Pasta originated from Italy and they can be categoried into dried pasta, fresh pasta, egg pasta, filled pasta like ravioli and soft dough dumplings. They are either boiled and dressed with sauces or they can be baked or they can be cooked in broth. For the sauces, basically there are two types - red sauces with tomatoes and white sauces.
The way of cooking pasta has evolved when it spread to other parts of the world and the types of sauces and ingredients used in cooking them have also changed significantly from the original. Sometimes I boiled pasta and dressed it with red or white sauces. At other times I boiled them and fry them using my own way like how I fry our rice noodles, glass noodles or yellow noodles.
Ingredients:
- 80 g spiral pasta (2 persons)
- 2 pieces of Shiitake mushroom, soaked and sliced.
- 4 pieces of large prawns
- 4 pieces of squids, bodies and tentacles
- 1 small slice of Kerapu fillet
- 1 inch carrot, sliced cylindrically
- 6 small broccoli florets
- 6 small cauliflower florets
- 4 small pieces of cubed red capsicum
- 4 small pieces of cubed yellow capsicum
- 3 cloves garlic, chopped
- 3 pieces of chili padi, chopped
- Cooking oil and sesame oil
- Seasonings - light soy sauce, salt and pepper (according to taste)
Method:
- Boil pasta according to instructions on the packaging. Drain and set aside.
- In a kuali, heat up 2 tablespoons of oil and 1 tablespoon of sesame oil.
- Add the garlic and saute till it is fragrant.
- Add the Shiitake mushrooms. Saute till they are fragrant.
- Add the prawns, followed by the squids and, lastly, the fish fillet.
- Add broccoli and cauliflower. Stir fry.
- When the broccoli and cauliflower are almost cooked add the red and yellow capsicum.
- Add some water.
- Add seasonings.
- Add the pasta. Stir to mix the pasta with the seafood and vegetables.
- Dish up and serve hot.