Spaghetti Indiano

Today, if I ask my kids about pasta, I’ll get a list of pasta varieties and sauces.

But back in the ‘70s, Italian hubs weren’t so popular and nobody here had access to a penne, farfalle, fusilli, etc.

But what we could get, was the spaghetti and the macaroni. And we thought that was choice enough!

Even then, I wasn’t limited to the lack of authentic Italian ingredients so readily available today, and happily cooked up this easy and hit recipe using local ingredients that I still make today.

What makes it really different is that I still make it minus oregano, parsley and mozzarella!

The result is this wholesome and homely Indianised spaghetti in rich arabiatta… no, Indianised spaghetti in a rich tomato sauce! With lots and lots of my favourite Amul cheese, of course! Isn’t that a perfect way to make this Italian recipe really desi?

Spaghetti in Tomato Sauce 


Preparation time: 10 min   Cooking time: 30 min    Serves: 4


250 gms spaghetti (dry)
1/2 kg tomatoes
1 tbsp butter
2 onions (finely chopped)
1 green capsicum (finely chopped)
3 tsp red chilli powder
1 1/2 tsp sugar
2 tbsp tomato ketchup
1 1/2 tsp corn flour
1/2 cup milk
75 gms cheese
salt to taste


  1. Boil the spaghetti in a large pot of water with salt and little oil
  2. Once boiled, wash the spaghetti with cold water, drain out the water and set aside
  3. Boil the tomatoes for 5-7 minutes, remove the water and let them cool
  4. Churn the tomatoes in a mixer and sieve it to make a puree
  5. Heat the butter in a pan and sauté the onions & capsicum for two minutes
  6. Add the puree, chilli powder, sugar, salt & tomato ketchup and boil the sauce
  7. Mix the corn flour with the milk and add to the sauce
  8. Add the spaghetti
  9. Grease a baking dish, lay the spaghetti onto it and top it with grated cheese
  10. Garnish it with capsicum
  11. Bake in a pre-heated oven (180 degrees) for 10 minutes or until the cheese is brown
  12. Serve hot

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