Sunday, August 09, 2020
Dining

All About Pasta

by BTM

Thu, 02 July 2020

A food and wellness writer and pescatarian recipe developer

A food and wellness writer and pescatarian recipe developer, Razan Al Arabi is certified in cuisine techniques by Le Cordon Bleu (London) and in nutrition for everyday living by London’s College of Naturopathic Medicine.

She’s passionate about health and wellbeing and marries her love of great, nutritious food with teaching yoga to both adults and kids. With that kind of combination, you can be guaranteed that the products of her busy kitchen will be both flavourful and healthful.

Here she shares two new Italian-style recipes exclusively for BTM readers.

Spicy Crab Pasta 

Ingredients:
200g shredded imitation crab 
100g spaghetti 
4 garlic cloves – minced
50g butter 
2 tsp cayenne 
1 tsp paprika 
1 tsp sea salt 
2 tbsp olive oil

Method:
Pan sear the minced garlic cloves in olive oil on medium-high heat until golden. Add the shredded imitation crab, season with a teaspoon each of cayenne, paprika and sea salt. When the crab is soft remove from the heat (it should take around 15 minutes). In a separate pot boil the spaghetti for 15 minutes until soft. When the pasta is cooked strain it, preserving half a cup of pasta water. In the same pot mix the cooked spaghetti with the cooked and seasoned crab. Add butter and the half cup of pasta water plus an extra teaspoon of cayenne. Let the pasta pot simmer on low heat for five-10 minutes until the water has entirely dissolved. Enjoy! 

Sour Spaghetti

Ingredients:
100g spaghetti
1 pack tomato paste (70g)
4 tomatoes – chopped not peeled
1 tbsp mustard 
3 tbsp white vinegar 
2 tsp rosemary 
1 tsp sea salt 
2 tbsp olive oil
4 garlic cloves – minced 
1 tsp cayenne
1 tbsp honey 

Method:
Pan sear the garlic cloves on medium-high heat until golden. Add the chopped tomatoes and tomato paste and season with cayenne and sea salt. Cook for 10 minutes then add rosemary, mustard and white vinegar and continue stirring for another 10 minutes. When the tomatoes have cooked and reduced, turn off the heat. In a separate pot, boil the spaghetti for 15 minutes until soft. Strain the cooked spaghetti, reserving half a cup of pasta water. In the same pot mix the cooked and seasoned tomatoes with the pasta. Add the half cup of pasta water and honey and simmer on a low heat for five-10 minutes until the water has dissolved. Enjoy!

#DINING #DINING THIS MONTH #DINING IN BAHRAIN #BTM JULY 2020

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