Middle Eastern inspired Okra and Chickpea Stew with roasted lamb in a tomato based sauce…
I have always liked farfalle or bowtie pasta as they look so pretty. I like to use them in salads as seen in my Rainbow-tie Salad. Recently, I came across these very colorful bowties. I had to do a double take as I could not believe my eyes. These bowties are so pretty and colorful. One would assume that such colors could only be possible with artificial food coloring but on reading the label, I was delighted to discover that it was all natural. The yellow color is achieved using turmeric, the black from squid ink, and the magenta from beets. These bowties are made in Italy. I had to get a bag as I was curious about the taste and what it would look like after being cooked.
I wanted to make a sauce that will enhance the ingredients used to color the pasta. Of the three colors, I figured that the color of the beet will probably not hold as fast as the other two. As such, I felt that a spicy calamari sauce would complement the turmeric and squid ink in the pasta. Okra which goes well with peppers and calamari, will provide the much needed green color for the dish. Lemon juice will give added zing.
When cooked, the beet colored portion of pasta did fade to a rosy pink color. The pasta has a mild turmeric flavor and just a very slight hint of squid when boiled. The calamari and okra provided texture and the spicy and tangy sauce made this Okra and Calamari Farfalle very appetizing.
Enjoy…..and have a wonderful day! 😎