Masala Pasta | Spicy Indian-Style Pasta Recipe
Servings 6 people (approx.)
Ingredients
- 12 oz brown rice pasta (gluten free) or pasta of choice
- 1 tablespoon coconut oil or olive oil
- ½ teaspoon cumin seeds
- 1 dried red chili to decrease spice level, remove some or all of the seeds
- ½ cup onion
- 2 teaspoons minced or grated garlic
- 1 ½ teaspoons grated or crushed ginger
- 1 teaspoon chile powder
- 3 cups marinara sauce Follow the link at the bottom for marinara sauce recipe. Or use store-bought
- 1 teaspoon garam masala
- 2 medium zucchini (cubed or half moon shapes) optional
- ½ cup water
- 1 medium tomato (chopped)
- ¼ cup cilantro (finely chopped) or use about 3-4 tablespoons of dried cilantro
- salt to taste
- ½-1 teaspoon sugar or add amount to your specific taste
Instructions
- Cook pasta according to package directions (don't forget to add a big pinch of salt to the water Note: Keep all of the ingredients to the tomato sauce handy. After adding pasta to boiling water, begin making sauce on another burner. Sauce and pasta should be ready.
- Heat coconut oil (or oil of choice) in pan. Once heated, add cumin seeds and red chili pepper. Saute for about 30 seconds. *Note remove some or all of red chili pepper seeds to decrease spiciness
- Add your onions. Cook until translucent.
- Add ginger and garlic. Saute for about 30 seconds
- Add red chili powder, garam masala, salt, and sugar. Mix immediately.
- Pour in ½ cup of water and bring to a boil. Simmer for 5 minutes.
- Add zucchini and tomato. Stir until veggies are well coated. Next, stir in marinara sauce. Bring to a simmer.
- In the meantime your pasta should be done and ready to drain. If so, drain water and set to the side.
- Add chopped cilantro to sauce. Mix in and turn off stove. (Taste sauce and adjust spices to your liking)
- To serve: Add drained spaghetti to sauce and toss well or ladle the sauce on top of the bed of pasta.