I love pasta but I have never tried the farfalle. The Del Monte Farfalle was always in my to do list. Now that I got hold of this awesome resealable pack of Del Monte Farfalle, I soon came up with an innovative recipe. The crisp garlic and eggs with masala coated Farfalle are too hard to resist.15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- 1.5 cups Del Monte Farfalle
- 4 Hard Boiled Eggs
- 1 tbsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 7 tsp Corn Oil
- For cooking Farfalle 1 liter water (salted)
- for garnishing Curry Leaves
- 1/2 cup Sliced Garlic
- 100 ml Water
- Boil 1 litre of water, add salt.
- Add 1.5 cups of Del Monte Farfalle and let it cook for 15 minutes with occasional stirring.
- Meanwhile heat a wok with 6 teaspoon of corn or olive oil.
- Add sliced garlic and let them fry well.
- Add 2 hard boiled eggs and scramble them to make them crisp.
- Meanwhile in a bowl add 100 ml water and dilute chilly powder, turmeric and salt.
- Add this diluted masala to the cooked eggs-garlic and cook well till a thick masala forms.
- stir continuously to avoid charring.
- Once this is done, tranfer to another bowl.
- Now heat 1 taspoon of oil and add sliced hard boiled eggs. (The 2 reserved hard boiled eggs to be sliced)
- Fry them well.
- Meanwhile the farfalles would have cooked, just drain them.
- Heat a wide heavy wok and add the farfalles and cooked egg masala.
- Stir them well to coat masala evenly.
- Add some Farfalle cooked water and stir.
- Tranfer the masala farfalle to serving plate and top it with fried egg slices.
- Garnish with curry leaves.