Spicy & Tangy Pasta
Ingredients
Main ingredients
Pasta (dry)
200 g
Onion
1 piece
Garlic (minced)
3 clove
Tomato paste
2 tbsp
Pepper paste
1 tbsp
Olive oil
2 tbsp
Cumin
1 tsp
Coriander
1 tsp
Hot paprika
1 tsp
Chicken bouillon cube
0.5 piece
Salt
1 tsp
Lemon (juiced)
1 piece
Pomegranate molasses
4 tbsp
Parsley (chopped)
2 tbsp
Fresh coriander (chopped)
2 tbsp
For serving
Yogurt
100 g
Potato (fried, spicy)
200 g
Instructions
Cook the pasta
Boil the pasta in salted water until al dente. Drain and set aside.
Prepare the sauce base
Heat olive oil in a pan, add chopped onion and sauté until golden. Add minced garlic and cook for 1 minute.
Add tomato and pepper paste
Stir in tomato paste and pepper paste. Cook for 2 minutes, then add water to thin the sauce.
Season the sauce
Add cumin, coriander, hot paprika, half chicken bouillon cube and salt. Stir well and simmer for 3 minutes.
Finish the sauce
Turn off the heat. Add lemon juice, pomegranate molasses, chopped parsley and fresh coriander. Mix well.
Combine pasta and sauce
Add the drained pasta to the sauce and toss to coat evenly.
Prepare spicy fries
Cut potatoes into sticks, season with spices and fry until golden and crispy.
Serve
Plate the pasta, top with yogurt and serve with spicy fries on the side.
Original recipe
Storage
Best served fresh. Fries lose crispness if stored.
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