Prep time: 5 minutes
Cooking time: 20 minutes
Serves 4
Cooking time: 20 minutes
Serves 4
This dish is very mild, so you might want to add some heat to it.
Ingredients: :
2 tbsp grapeseed oil
¼ cup dried curry leaves (usually found in Indian specialty stores)
1 tbsp mustard seed
2 tbsp garlic, minced
2 tbsp tomato paste
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
2 cups crushed (or diced) tomatoes (14oz/413ml can)
¼ cup red wine
½ cup water
Pasta of your choice – this time I used whole wheat spaghettini (My Honey would have preferred penne or some other smaller, tubular type to sop of more of the sauce)
Directions: :
1. Bring a large pot of water to boil.
2. Heat the oil, curry leaves, and mustard seed in a non-stick, heavy-bottom large skillet over medium heat. Cook for 10-15 seconds (until the mustard seeds begin to pop). Add the garlic, tomato paste, cumin, coriander, oregano, basil and salt and cook for 2-3 minutes (until the aroma makes you swoon – it’s that lovely).
3. Stir in the tomatoes, wine and water and lower the heat to medium low. Cook for 15 minutes.
4. In the meantime, read the cooking directions on the pasta package and time yourself so that the pasta is ready when the sauce is. I usually just start the pasta after 5 minutes or so of the sauce simmering away.
5. Using a slotted spoon, transfer the al dente pasta to the skillet and toss. The small amount of cooking water will just add to the silkiness of the sauce.
Ingredients: :
2 tbsp grapeseed oil
¼ cup dried curry leaves (usually found in Indian specialty stores)
1 tbsp mustard seed
2 tbsp garlic, minced
2 tbsp tomato paste
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
2 cups crushed (or diced) tomatoes (14oz/413ml can)
¼ cup red wine
½ cup water
Pasta of your choice – this time I used whole wheat spaghettini (My Honey would have preferred penne or some other smaller, tubular type to sop of more of the sauce)
Directions: :
1. Bring a large pot of water to boil.
2. Heat the oil, curry leaves, and mustard seed in a non-stick, heavy-bottom large skillet over medium heat. Cook for 10-15 seconds (until the mustard seeds begin to pop). Add the garlic, tomato paste, cumin, coriander, oregano, basil and salt and cook for 2-3 minutes (until the aroma makes you swoon – it’s that lovely).
3. Stir in the tomatoes, wine and water and lower the heat to medium low. Cook for 15 minutes.
4. In the meantime, read the cooking directions on the pasta package and time yourself so that the pasta is ready when the sauce is. I usually just start the pasta after 5 minutes or so of the sauce simmering away.
5. Using a slotted spoon, transfer the al dente pasta to the skillet and toss. The small amount of cooking water will just add to the silkiness of the sauce.
Interesting dish, Ruth. I never try Indian flavours with pasta. I should give it a try.
ReplyDeleteI love this as a fusion dish. So many good spices in one place!
ReplyDeleteInteresting fusion dish, got to try this.
ReplyDelete