Indian Masala Pasta

• 300 g Penne
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 2 tbsp Sunflower oil
• 3 cloves Garlic
• 15 g Ginger root
• 1 ½ tsp Ground Kashmiri chili
• 2 tsp Garam masala
• 400 g Canned chopped tomatoes
• 15 g Fresh coriander

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Cook the penne until just al dente, then drain, reserving a mug of the cooking water.
2. Meanwhile, finely chop the yellow onion. Peel and finely grate the garlic and ginger root, and roughly chop the fresh coriander.
3. Heat the sunflower oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden, stirring regularly.
4. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground Kashmiri chili and 1 tsp of the garam masala and cook for 30 seconds, stirring so the spices do not catch.
5. Tip in the canned chopped tomatoes and bring to a gentle simmer. Cook for 8 to 10 minutes until the sauce thickens and the oil starts to separate slightly at the edges; season with the remaining 1 tsp fine sea salt.
6. Add the drained pasta to the pan and toss well to coat. Loosen with a splash of the reserved pasta water until glossy and saucy, then cook for 1 to 2 minutes so the pasta absorbs the masala.
7. Take off the heat and stir in the remaining 1 tsp garam masala and most of the fresh coriander. Serve straight away, topped with the remaining coriander.

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