Masala pasta is what happens when pasta meets the Indian masala dabba. It is tangy, mildly spicy and a favourite in tiffin boxes and quick dinners.
Ingredients (serves 2 to 3)
- 200 g Granvia Health First Pasta (penne, fusilli, macaroni or shell)
- 2 tbsp oil or butter
- 1/2 tsp cumin seeds
- 1 onion, 2 tomatoes, 1 capsicum, chopped
- 1 tsp ginger garlic paste
- 1/2 tsp each of turmeric, red chilli powder and garam masala
- 2 tbsp tomato ketchup
- Salt, coriander and grated cheese to finish (optional)
Method
- Boil the pasta in salted water until just cooked. Keep 1/2 cup of the cooking water and drain.
- Heat oil, add cumin, then onion and cook until soft.
- Add ginger garlic paste, then tomatoes and spices. Cook until the tomatoes break down.
- Add capsicum and ketchup and cook for 2 minutes.
- Toss in the pasta with a splash of the cooking water until it is coated. Finish with coriander and cheese.
Why the pasta matters
Granvia Health First Pasta is made with durum wheat semolina only, for a firm, non-sticky bite that holds up to a thick masala. It is 100% vegetarian.
Quick answers
- Which pasta shape is best for masala pasta?
- Penne, fusilli and shells hold the masala well. Macaroni works well for children's tiffin.
- How do I keep masala pasta from drying out?
- Save a little pasta cooking water and add it while tossing to loosen the masala.