Indian style pasta | Masala pasta recipe

I have tried masala pasta in Indian style twice before. Both times, I could not balance the taste so ended up as total flops. So after that I never dared to try that way. But off late been craving for a spicy, desi style pasta, so wanted to give it a try. And until I finished, I wasn’t sure about the taste. But it turned out perfect. So I should stick to this recipe for a while. I always have pasta in stock as I pack it for one day’s lunch for Aj. Mostly he likes penne pasta. Then if he gets bored, he ask me to buy either fusilli or macaroni. But few weeks back I found this farfalle aka bow-tie pasta at CPB fairprice. I have never bought that cute shaped pasta before so, quickly bought it and kept. I wanted to try something italian with it, but I could not wait to try this masala pasta, so used it to make it. For this masala pasta, I would recommend these kind of shapes rather than the long spaghetti kind of pastas. This fits in perfect for lunch boxes or for dinner. Do try this and send in your pictures to rakskitchen@gmail.com or as a message to my Rak’s kitchen page.

Indian style masala pasta recipe

Recipe Cuisine: Indian/ Fusion  |  Recipe Category: Lunch/ Dinner
Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients

Pasta (I used Farfalle) - 1 cup

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Onion - 1

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Tomato - 1, large

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Garlic, finely chopped - 1 tblsp

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Red chilli powder - 1 tsp

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chopped carrot, peas - 1/4 cup

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Chopped capsicum - 1/4 cup

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Turmeric powder - 1/4 tsp

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Garam masala powder - 1/2 tsp

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Black pepper powder - 1/4 tsp

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Kasoori methi - A pinch

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Any Italian seasoning - 1/2 tsp

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Chopped coriander leaves - 2 tblsp

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Salt - As needed

To temper

Olive oil - 3 tblsp

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Jeera/ cumin seeds - 2 tsp

Method

1. Boil 4 cups water and add the pasta, required salt. Cook for 10- 12 mins or as per the package instructions.

2. Drain in a metal strainer, once the pasta is done. reserve 1/4 cup water drained for later use. Boil water and keep the tomato immersed for a minute. Water should be really hot. Or you can also boil for a minute with the tomato.

3. Take out the tomato, run through cold water, peel off the skin. This is called blanching.  Grind coarsely.

4. Heat a kadai with oil and temper with jeera. Do not let it burn, so do it in medium flame. Add garlic and give it a stir for half a minute.

5. Add finely chopped onion and fry until transparent. Add the vegetables. Add required salt and fry for 2 minutes in medium flame. Add pureed tomato, red chilli, garam masala, turmeric powders, kasoori methi, italian seasoning.

6. Fry until the oil separates. May take a couple of minutes in medium flame. Add chopped capsicum lastly and fry for a minute.

7. Add the cooked pasta. If the pasta is stuck to each other, add the reserved water to loosen it up. Stir well for a minute or two and lastly add black pepper powder and garnish with chopped coriander leaves.

Notes

• If you are an office goer, you can soak the pasta and when you are back from office, just boil water and add the pasta to it. Instantly, pasta gets cooked. But make sure not to over cook as there is more probability.
• If making for kids, you can mix some butter along with olive oil.
• You can use vegetables of your choice. Like broccoli etc.
• Olive oil is good for health, so no need to be stingy in adding it.

Enjoy hot, perfectly jazzed up masala pasta, just to satisfy the Indian taste buds. Try for this winter.

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