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Mixed Peppers Pasta

Mixed Peppers Pasta - South Indian Style

Course Main Course
Cuisine Indian, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 472 kcal

Ingredients

For the Pasta

  • 450 grams Penne Pasta approx: 1 full box of Barilla Penne Pasta
  • 2 Tbsb Kosher Salt
  • 16 Cups Water approx: 3500ml

For the Vegetable Sauté

  • 2 Tbsb Sesame Seed Oil
  • 5 cloves Garlic minced
  • 1 inch Ginger minced
  • 15 Peppercorns
  • 2 Green Chilies
  • 3/4 Tbsb Kosher Salt
  • 1000 grams Mixed Peppers, sliced in 1" squares approx: 8-10 Peppers - your choice of green, red, yellow or Spanish peppers
  • 200 grams Carrot approx: 2 large carrots sliced thin
  • 500 grams Kale approx: 4-5 stalks of dark green Kale

For the Tempering

  • 3 Tbsb Sesame seed oil
  • 2 teaspoon Mustard Seeds
  • 3 Tbsb Urad Dal
  • 1/4 teaspoon Asafoetida
  • 100 grams Roasted Peanuts
  • 25 Curry Leaves
  • 3 Dry Red Chili

Instructions

For the Pasta

  1. Bring a big pot of water with salt to a boil. Add the dry pasta and cook for 15 or so minutes till the penne is al dente (cooked through but firm to the bite). Drain and set aside. 

    Mixed Peppers Pasta

For the Vegetable Sauté

  1. While the pasta is cooking, heat oil in a medium skillet, add minced garlic, ginger, green chilies, salt and ground peppercorns. Sauté for a minute. Now add the peppers and carrots, sauté till the peppers have softened and carrots are cooked but firm to bite. Toss the vegetables with the cooked pasta.

    Mixed Peppers Pasta

For the Tempering

  1. Heat oil in a small skillet till hot to touch, add mustard seeds. After the seeds, crackle, add urad dal and roast till golden brown. Add asafoetida and red chilies. Stir. Switch off the flame. Add curry leaves. The curry leaves will burst as the oil touches the leaves. Add the peanuts and toss to combine. 

Plating and Serving

  1. Spoon the pasta into a big serving bowl and garnish with the tempering. 

Recipe Notes

  1. Don't add oil to the salted water when you cook the pasta. 
  2. Adjust spice levels according to your taste.

Storage: The recipe makes for 8 servings. You can reduce it or make the entire recipe for the next day. It keeps well in the refrigerator for a week in an airtight container. 

Leftovers: These are yummy leftovers for lunch the next day. And taste so good when cold or at room temperature too.