Fiery Pasta

25 January 2015
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Fiery Pasta

You can only imagine what sort of explosive flavors we can expect by combining two of the most popular cuisines in the world; Mediterranean and Italian. Shallots, garlic combined with Tandoori Masala and ground cumin, in addition, to fresh spinach and tomatoes create an exquisite balance of flavors. 

2 Tablespoons olive oil
1 Teaspoon Whole Cumin
1 Medium shallot, chopped
4 Tablespoons garlic, chopped
2 8oz cans fire roasted tomatoes
3 Teaspoon White Jasmine Tandoori Masala
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Kosher salt
1 Bunch fresh spinach
1 Teaspoon olive oil
1 Pound ground beef
1 Box Penne Pasta
Salt to taste

Heat the oil in a saucepan, add whole cumin, add the shallot and sauté everything together.       Add garlic and tomatoes. Add all ground spices. Add fresh spinach. Leave everything to cook for 5-7 minutes. In a separate pan, heat up the oil and add the meat. Add ground spices and brown the meat.

Cook the pasta according to the instructions on the box. I usually like to add a tablespoon of olive oil and a pinch of salt to the water.

Add the cooked meat to the tomato and mix well. Add pasta to a large bowl once it is drained. Add the meat and tomato sauce on top. Serve warm.

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