Pasta to the rescue!

When morning seems to be quite a rush with my preschooler in tow I land up whipping up something quick for the Bong appetite needs to be satiated and not compromised for lack of options.

I create magic in my kitchen with pasta from a fresh packet bought from the Asian market grocery section. Delighted, of all things must I say I had to discover if I could really create something anew and fresh for the toddler loves her pasta to death and we love to see her grab some from her mommy's plate too.

Here we go! Bengalis love their pasta done in Bengali way of course. With a bit of a twist I ensured I bring out the flavor of the tomatoes, onions, green chilies through the natural cooking process of course adding the prerequisites salt and pepper to the dish that would otherwise seem bland without them. A quick filler that is not even spicy yet a perfect touch of tingling tastiness is all that it needs to make it Wala a dish worth remembering for kids and children alike. A fresh and homemade treat without the use of preservatives, additives and readymade sauces that delivers such uniqueness through a subtly spicy mix of flavors combined to an otherwise bland pasta. Indeed a life saver during times when you need to go and grab for most busy times of the days.

Simply put, boiled the pasta right out of the packet that lasts longer than you know in 3 to 4 quarts of water. Softened the pasta pieces adding a pinch of salt and a little amount of olive oil so that it does not catch up on the bottom of the vessel. When it was just about done turned off the gas stove and strained out the excess liquid and left it on out while chopping up onions and tomatoes and slitting green chilies about 3 of them separately for the frying process to begin.

Now for frying take a heavy bottomed pan and then tip in your nicely chopped onions and tomatoes and cook them for about a minute or two in olive oil that's warmed up enough. Give them a further mix and add immediately the slit green chilies and stir yet again for in stirring the tomatoes get crushed and mushy and the flavors come out evenly as the onions turn translucent in the same time and the hint of spiciness is proportionately measured through the addition of freshly pounded black peppercorns made into coarse little specks and chilies that turn a bright green hue once they are tossed in the marinade along with the pasta and in it the true blue Bong mom finds quaint satisfaction almost subliminal. The right hint of magic displayed for the toddler likes it just a bit spicy but nothing extraordinarily overwhelming for her taste buds are still adjusting to the new recipes I often cook up for her appetite is quickly charged seeing a bright mix of colors on her plate or in her bowl.

Add a slight pinch of extra sodium to just give it that extra kick and helping all the flavors to evenly mix up with the pasta marinade made totally in an Indian style coarsely American. Give the pasta a quick stir finally and serving them into little bowls for toddlers to enjoy and snack on.

---