Ingredients
For the Coriander-Mint Chutney
- 50g coriander leaves, chopped
- 25g fresh mint leaves, chopped
- 1-2 green chilis, chopped (1-2 teaspoons, to taste)
- 1 clove of garlic, chopped
- 1 tbsp chopped fresh ginger
- ½-1 tsp ground cumin (preferably toasted)
- ¼ tsp chaat masala
- 2 tbsp cashews or peanuts, chopped finely
- 1 tsp lemon juice
- 1-2 tbsp water, or as needed
Penne with Arrabbiata Sauce:
- 350g penne pasta
- 400g canned organic chopped tomatoes or canned organic whole peeled tomatoes
- 5 cloves of garlic, coarsely chopped
- 30 ml olive oil
- 1/2-1 tsp hot chili pepper flakes, or to taste
- salt and pepper
Directions
Step 1
Make the chutney: In a blender, pulse the coriander, mint, garlic, ginger, cumin, chaat masala to a smooth puree. Add the cashews and keep pulsing until it forms a smooth paste.
Step 2
Add lemon juice and water and mix until it forms the desired consistency. The chutney lasts about a week, covered, in the refrigerator.
Step 3
Make the arrabbiata sauce: In a large frying pan, heat the garlic in the olive oil with the red chili flakes. When softened, add the organic tomatoes – if using organic whole peeled tomatoes, chop roughly. Cook over a medium heat until thickened and tasty; season with salt and pepper.
Step 4
Meanwhile, bring a large saucepan of water to the boil, salt and cook the penne pasta until al dente.
Step 5
Drain, reserving about 150 ml of the cooking water, and add the drained pasta to the tomato sauce, stirring together over a medium heat and adding some of the reserved pasta water, a few spoonfuls at a time, to help the sauce and pasta come together.
