-
Prep time
15 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
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!!
—Keya Wingfield
Ingredients
-
12 ounces
Linguine
-
1/4 teaspoon
Asafatida
-
3 tablespoons
Olive oil
-
4 pieces
Garlic
-
2” pieces
Ginger
-
1 cup
Red onion
-
1 cup
Cherry tomatoes
-
1 teaspoon
Cumin seeds
-
1.5 teaspoons
Black mustard seeds
-
1 piece
Lemon
-
2 pieces
Green chili
-
1/4 teaspoon
Asafateida
-
2 teaspoons
Honey
-
1 teaspoon
Salt (or to taste)
-
1 teaspoon
Corriander powder
-
1/2 teaspoon
Red chili powder
-
1/2 teaspoon
Turmeric
-
1 handful
Curry leaves
-
1/2 handful
Cilantro
-
4.5 cups
Water
Directions
-
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.
See what other Food52ers are saying.