Masala Penne Pasta / معكرونة بيني بنكهة مسالا – CWA – Episode 847

Let’s close this year with one of my favorite pasta meals in collaboration with @panzani.maroc!
Masala Penne Pasta, a colorful recipe full healthy vegetables and an Indian spice that will bring a magical taste to your dish. It is absolutely delicious! Try it and let me know what you think.

300 grams (10.5 oz) Panzani Penne
3 tablespoons olive oil
1 medium red onion, finely chopped
1 tablespoon grated garlic
2 medium tomatoes, finely chopped
2 carrots, cut into small cubes
70 grams (1/2 cup) fresh green peas, cooked and drained
1/2 yellow bell pepper, cut into cubes
1/2 red pepper, cut into cubes
Salt and pepper, to taste
1/4 teaspoon ground turmeric
1/2 teaspoon Red chili powder
2 tablespoons dried chives
1 teaspoon garam masala
125 milliliters (1/2 cup) pasta water
60 milliliters (1/4 cup) Heavy cream
2 tablespoons chopped fresh cilantro, for decoration

Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the Penne for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.

Step 2: Preparing the sauce
2- In a large pan over medium heat, add the olive oil, garlic, onion, and cook for 2 minutes stirring from time to time using a wooden spoon until soft.
3- Add the tomatoes and cook for 5 minutes until it becomes soft and mushy.
4- Add the vegetables and pasta water to the tomato mixture.
5- Mix all the ingredients together with the wooden spoon until well combined. Cover and cook for 10 minutes or until the vegetables are tender.
6- Add all the spices, mix until well combined, and continue cooking for 1 minute.
7- Once the sauce is ready, add in the cooked penne and gently mix all together using a tongue until the pasta is completely coated and well combined.
8- In a serving plate, garnish the masala penne pasta with fresh cilantro leaves and serve immediately.

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