Chilli Garlic Pasta with Curried Bread Crumbs

Thank you to Tina for this recipe which I cooked as part of the RECIPE SWAP CHALLENGE hosted by Kayon Reynalls (founder and editor of The Supper Club Mag.

The participants share each others recipes, photograph them and post them under the hashtags #acommonplate #plateincommon

This amazing group of ladies are food photographers and food bloggers and I feel completely honoured and humbled to be a participant.

Tina has generously allowed me to share with you the gluten free version of the recipe. If you would like the original, head over to her page. There is not much difference however, as all I have done is swap the pasta for GF pasta and the breadcrumbs for GF breadcrumbs.

Here is the link to Tina's page:

Below is Tina's Recipe:

Photography by @createcookshare

Serves 1

For cooking the pasta:

100 g (3.5 oz) angel hair pasta GF



For the curried breadcrumbs:

1 tbsp. Olive oil

1/4 c GF 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 favorite curry. The flavors 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 flavor 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 upto a week or longer, until the oil turns rancid.


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