Desi style pasta – no onion no garlic

Desi style pasta

We all know that pasta is an Italian dish. Be it the white bechamel or the red arabiatta, the flavours are mouthwatering and definitely would make you want more.

Garlic and herbs like oregano , basil take the level of taste to another world. They can taste bland but rich and flavourful with cheese and nutmeg.

But did you also know that you can make it in am Indianised way. Yes no basil, no oregano just Indian spices that can make mouthwatering pasta .

I did come across a lot of recipes named desi style pasta. It was navratri, a no onion no garlic time for us. Dinner options were making my head spin. I need a filling, lipsmacking dish that doesn’t require much effort or time. I also remembered the code no onion no garlic.

I had some uncooked pasta in the pantry waiting to be picked. So I decided to fulfill its wishes. That packet of pasta would be dinner tonight.

So here goes my desi style no onion no garlic pasta.

Ingredients

  • Pasta -200 GM’s
  • Salt as per taste.
  • Olive oil – 3-5 tbsp
  • Tomato chopped – 2
  • Capsicum chopped -1/2
  • Chilli powder-2 tbsp
  • Pepper powder-1 tbsp
  • Sugar -1/2 tbsp
  • Coriander powder – 2 tbsp
  • Tomato sauce -1 tbsp make sure you get the no onion no garlic variant
  • Coriander leaves for garnishing
  • Water to boil pasta
  • Juice of 1/2 lemon

Method:

  • Boil the water required for cooking pasta with a tbsp of salt and tbsp of olive oil.
  • Once water starts boiling add in pasta and cook till Al dente.
  • Drain and cool the pasta. Make sure they don’t stick to one another.
  • In a pan add 3 tbsp of olive oil.
  • Add chopped tomatoes,and sugar.
  • Cook until tomato is mushy.
  • Add chilli powder, coriander powder and pepper powder.
  • Cook for 3-4 mins until raw smell of spices go away.
  • Add chopped capsicum.
  • Cook closed for 2 mins.
  • Adjust salt. Add tomato sauce boil for a minute.
  • Add in the cooked pasta. Give it a mix.
  • Squeeze half a lime and turn off gas.
  • Serve hot garnished with coriander leaves.
  • This can be served with just hung curd.

This pasta is spicy cause we use chilli and pepper powders together. As a variation instead of the three powders you could also add sambar powder.

The spice of the chilli and pepper, tanginess of tomato, sourness from lime make the pasta taste absolutely lipsmacking. You only need curd for a side. But of you are someone who loves spicy food, then you should definitely try this out.

Most importantly this has no onion no garlic so you can also make this during festivals or when you’re breaking a fast.

I paired this with capsicum and mushroom tempura and paneer capsicum stir fry. These again do not have onion and garlic. Do let me know.in comments if you’d want me to share those recipes.

I’m taking my blog to the next level with Blogchatter’s #MyFriendAlexa.

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