Veg pasta in red sauce

De Swasthi's Recipes · 25 min

Ingredientes

Preparación

1. Bring 6 cups of water to a rolling boil in a large pot. Add 1 teaspoon salt, a few drops of oil if you like, and the pasta.
2. Cook the pasta over medium heat until al dente, about 8 to 9 minutes for penne, or follow the packet timing.
3. Meanwhile, rinse and chop the vegetables.
4. When the pasta is al dente, set aside ¾ cup of the cooking water, then drain the pasta. Rinse under running water if you wish.
5. Heat the oil and butter, if using, in a pan. When hot, add the cumin seeds and let them sputter.
6. Stir in the garlic and ginger and sauté for 1 minute.
7. Add the onion and sauté over medium-high heat until golden.
8. Add the chopped vegetables and fry for 2 to 3 minutes. Stir in the ground spices and salt.
9. Add the tomatoes and the ketchup or passata, if using. Mix well and cook over medium heat until the tomatoes break down, the raw tomato taste is gone, oil separates from the masala and the vegetables are cooked through. If needed, cover and cook on low heat.
10. Pour in ¼ to ½ cup of the reserved pasta water or plain water. Mix and cook a few minutes until the sauce is thick and saucy. Do not overcook.
11. Stir in the kasuri methi and the drained pasta. Taste and adjust the salt. Cover and cook over medium heat for 2 to 3 minutes until the pasta is hot and steaming.
12. Stir in the cream or grated cheese if you like. Garnish with coriander leaves and serve hot.

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