Italian Garlic Pasta

104 votes, 4.41 / 5.00 (88%)


4 cups Penne Pasta (Wheat-based)
For Veggies:
1 cup Thick-sliced Carrots
10 Broccoli Florets
5 Sliced Button Mushrooms
1 tbsp Olive Oil
1 tsp Oregano
1/4 tsp Smoked Paprika
Salt, to taste
For Sauce:
1/4 cup Tomato Puree
1/4 cup Tomato Ketchup
4 Garlic Cloves (minced)
2 tsp Olive Oil
1 tsp Dried Herbs (A combo of Oregano, Thyme, Basil, Parsley, Crushed black pepper)
1 tsp Red Chilly Sauce
Salt, to taste
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Anything that comes with garlicky flavor works great to me. Here is a very famous, easy and authentic Italian dish – “Garlic Pasta” for all those who love garlic and pasta separately, but haven’t tried them in a combo.
There are many ways to prepare this pasta sauce, but it is kept simple to be cooked in every kitchen 🙂

Italian Garlic Pasta Preparation

  1. Cook pasta in salted boiling water for around 10 mins till they are 85-90% done.
  2. Drain excess water, rinse with tap water and apply 2 tsp olive oil over it. Keep it aside.
  3. Boil water with a pinch of salt and add broccoli and carrots in it. Parboil it for 4-5 minutes.
  4. Drain and rinse with cold water.
  5. Transfer it to a big bowl and add salt, olive oil, oregano and paprika along with sliced mushrooms. Mix well.
  6. Arrange veggies on baking tray.  Oven-roast it for around 15-20 mins on 200 degrees.
  7. Heat 2 tsp olive oil in a pan and add minced garlic in it. Saute it for a min.
  8. Add tomato puree and ketchup into it. Mix dried herbs, red chilly sauce and cook it for 2 mins. Sauce is ready!
  9. Add cooked pasta and veggies in the same pan. Add extra salt if required and toss it gently.
  10. Cook for a min and serve hot with Garlic Bread or a plate of Butter Rice 🙂

Tried & Tasted by



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