chilli garlic pasta

Photography by Tina Dawson

Photography by Tina Dawson


chilli garlic pasta with curried bread crumbs

by Tina Dawson | @Loiveisinmytummy

Ok, I'm choosing this Chilli Garlic Pasta w/ Curried Breadcrumbs for this recipe swap.

Why? The recipe serves only (ONE) person - YOU! Life can be so demanding, but every now and then, stop and steal time out of the day/week, just for yourself. Ask everyone in your life (ever so nicely!) to leave you alone for an hour, or an afternoon or an evening. Cook for yourself (and only yourself) and then go read a book, or watch some guilty-pleasure movie, sit outside sipping tea and do nothing else. Spend time with YOU, and you will thank you for it. :)

This pasta is something I cook for myself (often) when it's just me.





100 g (3.5 oz) angel hair pasta



For the curried breadcrumbs

1 tbsp. Olive oil

1/4 c bread crumbs

1/2 tsp. curry powder

pinch of salt

For making the pasta

1 tbsp. Olive Oil

4 cloves of garlic, sliced

1/4 red onion, chunkily chopped

1 jalapeno, sliced diagonally (de-seeded, if you prefer)

1/4 tsp. red chilli flakes (or to taste)

1/4 Lemon, juiced

Salt, to taste


fresh Cilantro or Parsley


1. Bring a medium pot of water to a boil, with a pasta colander insert, if you have one.

Make the curried breadcrumbs

2. While the water boils, heat 1 tbsp of olive oil in a 10" heavy bottomed skillet and add the curry powder.

3. Once it sizzles, add the breadcrumbs and sauté on low until it turns crisp and dark golden brown. Transfer to a bowl and set aside.

Make the 'sauce'

4. In the same pan, heat the remaining 1 tbsp olive oil and saute the sliced garlic until soft and the edges begin

to turn golden brown. Add the chopped onion and jalapeno and sauté until it's cooked but it still has a bite.

5. Stir in the red chilli flakes. Season with salt. Remove from heat. Set aside.

Cook the Pasta

6. Salt the water till it tastes like the sea and put the pasta into the boiling water. Use tongs and carefully push

down the pasta as it cooks until fully immersed. Let it cook till done.


7. Drain (but save 1/4 cup of pasta cooking water) and toss in the cooked pasta into the sauteed vegetables and

stir well until combined. Add upto 1/4 c pasta cooking water. Adjust salt, to taste. Squeeze in some lemon

juice, to taste.

8. Transfer to your bowl (or eat off the pan, like I would). Sprinkle generously with the curried breadcrumbs.

Top with fresh parsley or cilantro and eat immediately.




1. Curry Powder – As an Indian, while the generic word ‘curry powder’ irks me, in this case, it means use whatever spice blend you use to make your favourite curry. The flavours of chilli and garlic are pretty common to most curries in the world, so any curry powder you use, should blend in seamlessly.

2. I’ve used Angel hair pasta here, but vermicelli, spaghettini or any other noodle is a perfectly acceptable substitute. The idea behind this recipe is to use literally what little you have at hand without complicating things. But the flavour is better enjoyed with a thinner form of pasta.

3. The curried breadcrumbs can be made in bulk and stored in a clean, dry, air-tight container for up to a week or longer, until the oil turns rancid.