Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste | How to make Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste

By Tikuli Dogra  |  19th Jun 2016  |  
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  • Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste, How to make Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste
Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Tasteby Tikuli Dogra
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

10

0





Video for key ingredients

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About Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste Recipe

Dry whole wheat pasta is my choice when it comes to Italian cuisine. I make my own variations of sauces and additions to the dish depending on the seasonal availability of stuff that can go with the main dish. Here we will talk about the fresh tomato sauce for pasta and its variation that gives it a unique Indian taste.

Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste is one dish which makes its accompaniments tastier. With the right mix of flavours, Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste has always been everyone's favourite. This recipe by Tikuli Dogra is the perfect one to try at home for your family. The Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste is 20 minutes and the time taken for cooking is 30 minutes. This is recipe of Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste is perfect to serve 4 people. Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste. So do try it next time and share your experience of cooking Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste by commenting on this page below!

Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste

Ingredients to make Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste

  • For The Arrabbiata Sauce - Red ripe plum tomatoes – 6-8 large ones
  • Red bell pepper (charred) – 1
  • Finely Chopped garlic – 2 heaped tablespoon
  • Finely Chopped onion – 1/2 cup
  • Tomato Paste -1/2 cup
  • Fresh Red Chilies - finely chopped
  • Oregano – 1 teaspoon
  • Salt – to taste
  • Sugar – 1 teaspoon
  • Crushed black peppercorns – 1 teaspoon
  • Extra Virgin Olive oil -3-4 Tablespoons
  • Fresh herbs – as per taste taste. I usually use basil, thyme, parsley or coriander.
  • Veg Stock - 1/2 Cup
  • Two tablespoon Tomato Ketchup
  • Whole Wheat Spaghetti - 100 gm cooked

How to make Whole Wheat Spaghetti In Arrabiata Sauce And An Indian Twist Of Taste

  1. Blanch and skin off the ripe plum tomatoes. Discard the seeds and the yellow part on the top. Puree them and keep aside. I char the tomatoes too sometimes.
  2. Char and skin the red bell pepper. Purée that too. Once bell pepper is charred on direct flame. Put in a zip lock bag to sweat.
  3. It becomes easy to peel off the skin.
  4. In a heavy bottom pan warm olive oil and add finely chopped garlic and fresh chopped red chili. Saute till soft or fragrant. Don't let the garlic brown. .
  5. Add chopped onions and saute for sometime till soft and translucent. Onion help to balance the acidity of the tomatoes.
  6. Add the blanched tomatoes and tomato paste, bell pepper puree, veg stock. Bring it up to simmer uncovered on medium low heat.
  7. Add salt, ground black pepper, sugar and dried herbs(Omit in the other variation).
  8. Cook till it is smooth and nicely textured. Always make the sauce in open pan or it will have a bland steamed and weak taste. Use wooden spoon for stirring.
  9. Meanwhile, cook the spaghetti as per packet instructions in a pot of salted boiling water. When spaghetti is al dente ( still has a bit of bite) drain in a colander and reserve a cup of cooking water.
  10. Tip the boiled pasta to the sauce while it is still on the stove and gently fold it in till its properly covered in sauce. Cook for a few minutes.
  11. It helps the pasta to cook further and absorb all the flavors from the sauce.
  12. You can add the reserved cooking water to if the sauce is thick or to loosen the spaghetti a little.
  13. Divide in serving bowls, sprinkle your favorite cheese over it and drizzle some extra virgin olive oil before serving.
  14. Any pasta should be served immediately once it is cooked.
  15. To make the Mint Coriander Chutney variation in the sauce with distinct flavor of India-
  16. For this sauce you need to make the traditional coriander and mint chutney either with Indian gooseberries (Awla) or raw mangoes ( Kairi). Replace awla with raw mango. Awla is a winter fruit and raw mango is for summer so you can enjoy this
  17. When using this variation please do not use any other herbs.
  18. Cut the amount of tomato paste to half and add the mint coriander chutney and tomato ketchup to it. Mix well and add it to the basic sauce. You can stir it in at the last point before serving too. This gives the pasta a different flavor.
  19. Mixing of mint chutney brings out a delicious tangy flavor to the sweet spicy pasta sauce. Like it more tangy? Stir in a bit more.
  20. So we have a perfect medley of high quality proteins, carbs, minerals and vitamins in these simple variations of fresh tomato based pasta sauces.

My Tip:

With fresh tomato as foundation of these sauces you may add meat, veggies , herbs or anything you wish to the dish Use two-three tablespoons of red wine in the sauce if desired. You can remove the red pepper for the basic Arrabiata recipe. Use fresh tender chopped spring onions either in the sauce or as garnish. It is a game changer. Use cheese sparingly as it masks the flavors of the dish. A slight drizzle on top is all it takes. A perfect, well executed sauce with tomatoes can enhance the flavor of any pasta dish. The sauce must be used as a condiment , just enough to coat each strand or piece of pasta. I don’t prefer to make it as a ‘gravy’ that collects at the bottom of the dish.

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