This dish started off as a soup . I bake my vegetables ( sealed ) in the oven when making a vegetable soup . The end results are delicious and flavorful. This time when I took out the pot from the oven and saw this sea of flavors and colors stewing in the pot I thought of adding pasta to the dish and making it one big wholesome meal - and it turned out to be more than that ! This is what I did.
Set Oven 180 . Cooking Time 1 Hour.
1 Big Red Bell Pepper - Cut into chunks , remove seeds.
1 Large Carrot - Peel and cut into 1/2" Discs.
6" Ghia - Peel and cut like the rest .
8 Baby Onions - Peel and leave whole.
4 Large Tomatoes - Cut into chunks with seeds.
Chili Paste to taste .
1 Tablespoon Chopped Garlic - use more , can't hurt!
1 Teaspoon Sugar.
1 Tablespoon Apple Cider Vinegar ( use any or lemon juice too )
1 Teaspoon Asian Sesame Oil - Smoky and heavenly.
Basil Leaves - As many and keep some for later.
Salt / Soy Sauce To Taste.
15 Tubes Penne - Use any paste.
Boil Penne till just about under done and keep aside - it will cook in the ' stew ' too later.
Take all other ingredients , put in a pot with a tight lid and put to bake for one hour. You don't need to add water at this stage as vegetables will release their juices and stew in them.
Remove the stew and place on fire , add 1 cup of water , or as much to get the desired gravy , add boiled penne and basil leaves . Gently cook 2-3 minutes .Take off heat , leave covered for 4-5 minutes for penne to take in flavors and serve in a big deep bowl after adjusting flavors.
This was a super delicious dish , I had thought of adding cheese at the end , however the flavors here were wholesome and pure which I didn't wish to alter . While my vegetables were baking , I foil wrapped some potatoes and ate them on the side with some garlic and chives infused hung curd .
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