After Indo Chinese fusion 'Idly Manchurian' , it is one more fusion dish. This time it is Italy meeting India. Yes, Pasta tossed on spicy Indian Masala. Kids wanted pasta for snack in the evening and I did not have parmesan cheese or white sauce. So I decided to add pasta to a tangy onion tomato based gravy with mild spices. This is the first time ever I tried pasta this way and it tasted super delicious. Kids loved it and it was perfectly spiced with our evening tea
2. In a pan, heat butter over low flame. When the butter melts, add dry thyme, rosemary and curry leaves
3. When the curry leaves splutter, add crushed garlic cloves and sauté for few seconds
4. Add onion and sauté until they are soft
5. Add tomatoes and sauté until they are mushy
6. Then add red chilli powder, turmeric powder and 1 tablespoon of drained pasta water and stir well until the raw smell of masala goes. Add salt and check/ adjust the seasoning
7. Then add the cooked pasta and sprinkle 2 or 3 tablespoons of pasta water and toss everything together
9. Sprinkle freshly ground black pepper and garnish with chopped cilantro leaves and serve hot
Ingredients
- 1 Cup Pasta ( I used Chifferi Rigati pasta. You can use pasta of your choice )
- 2 Tablespoon unsalted cooking butter
- 1 Medium onion chopped finely
- 1 large ripe tomato chopped finely
- 2 Garlic Cloves crushed and then chopped finely
- 1 Sprig of curry leaves
- 1/2 Teaspoon dry thyme
- 1/2 Teaspoon Dry rosemary
- 1/2 Teaspoon Red Chilli powder
- 1/4 Teaspoon turmeric powder
- 1/2 Teaspoon Freshly ground black pepper
- 1 Tablespoon chopped cilantro leaves
Directions
1. Cook pasta to al dente : In a large pot, bring 4 cups of water to boil. Season the water with 1 tablespoon of salt and 1/2 teaspoon olive oil. When the water starts boiling, drop pasta in the hot water and cook for 6 to 7 minutes or as per the directions on your pasta packet. We like our pasta al dente. If you like it soft, you can cook it for 2 minutes more. Drain pasta immediately and add 1/2 teaspoon olive oil to the pasta and set aside. Reserve about 1/4 cup pasta water in a separate bowl
2. In a pan, heat butter over low flame. When the butter melts, add dry thyme, rosemary and curry leaves
3. When the curry leaves splutter, add crushed garlic cloves and sauté for few seconds
4. Add onion and sauté until they are soft
5. Add tomatoes and sauté until they are mushy
6. Then add red chilli powder, turmeric powder and 1 tablespoon of drained pasta water and stir well until the raw smell of masala goes. Add salt and check/ adjust the seasoning
7. Then add the cooked pasta and sprinkle 2 or 3 tablespoons of pasta water and toss everything together
9. Sprinkle freshly ground black pepper and garnish with chopped cilantro leaves and serve hot
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