Minty minty spaghetti

Yes, I'm obsessed with mint.

Little A wanted spaghetti for dinner last night. So while he assisted me in cooking the spaghetti, I worked on making the sauce. His way of assisting me is to count the spaghetti sticks and drop them into the boiling water in the saucepan at his own pace.

Cook the spaghetti noodles al dente.

1 cup fresh mint leaves

1 green chilli

salt to taste ( i added 2 tsp for the given quantity)

1 garlic clove

1/4 cup of water

Grind the above and keep aside.

(portions for 300 gm noodles, good enough for 3 people)

1 big onion

1 big tomato

1/2 red pepper

1/2 green pepper

1/2 yellow pepper

Chop the above vegetables into not so tiny - not too big pieces. Heat 2 tsp of olive oil and toss all the vegetables together. Keep stirring on low flame. Remember not to give too much heat else the tomatoes get soggy with their juice. The vegetables should just taste lightly grilled. In the meantime, heat pan or wok with 3 tsp of olive oil, add the cooked spaghetti noodles and mix well until all the oil is taken by noodles. Add the grilled vegetables and pour the mint paste. Mix well, serve hot and enjoy the minty minty spaghetti.