Spice up your weeknight dinners with this fun Indian spin on the classic Italian Pasta Pomodoro!
Fresh, juicy summer tomatoes blend with the warm spices of garam masala in this quick and easy dish that comes together in just 30 minutes using pantry and fridge staples.
Feeling fancy? Toss in some shrimp for an extra protein punch!
Just like most people around the world, I LOVE pasta in all its shapes and forms! Whether it’s a quick pasta salad, a simple dish with pasta stir-fried with some veggies, or loaded with cheese and baked to golden perfection, I can eat it all! My daughter’s the same, but my husband, well, not so much. He’ll eat pasta if I make it for dinner, but it doesn’t get him excited like kathi kebabs or lamb chops do—except for one magical creation of mine: Spaghetti with Fresh Masala Pomodoro!
I haven’t quite figured it out, but whenever I whip up this super quick, easy, and simple pasta dinner, my husband happily devours it. Strangely enough, this hearty dish makes him look forward to pasta night! For that reason alone, this pasta dinner makes frequent appearances on our table.
Every once in a while, I toss in shrimp that I might have handy from my freezer. With the addition of shrimp, this pasta dish is an even bigger hit in my home—a definite winner of a pasta dinner!
summer tomatoes
While I make my Spaghetti with Fresh Masala Pomodoro year-round, I feel like the sauce is at its best when made during the peak of tomato season. Gorgeous vine-ripened tomatoes are at their sweetest and juiciest around the summer months through early fall. The summer bounty certainly enhances the sauce with vibrant flavor and richness, elevating it to something truly special.
Spaghetti with Fresh Masala Pomodoro
I crafted this recipe for Spaghetti with Fresh Masala Pomodoro after watching an episode of Giada in Italy on Foodnetwork. I loved how my favorite chef effortlessly grated the tomatoes on a box grater and whipped up a simple fresh pomodoro sauce while the pasta cooked. Adding my own twist, I infused the garlicky tomato sauce with red pepper flakes for a kick, then stirred in classic Indian garam masala for warmth. To complement the flavors, I tossed in chopped spinach for a vitamin boost and sliced green onions for a delicate, mild onion flavor.
Versatile Recipe
Like most of my recipes, this one is highly versatile and adaptable! I typically opt for spaghetti, but feel free to use any pasta you prefer like bucatini or angel hair. It’s just as delicious with short pastas like penne or rigatoni! Occasionally, I enhance the dish by adding shrimp, especially when I have them handy in my freezer—it’s the perfect protein boost and takes this dish to the next level of deliciousness.
I have outlined step-by-step details below that you can follow and easily whip up this signature concoction in your own kitchen.
A quick, easy, and simple recipe for pasta in a garam masala-spiced tomato sauce, featuring fresh, juicy summer tomatoes.
Ingredients
UnitsScale
water, for cooking the pasta
salt, as needed
8oz. (225 g) spaghetti or any other type of pasta (see FAQs & Notes)
6 medium tomatoes
2 tbsp olive oil
4–5 medium garlic cloves, peeled, smashed and roughly chopped
2 handfuls baby spinach, chopped
1 tsp red chili flakes (use less for milder flavor)
1 tsp garam masala
fresh cracked black pepper
1–2 medium green onion, thinly sliced, for garnishing
4–5 sprigs of cilantro/coriander, leaves and tender parts of stems chopped
Parmesan cheese, grated, for serving
Instructions
Bring a large pot of water to a boil over high heat.
In the meantime, grate tomatoes on the large holes of a box grater. Stop grating when you are left with just the skin.
Season the water with a generous amount of salt (about 1 tbsp).
Give it a quick stir to ensure the salt is dissolved.
Add in the spaghetti or any other pasta that you are using.
Stir using a pair of tongs, making sure that the pasta is fully immersed in the boiling water and also not stuck to the bottom of the pot.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the chopped garlic.
Let the garlic sizzle in the hot oil for about 30 seconds.
Add in the chopped spinach.
Sauté for 2 minutes till the spinach wilts.
Stir in the grated tomatoes and season with salt, red chili flakes and garam masala.
Stir to combine and let it cook uncovered for 2 minutes.
To ensure pasta is al dente, cook the pasta for 2 minutes less than the packaging instructions, about 8 minutes and then using a pair of tongs or a spaghetti spoon, transfer it directly from the pot to the sauce in the skillet.
Using a pair of tongs, toss to combine everything well and make sure the pasta is well coated with the sauce.
Using a pair of tongs, toss to combine everything well and make sure the pasta is well coated with the sauce.
Finish cooking the pasta in the tomato sauce, for 2-3 minutes, till it absorbs most of the liquid. Top with sliced green onion and grated Parmesan cheese and serve immediately (see FAQs & Notes for wine pairings).
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Step-by-Step Details
Step: 1
Bring a large pot of water to a boil over high heat.
Step: 2
In the meantime, grate tomatoes on the large holes of a box grater.
Step: 3
Stop grating when you are left with just the skin.
Step: 4
Season the water with a generous amount of salt (about 1 tbsp).
Step: 5
Give it a quick stir to ensure the salt is dissolved.
Step: 6
Add in the spaghetti or any other pasta that you are using.
Step: 7
Stir using a pair of tongs, making sure that the pasta is fully immersed in the boiling water and also not stuck to the bottom of the pot.
Step: 8
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Step: 9
Add the chopped garlic.
Step: 10
Let the garlic sizzle in the hot oil for about 30 seconds.
Step: 11
Add in the chopped spinach.
Step: 12
Sauté for 2 minutes till the spinach wilts
Step: 13
Stir in the grated tomatoes.
Step: 14
Season with salt.
Step: 15
Red chili flakes.
Step: 16
Garam masala.
Step: 17
Stir to combine.
Step: 18
Cook uncovered for 2 minutes.
Step: 19
To ensure pasta is al dente, cook the pasta for 2 minutes less than the packaging instructions, about 8 minutes and then using a pair of tongs or a spaghetti spoon, transfer it directly from the pot to the sauce in the skillet.
Step: 20
Using a pair of tongs, toss to combine everything well and make sure the pasta is well coated with the sauce.
Step: 21
Finish cooking the pasta in the tomato sauce, for 2-3 minutes, till it absorbs most of the liquid. Top with sliced green onion and grated Parmesan cheese and serve immediately (see FAQs & Notes for wine pairings).
Recipe FAQ’s and Notes
How to measure spaghetti?
For spaghetti, approx. 1-inch (2.5 cm) – diameter bundle of the pasta is about 8 oz (225 g) and one serving is 2 oz (56 g)
Red wine pairings with this pasta dish
Medium-bodied red wines like Cabernet Sauvignon, Zinfandel or Italian Barbera, Chianti or Sangiovese pair well with fresh pomodoro sauce because their high acidity complements the fruity acidity of the tomatoes.
Recipe Variations
Give it a protein by tossing in shrimp after adding the grated tomatoes. In the above recipe, you can use about 20-25 medium-large sized shrimp (approx. 250 g) peeled and deveined, tails on or off per your preference, optional.
You can also add a protein boost with shredded rotisserie chicken
Keep it vegetarian by stirring in some cannellini beans or chickpeas.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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