September 18, 2013

Curried Spaghetti

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More cross-cultural culinary fun! I love, love this idea, spied on the pages of Taste & Travel International magazine. This is my adaptation. Curried pasta is a great flexitarian dish. For a heartier meal, top it with crumbled paneer (fresh Indian cheese) or serve it alongside grilled chicken or fish. A masala is a spice mixture.

1 tsp (5 mL) ground coriander
1/2 tsp (1 mLeach: ground cumin, ground fenugreek, kosher salt
1/4 tsp (1 mL) each: ground turmeric, pepper
12 oz
(375 g) spaghetti
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) lime juice
2 tbsp (30 mL) extra virgin olive oil
2 green onions, trimmed, cut in 1/2-inch (1 cm) segments
1 small green chili, seeded, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) puréed ginger
Kosher salt to taste
1/4 cup (60 mL) coarsely chopped cilantro

Masala: In small bowl, stir together spices.

Spaghetti: Cook spaghetti in large pot of boiling, salted water on medium heat until al dente, about 12 minutes.

Meanwhile, in small bowl, stir together tomato paste and lime juice.

Heat oil in 12-inch (30 cm) skillet on medium heat until shimmery. Add onions, chili, garlic and ginger. Stir for 30 seconds. Add masala. Stir for 30 seconds. Remove pan from element. Stir in tomato paste mixture.

Drain spaghetti, reserving about 1/2 cup (125 mL) cooking water. Stir 1/4 cup (60 mL) cooking water into tomato mixture. Add spaghetti. Toss to coat well. Add more cooking water if needed to moisten. Adjust salt. Sprinkle cilantro over top.

  • Use the white and green parts of the onion.
  • Purée the ginger with a kitchen rasp.

Makes 2 to 4 servings.

Tested in Imperial