps
Butter: 1 1/2 tbsps
Garlic: 4 pods
Parmesan: 2 tbsps
Oregano: 2 tsps
Pepper: 3/4 tsps
Salt to taste
For the Topping Twist
Oil: 2 tbsps
Baby Potatoes: 5-7 nos. thinly sliced
Onions: 1 thinly sliced
Mint & Parsley: handful of fresh or 2 tsps dried of each
Method
For The Pasta
Boil the Pasta in 2.5 litres of water and 2 tsps salt until it is al-dente. Pour the water out to stop the pasta from continuing to cook and wash it under cool water. Leave it to strain.
For The Sauce
Heat a pan on low and add the butter. Don’t let the butter brown or crackle. Once melted and it starts to froth, add the flour and mix well. Make sure there are no lumps. Now add sliced garlic pods. Pour the milk in and wait for it to thicken. Keep stirring occasionally. As the sauce starts to thicken add Oregano and Parmesan. Depending on how salty the cheese is, add some salt and pepper.
For The Toppings
Heat oil in a pan on high heat and add the potato slices first. Try to keep them from sticking to each other. When the potatoes start to get crisp, add the onion slices. Sprinkle some salt on them at this point. Fry till the potatoes are crisp and onions are caramelized.
Mix the pasta and the sauce. Top with the crispy potatoes and onions. Garnish with Parsely and Parmesan.
Dig In…cause we definitely can’t wait to once again!!
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