A somewhat un-Italian version of pasta that I created in ten minutes one evening. I tested on one Italian girl who was staying on our centre, and she approved wholeheartedly. The quantities are estimates, as I am not the kind of cook to actually measure how many grams of pasta I am using!
200 grams pasta
2 spoons white poppy seeds (posto)
1/3- 1/2 cup water to soak the poppy seeds
1 teaspoon black cumin seeds (nigella, kalonji, kalo-jeera)
2-3 dried red chillis, or chopped fresh green chilli according to taste
1 spoon oil
1/3 teaspoon salt
pinch of hing
oil and salt to boil the pasta
- Grind poppy seeds in a coffee-grinder, and then mix with water.
- Boil water with salt and oil, add pasta and boil until al dente (on this matter, you must follow the Italians: DO NOT overcook your pasta!)
- Heat oil, and add chilli and black cumin seeds, until the seeds pop. Add a pinch of hing. Add the poppy-seed paste and salt. Lower the temparature and cook until all water has evaporated. Stir so that it does not stick.
- Mix the paste with the pasta. Add salt to taste if needed. Enjoy!