Ingredients
Scale
- 200g pasta of your choice (penne or fusilli work well)
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 100g paneer or cooked chicken (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
For those seeking customization, you can explore adding seasonal vegetables or switching to gluten-free pasta. The quality of spices can make a significant difference, so I recommend sourcing them from a local Indian grocery store for an authentic experience.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Stir in the chopped onion and garlic, sautéing until the onion becomes translucent. Mama Lou always said, “Patience is key here, Sofia,” and it made all the difference.
- Add the turmeric and ground coriander, stirring to combine and release their aromas. This step reminds me of how spices danced in the air at family gatherings, setting the stage for a feast.
- Mix in the bell pepper and cherry tomatoes, cooking until they soften. If using, add the paneer or chicken, ensuring they are well coated in the spice mixture.
- Gently fold in the cooked pasta, seasoning with salt and pepper to taste. Let everything heat through, absorbing the flavorful spices.
- Garnish with fresh cilantro before serving. A sprinkle of cilantro always reminds me of the final touch Mama Lou added, her signature flourish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 14g
- Carbohydrates: 68g
- Protein: 15g
