How to make tomato and curry leaves spaghetti

 

Last week we learned how to boil the perfect spaghetti. Today, I take you through how to take that spaghetti to the next level. You will need very few ingredients to make this vegetarian spaghetti dish including a little bit of sugar to enhance the tomato flavor. If you fancy some meat or chicken, you can go ahead and add it to the mix but for today, let's go vegan with pasta.

What you’ll need:

250g of pasta/ spaghetti boiled

1 large onion, roughly cut

2 tablespoons vegetable oil

4 medium-size tomatoes cut into quarters

1 tablespoon garlic and ginger paste

1 teaspoon sugar

80g tomato paste

1 handful curry leaves

Juice of two lemons

1 teaspoon oregano

Salt to taste

 What to do:

In a plan over medium heat, add the oil and fry the onions until golden brown. While the onions are browning, get a blender and add in the tomatoes, curry leaves, tomato paste, garlic and ginger paste, sugar, lime juice and give it a good blend until you have a smooth paste.

Pour the blended mixture into the pan with the onions and continue to cook until thick and start to see the oil bubbles. Add the boiled pasta and salt to taste. Stir gently with a wooden spatula or ‘mwiko’ ensuring you don’t mash the pasta. You can use a tong here if you wish.

 

Let the sauce coat the pasta. Sprinkle the oregano once the sauce has reduced and you are ready to serve. Serve in a deep pasta plate and garnish with curry leaves. Serve hot.