Masala Pasta Arrabiata represents the beautiful culinary fusion between Italian and Indian cooking traditions. This vibrant dish marries the classic spiciness of Indian masala with traditional Italian pasta preparation, creating a unique cross-cultural experience. The robust tomato base is enhanced with traditional Indian spices, delivering a complex and exciting flavor profile.
Ingredients
- 300g penne pasta
- 400g ripe tomatoes, chopped
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 green chilies, finely chopped
- 1 teaspoon red chili flakes
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 tablespoons fresh basil leaves
- Salt to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Boil pasta in salted water until al dente, approximately 8-10 minutes. Drain and set aside, reserving 1/2 cup pasta water.
- In a large pan, heat olive oil and sauté minced garlic and green chilies until fragrant, about 2 minutes.
- Add chopped tomatoes and cook on medium heat until they break down and form a thick sauce, approximately 10 minutes.
- Incorporate red chili flakes, garam masala, and turmeric, stirring continuously to prevent burning.
- Add cooked pasta to the sauce, tossing to ensure even coating. Use reserved pasta water if sauce seems dry.
- Garnish with fresh basil leaves and grated Parmesan cheese.
- Serve hot with additional chili flakes on the side for extra heat.
Chef Tips
- Use fresh tomatoes for best flavor
- Can substitute penne with any pasta shape
- Store in refrigerator for up to 2 days
- Avoid overcooking pasta to maintain texture
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