3 tbsp oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/2 " fresh ginger, chopped
2 large red bell peppers, washed, seeded, finely chopped
3 medium Roma tomatoes, washed,finely chopped
2 garlic cloves
1 -2 Thai green chillies (adjust to tolerance)
2-3 tbsp peanuts, toasted
1/4 cup chopped cilantro
1/4 tsp sugar
Salt to taste
For the Pasta (Serves 2-3)
2 cups whole wheat fusilli (or any pasta of choice)
Enough salted water for boiling the pasta
2 tbsp olive oil + 1 tbsp unsalted butter
1 whole garlic clove, peeled
1/2 tsp red chili flakes (adjust to taste)
1 shallot, finely chopped ( or 1/4 cup red onions)
Bell Pepper Sauce (recipe below)
1/4 cup heavy cream
Any cut, blanched vegetables of choice (I used asparagus & broccoli, optional)
Any protein of choice(I used shredded chicken, optional)
1/4 tsp ground black pepper
Salt to taste
Handful of Parmesan Shavings, Chopped Parsley to serve (optional)
Method
Making the Bell pepper sauce
In a medium sauce pan, heat the oil till you see ripples on the surface.
Once the oil is hot,take off the pan from flame and add mustard seeds, cumin, ginger and chilies to it.
Wait for 10 seconds and return the pan to the flame.
Be careful while doing so since mustard seeds splutter a lot.
Saute for about a minute or so till the seeds crackle and the chillies and ginger turn light brown but do not burn.
Next, add the garlic, chopped red bell pepper and tomatoes to the pan and saute for about 8-10 minutes on medium heat till soft but not mushy.
Turn off heat and cool.
Tip the cooled pepper & tomato mixture to a blender or a food processor along with the peanuts, cilantro, sugar and salt. Blend to desired consistency
( smooth to chunky) to make a sauce. Set aside.
Making the Pasta
Cook the fusilli in salted water as per package instructions. Drain and set aside. Reserve about 1/2 to 3/4 cup of cooking water .
In a heavy bottomed pan, add olive oil+ butter along with whole garlic clove and red chilli flakes.
Cook on extremely low heat so that garlic & chilli flakes don't burn but release flavor for about 3-5 minutes.
Continuing on low heat, add the chopped shallot and saute for 2-3 minutes till translucent. Pick up and discard the garlic clove at this point from the pan.
Add the prepared bell pepper chutney to the pan along with about 1/4 cup of reserved pasta cooking water
warm everything up on medium heat for about 3-4 minutes.
Reduce the heat to low next and add heavy cream to the pan along with salt to taste and ground black pepper.
Let cook for another 2-3 minutes.
Next, add the cooked fusilli along with blanched vegetables and shredded protein (if using) to the pan.
Toss everything together.
At this point, you may add more of the reserved pasta cooking water (depending on how thick or thin you want the sauce).
Remove from heat, check and adjust the seasoning.
Serve the pasta warm with a generous sprinkle of parmesan shavings and chopped parsley (if you like).
