Quick Pasta Recipe – Easy Indian-Style Boiled Pasta Guide

Last Updated on 2 months by Neha Deshmukh

Quick Pasta Recipe – Easy Indian-Style Boiled Pasta Guide

Hey everyone! If you’re anything like me, sometimes you just crave something simple, quick, and comforting. And honestly, this boiled pasta recipe fits the bill perfectly. It’s my go-to when I want a fuss-free base for an Indian-inspired meal, or just a light bite. I first made this when I was a student and needed something fast between classes – it’s been a lifesaver ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your typical Italian pasta guide. We’re taking a little detour and prepping pasta the Indian way – simple, flavourful, and ready in a flash! It’s incredibly versatile; you can toss it with your favourite curry, make a spicy chaat, or just enjoy it plain with a sprinkle of masala. Plus, it’s super easy, even if you’re a beginner in the kitchen. Seriously, if I can do it, anyone can!

Ingredients

Here’s what you’ll need to make this quick pasta:

• 1.5 cup pasta (about 180g)
• 3 cup water (720ml)
• Salt as needed (start with about 1 tsp or 6g)
• Few drops oil (about 1/2 tsp or 2.5ml)

Ingredient Notes

Let’s talk ingredients! Choosing the right pasta can really make a difference.

• Pasta Types: Smaller pasta shapes like penne, fusilli, or even macaroni work beautifully with Indian flavours as they hold sauces well. You can even experiment with whole wheat pasta for a healthier twist.
• Oil Choices: Traditionally, many Indian kitchens use mustard oil for its pungent flavour, but a neutral vegetable oil works just as well. For a richer taste, a teaspoon of ghee (clarified butter) is amazing – my grandmother always used ghee!
• Salt Variations: Regular table salt is great, but don’t be afraid to try black salt (kala namak) for a unique, slightly sulphurous flavour that adds a lovely depth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grab a saucepan and pour in the 3 cups of water. Add a generous pinch of salt – don’t be shy! A few drops of oil go in next. This prevents the pasta from sticking together.
2. Turn on the heat and bring the water to a rolling boil. Once it’s bubbling away, gently add the 1.5 cups of pasta.
3. Give it a good stir to make sure all the pasta is submerged. Now, cook on medium heat, stirring occasionally, for about 8-12 minutes.
4. The key is to cook the pasta al dente – that means it should be soft but still have a slight bite to it. Once it’s ready, immediately drain the pasta in a colander.
5. Finally, rinse the cooked pasta under cold water to stop the cooking process. Drizzle with a little more oil and fluff it up with a fork to prevent it from sticking. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook: Mushy pasta is a no-no! Keep a close eye on it and test it frequently.
• Salt the Water: Seriously, don’t skip the salt. It seasons the pasta from the inside out.
• Cold Water Rinse: This is crucial for stopping the cooking and preventing stickiness.

Variations

Want to spice things up? Here are a few ideas:

• Spice Level: For a mild flavour, stick to the basic recipe. For medium spice, add a pinch of turmeric and red chilli powder to the boiling water. If you like it spicy, add a chopped green chilli! My friend loves adding a dash of garam masala too.
• Festival Adaptations: During auspicious occasions, I like to add finely chopped vegetables like carrots, peas, and beans to the boiling water for a colourful and nutritious twist.
• Gluten-Free: Simply use your favourite gluten-free pasta! There are some great options available these days.

Serving Suggestions

The possibilities are endless!

• With Indian Curries: This pasta is fantastic with any Indian curry – from a creamy butter chicken to a spicy vindaloo.
• Pasta Chaat: Toss the boiled pasta with chopped onions, tomatoes, coriander, chutneys, and sev for a delicious street food-style Pasta Chaat.
• Simple & Saucy: A simple tomato-based sauce or even just a dollop of yogurt and some chaat masala works wonders.

Storage Instructions

Leftover boiled pasta can be stored in an airtight container in the refrigerator for up to 2 days. Just give it a quick reheat before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is this pasta best served immediately? Yes, it’s best enjoyed fresh, but leftovers are still tasty!
• Can I use a different type of oil? Absolutely! Any neutral oil will work.
• What if I don’t have a saucepan? A large pot will do just fine.
• How do I know when the pasta is al dente? Taste it! It should be firm to the bite, not mushy.
• Can I add vegetables directly to the boiling water? Yes, you can! Just add them a few minutes before the pasta is done.

Enjoy! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!