Chile Pasta with Tandoori Sauce
DescriptionThere are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.
- 3 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 1/4 cup minced fresh ginger
- 2 tablespoons finely chopped garlic (about 5 large cloves)
- 1/3 cup imported paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (or to taste)
- 1/2 cup fresh lemon juice
- 1 1/2 cups roughly chopped cilantro, divided
- 1 cup unsalted dry-roasted peanuts
- 1 jalapeño pepper, seeded
- 2/3 cup nonfat or low-fat yogurt
- 1 1/2 ounces Veggie-Stock Gold®
- Coarse salt to taste
- 2 pounds chile-garlic pasta or red pepper pasta (use 2 different styles and colors)
- 1 medium red onion, chopped
- 1 1/2 cups frozen peas, thawed
- Freshly ground black pepper to taste
- 3/4 cup chopped unsalted dry-roasted peanuts
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and sauté over medium heat until just until it is softened, 3 to 4 minutes. Stir in the ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, stirring frequently. Add the lemon juice and blend well.
- Scrape the mixture into a food processor or electric blender. Add 1 cup of cilantro, the 1 cup of peanuts, jalapeño, yogurt, Veggie-Stock Gold®, and salt. Process for several minutes until very smooth. Set aside in a bowl.
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil. Add the chopped red onion, peas, the remaining cilantro, and pepper. Toss well. Sprinkle on the chopped peanuts and serve with the bowl of sauce to pass at the table.
Wine Pairing: Gerwurtztraminer or a light-bodied Zinfandel.