Spaghetti alla Puttanesca, the Indian way

Dear Readers,

It’s been a while since I last posted something in the Food section. For this week, here’s a simple and delicious pasta recipe that I enjoyed making. It is neither Italian nor traditional but does a decent job tickling your taste buds and is a guilt-free indulgence for a lazy winter(or rainy) evening.

Spaghetti Pasta in Tomato Sauce

Serves: 3


  1. Weikfield Wheat Spaghetti Pasta – ½ pack
  2. Medium-sized tomatoes – 4
  3. Medium-sized onions – 3 (finely chopped)
  4. Capsicum – 1 (chopped)
  5. Garlic – 8 to 10 cloves (chopped)
  6. Chili Sauce – 1 tbsp
  7. Ginger garlic paste – 1 tbsp
  8. Chilli powder – 1 tsp
  9. Black Pepper – 8 to 10 (ground)
  10. Tomato ketchup (as needed)
  11. Sugar, salt, oregano, Coriander leaves (finely chopped) and cheese – garnishing


  1. Boil the spaghetti with a pinch of salt and strain the water. Add 1 tbsp oil (refined or olive) to the cooked noodles and keep aside.
  2. Make 4 slits on each tomato and boil them. Peel the skin. Let cool and grind them into a puree.
  3. Add oil, chopped garlic, onion, and ginger garlic paste to a pan. Sauté till the onion becomes tender. Add capsicum and stir till tender.
  4. Add the tomato puree to the pan. Add salt, chilli sauce, powder, ground pepper and a pinch of sugar. Cook for 5 mins till the gravy reduces nicely.
  5. Add the cooked noodles and mix well. Add oregano and tomato ketchup as needed.
  6. Garnish with chopped coriander and cheese.
  7. Serve hot with a piece of brown bread.



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