Pasta with grapes – summer delight

Summer is here and the temperatures have already risen…. and in the market, there are some lovely fresh summer fruits available now, the most widely available being grapes. Last weekend, I bought some lovely grapes and was wondering if I could make something using these. I was thinking of all the combinations using them and wanted something that could support a tangy yet sweet flavor. And yes, it was Pasta once again 🙂

Pasta goes extremely well and slightly tangy ingredients and so I used grapes in this recipe. It was a wonderful combination and it felt like almost pineapple on a pizza. It is different, freshly available now and so do try it out soon 🙂

For more pasta recipes, check out this link — Pasta recipes.

Ingredients:

Pasta – 2 cups

Butter/oil – 2 tbsp

Garlic – 3 cloves (very finely chopped)

Fresh basil leaves – 2 tbsp (very finely chopped, may use dried basil or Italian herbs instead)

Green grapes – ¼ cup (cut into halves)

Onion – 1 small (finely chopped)

Broccoli – ¼ cup (cut into florets, optional)

Black olives – 1 tbsp (roughly chopped, optional)

Parsley or coriander leaves – 1 tbsp (very finely chopped)

Red chili flakes – 1 tsp, optional

Black pepper powder – 1 tsp

Salt – to taste

Procedure:

1. Bring about 4-5 cups of water to a boil in a large vessel. Add a pinch of salt and ½ tsp oil to it. This will prevent the pasta from sticking together.
2. Add the pasta and broccoli and cook the pasta as per the instructions on the packet.
3. Drain and set aside.
4. Heat oil or butter in a large pan or wok and add garlic and fresh basil. Fry till the basil is well fried and leaves a nice aroma. This might take about 2 minutes.
5. Then add the onions and fry till they turn tender.
6. Add the grapes, olives and pepper powder and fry for a minute.
7. Add the pasta along with broccoli and adjust the salt as per your taste. Combine well and remove from heat.
8. Garnish with coriander leaves, red chili flakes and drizzle a tsp of oil just before serving.

Note:

1. This recipe tastes best with slightly tangy grapes, so make sure the grapes you use are not overly sweet.
2. I added black olives for a good contrast; you may use sun-dried tomatoes instead.
3. The herbs can all be adjusted as per your preference.

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