Avni Mehrotra

reformed journalist

disgruntled restaurant marketer
 
always hungry, always foolish
Spicy Pasta Arrabbiata Recipe with Indian spices

Spicy Pasta Arrabbiata Recipe with Indian spices

This is my go to recipe for a lazy Friday night. Combine it with a full-bodied red (wine) and nail that idea of staying in!

All you need

  • Whole wheat spaghetti
  • Olive oil
  • 10 cloves of garlic
  • 2 medium sized juicy tomatoes
  • 1 large sized onion
  • 3 green chilies
  • Powders- Garam masala, red chilli, turmeric, pepper
  • Italian seasoning
  • Tomato ketchup
Pasta Arrabbiata Recipe

Optional

  • Red chilli flakes
  • Parmesan
  • Vegetables*- Mushrooms- button/Portobello, black olives (according to preference), sun dried tomatoes, broccoli, parsley, yellow pepper, spinach

How to

  • Boil water in a pan. When it starts simmering add oil, a pinch of salt and spaghetti. Make sure there is excess water with the spaghetti to ensure it doesn’t stick. Based on your preference of al dente or well cooked, check the pasta for when it’s done and strain out the excess water
  • Separately combine 8 gloves of garlic, tomatoes, green chili and onion and grind them in a food processor to make a smooth paste
  • Chop the remaining cloves of garlic into fine pieces
  • Heat olive oil in a pan and add the garlic cloves till they are slightly brown and burnt. Add the tomato-onion puree, red chili powder, turmeric powder, pepper, garam masala powder and cook it till it starts releasing oil
  • Add salt and Italian seasoning to this mixture.
  • Add 2-3 spoons of Arrabbiata Sauce and mix well. If the mixture is too spicy add a dash of sugar or tomato ketchup and mix it in
  • Add the vegetables and keep stirring
  • Finally add the pasta and some water, taste and add any more seasoning or red chilli flakes

Note*- I prepare this pasta so I can eat tons of vegetables and use the pasta as an accompaniment to keep it tasty yet healthy. You can modify the amount vegetables accordingly. Also, I don’t overcook the vegetables to avoid killing the nutrients but you can boil or sauté them separately should you wish to!

As always, please keep modifying and improvising as you go to make sure the taste works for you. Like they say, there’s absolutely no rule to great cooking!

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