Friday, 7 November 2014

Western Cuisine

Egg Mushroom Tomato Pasta

   Prep : 10 mins         Cook : 25 mins

Serves : 2


1 Spaghetti about 140-160grams
Half cloves garlic (finely chopped)
4 Mushrooms (Sliced thinly)
1 Tomato (Sliced in cubes)
1 tbsp Salt
Half of Butter Cubed
1 tbsp Olive Oil
1 tsp Oregano
3 Basil Leaves
 1 Prego Sauce


1. Bring a pot of water to boil. While it is boiling, add spaghetti in and add 1 tbsp salt. Until the spaghetti cooks well then drain with the running tap of water and place it on a bowl. Add some butter on spaghetti, mix well to leave it on.

2. Heat saucepan with 1 tbsp Olive Oil. Add garlic and mushrooms, a pinch of salt to sprinkle. Saute until cooked about 3 minutes. 

3. Add the Prego sauce, keep on cooking and add some half cup of water. Saute and add tomato. Put 1 tsp Oregano and 3 Basil leaves in. Leave it for 5 minutes.

4. Before the sauce is well being cooked, boil an egg with Olive Oil on another small saucepan. 

5. Grab a plate, place the spaghetti on, and pour the sauce. Add the egg to place on top nicely and garnish with parsley.

6. Finally sprinkle on with Parmesan cheese all over the spaghetti. Serve with cold water.