Spaghetti Pasta Recipe- Creamy Tomato Corn & Olive Indian Fusion

Last Updated on 4 months by Neha Deshmukh

Spaghetti Pasta Recipe: Creamy Tomato Corn & Olive Indian Fusion

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are quick, comforting, and bursting with flavor. This creamy tomato, corn, and olive spaghetti is exactly that. It’s a fun little fusion dish I stumbled upon while trying to satisfy my pasta cravings with a bit of Indian spice. Trust me, it’s a winner!

Why You’ll Love This Recipe

This isn’t your typical Italian pasta dish. We’re taking the classic spaghetti and giving it a vibrant Indian twist. The sweetness of the corn, the tang of the olives, and a hint of chili sauce create a flavor explosion that’s seriously addictive. Plus, it comes together in under 30 minutes – perfect for busy weeknights! It’s a comforting hug in a bowl, and I think you’ll absolutely adore it.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 2 cup Spaghetti pasta (broken) – about 200g
• 1 Onion, finely chopped
• ?? Tomato, finely chopped (about 1 medium)
• ?? Sweet corn (frozen), 1 cup (around 150g)
• 7 Olives, sliced
• 1 tbsp Celery, finely chopped
• 2 tbsp Capsicum (bell pepper), finely chopped
• 1 tbsp Oil + butter
• ?? Fresh cream, ½ cup (around 120ml)
• 2 tbsp Tomato ketchup
• 1 tbsp Chili sauce
• 2 pinch Oregano
• Salt, as needed

Ingredient Notes

Let’s talk ingredients! Using broken spaghetti makes it easier to eat and helps it soak up all that lovely sauce. Don’t be shy with the veggies – feel free to adjust the amounts to your liking.

Now, about that chili sauce… this is where the Indian influence really shines. I personally love using a slightly tangy chili sauce, but you can use whatever you prefer. Some people swear by a green chili sauce for extra heat, while others prefer a sweeter red chili sauce. It really depends on your taste! And the fresh cream? It adds a richness that takes this pasta to the next level. You can use cooking cream or even a little bit of full-fat milk if you’re watching your calories, but the cream really makes it special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your spaghetti pasta. Bring a pot of salted water to a boil, add the pasta, and cook until it’s tender – usually around 8-10 minutes. Don’t forget to reserve about 2 tablespoons of the pasta water before draining! This starchy water is liquid gold and will help create a creamy sauce.
2. While the pasta is cooking, let’s prep the veggies. Finely chop your onion, celery, capsicum, and tomato. If you’re using frozen corn, give it a quick thaw. Slice those olives too!
3. Now, heat the oil and butter in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant – about 3-4 minutes.
4. Add the celery, capsicum, and tomato to the pan. Cook for another 3 minutes, stirring occasionally, until the veggies start to soften.
5. Time for the corn and olives! Add them to the pan and stir well. Then, mix in the tomato ketchup and chili sauce. Cook for just a minute, letting the flavors meld together.
6. Pour in the fresh cream and combine everything beautifully. Now, add the cooked pasta to the pan, along with that reserved pasta water. Toss it all together until the pasta is coated in the creamy sauce.
7. Sprinkle in the oregano and give it one final mix. Taste and adjust the salt if needed.
8. Serve immediately! A sprinkle of grated cheese on top is optional, but highly recommended.

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go.
• Don’t be afraid to experiment with the amount of chili sauce. Start with a little and add more to taste.
• If the sauce is too thick, add a splash more pasta water.
• For a richer flavor, use salted butter.

Variations

• Vegan Adaptation: Swap the fresh cream for cashew cream or coconut cream.
• Gluten-Free Adaptation: Simply use gluten-free spaghetti pasta! There are some great options available now.
• Spice Level Adjustment: Control the heat by adjusting the amount of chili sauce. A pinch of red chili flakes can also add a nice kick.
• Festival Adaptation: This is a fantastic dish to make for parties! It’s quick, easy, and always a crowd-pleaser. You can even make a larger batch ahead of time and reheat it when needed. My family loves this at Diwali gatherings!

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a simple side salad or some garlic bread. A cool glass of lemonade or iced tea is the perfect accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or milk to loosen up the sauce.

FAQs

Is this recipe suitable for a quick weeknight meal?

Absolutely! It takes less than 30 minutes to make, making it perfect for busy weeknights.

Can I use fresh tomatoes instead of canned? What adjustments should I make?

Yes, you can! Use about 2 medium-sized fresh tomatoes, finely chopped. You might need to cook them for a little longer to release their juices.

What type of chili sauce works best in this recipe?

It really depends on your preference! I like a slightly tangy chili sauce, but you can use any chili sauce you enjoy.

Can I add other vegetables to this pasta? What would you recommend?

Definitely! Mushrooms, peas, or carrots would all be delicious additions.

How can I prevent the pasta from becoming sticky after cooking?

Don’t overcook the pasta, and be sure to toss it with the sauce immediately after draining. The pasta water also helps prevent stickiness.