Monday, April 26, 2010

Pasta Dill-ruba

Story: Don't really have a story this time.. just a few bad jokes.. of course couldn't have come up with these without Shank's help..

Q: Why does this pasta recipe have only 1-2 stems of dill and not the whole bunch?
A: Dill dill hai koi parsley to nahin! - no seriously - dill has a strong flavor so just one or two stems are enough.. unless you want it direct dill-se!

Q: What would you call this recipe if it had basil instead of dill?
A: Pasta basilica

Q: What is a tasty pasta with dill called?
A: Pasta dillruba or pasta dillecious

Bon Appetit!

Source: Inspired from Mario Batali 's technique of using roasted veggies to make a pasta sauce

Time: 1 hr

  • 1/2 green or red pepper cut into 1-2 inch wide strips (I think red pepper tastes better when roasted)
  • 1 small onion cut into 4-6 pieces
  • 1 tomato cut in two pieces
  • 5-6 garlic cloves
  • 1 tsp paprika
  • 1/2 cup shredded Parmigiano Reggiano for garnish
  • Olive Oil
  • Salt, pepper
  • 2 stems of fresh dill finely chopped
  • 1 box of Penne Pasta


Take the veggie pieces in a toaster oven tray and add 1 tbsp olive oil, salt, paprika and garlic cloves. Mix well so that each piece gets a good coating of olive oil. Slide the veggies into the toaster oven or regular oven and broil till they get dark spots as shown in the pictures:

Then blend all the roasted veggies into a puree - the sauce is ready! If you want a more sauce - you can choose to add more tomatoes to the mix.. but I think that will reduce the flavor of the roasted peppers.

Boil salted water for the pasta once the water comes to a boil add the box of Penne to it. Cook the pasta Al Dente or up to the point where the pasta still has a bite to it. One way to check this is to cut one piece of the Penne along its width and see that the innermost layer of the pasta is half cooked. The color of the innermost layer of the cross section looks slightly darker than the rest of the pasta.

Heat 1 tbsp of olive oil and add dill and saute for a minute or so. Then add the pasta and add crushed red pepper to taste. Mix well so that the dill is mixed with the pasta. Then add the sauce and toss the pasta for a minute or so.

Finish it off with the shredded parmigiano reggiano. Oh.. it is sooo yummy with fresh baked bread and salad!


  1. Thanks for sharing the recipe(with PJ)
    Pasta is like twice/week for me. But never tried with dill. Will try next time

  2. I am going to try this one for sure. I am totally sick of the white/red sauce that I make.. I am totally excited about this..

  3. Q. What did the Subhash Chandra Bose say on reading this recipe?
    A. Chalo Dilli

  4. Devanshu needs to make this as a change from our routine pasta sauces :) Parmesan on top adds to the bling!!

  5. :)

    Q: What is the name of the movie where a dill farmer runs away with a bride..
    A: Dill-wale dulhaniya le jayenge

    Thanks for the comments!