I took the challenge to off-road Martha Stewart’s One Pan Pasta recipe, especially since I’m a new mom and living off of dry shampoo, a fast recipe is worth it’s weight in gold. Full disclosure, I had never attempted this pasta before...made the original version first and felt it needed more flavor and cooked onions. I chose to off-road it by giving it, what I like to call, the Indian Temper Treatment. Still keeping with the ‘One Pot’ theme, I tempered in cumin, black mustard seeds, asafetida, and curry leaves in hot oil and cooked the onions. The temper only added a few minutes to the cook time. The end result? Where has this been my whole life!!
Black mustard seeds
Salt (or to taste)
Red chili powder
In This Recipe
Chop onion, halve cherry tomatoes, and thinly slice ginger and garlic.
In hot oil, temper mustard seeds, asafateida, cumin, and curry leaves. Add in ginger, garlic and onions.
Once the onions soften, add in tomatoes, turmeric, red chili powder, corriander powder, salt, honey and juice of half a lemon. Let cook for a minute.
Lay linguine flat in the pan, pour in water. Bring to a boil,stirring occasionally with a fork, for 10 to 15 minutes.
Squeeze other half of lemon, adjust salt to taste.
Divide in four bowls, garnish with lemon wedges and curry leaves.