A delicious fusion of Italian pasta with a hearty, vegetable-rich, and Pakistani-style sauce. The fresh mozzarella on top is going to be a great touch.
Ingredients
- Pasta: 1 cup (dry) fusilli or other short-cut pasta
- Cooking Oil: 3 tablespoons
- Onion: 1/2 cup, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Tomatoes: 2 medium, finely chopped or 1 can (14.5 oz) crushed tomatoes
- Red Bell Pepper: 1/2 cup, finely chopped
- Zucchini: 1/2 cup, finely chopped
- Spices:
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Fresh Mozzarella: Sliced, for topping
- Garnish: Fresh cilantro, chopped (optional)
Directions
- Cook the Pasta: Cook the fusilli pasta according to the package directions until al dente. Drain the pasta and set it aside.
- Prepare the Sauce: In a large pan or skillet, heat the cooking oil over medium heat. Add the chopped onion and cook for 3-5 minutes until soft. Stir in the ginger-garlic paste and cook for one more minute until fragrant.
- Add Vegetables and Spices: Add the chopped tomatoes, red bell pepper, and zucchini. Stir in the red chili powder, coriander powder, cumin powder, and salt.
- Simmer: Reduce the heat to low, cover the pan, and let the sauce simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
- Combine and Serve: Add the cooked pasta to the pan with the sauce and toss to combine everything. Serve immediately on a plate, topped with a slice of fresh mozzarella. Garnish with cilantro if you wish. You can serve it with garlic bread or a crispy breadstick on the side.