• 200 gms of Spaghetti
• 100 gms of each green, yellow and red bell peppers, fine diced
• 2 large shallots, slip into two and fine dices along with the greens
• 5-6 cloves of garlic, cut into thin strips
• 3-4 green chills, de-seeded and cut to thin strips
• Four tablespoon of Thai Black Bean Sauce
• Olive oil or any vegetable oil for frying
• Dry oregano, thyme and paprika
• Vinegar
• A fresh spring of Basil for dressing.
• Salt and black pepper

Cook spaghetti in 2 ltrs of boiling water with salt and some oil till al dente, drain and set aside.

Heat a tablespoon of oil in a frying pan or wok pan, throw in the entire garlic then add the green chilies and fry till it turns crispy golden.

Add the spaghetti and toss well, add a couple of pinches of salt to taste and a little drizzle of vinegar, about 5-7 drops and turn off the flame.

Plate the spaghetti at the center of your serving dish, twisting and turning into a mound using your pasta tongs and set aside.

Not add another tablespoon of olive oil to the pan and add zucchini and fry for a half a minute then add all other vegetables and toss them altogether.

Add a few pinches of salt and simmer the stove and let it cook for a while but only till the bell peppers are still crunchy.

Then sprinkle black pepper, twp-three pinch of each dry oregano and thyme and finally the entire black bean sauce.

Add just 1 tablespoon of water and stir, turn the stove back to high count ten and turn off.

Generously add the fried vegetables over the resting spaghetti and use a spoon to drizzle all the sauce left in the pan all around and over the pasta.

Sprinkle some paprika and top up with a fresh spring of basil and serve warm.

by Pak101.com (few years ago!) / 933 views