Indian Style Pasta

Ingredients

• 4 liters Water (for boiling pasta)
• 1 tablespoon Salt (for pasta water and sauce seasoning)
• 250 grams Macaroni (or any short pasta) (any short pasta shape such as penne or fusilli works)
• 2 tablespoons Neutral Oil (sunflower or canola oil; avoid olive oil for cooking)
• 1 medium Onion (finely chopped)
• 1 teaspoon Ginger (fresh, grated)
• 2 cloves Garlic (minced)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 2 medium Tomatoes (blended to a smooth puree)
• 1/2 cup Green Beans (sliced)
• 1 small Carrot (diced)
• 1/2 cup Capsicum (Bell Pepper) (any color, diced)
• 1 teaspoon Oregano Seasoning (Pizza Seasoning)
• 1/2 teaspoon Garam Masala
• 1 tablespoon Tomato Ketchup
• 1/4 teaspoon Black Pepper Powder
• 2 tablespoons Reserved Pasta Water (helps thicken the sauce)

Instructions

1. Boil Pasta Al Dente

   Fill a large pot with 4 L water, bring to a rolling boil, add 1 Tbsp salt, then add 250 g macaroni. Stir immediately to prevent sticking and cook for 8 minutes (or as per package) until just al dente.

   Time: PT12M

   Temperature: 100°C

2. Rinse and Reserve Starch Water

   Drain the pasta in a colander, rinse briefly with cold water to stop cooking and wash away excess surface starch. Reserve 2 Tbsp of the hot pasta water for the sauce.

   Time: PT2M

3. Prep Vegetables

   Finely chop the onion, grate ginger, mince garlic, dice carrot, slice green beans, and dice capsicum. Blend the tomatoes into a smooth puree.

   Time: PT10M

4. Sauté Aromatics

   Heat 2 Tbsp neutral oil in a large skillet over medium heat. Add the chopped onion and sauté 3 minutes until translucent. Add ginger and garlic, sauté another 2 minutes.

   Time: PT5M

   Temperature: 180°C

5. Add Spices and Tomatoes

   Stir in 1/2 tsp turmeric and 1 tsp Kashmiri red chili powder; cook 1 minute. Then add the tomato puree, a pinch of salt, and cook 5 minutes until the oil begins to separate from the masala.

   Time: PT6M

   Temperature: 180°C

6. Cook Vegetables in Sauce

   Add the diced carrots, green beans, and capsicum. Cover the skillet and let the vegetables steam for 5 minutes until just tender.

   Time: PT5M

   Temperature: 180°C

7. Season the Sauce

   Stir in 1 tsp oregano seasoning, 1/2 tsp garam masala, 1 Tbsp tomato ketchup, 1/4 tsp black pepper, and the reserved pasta water. Simmer 3 minutes to meld flavors.

   Time: PT3M

   Temperature: 180°C

8. Combine Pasta and Sauce

   Add the drained macaroni to the skillet. Toss gently for 2 minutes until every piece is evenly coated and the sauce clings to the pasta.

   Time: PT3M

   Temperature: 180°C

9. Serve

   Transfer the Indian style macaroni to a serving dish. Garnish with a sprinkle of fresh coriander if desired and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

4 g