Ingredients
Scale
- 250g pasta of your choice (penne or spaghetti works well)
- 2 tablespoons olive oil
- 2 cups ripe tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon ginger paste
- 1/2 teaspoon asafoetida (hing)
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon red chili powder
- Salt to taste
- Freshly cracked black pepper to taste
- Grated Parmesan cheese for topping (optional)
The beauty of this pasta recipe jain is its adaptability. Feel free to substitute fresh basil with cilantro for a different twist, or add a pinch of turmeric for extra color and health benefits, much like Mama Lou used to do when she wanted to add a touch of sunshine to our meals.
Instructions
- Begin by boiling the pasta in a large pot of salted water as per the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cumin and mustard seeds, allowing them to sizzle and pop.
- Stir in the ginger paste and asafoetida, cooking for about a minute until the raw aroma dissipates. This step always reminds me of Ouma’s excited chatter as we cooked together, waiting eagerly for the spices to release their magic.
- Add the chopped tomatoes, red chili powder, salt, and black pepper, stirring well. Cook until the tomatoes break down and form a thick sauce, about 10-12 minutes.
- Toss in the cooked pasta and fresh basil leaves, mixing well to coat the pasta with the flavorful sauce.
- Once everything is combined, cook for another 2-3 minutes, allowing the flavors to meld together beautifully.
- Serve hot, topped with grated Parmesan cheese if desired, and a sprinkle of love, just like Mama Lou taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
