Peri Peri Masala for Macaroni
Equipment
Ingredients
Peri Peri Masala
dried red chilies (dried)
6 piece
garlic cloves
4 piece
fresh ginger
15 g
onion
1 piece
tomato
1 piece
lemon juice
30 ml
olive oil
30 ml
salt
5 g
sugar
5 g
Macaroni
macaroni (dry)
300 g
salt
10 g
Instructions
Prepare the peri-peri base
Soak dried chilies in hot water for 10 minutes, then blend with garlic, ginger, onion, tomato, lemon juice, olive oil, salt and sugar into a smooth masala paste.
Cook the macaroni
Bring a large pot of salted water to boil and cook macaroni until al dente, about 8-10 minutes.
Toss pasta with masala
Drain the cooked macaroni and immediately toss with the prepared peri-peri masala until evenly coated.
Serve hot
Transfer to serving plates and enjoy immediately while hot.
Original recipe
Storage
Store masala separately for best results; cooked pasta can be refrigerated up to 2 days.
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