Sri Lankan pasta: easy, tasty, nothing Italian!

I began this blog with the full intention of committed writing and faithful re-enactments. However, the past week has been very busy for me. Productive but busy. First there were all the meetings with foreign officials I had to attend and translate at, which took up most of Thursday-Sunday, and before that, there were all those little things that take up one’s day and after it is over, you wonder, where did the day go!

Happily enough, I did get some cooking done. Last week was a veritable feast, at the Ranmuthugala household. Starting from where I left off, we did make the pasta. Given my mother went to do the shopping, we did not have half of the most important ingredients J She cooks and buys on instinct, so trying to get her to adhere to a shopping list is futile. Added to this, she took over the cooking, and we had something that was definitely a Sri Lankan spin-off of the Italian recipe. It was beautiful, very local, and tasted absolutely delicious, so kudos to my mother. I was happy to merely supervise from the sidelines.

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I have to make a confession here. My inspiration was actually two-fold: Wholemeal Pasta Salad, the main inspiration, and Pasta with roasted vegetables (both selected from the 2010 Hermes House publication Perfect Pasta by Linda Fraser). The original recipes called for an assortment of (seasonal) vegetables (in the case of the second recipe, vegetables that would form the basis of a rich sauce to use to top the pasta dish).

We used two varieties of pasta, spring onions, chopped garlic and onion, tomato, and carrot, and did not even add cheese. But, a generous dollop of soya sauce and garlic flavored pasta sauce really livened up the dish. We merely boiled the pasta in water and kept it out to drain, while the vegetables were being fried in vegetable oil separately. Once the vegetables were fried, we added spices to taste (salt and pepper, very basic). Finally, we put the pasta onto a large dish, spread the vegetables over it, and topped that with the two sauces. Hey presto, we had a very easily made, localized version of pasta that was tasty and not expensive.

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