I consider myself at least 5 years behind technology especially social media. The only one that I use is Facebook and that is mainly for the blog and sometimes to share pics of the family. I have no clue where to play and how to play on Facebook. So there you have it — now you know there is no point in sending me that Farmville request because you got it — I don’t know how to play — Thank you. But if I compare myself with my husband, I am at least 10 years ahead because he has no Facebook account and he thinks I’m snooping around and violating someone’s privacy by reading their status update, hehehe 🙂
I digress, coming back to the case in point. I recently started using Instagram, even though I’ve had the account for almost 2~3 years now. What I’m stumped is the hashtags used in Instagram. Most of the time I’m #totallystuck #havenoclue #howtousehashtags. Any tips, tricks and inputs into expanding my #hashtagknowledge would be highly #appreciated 🙂 Please leave them in the #comments section below. Thank you.
OK, so now that it is out of the way. Here’s a pasta sauce that it is not as complicated to make and is pretty healthy too. Peppers are one of my favorite veggies and I try to buy them in all available colors. This pasta sauce uses them in ground form along with almonds and a little bit of tomato puree. I flavored it with some dried basil since I didn’t have any fresh on hand.
All in all this is a delicious pasta dish that is enjoyed by all in my family and is in constant rotation for our weekly meals.
8ozPasta. (any shape & size pasta will work, I used Spinach Rotini here)
2 ~ 3Peppers- medium, chopped (I used a combination of red, green & orange)
1Red Onion- medium, chopped
½cupAlmonds- (I used slivered almonds)
3 ~ 4clovesGarlic- crushed
¼cupBasil(or use 2tsp dried basil)
½ ~ 1tspsRed Chiliflakes (optional)
to tasteSalt Pepper&
Cook pasta according to package directions, drain and set aside. Reserve 1 cup of pasta cooking water.
Heat 1tbsp olive oil in a saute pan, add the onions, peppers, garlic cloves and almonds. Cook covered on medium flame until the veggies are tender and slightly getting browned around the edges. Turn off the heat and let the mixture cool a little. Then grind to a smooth paste adding enough water.
Return the pepper-almond paste to the pan along with tomato puree, dried basil (if using), red chili flakes (if using), salt and pepper. Simmer the mixture for 3~4 minutes. Add some pasta cooking water if the sauce looks too thick.
Add the cooked pasta to the sauce and mix well. Garnish with fresh basil leaves (if using) and serve hot.