Herby Spice Pasta

Herby Spice Pasta is a 15-minute weeknight dinner that earns its place on the table. The Kitchen Koundinyasa Herby Spice Blend — dried basil, oregano, miriyalu, and kothimeera seeds — does all the seasoning work in one spoonful, giving the pasta a warm, herby depth that bottled sauces rarely manage. Toss it through hot pasta with olive oil and it is done — no fuss, no fancy ingredients.

Prep: 5 min  |  Cook: 15 min  |  Serves: 2  |  Difficulty: Easy

Ingredients

• 2 tsp  Herby Spice Blend (Kitchen Koundinyasa)
• 200g  pasta (penne or fusilli)
• 2 tbsp  olive oil or refined oil
• 3 cloves  garlic, thinly sliced
• 1 small  onion, finely chopped
• 1 medium  tomato, roughly chopped
• 1 tbsp  tomato ketchup or tomato paste
• Salt  to taste
• Handful  fresh coriander leaves or basil, to finish
• 2 tbsp  grated cheese or paneer (optional)

Method

1. Boil pasta in a large kadai of well-salted water until just cooked through — it should be tender but still hold its shape. Drain and keep aside, reserving a small cup of the pasta water.
2. Heat oil in a wide kadai over medium flame. Add the sliced garlic and let it turn lightly golden — the kitchen should smell warm and nutty at this point.
3. Add the chopped onion and cook for 2-3 minutes until it softens and goes translucent, then add the tomato and ketchup. Stir and cook until the tomato breaks down into a rough sauce, about 3 minutes.
4. Add the Herby Spice Blend and stir it through the sauce for 30 seconds so the basil and oregano bloom in the heat — you will smell it immediately.
5. Add the drained pasta to the kadai and toss well so every piece is coated in the sauce. Splash in a little of the reserved pasta water if it looks dry — it should be glossy, not clumped.
6. Turn off the heat. Scatter fresh coriander leaves or basil on top and finish with grated cheese or crumbled paneer if using. Serve hot, straight from the kadai.

Shop Herby Spice Blend →

✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Calcium  |  ✓ Source of Potassium