Pasta – 1 cup
Water – 4 cups
Onions – ¼ cup (Finely chopped)
Tomatoes- ¼ cup (finely chopped)
Ginger-garlic paste – 1 tsp
Green chilly- 1 (finely chopped)
Chilly powder/ hot sauce – 1 tsp
Garam masala – ¼ tsp
All purpose flour (Maida) – 1 tsp
Milk – 3 tbsp
Extra Virgin Olive Oil – 2 tbsp
Salt- to taste
Coriander leaves- for garnishing
- In a deep pan heat water and bring it to a boil. Add salt and few drops of oil
- Add the pasta to this and let cook for 6- 8 minutes, until it is cooked al dente (soft but firm). Each shape of pasta cooks differently. Do check the package for cooking instructions. Be very careful, not to overcook.
- Drain the water and keep it aside. I usually like to reserve 1/4 cup of the cooking water just in case I need to thin the sauce.
- In a pan heat the oil. Saute the onions and green chilly till golden brown.
- Next add the ginger garlic paste and cook for half a minute.
- Next add the tomatoes and saute the mixture till the tomatoes mash up.
- Now add the flour and saute for a minute. This is just to give a thickness to the sauce and help it coat the pasta nicely.
- Add the milk, chilly powder/chilly sauce, salt and garam masala. If you do not prefer adding milk, substitute with the drained cooking water instead.
- Mix well and check for seasoning. It should be little on the saltier and spicier side so that when we mix the pasta it is perfect. You can make this sauce ahead of time and mix in the pasta when you are ready to serve.
- Finally add the pasta and toss well. Switch off when all the pasta is coated with the masala and it is heated through.
- Garnish with coriander leaves and serve.
You can serve this pasta as a side dish with some fried chicken, baked chicken or baked fish.
You can also enjoy it as a light meal.
You can add some vegetables or chicken pieces or shrimp when making the masala. It makes a complete meal.