Masala Pasta
254kcal
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
Make the Tomato Puree
- Blend tomatoes, garlic, and green chilies into a smooth puree.
Avoid adding water unless needed: a thicker puree = better sauce texture.
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Reserve about 1 cup of pasta water before draining.
Cook the Masala Base
- 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.
Wait until the cumin crackles to release its aroma.
Account for the salt that you’ve added to the pasta while boiling it and adjust accordingly.
You’ll know it’s ready when the oil begins to separate slightly and the tomatoes appear pulpy.
Combine Pasta and Masala Sauce
- 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.
Add liquid gradually - you want a saucy consistency, not watery.
Finish and Garnish
- Cook for another 3–5 minutes, then add chopped dhania and mix. Turn off heat.
Add cilantro at the end to preserve its fresh flavor.
Nutrition
Calories254kcalCarbohydrates45gProtein8gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium191mgPotassium220mgFiber3gSugar3gVitamin A362IUVitamin C6mgCalcium21mgIron1mg
Private Notes
Tried this recipe?
Let us know how it was!