🍝 Substances:
For Pasta:
Pasta (penne, fusilli, or macaroni)—1½ cups
Water—to boil pasta
Salt—for boiling
For masala Sauce:
Oil or butter—2 tablespoons
Garlic—four to five cloves (finely chopped)
Onion—1 medium (finely chopped)
Tomato—2 medium (finely chopped or pureed)
Capsicum (any shade)—½ cup (chopped)
pink chili powder – ½ teaspoon
Turmeric powder—¼ teaspoon
Garam masala – ½ teaspoon
Coriander powder—½ teaspoon
Tomato ketchup—1 tablespoon (non-compulsory, provides tang and beauty)
Salt—to flavor
Cooked pasta water—2–3 tablespoons (optional, for moisture)
Clean coriander—for garnish
Grated cheese—optionally available topping
🍳 Coaching Steps:
Cook the pasta.
Boil pasta in salted water as per package commands.
Drain and set aside. Shop a bit of the pasta water for later.
Prepare the masala Base.
Add chopped garlic; sauté till aromatic.
Add onions and sauté until golden.
Upload capsicum and prepare dinner for 2–3 mins.
Add tomatoes and cook till soft and comfortable.
Add salt, turmeric, pink chili powder, coriander powder, and garam masala. Cook till the oil starts to devolve, keeping apart.
Upload pasta & mix.
Upload cooked pasta to the masala.
Blend properly to coat. Upload 2–3 tbsp of reserved pasta water if it seems too dry.
Upload ketchup (elective) and stir properly. Prepare dinner for two more minutes.
Garnish & Serve
Garnish with clean coriander and grated cheese (optional).
Serve warm!
This masala pasta is ideal for lunch, dinner, or even as a snack. You could also add candy corn, paneer, or boiled greens to make it even healthier!
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