Masala Pasta—call it curried pasta, Indian-style pasta, or simply macaroni—is a comforting dish made by tossing pasta in a spiced tomato sauce. Growing up in India, this was one of my favorite weekend breakfasts. For years, I didn’t even realize pasta originated in Italy—we just called it macaroni because we always used elbow macaroni.
This dish is a great example of how Indian cuisine adapts global ingredients and makes them its own. This reminds me of a time when I was in college. My best friend, who was from Mauritius, would come over every once in a while to get away from the not-so-exciting cafeteria food and enjoy my mom’s home cooking. When I told him that my mom was going to be making macaroni, he was excited because he loved the macaroni his mum made back home. But when he realized that this was macaroni cooked with spices, he was super disappointed, since he had been expecting something completely different—more along the lines of a traditional pasta his mom prepared. I still remember his comment about Indians wanting to cook everything with spice. Needless to say, he didn’t have much of the macaroni, and I got to finish most of it.
What Makes This Pasta “Masala”
What sets Masala Pasta apart from a traditional Italian-style pasta is the flavor base:
Cumin seeds for a nutty, aromatic start.
Turmeric powder for warmth and color.
Green chilies for heat.
Fresh cilantro for brightness.
The result is a bold, slightly tangy, deeply comforting dish that pairs beautifully with bread to soak up the sauce.
👉 If you’re new to tempering spices, check out my guide on sizzling cumin seeds. It’s a small step that makes a big difference in flavor.
Ingredient Notes
Pasta: Elbow macaroni is classic, but any pasta works—penne, fusilli, or even whole wheat pasta.
Tomatoes: Use ripe tomatoes for natural sweetness and balance.
Green chilies: Optional, but recommended if you enjoy heat.
Oil: Olive oil works well, but any neutral oil is fine.
My Preferred Blender
I’ve been using the Nutribullet for over a decade, and it remains my absolute favorite for consistent, daily blending. It’s the one kitchen staple I truly can’t live without.
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Masala Pasta
Ingredients
- 16 oz Elbow Macaroni or other pasta
- 2 Tomatoes large
- 5 cloves Garlic
- 2 Green Chilies optional
- 1/2 cup Cilantro chopped
- 2 tbsp Olive oil or other oil
- 1/2 tsp Cumin Seeds jeera
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Kashmiri Red Chili Powder substitute with other red chili powder or paprika
- 1/2 tsp Salt adjust to taste
Method
- Blend tomatoes, garlic, and green chilies into a smooth puree.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Heat oil in a pan over medium heat. Add jeera and let it sizzle.
- Add the tomato puree carefully. Stir in haldi, lal mirch, and salt.
- Cook for 10 to 15 minutes until the sauce thickens.
- Add the cooked pasta to the sauce. Mix well to coat evenly.
- Add 1/2–1 cup of reserved pasta water (or hot water) for desired consistency.
- Cook for another 3–5 minutes, then add chopped dhania and mix. Turn off heat.
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