Sunday, April 20, 2008

Silly Fusilli!

Estelle Costanza: Where have you been? You were supposed to fix the stove! I've been waiting for hours!
Frank Costanza
: I fell on some Fusilli!

Estelle Costanza: Fusilli?
Frank Costanza: You know, the corkscrew pasta. It was a Fusilli Jerry. It got stuck in me. Had to go to the proctologist.

~Seinfeld, Episode: The Fusilli Jerry


Could I ever cook fusilli with a straight face after watching this? :) Guess not! As long as I can keep cooking and eating fusilli, I'm happy - straight face, screwy face, who cares! :)

This was one of those meals thrown together when we were craving healthy carbs - we had whole wheat fusilli on hand, a slew of bell peppers waiting to be worked with ... some onions, garlic, a slew of juicy baby carrots ... let's get the meal on!

Fusilli with Peppers, Carrots and Onions
Damn, that corkscrew pasta tastes good! :)

Servings: 4

1 lb red and yellow bell peppers
3 T olive oil
1 large red onion - thinly sliced
8-10 baby carrots - cut into long chunks
4 cloves garlic - minced
1 lb whole wheat fusilli
salt, freshly ground black pepper
freshly grated Parmesan cheese
3 T finely chopped fresh parsley

Place the peppers under a hot broiler and turn occasionally until they're blackened on all sides. Turn off the broiler and let the peppers sit for 5-10 minutes.
Peel the peppers, cut them into chunks and remove the stems. Most recipes ask for the seeds to be discarded, but we like the pungent zing of the seeds, so we usually incorporate them in our recipes.
Bring a large pot of water to a boil. Add salt and the pasta to the boiling water and cook until the pasta is just al dente.
Heat the oil in a large frying pan. Add the onions and cook over moderate heat till translucent (about 5-8 minutes).
Stir in the garlic and cook for another couple of minutes.
Now, add the carrot chunks and saute for 3-4 minutes.
Throw in the peppers and mix together gently.
Stir in about 3-4 T of the pasta water and continue to stir.
Season with salt and pepper, and stir in the parsley.
Drain the pasta and tip it into the pan with the vegetables.
Cook over moderate heat for 2-3 minutes, stirring constantly to mix the pasta into the sauce.

Serve topped with Parmesan.


Those who forget the pasta are condemned to reheat it.
~Author Unknown


Simple, flavourful, insanely quick! And honestly, being condemned to reheat the pasta sounds like a pretty good option to me :)

A certified candidate for Ruth's Presto Pasta Nights!


Sig said...

Lol, I don't remember that episode somehow... and I do remember most Seinfeld episodes.. time to catch some more reruns I guess ;)
How have you been kittykat... I am back in town, let's catch up soon...

Uma said...

looks delicious. Lovely pics.

evolvingtastes said...

Usually a standard op procedure with pasta and veggies for me; love those collages you make.

bee said...

hey, where's the cognac in the sauce? those baby carrots are adorable.

Anonymous said...

pasta junkie here....looks lovely with all those colours.....

Arundathi said...

oh i remember that seinfeld episode!! haha! that looks delicious!

TheCooker said...

Lovely colours!

That episode put me off fusilli for quite a while :)

sunita said...

'The curly pasta', as my kids call it...we adore it...yummy :-)

Grace said...

it's fusilli jerry!!

love seinfeld, love your pictures, love the recipe. :)

ANJALI J. said...

delicous recipe.. nice pics

Susan from Food Blogga said...

How have I not seen that episode? Too funny. And your fusilli, too delicious.

Nags said...

omg! look at those carrots!!

PS: i am more of a friends fan :D

Sagari said...

beautiful and healthy pasta

Chef Erik said...

Looks great! Congrats on the peppers, they look so vibrant.

Kalai said...

Wonderful!! I love fusilli! :)