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–+ servings
A close-up of a bowl of penne pasta coated in a vibrant masala sauce with corn and peas.

Simple Masala Pasta

This simple masala pasta recipe is perfect for a quick and flavorful weeknight meal. It uses basic pantry staples and comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Pasta Cooking Time 8 minutes
Total Time 33 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1½ cups Penne Pasta or any other of choice
  • 1 teaspoon salt for boiling pasta
For the Masala
  • 2 to 2½ tablespoons olive oil or 1½ oil & 1 tbsp butter
  • ½ teaspoon cumin seeds jeera
  • 2 to 3 cloves garlic grated, minced or paste
  • ½ inch ginger optional – peeled & grated, minced or paste
  • ½ to ¾ teaspoon salt adjust to taste
  • ½ teaspoon Kashmiri red chili powder adjust to taste, use up to 1¼ tsp
  • ⅛ teaspoon turmeric optional
  • ½ teaspoon garam masala or pav bhaji masala/ meat masala/ kitchen king masala
  • 1 tablespoon kasuri methi dried fenugreek leaves or 1 teaspoon Italian herbs
  • 1 to 1½ tablespoons tomato ketchup optional or 2 tbsps passata or 1 teaspoon paste
  • 2 to 3 tablespoons cream or ¼ cup grated cheese (optional)
  • 1 to 2 tablespoons coriander leaves fine chopped
Vegetables
  • ½ cup onions 1 medium onion chopped finely
  • 1¼ cup tomatoes chopped or pureed, do not use sour tomatoes
  • ½ cup carrots 1 medium, optional
  • ¼ cup green peas frozen or boiled, optional
  • ¼ cup capsicum bell pepper, chopped, optional
  • 2 to 4 tablespoons sweet corn kernels or 3 baby corn sliced or chopped (optional)

Equipment

  • Large pot
  • Colander
  • Pan
  • Cup

Method
 

  1. In a large pot, bring 6 cups water to a rolling boil. Add one teaspoon salt and pasta. Cook till al dente on a medium flame, about 8 to 9 minutes. While the pasta cooks, rinse and chop the veggies. When the pasta is cooked, reserve ¾ cup pasta cooked water in a cup and drain the pasta.
  2. Heat oil in a pan. When the oil is hot, add cumin seeds and let them splutter.
  3. Stir in the garlic and ginger and sauté for a minute.
  4. Add onions and sauté them until they turn golden.
  5. Add chopped veggies and fry for about 2 to 3 minutes. Stir in the ground spices and salt.
  6. Add tomatoes and ketchup (if using). Mix well and cook on medium heat until the tomatoes cook down and the raw flavor is gone. You will see oil begin to separate from the masala. Else cover and cook on low heat.
  7. Pour ¼ to ½ cup pasta cooked water or plain water. Mix well and cook for a few minutes, until the sauce turns thick.
  8. Stir in kasuri methi and cooked pasta. Taste and adjust salt. Cover and cook on medium heat for 2 to 3 minutes, until the pasta is hot.
  9. Stir in cream or grated cheese, if desired.
  10. Garnish masala pasta with coriander leaves. Serve hot.

Notes

This recipe is very adaptable. Feel free to add your favorite vegetables or adjust the spice levels to your preference. The reserved pasta water helps to create a smooth, cohesive sauce.

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