Pasta Recipe- Indian Style Tomato Capsicum Pasta with Chillies

Last Updated on 4 months by Neha Deshmukh

Pasta Recipe- Indian Style Tomato Capsicum Pasta With Chillies

Introduction

Okay, let’s be real. Pasta night is always a good night, right? But sometimes, you crave something a little different, a little…spicier! I first stumbled upon this Indian-style pasta when I was trying to use up some veggies and had a serious craving for something flavorful. It’s a fantastic fusion dish – all the comfort of pasta, but with a vibrant kick of Indian spices. Trust me, once you try this tomato capsicum pasta with chillies, you’ll be making it again and again! It’s quick, easy, and seriously delicious.

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s a delightful blend of Italian and Indian flavors that’s surprisingly simple to make. It’s perfect for a quick weeknight meal, and it’s a great way to introduce a little spice into your life! Plus, it’s a fantastic way to use up leftover veggies. Honestly, who doesn’t love a recipe that’s both tasty and practical?

Ingredients

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

• 1 cup pasta (boiled with little salt) – about 200g
• 2 medium tomatoes
• 1 onion
• 6 garlic cloves
• 3 crushed red chillies (adjust to your spice preference!)
• 1 tsp pepper powder
• 0.5 capsicum (any colour works!)
• 1 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec. The real magic here comes from embracing those Indian spices. Don’t be shy with the pepper powder – it adds a lovely warmth. And the crushed red chillies? Well, that’s where you control the heat! I usually use a mix of Kashmiri chillies for colour and flavour, and a few hotter ones for a real kick.

Using fresh tomatoes makes a huge difference, but a can of diced tomatoes (about 400g) will work in a pinch. As for the pasta, any short shape will do – penne, fusilli, or even rotini are all great choices. I like to add a pinch of salt to the boiling water to season the pasta from the inside out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the finely diced onions and crushed garlic. Sauté until they turn a beautiful golden brown – this usually takes about 5-7 minutes. Don’t rush this step; it’s where the flavour starts to build.
2. Now, add the pepper powder and crushed red chillies. Fry for about a minute, stirring constantly. This helps to bloom the spices and release their aroma. Be careful not to burn them!
3. Blend the tomatoes into a smooth puree. Pour this into the pan along with the chopped capsicum. Simmer for about 3 minutes, letting the sauce thicken slightly.
4. Finally, add the boiled pasta to the pan and cook for 2-3 minutes, tossing to coat everything evenly. Give it a taste and adjust the salt as needed. And that’s it!

Expert Tips

• Don’t overcook the pasta! It should be al dente – firm to the bite.
• If the sauce is too thick, add a splash of pasta water to loosen it up.
• For a richer flavour, add a tablespoon of tomato paste along with the tomato puree.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Spice Level: Mild – reduce the crushed red chillies to 1. Medium – use 3. Hot – go wild with 5 or more!
• Gluten-Free Pasta Option: Simply swap regular pasta for your favourite gluten-free variety.
• Vegan Cheese Alternative: Nutritional yeast adds a cheesy flavour without the dairy. Sprinkle a tablespoon or two over the finished pasta.
• Quick Weeknight Version: Use pre-diced onions and garlic to save time. You can also use store-bought tomato puree. My friend Sarah swears by this when she’s short on time!

Serving Suggestions

This pasta is delicious on its own, but it’s even better with a side of garlic bread or a simple salad. A sprinkle of fresh coriander (cilantro) adds a lovely freshness. My family loves it with a dollop of plain yogurt to cool things down.

Storage Instructions

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to rehydrate it.

FAQs

• Is this pasta recipe suitable for kids? You can definitely make it kid-friendly by reducing or omitting the crushed red chillies.
• Can I use a different type of pasta? Absolutely! Feel free to experiment with different shapes and sizes.
• How can I adjust the spice level? Start with a small amount of crushed red chillies and add more to taste.
• Can I make this pasta ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator. Just cook the pasta when you’re ready to serve.
• What is the best way to store leftover pasta? Store it in an airtight container in the refrigerator.