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Chili Pasta with Tandoori Sauce
 
Adapted from More Than Gourmet 
 
There 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.
Servings: 8
Ingredients: 
3 tbs vegetable oil  
1 onion, chopped
1/4 cup fresh gingerroot, minced
2 tbs garlic, finely chopped garlic
1/3 cup imported paprika
1 tbs each ground coriander and cumin
1 tst ground cayenne
1/2 cup fresh lemon juice
1 cup fresh cilantro leaves + 1/2 cup torn cilantro leaves
1 cup unsalted dry roasted peanuts + 3/4 cup chopped peanuts
1 Jalapeño pepper, seeded
2/3 cup nonfat or low-fat yogurt
11/2 oz Veggie-Stock Gold® (More Than Gourmet vegetable stock)***
coarse salt to taste
2 lbs chili-garlic pasta or red pepper pasta or one lbs each
1 medium red onion, chopped
11/2 cup frozen peas, defrosted
freshly ground black pepper to taste
    1. Heat 2 tbs oil in a large skillet over medium-high heat. Add onion and sauté over medium heat until just wilted 3 to 4 minutes.
    2. Stir in ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, stirring frequently. Add lemon juice and blend well.
    3. Scrape into a food processor or electric blender. Add 1 cup cilantro, 1 Cup peanuts, jalapeño, yogurt, Veggie-Stock Gold®, and salt.
    4. Process for several minutes until very smooth. Set aside in a bowl.
    5. Cook pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil.
    6. Add 1/2 cup of the remaining peanuts, peas, the remaining cilantro, and pepper. Toss well.
    Sprinkle on remaining peanuts and serve.

 Cooking Tips

***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
 


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