*Easy Recipes with colours of Independence*

Independence Day is celebrated with great fervor across India. If you are wondering how to celebrate Independence Day this year amidst a pandemic, Del Monte brings you quick recipes with colours of Independence to celebrate this momentous day at home with your loved ones. 

Spaghetti Marinara





• 200 Gram Del Monte Spaghetti

• 2 ½ TBSP Olive Oil

• 2 Garlic Cloves (Minced)

• ½ Onion (Finely Chopped)

• ½ Cup White Wine Or White Wine Vinegar

• 2 Cups Tomato Puree

• 2 TBSP Fresh Parsley (Finely Chopped)




• Bring a large pot of salted water to boil. Cook Del Monte Spaghetti as per the packet instructions. Reserve 1 Cup of pasta water, then drain. 

• Now, heat some oil and add garlic and onion to it. Wait until the onion is translucent. 

• Pour some wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Make sure you simmer just for a minute or until the alcohol smell has evaporated. 

• Add tomato puree, sugar, salt & pepper. Reduce heat to medium high and cook for 2 minutes. 

• Adjust salt and pepper to taste. Add pasta, around 1⁄2 cup of reserved pasta cooking water into the sauce. 

• Toss gently and cook for 1-2 minutes or until the sauce has thickened and coats the pasta. 


- Garnish with some fresh parsley and treat your tastebuds!


Fruit Cocktail Fluff 



• Cream Cheese - 100 g

• Heavy Whipping Cream - 1/4 cup

• Marshmallows - 1/4 cup

• Del Monte Fruit Cocktail - 1 cup




• Whip the heavy whipping cream until stiff peak form.

• Add cream cheese and whisk until nicely combined.

• Add Marshmallows and Del Monte Fruit Cocktail and mix well.

• Refrigerate for a few hours.

• Serve chilled.

Penne Pasta with Pesto Sauce 


• 200 Gram Del Monte Penne Pasta Boiled

• 2 TBSP Del Monte Extra Virgin Olive Oil

• 6 Clove Garlic

• 20 Cherry Tomatoes

• 2 TBSP Low Fat Cream

• ¾ Cup Fresh Basil Leaves

• 3 TBSP Groundnuts Or Cashew Nuts Toasted

• ¼ Cup Processed Cheese Crumbled

• 3 TBSP Del Monte Extra Virgin Olive Oil

• Black Peppercorns Crushed To Taste

• Pesto Sauce

• Salt To Taste




• For the pesto sauce take basil leaves, groundnuts or cashew nuts, 4 garlic cloves, most of the processed cheese and 2 tbsp extra virgin olive oil in a grinder jar and grind. Add another 1 tbsp extra virgin olive oil and grind to a semi coarse paste.

• To make the pasta dish, heat 2 tbsp extra virgin olive oil in a non-stick pan. Slice the garlic cloves.

• Add garlic to the hot oil and sauté till golden. Add cherry tomatoes and sauté for 2-3 minutes, pressing the tomatoes a little with the back of the ladle. Add the pasta and toss for 2 minutes. Add ¼ cup water and mix.

• Add the pesto sauce and mix well. Add cream, salt and crushed peppercorns and toss. Cook for a minute.

• Serve hot garnished with the remaining processed cheese.

Enjoy your meal!

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