Masala pasta
The Indian home pasta: penne tossed in a spiced onion-tomato masala with capsicum, carrot and sweet corn, a dash of ketchup and a sprinkle of oregano and chilli flakes, with grated cheese on top if you like. A favourite for children's dinners and tiffins; macaroni works just as well, and pink sauce pasta gets a splash of cream.
- 25 minTime
- 23 minHands-on
- 4Portions
- 15 gprotein per portion
- 490kcal per portion
Ingredients for 4 portions
- 300 gPasta, penne
- 4 clovesGarlic, finely chopped
- 1Onion, finely chopped
- 1Capsicum, diced
- 1Carrot, finely chopped
- 3Tomatoes, puréed
- 100 gSweetcorn, frozen or boiled
- to tasteSalt
- 2 tbspRefined oil
- 1 tbspButter
- 1 tspKashmiri chilli powder
- 3 mlGaram masala
- 3 tbspKetchup
- 1 tspOregano
- 3 mlChili flakes (optional)
- 60 gProcessed cheese (block or slices), grated (optional)
Method
- Put a large pan of water on to boil for the pasta. Meanwhile, finely chop the garlic, onion and carrot, dice the capsicum and purée the tomatoes.
- Salt the water and boil the penne until just tender, about 10 minutes. Keep back a cup of the pasta water and drain.
- Meanwhile, heat the oil and butter in a kadai or wide pan. Fry the garlic for a few seconds, then the onion until soft, about 3 minutes.
- Add the capsicum, carrot and sweet corn and stir-fry for 3 minutes, so they keep a little crunch.
- Add the tomato purée, Kashmiri chilli powder, garam masala and salt and cook until the masala thickens and the oil shows at the sides, about 5 minutes.
- Stir in the ketchup, oregano and chilli flakes. Add the penne and a splash of the pasta water and toss for a minute.
- Serve straight away with the grated cheese on top.
