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Prep time
15 minutes
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Cook time
15 minutes
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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
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Ingredients
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12 ounces
Linguine
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1/4 teaspoon
Asafatida
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3 tablespoons
Olive oil
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4 pieces
Garlic
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2” pieces
Ginger
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1 cup
Red onion
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1 cup
Cherry tomatoes
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1 teaspoon
Cumin seeds
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1.5 teaspoons
Black mustard seeds
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1 piece
Lemon
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2 pieces
Green chili
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1/4 teaspoon
Asafateida
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2 teaspoons
Honey
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1 teaspoon
Salt (or to taste)
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1 teaspoon
Corriander powder
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1/2 teaspoon
Red chili powder
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1/2 teaspoon
Turmeric
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1 handful
Curry leaves
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1/2 handful
Cilantro
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4.5 cups
Water
Directions
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Chop onion, halve cherry tomatoes, and thinly slice ginger and garlic.
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In hot oil, temper mustard seeds, asafateida, cumin, and curry leaves. Add in ginger, garlic and onions.
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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.
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Lay linguine flat in the pan, pour in water. Bring to a boil,stirring occasionally with a fork, for 10 to 15 minutes.
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Squeeze other half of lemon, adjust salt to taste.
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Divide in four bowls, garnish with lemon wedges and curry leaves.
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