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Pasta Recipe

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Ingredients
  

  • Ingredients
  • 2 cups of pasta penne, macaroni, fusilli, or rigatoni
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1- inch piece ginger minced
  • 1 cup ripe tomatoes chopped (or 1 cup tomato puree)
  • 1 cup mixed vegetables carrots, peas, bell peppers
  • 1 teaspoon kasuri methi dried fenugreek leaves
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Kashmiri red chili powder adjust to taste
  • Salt to taste
  • Fresh herbs optional, for garnish

Instructions
 

  • Cooking Instructions
  • Bring a 5-6 quart pot of water to a boil. Add salt to the water, then add the pasta of your choice. Stir occasionally and cook according to package instructions until al dente, usually about 6-8 minutes for penne or ziti.
  • While the pasta is cooking, heat olive oil in a separate pan over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
  • Add chopped tomatoes (or tomato puree) to the pan, stirring well to combine. Cook for about 5 minutes until the tomatoes soften and create a sauce.
  • Stir in the mixed vegetables and all the spices: kasuri methi, coriander powder, garam masala, turmeric, and Kashmiri red chili powder. Season with salt to taste. Let the mixture cook for an additional 5 minutes until the vegetables are tender.
  • Once the pasta is cooked, reserve a cup of the pasta water, then drain the pasta. Add the drained pasta to the sauce in the pan, mixing thoroughly. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
  • Serve hot, garnished with fresh herbs if desired.