Indian Italian style fusion pasta

Ingredients

• 4 cups Penne rigate (organic wheat)
• 1/2 cup oil (olive oil preferably)
• 1/4 c chili flakes
• 2 cups onion, finely chopped
• 2 Green chilies, chopped
• 2 inches ginger, peeled and chopped
• 6 Garlic clove, crushed
• 2 cups grated coconut (DESICCATED)
• 1 cup chopped coriander
• 1 cup green onion, finely chopped
• 1 tbsp Italian spice mix
• 20 cherry tomatoes
• 1 c basil, chopped
• 2 tbsp oregano
• 1/2 cup toasted pistachios
• as needed Salt
• 1 cup shredded mozzarella cheese
• 1 tablespoon freshly ground PEPPER powder

Steps

1. Make a checklist. Keep the necessary ingredients near the cooking area.
2. Make a checklist. Keep the necessary ingredients near the cooking area.
3. Boil 10 cups of water in a kadai/saucepan over medium heat with a little salt. Add a little oil to prevent the noodles from sticking, in boiling water. Add the noodles. Stir occasionally and cook.. It should be al dente. Drain and keep aside in a bowl Heat 3 tablespoons of oil in a saucepan over medium heat. -1 minute. Fry the mustard. lET IT SPLUTTER., ABOUT 1 MIN. Then add the coriander powder, desiccated coconut, turmeric powder. Do not brown the coconut.
4. Add the coriander, curry leaves and saute, about 3-4 minutes. Add this to the noodles in the bowl. In a saucepan over medium heat, heat oil and fry the green chillies, onion, and let the onion turn brown. Add the ginger and garlic and fry for 5 minutes. Add this to the noodles in the bowl.
5. Mix everything together gently. Add Italian spice and chili flakes. Mix gently. Sprinkle green onions, chopped basil and oregano; basil, oregano and cherry tomatoes are from my garden. Arrange tomatoes nicely on top. Sprinkle pepper powder and chili flakes on top of noodles. Aromatic pasta is ready. Taste and serve. If desired, sprinkle some cheese on top while eating.
6. Tips. Make sure penne is not over cooked. It should be just soft.